In the long summer, the four sides clear away heat and relieve summer heat.
The first is assorted eggplant.
Ingredients: 500g tender eggplant, 0/5g coriander/kloc-,garlic, rice vinegar, sugar, sesame oil, soy sauce, monosodium glutamate, refined salt and pepper.
Practice: Wash and peel the eggplant, cut it into small pieces, put it in a bowl, sprinkle with a little salt, then throw it into cold water, soak the eggplant into brown, take it out and steam it in a steamer, take it out and let it cool; Garlic paste; Heat a wok with high fire, add sesame oil, stir-fry chilies, pour the oil into a small bowl, add soy sauce, sugar, rice vinegar, refined salt, monosodium glutamate and minced garlic to make juice, and pour it on eggplant slices; Wash coriander, cut into pieces and sprinkle on eggplant slices. Serve.
Efficacy: clearing away heat, dredging orifices, relieving swelling and diuresis, invigorating spleen and regulating stomach.
Note: Beans contain hemagglutinin A, which is a toxic protein, and its toxicity can be greatly weakened after heating. So beans must be thoroughly blanched to prevent poisoning.
Second, mix assorted foods.
Ingredients: tofu 1, tender beans 50g, tomatoes 50g, fungus15g, sesame oil, vegetable oil, refined salt, monosodium glutamate and chopped green onion.
Practice: Dice tofu, beans, tomatoes and fungus. Add water to the pot and bring to a boil. Blanch the tofu, beans, tomatoes and fungus respectively (the tomatoes can be slightly scalded), remove and drain, and put them on a plate for later use. Heat a pot, add vegetable oil, put pepper into the pot, then add chopped green onion, salt, tomato and monosodium glutamate into the pot, stir well, pour it on the blanched tofu, beans and fungus, and pour sesame oil on it and stir well.
Efficacy: promoting fluid production to quench thirst, invigorating spleen to relieve summer heat, detoxifying and eliminating dampness.
Third, mung bean pumpkin soup.
Ingredients: 50 grams of mung bean, 500 grams of old pumpkin, a little salt.
Practice: Wash mung beans with water, add a little salt (about 3 grams) while the water is still wet, stir well, marinate for a few minutes, and then rinse with water. Peel the pumpkin, wash the pulp with clear water and cut into 2 cm square pieces for later use. Add 500 ml of water to the pot, boil the mung beans for 2 minutes, pour in a little cold water, then boil, put the pumpkin in the pot, cover the pot, and cook for about 30 minutes with slow fire until the mung beans bloom, and add a little salt to taste.
Efficacy: mung bean is sweet and cool, clearing away heat and relieving summer heat, detoxifying and diuresis; Serve with pumpkin to promote fluid production and benefit qi. It is the best diet for heatstroke prevention in long summer.
Fourth, bitter gourd chrysanthemum porridge
Ingredients: bitter gourd100g, chrysanthemum 50g, japonica rice 60g, rock sugar100g.
Practice: Wash bitter gourd, remove pulp and cut into small pieces for later use. Wash the japonica rice, rinse the chrysanthemum, put them in the pot together, pour in the right amount of water, and boil over high fire. After the water boils, put bitter gourd and rock sugar into the pot and continue to cook with slow fire until the rice blooms.
Efficacy: clearing away heat, relieving summer heat, stopping dysentery and detoxifying. Suitable for heatstroke, polydipsia and dysentery.
Note: When drinking this porridge, don't eat anything warm, dry, spicy and thick.