■ Strength soup
Winter melon lotus leaf soup
The special aroma comes from the lotus leaves.
Ingredients: lotus leaf and wax gourd.
Cuisine: vegetarian
Description of dishes:
This is a pure vegetarian soup, but it is not really a clear soup. Compared with those old fire soups, the vegetarian soup is naturally much lighter, but the taste is not bad. The clear soup is placed in a glass container, which is even more crystal clear. There are slightly white wax gourd slices and two lotus flowers floating on the soup, which makes you feel pity at first sight. Put a spoonful in your mouth and smell the fragrance of lotus leaves, but there is no trace of lotus leaves. Only after asking the chef did I know that the original soup was made of lotus leaves. In order to remove the astringency of lotus leaves, some special raw materials were added, and the soup made has a refreshing special fragrance.
Among them, there is the fragrance of lotus leaves, but the shape of lotus leaves is not seen; There are lotus flowers floating on it, but they are just embellishments. All this between lotus and vegetarianism makes people feel cool.
Although the white gourd and lotus leaf soup is simple, its taste is pure, and whether it is taste or practice, it really conforms to the essence of relieving summer heat and cooling. There are many kinds of vegetarian soups, such as bitter melon soup and pumpkin soup, which are simple and peaceful.
Principle of reducing summer heat:
Light, not greasy, lotus leaves are fragrant.
Summer cooling skill:
★★★★
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Taro and vegetable pill soup
There is a slight hemp in the fragrance.
Materials:
Taro, pork belly, fresh pepper
Cuisine: Sichuan cuisine
Description of dishes:
This is a soup in Sichuan cuisine, which is extensive and profound, and the soup is also divided into red and white. Both white soup and clear soup taste clean and are suitable for eating in summer. There is a saying in Sichuan: meat is in charge for three days, and soup is in charge of everything.
This taro and vegetable pill soup looks pleasing to the eye, with a slightly yellow soup color. There are taro pills and meatballs in it, which are listed in different levels. Take a bite, there is a fragrance and a slight hemp. The reason is that there are flowers and peppers. Zanthoxylum bungeanum is a beauty in seasoning, especially the flower pepper, which tastes like a girl in the prime of life, slightly shy, but not too hot. The meat is made of third-line meat, which is actually pork belly. Before making meatballs, some coriander should be added to make them fresh, so that the taste is more smooth and tender. The taro is steamed in advance, and its taste is soft and a little sweet.
Taro is very particular and accurate to use in Sichuan cuisine. For example, a famous taro chicken is naturally delicious in this soup. The soup is very warm, and some peppers are not light. You can taste a greasy mellow fragrance. This taste is suitable for summer enjoyment and sharing by several people.
Principle of reducing summer heat:
The taste is light, not greasy, soft and tender.
Summer cooling skill: ★★★★
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Stewed pork lungs with Chuanbei and Sydney
Sweet with a playful taste.
Materials:
Bulbus Fritillariae Cirrhosae, Sydney, pig lung and tremella.
Cuisine: Cantonese cuisine
Description of dishes:
This dish of stewed pig's lung with Chuanbei and Sydney is common in Cantonese soup, and its method is similar to other old fire soups: all kinds of raw materials are put into containers in sequence and simmered slowly. In addition to the old fire soup, there are also various stews and herbal teas. From the soup, we can see the characteristics of a regional diet.
The raw materials of this soup include Fritillaria cirrhosa, Sydney, pig lung, fresh chicken feet, tremella and so on. Everyone will prescribe different soups according to different seasons. From this perspective, Lao Huo Tang is like a prescription in Chinese medicine, which can suit the remedy to the case. This soup is very suitable for eating in summer and autumn. Chuanbei pig's lungs are all things that clear away heat, moisten lungs and relieve cough, and the slight sweetness of Sydney brings some playful taste to this soup.
A good soup always takes a long time to stew, and this seemingly simple soup needs to be simmered for 7 hours. From this perspective, soup is an art related to time.
Principle of reducing summer heat:
Chuanbei relieves cough, Sydney loses fire, and pig lungs moisten lungs.
Summer cooling skill:
★★★★
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Braised pork ribs, cold soup and chicken feet
Black chicken feet taste generous.
Materials:
Pork ribs, black-bone chicken, yam, adenophora adenophora, medlar, coix seed and red dates.
Cuisine: Shaoxing cuisine
Description of dishes:
Summer is suitable for warming, refreshing and refreshing, and should not be over-nourished. A sparerib is just right for clearing and cooling chicken feet.
There are naturally ribs and chicken feet in this soup. The chicken feet here are made of black-bone chicken feet, which are more nutritious and taste more generous. There are always some other things in Cantonese-style soup. In this soup, there are yam, adenophora, medlar, coix seed and red dates, and all kinds of raw materials are mixed and fragrant, which makes a soup.
In fact, this soup is not produced in a Cantonese restaurant, but in a Shaoxing restaurant. Shaoxing chefs naturally have another charm in cooking soup, that is, precision and meticulousness.
