The best summer product-Babao mung bean soup will get bored when you always eat the same thing, and mung bean soup may wish to change the pattern. Here's the practice of Babao mung bean soup. Raw materials: 250g of mung bean, 50g of coix seed, 20g of green plum, 25g of kumquat cake, 20g of bergamot sugar radish, 20g of Beijing cake, 50g of white sugar, 40 lotus seeds in syrup, 0/0g of golden jujube/kloc-,0/0g of sweet osmanthus/kloc-,and 2 roses. Production: first, clean the mung beans, rinse them with water, put them in a pot, and steam them on high heat for about 30 minutes until they are crispy. Wash the coix seed rice and candied dates, put them in a small bowl and cook them with beans at the same time. Then cut the green plum, kumquat cake, bergamot radish and Beijing cake into mung bean-sized dices, and divide them into 10 portions. Finally, put the pot on medium fire, add boiling water1200g, bring to a boil, and spread the crispy mung beans, coix seed, candied dates, 4 lotus seeds, cut green plums and other fruit materials into the soup, and then spread the sweet osmanthus and roses evenly in each bowl. Features: The bean soup made by this method is bright in color, cool and refreshing, and it is a good summer product. If the fruit is uneven, it can also be replaced by other similar things, and the effect is also good. Sour plum spareribs can be eaten in summer. Sour plum has the effects of astringing lung and relieving cough, promoting salivation and relieving cough, astringing intestine and stopping diarrhea, and stimulating appetite and resolving stagnation. It is especially suitable for people with chronic cough due to lung deficiency, less thirst and no appetite. Pork ribs have the effects of nourishing yin, moistening dryness, nourishing essence and enriching blood, and are suitable for those with deficiency of qi and blood and deficiency of yin. Raw materials: 200g pork ribs, 3 sour plums, 5g garlic, salt, monosodium glutamate, white sugar, Shaoxing wine, wet starch, pepper and sesame oil. Production method Chop the ribs into small pieces, wash them, drain the water, put them in a bowl, add refined salt, monosodium glutamate, white sugar, sour plum (smashed by hand), garlic and pepper powder, mix well, then add dry starch and mix well, finally, spread them on a plate, steam them in a steamer for 8 minutes until cooked, and add onion segments to cook slightly. Operation essentials ribs must be leveled on the plate and not piled up. It is especially suggested that people with excessive gastric acid secretion should not eat. Self-made summer heat-relieving three-bean soup "three-bean soup" is made of mung beans, red beans and black soybeans, which is both medicine and food. The preparation method is as follows: put the above three herbs (each flavor is suitable for10g) in a pot, add 600 ml of clear water, boil it with slow fire to 200 ml, and let it cool down before eating. "Three beans" have many health functions. Mung beans are sweet and cold, and have the effect of clearing away heat and relieving summer heat; Red beans are sweet and sour in nature, and have the effects of clearing away heat and promoting diuresis, dispersing blood and reducing swelling, and can be used to treat abdominal fullness, beriberi edema, and dysuria. It has a strong detoxification and detumescence effect on skin sores, swelling and furuncle that often occur in summer; Black soybean tastes sweet and cold, slightly bitter, and has the functions of detoxification, heat dissipation and vexation. It can cure colds, headaches in summer, stuffy nose, etc. It is also a good product for cooling summer heat. Three flavors * * * have better effect. Eliminating heat and detoxicating-therapeutic effect of bean sprouts and kelp silk bean sprouts can clear away heat and detoxify, and mung bean sprouts can relieve summer heat. Kelp nourishing and phlegm-resolving health food. Daily food can replenish blood and nourish yin, clear away heat and phlegm, promote diuresis and reduce swelling, and has certain therapeutic effects on goiter, cervical lymph node enlargement, chronic bronchitis, cough and asthma, hepatosplenomegaly, edema, coronary heart disease and obesity. Raw