Ingredients: 250g Ruditapes, Luffa 1 root, 4g of salt, 2 onions, 3 slices of ginger, 30ml of cooking wine.

Practice: Prepare all materials in advance. It is best to keep the clams for 2 hours after washing, and pour some salt to wait for them to spit sand quickly. Shred ginger for later use. Prepare a pot of water, add clams and shredded ginger after boiling, add cooking wine and cook until the clams open. Scoop the boiled clams and drain them for later use. Wash and peel the loofah and cut it into hob blocks. Prepare a wok, add oil to the wok, pour in loofah, stir fry quickly for a while and pick it up. In addition, prepare a soup pot, add a proper amount of water, and pour the loofah into it after the fire boils. After adding water until the soup boils, you can add appropriate amount of salt to taste according to your personal preferences, and finally sprinkle chopped green onion to serve.

Efficacy: There are protein, inorganic salts, sugars and vitamins A, B 1, B2 in the meat of Meretrix meretrix, and the calcium content of Meretrix meretrix is also excellent, so it can promote growth and soothe the nerves if eaten frequently. Luffa is also a food with rich nutritional value, and it is rich in vitamin C and vitamin B, so it can help us to supplement the nutrients needed by the human body, and it can help to beautify and soothe the nerves if eaten frequently.

Mushroom, clam and towel gourd soup

Practice: firstly, remove the skin from the surface of the purchased loofah, and at the same time, remove the pulp of the silk melon inside, cut it into slightly thicker pieces and clean it for later use. After the Tricholoma is cleaned, cut it into pieces for later use. The clams are soaked in salt water one day in advance to spit out the sand in their bodies, and then they can be cooked directly the next day. The medlar is washed with clear water. Take a soup pot, put a proper amount of water in it and bring it to a boil. First, add clams to boil, then add loofah, Tricholoma and Lycium barbarum in turn and cook for a while. Pay attention to the cooking time should not be too long, otherwise the clam meat will get old and affect the taste. This soup only needs to be seasoned with a little salt, because loofah, Tricholoma, and clams are delicious. If other seasonings are added, the original taste of the ingredients will be covered.

Efficacy: Tricholoma mushroom contains a large amount of dietary fiber. After entering the intestine, it will absorb the water in the intestine and increase the volume, which can promote defecation in time and has a good effect of preventing constipation and helping detoxification. At the same time, because Tricholoma is low in calories, there is no need to worry about getting fat after eating it. Clam is a cold food, which has a good effect of nourishing the five internal organs, promoting fluid production to quench thirst, inducing diuresis and reducing swelling, so it is very suitable for people with edema to eat. At the same time, loofah is also a cool food, which can help to dredge meridians. Therefore, this mushroom, clam and loofah soup is more suitable for eating in summer, which can help us to relieve summer heat, quench thirst, induce diuresis, and also have certain functions of beauty, weight loss and spleen and stomach strengthening, so friends who love beauty, don't miss this health-preserving soup.