Stir-mixed eggplant: Ingredients: 500g tender eggplant, 0/5g coriander/kloc-,appropriate amount of garlic, rice vinegar, sugar, sesame oil, soy sauce, monosodium glutamate, refined salt and pepper. Practice: Wash, peel, cut into small pieces, put into a bowl, sprinkle with a little salt, then throw it into cold water, soak the eggplant brown, take it out and steam it in a steamer, take it out and let it cool; Mashed garlic; Heat a wok over a fire, add sesame oil, fry the pepper until fragrant, pour the oil into a small bowl, add soy sauce, sugar, rice vinegar, refined salt, monosodium glutamate and minced garlic, make juice, and pour it on eggplant slices; Wash coriander, cut into sections 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 the beans must be blanched thoroughly to prevent poisoning. Buttered winter melon balls: Ingredients: 500g of winter melon, 20g of condensed milk, 0/0g of cooked ham/kloc, and appropriate amounts of refined salt, fresh soup, sesame oil, water starch and monosodium glutamate. Practice: Peel the wax gourd, wash it and cut it into round balls. After boiling in boiling water, pour in cold water to cool it. Put the winter melon balls in a big bowl, add salt, monosodium glutamate and fresh soup, steam them in a cage for 30 minutes with high fire and take them out. Put the winter melon balls back into the pot, pour the soup into the pot and add condensed milk to boil, thicken them with water starch, pour the winter melon balls into the pot, sprinkle with sesame oil and stir evenly, and finally sprinkle with ham powder to serve. Efficacy: clearing away heat and toxic materials, promoting fluid production to relieve annoyance, tonifying deficiency and benefiting spleen and stomach. Bitter gourd chrysanthemum porridge: ingredients: bitter gourd100g, chrysanthemum 50g, japonica rice 60g, rock sugar100g. Practice: Wash the bitter gourd to remove the pulp and cut it into small pieces for later use. Wash the japonica rice and rinse the chrysanthemum, put them into the pot together, pour a proper amount of water, and cook on strong fire. After the water boils, put the bitter gourd and rock sugar into the pot, and continue to cook with slow fire until the rice blooms. Efficacy: clearing away summer heat, stopping dysentery and detoxifying. It is suitable for heatstroke, polydipsia and dysentery. Note: When drinking this porridge, do not eat anything warm, dry, spicy and thick. The hot summer is the season when the human body consumes the most. Living and working in a high temperature environment will inevitably affect the physiology and nutritional metabolism of the human body, so people must pay attention to the summer diet. Below, Xiaobian recommends several summer health recipes for everyone to help them spend the summer healthily. Lotus leaf Porridge: Ingredients: Lotus leaf 1 piece (both fresh and dry), 50 grams of Poria, 0/00 grams of japonica rice or millet/kloc-0, and appropriate amount of sugar. Practice: First, remove the dregs from the lotus leaf decoction, add Poria cocos, washed japonica rice or millet into the medicinal soup, cook them together to make porridge, and put sugar into the pot before taking out the pot. Efficacy: clearing away heat and relieving summer-heat, calming the heart and calming the nerves, stopping diarrhea and dysentery (also effective for cardiovascular diseases and neurasthenia).