In summer, these ingredients are cooked together to make soup. It is so delicious. It can dispel dampness and relieve summer heat. Eat according to the season and enjoy the summer.

On a hot summer day, it’s so comforting to have a bowl of cold, sweet sugar water.

We locals love to drink sugar water. Especially in summer, the sugar water shops in the streets and alleys are particularly popular. It is very pleasant for friends to get together to drink sugar water and chat.

There are many kinds of sugar water suitable for drinking in summer. In addition to the classic mung bean sugar water, red bean sugar water and sweet potato sugar water, the current sugar water is also innovative and has many innovative flavors.

There is also a kind of sugar water called Qingbu Liang Sugar Water, which is also one of the indispensable sugar water in our local summer. It is sweet and relieves the heat, and both adults and children love to drink it.

Qingbuliang is actually the "Laohuo soup" that clears away heat and removes dampness in summer. It usually comes in the form of sugar water, Laohuo soup and porridge. The ingredients used in "Qingbuliang" are not easily available in various places, and they are good for strengthening the spleen.

The main ones are to remove dampness, and there are also those that are mainly to moisturize the lungs. You can choose according to your own needs.

Generally, the soup is made with mung beans, red beans, lotus seeds, barley, barley, sago, lily, red dates, northern and southern apricots and other ingredients. It is very popular in Hainan, Guangdong and Guangxi.

Nowadays, some of the innovative refreshing tonic sugar water can be eaten with ice cream, coconut milk, coconut water, etc., and they all have their own flavors.

In the tonic and cooling sugar water shared here, I also added Tremella fungus and dates to cook together. The sugar water cooked in this way is sweet and smooth. Tremella is moisturizing and nourishing, and it is tonic and cooling to relieve heat and remove dampness. Combine them together to make soup to remove dampness.

It can relieve summer heat and beautify your skin, and your family's immunity will be strengthened by eating it regularly. It is perfect to drink it in this season.

If you have free time on a hot day, you might as well cook more for your family to drink, and eat in season to enjoy the summer.

The humidity in summer is heavy, so remember to cook this for your family. It can dispel dampness, relieve heat, and beautify your skin. If your family eats it often, their immunity will be strong.

The following is the detailed method: Qingtonic sugar water. Prepare ingredients: appropriate amount of red beans, appropriate amount of mung beans, appropriate amount of red kidney beans, appropriate amount of lotus seeds, appropriate amount of barley, appropriate amount of lilies, half a white fungus, and 6 dates.

Prepare ingredients: appropriate amount of sugar.

Detailed method: 1. Put the barley in the pot in advance and dry-fry until it turns slightly yellow.

(Barley is relatively cold in nature. Dry fry it first to remove part of the coldness, and the effect of removing dampness will be better).

2. Wash the white fungus, lily and lotus seeds and soak them in water for 1 hour.

Wash the red beans, mung beans, red kidney beans and barley, put them in another basin and soak them in water for 2 hours.

Soak the ingredients to make them softer and easier to cook.

3. Cut the soaked white fungus into small pieces and put it in a casserole.

4. Put all other ingredients except lily and beans into the casserole.

Add appropriate amount of water, bring to a boil over high heat, then reduce to low heat and simmer for 60 minutes.

(You can put a spoon in the casserole to prevent overflowing).

5. After 60 minutes, all the ingredients in the pot have been cooked until soft. Add the soaked lily slices and cook them together.

Continue cooking for 15 minutes, add sugar and cook until melted.

Let it warm at room temperature, then take it out of the pot, put it in a bowl, and serve it to the table. Here is a home-cooked version: Qingbu Liang Sugar Water. The sugar water powder cooked in this way is glutinous and smooth, sweet and refreshing, and it also treats white fungus.

Colloidal, sweet, relieving heat and beautifying.

On hot days, you can also refrigerate it before eating, which is also great for relieving the heat.

Cantonese people's favorite in summer, a bowl of it will make you feel refreshed on a hot day.

This season is the right time to eat, so you can spend the summer full of energy by eating according to the season.

Our whole family loves to drink this sugar water, and every time we cook a pot, there is not a drop left.

I share with you a simple, nutritious and delicious recipe. If you like it, you can save it and try it.

Lily Food Talking about cooking tips: 1. It is recommended to dry-fry barley rice before boiling water or making soup to remove part of its coldness. In this way, the soup will be more nutritious and have a better effect of removing dampness.

2. These ingredients need to be soaked in advance. Beans need to be soaked for a longer time. After soaking, they are easier to cook and taste better.

3. The sweetness can be added according to personal preference. If you don’t like it too sweet, you can add less sugar.

In the summer, let it cool down and then refrigerate it before eating it for a more refreshing and refreshing experience.