In dog days, the air is sultry and the air pressure is low, which often leads to poor breathing and loss of appetite. So most people will hide in the room to turn on the air conditioner, fan the wind, drink cold drinks, eat watermelons, tie a knot and moisturize their bodies. In fact, this inadvertently increases the accumulated water in the body, so we should pay more attention to "health preservation" in dog days, especially to nourish yang and eliminate dampness. Chinese medicine always says, "cast yang, eat ginseng in winter." Because the dog days are the weather with strong sun spirit and the season with the strongest sun spirit, then the sun spirit can supplement the sun and get twice the result with half the effort. Of course, when the dog days are wettest, eating cold food will also increase the humidity, so this is a good time to get rid of yang and dampness! I recommend four kinds of nourishing soup, nourishing yin and strengthening yang, strengthening body resistance and eliminating dampness.

A, mutton radish soup:

Ingredients: mutton 500g, radish slice 100g, ginger slice, sachet (wrapped in gauze with dried tangerine peel, fragrant leaves, star anise, white pepper and angelica dahurica), salt, monosodium glutamate, medlar, coriander foam and chopped green onion.

Steps:

1. Cut the mutton into small pieces, soak it in salt water for 10 minute, add salt and cold water, blanch the mutton, remove the blood foam from the meat, remove it with warm water and wash it, so that the blanched mutton will not have a fishy smell.

2. Put the washed mutton into the casserole, add a few slices of ginger and sachet, and add hot water (the cooked mutton must be washed with warm water, and the hot water in the pot will otherwise affect the taste of the mutton). Cover the pot and stew for 1 hour, add radish slices, stew for 10 minute, and add salt, medlar, coriander foam, chopped green onion and monosodium glutamate to taste.

Second, the old duck soup with melon and barley

Ingredients: 500g peeled duck, 400g white gourd, 50g coix seed, ginger, cooking wine, salt and monosodium glutamate.

1. Barley is cooked 3 hours in advance. Peel the wax gourd and cut it into small pieces. Wash the duck and cut it into small pieces. Add a little cooking wine to the pot and blanch it with boiling water to remove the fishy smell.

2. Put duck slices, coix seed and ginger slices into the pot and boil water with about 3 cm of material. Remove the floating foam from the noodle soup to make the soup clearer. Turn to low heat and stew 1 hour.

Third, Huangqi Dangshen Pig Bone Old Chicken Soup

Ingredients: 200 grams of pig bone, 200 grams of old hen, 20 grams of Radix Astragali, Radix Codonopsis, Longan, Lentinus edodes, Fructus Lycii, Fructus Jujubae, ginger, cooking wine, rice wine, salt and monosodium glutamate.

Steps:

1. Add water and cooking wine to the pot, cut pork bones and old chicken into sections, and wash and blanch for later use.

2. Add boiled pork bones, old hen, astragalus, codonopsis pilosula, longan, mushrooms, medlar, red dates, ginger slices and a little rice wine, add appropriate amount of boiling water, stew for 3 hours with low fire, and season with salt and monosodium glutamate.

Fourth, jujube medlar soup.

Ingredients: 30g red dates, 30g medlar and ginger slices.

Steps:

1. Soak jujube and medlar thoroughly and wash them, and remove the core from jujube.

2. Wash the red dates and ginger, put them into the pot, add water 1000g, and cook over high fire until the fire is low. Cook for 7 minutes, then add Lycium barbarum, cook for 3 minutes, turn off the fire and stew until the casserole is not hot, and serve immediately.