materials: mung bean sprouts150g, seaweed silk150g, shredded pork 50g, onion, salt, cooking wine, monosodium glutamate, salad oil, etc. Production method: pinch off two mung bean sprouts, soak them in clear water, cut kelp filaments into sections, rinse them with clear water, and cut onions into sections. Heat the wok with 1 00g oil, stir-fry the shredded pork until it turns grayish white, cook the wine, stir-fry the kelp for1min, then add the drained mung bean sprouts, stir-fry the salt until the bean teeth are broken, add monosodium glutamate and shredded onion, and then get out of the wok and plate. The main points of operation are to cook quickly in hot oil to keep the bean sprouts crisp and tender. It is especially suggested that kelp contains arsenic and should be soaked for a long time before eating. Clearing fire and beautifying-Coix seed lily porridge Coix seed is a kind of healthy food, and it is also common in the market now. Traditional Chinese medicine believes that coix seed is sweet and light in taste, slightly cold in nature, and enters the spleen, kidney and lung meridians, and has the functions of diuresis, invigorating the spleen, stopping diarrhea, clearing heat and removing arthralgia. According to Compendium of Materia Medica, Coicis Semen "tonifies the spleen and stomach, tonifies the lung and clears away heat, removes wind and overcomes dampness", while according to the Classic of Materia Medica, Coicis Semen "the main muscle is cramped, unable to bend and stretch, and arthralgia due to rheumatism". The elderly in the family generally weaken their liver and kidney with age, and the onset of rheumatism tends to be serious, especially in winter. The so-called "winter disease is cured in summer", so now is the right time. In addition, coix seed also has the effect of clearing fire and beautifying. Reference recipe: Materials: Coix seed, lily and red dates Production: Coix seed and lily are washed and soaked in warm water for 20 minutes, and red dates are washed. Put it in a pot, add water to boil, then turn to low heat and cook until the coix seed blooms and the soup is thick. Key points: It can be eaten hot or cold. If you put it in the refrigerator and eat it with honey, the effect of summer heat is obvious. Heat-clearing and phlegm-therapeutic effect of cucumber mixed with jellyfish This product has the effects of clearing away heat and phlegm, resolving food stagnation and moistening intestines, and can prevent hyperlipidemia, diabetes and other diseases, which is more suitable for patients with early hypertension. The raw materials are 3 cucumbers, 200g jellyfish skin, shredded ginger, rice vinegar, soy sauce, monosodium glutamate and sesame oil. How to make it: Wash the cucumber, peel off the surface thorns slightly, remove the seeds and cut into thick shreds. Cut jellyfish skin into shreds, rinse the salty taste and sand, remove and squeeze out the water, add appropriate amount of shredded ginger, rice vinegar, soy sauce, monosodium glutamate, sesame oil and shredded cucumber, and mix well. The main points of operation are that the taste is salty and sour, and a little spicy with shredded ginger is better. Self-made soup for invigorating spleen and appetizing in sultry days was the "summer solstice" of 24 solar terms a few days ago. To, it is the extreme meaning sound, which means that the shadow of the sun grows to the ultimate. This day has the longest day and the shortest night, and it usually gets hot from this day on. It is really hot in the north, but in the south, due to the influence of "dragon boat water" weather, there have been several heavy rains, and the weather is stuffy and hot. In this weather, people are most prone to spleen deficiency, weak stomach, loss of appetite or eating less. Soups with meals are best for invigorating the spleen and appetizing, promoting digestion and resolving stagnation. Therefore, it is recommended that-○ tripe soup of malt huaishan ○○ Braised tripe with malt huaishan has the effects of strengthening the spleen and stomach and resolving stagnation. Symptoms include abdominal distension, no appetite, thin stool, fatigue and fatigue, and can also be used for patients with dyspepsia, gastric and duodenal ulcer, chronic pancreatitis, cholecystitis and so on, which belong to spleen deficiency and transport weakness. [Materials] Raw malt100g, Rhizoma Dioscoreae, Radix Codonopsis, Poria 50g, Fructus Anisi Stellati and Pericarpium Citri Tangerinae 6g each, tripe 500g, 4 red dates and 2-3 slices of ginger. The treatment of this decoction is actually intestinal dysfunction caused by spleen and stomach weakness. To treat it, it is necessary to strengthen the spleen and stimulate appetite to treat its root, and to promote digestion and eliminate stagnation to treat its standard. Malt is flat and sweet, has the function of promoting digestion and regulating the stomach, and is good at stagnation; The combination of Dioscorea opposita, Radix Codonopsis, Poria, and Pericarpium Citri Tangerinae can not only strengthen the spleen and replenish qi, but also transport the spleen to ooze dampness, which has the characteristics of tonifying without stagnation. Illicium verum is fragrant and mild, which can eliminate intestinal gas accumulation and has a good appetizing effect; Tripe is flat and sweet, invigorating the spleen and appetizing. Although it is meat, it is not greasy. Combine them into soup, play and supplement simultaneously, and give consideration to both the symptoms and the root causes. [Cooking] Wash malt, Rhizoma Dioscoreae, Radix Codonopsis, Poria, Pericarpium Citri Tangerinae, Illicium verum, and Fructus Jujubae, and soak them slightly; Soak tripe, wash it, cut it into blocks, then put it in a clay pot with ginger, add 3000 ml of clear water (about 12 bowl of water), boil it with strong fire, then simmer it for 3 hours, and add appropriate amount of salt and a little oil. This amount can be used for 3-4 people to mix cucumbers: slice cucumbers (the skin can be removed and kept), sprinkle a little salt for 20 minutes, filter off water, add salt, sugar, chicken essence and sesame oil, and mix well. It is crisp and delicious. According to personal preference, peppers and garlic can also be added, which is more conducive to appetizing and stimulating appetite. It is best to eat in summer. Preserved egg tofu will be inverted on the plate, pulled a few times, poured with monosodium glutamate, soy sauce, sesame oil, mustard tuber and preserved egg powder. It's delicious and refreshing, and it's very simple. Clear eggplant first peel the eggplant, cut it into strips and steam it in a cage for more than ten minutes. In the meantime, chop two or three green peppers (depending on personal taste), make a spicy juice with fine salt, add pepper noodles, chicken essence, rice vinegar, garlic paste and cooked peanut oil and mix well to make a dip. Dry the steamed eggplant thoroughly and cut it into pieces. Dip in and eat. Or, pour the dip into the eggplant and mix well to eat. Eggplant with green sauce: Eggplant is washed, cut into pieces, boiled in a pot, and fished out when the chopsticks are used to pestle one eye. Soak the soybeans until soft, cook them, put them into the eggplant, add some soy sauce, salt and monosodium glutamate, add hot pepper oil, put them in the refrigerator, and add shredded onion and coriander before eating. Green pepper sauce: wash and dice cucumber, wash and dice pepper, and add chopped coriander and chopped green onion. Add appropriate amount of yellow sauce or fried sauce and a little vinegar, and mix well. Pickled cucumber: cut cucumber into strips, put it in a bottle, add salt, pepper, ginger, white vinegar, sugar and water, tighten the bottle cap, put it in the refrigerator and eat it the next day. Sweet and sour tofu material; Two pieces of tofu, one green and one red pepper, and two pieces of pineapple; 1. Wash the tofu, cut it into small pieces, sprinkle some salt, marinate it 15 minutes. 2. Clear it, slice the red pepper. 3. After boiling in the oil pan, fry the tofu until golden brown, take out the excess oil, and pour out only two tablespoons of sauté ed garlic and ginger slices, add carrot, green pepper, etc., stir evenly, and put in. The sauce should include tomato juice, sugar, salt, raw flour, water, sesame oil, chicken essence and so on.

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