When you put the soup into your mouth with a spoon, it is first fragrant and not greasy. When the soup enters your throat, it is slightly sweet and your mind is naturally calm. A bowl of good soup that took a long time needs to be carefully tasted. In this fast era, we lack the slowness of a bowl of soup and need the leisurely feeling in the soup, so find it out from a bowl of soup.
Principle of relieving summer heat:
Cool, Lycium barbarum and chicken feet are all destroyed by fire
Efficacy of relieving summer heat:
★★★★
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Tangye refit
Braised ribs with bitter gourd and soybean
Materials:
500g of fresh bitter gourd, 200g of soybeans, 250g of pork ribs and 3-4 slices of ginger. Momordica charantia, also known as cold melon, is cold and bitter, enters the heart, liver and stomach, clears away heat and purges heat, and improves eyesight and detoxifies.
Practice:
First, wash the bitter gourd, soybeans, ribs and ginger with clear water, cut the bitter gourd into pieces, and soak the soybeans for a while; Chop the spareribs into pieces, then put them together in a clay pot, add clean water 1 200ml with about 6 bowls of water, first boil them with strong fire, then use slow fire1hour until the water is 600-800ml with about 3-4 bowls, add a little salt, and eat bitter gourd and pork spareribs in soup.
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Soft waxy mung bean soup
Materials:
Mung beans The mung bean soup for cooling and relieving summer heat is one of the essential foods for summer. The following three methods can make the mung bean soup soft, waxy and not turbid, and keep its original flavor:
Practice 1:
Wash mung beans, soak them in boiling water for 20 minutes, take them out and put them in a pot, then add enough cold water and cook them for 40 minutes.
Practice 2:
Wash mung beans, put them in a thermos bottle, pour boiling water and cover them. After 3 ~ 4 hours, the mung bean granules have grown big and softened, and then boiled in the pot, it is easy to boil the mung bean in a short time.
Practice 3:
Wash mung beans, soak them in boiling water for 10 minute, after cooling, put them in the freezer of the refrigerator, freeze them for 4 hours, take them out and cook them again, and the mung beans will be crisp and rotten quickly.
Minutes. Finally, add the washed and soaked tremella, and after about 20 minutes, add salt and get out of the pot.
mung bean soup
Raw materials:
mung bean
Practice:
[Method 1]
Wash the mung bean, control the water to dry, pour it into the pot, and add boiling water. The amount of boiling water should be less than 2 cm. After boiling, use medium heat. When the water is to be boiled dry (pay attention to avoid sticking to the pot), add a lot of boiling water, cover the pot, and continue cooking for 20 minutes. The mung bean is crisp and rotten, and the soup is green.
[Method 2]
Wash mung beans, soak them in boiling water for 20 minutes, take them out and put them in a pot, then add enough cold water and cook them for 40 minutes.
[Method 3]
Wash mung beans, put them in a thermos bottle, pour boiling water and cover them. After 3-4 hours, the mung bean granules have grown big and softened, and then boiled in the pot, it is easy to boil the mung bean in a short time.
[Method 4]
Wash and dry the picked mung beans, fry them in an iron pan for about 10 minutes, and then cook them again, and the mung beans will soon be boiled.
[Method 5]
Wash mung beans and soak them in boiling water for 10 minute. After cooling, put the mung bean in the freezer, freeze it for 4 hours, take it out and cook it. The mung bean will be crisp and rotten soon.
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Lotus seed soup
Benefits Lotus seeds have the function of strengthening intestines. Eating lotus seeds often can improve the sensitivity to drugs. In addition, people with prominent lower abdomen can also improve their body shape and adjust to normal. Lotus seed soup is the best cool food in summer, especially those who often have diarrhea due to the deterioration of large intestine function should often eat stewed lotus seeds, because lotus seeds can help peristalsis of the abdomen and fully absorb water. But for people with diarrhea due to intestinal inflammation, lotus seed soup is ineffective. Its method is also very simple and easy to make ~ you may wish to make it sometime and have a look!
Make a lotus seed, take one and a half grains of jujube per 10 kilograms of weight, soak in ten times of water all night, cook for two hours on low fire the next day, and add some rock sugar to eat.
Material 2: Remove the pedicels of lotus seeds the night before, wash them, soak them in 10-12 times of water, stew them for 5-6 hours the next day without changing water, and then add a proper amount of rock sugar.
Health soup
Winter melon, lentil and coix seed soup
Function: clearing away heat and relieving summer heat, invigorating spleen and eliminating dampness, which is a cool drink in summer. Children with dry mouth and polydipsia have short and yellow urine. Drinking this soup has the effect of clearing heat and diuresis. Drinking it often in summer can prevent heatstroke and reduce heat rash and furuncle. This soup can also be used as an auxiliary treatment for summer heat disease.
Dosage: 750g of wax gourd, 20g of fried white lentils and raw coix seed, 5g of adzuki bean 1 each, and lotus seed1each. Cut the wax gourd into pieces with skin. Put the ingredients into a casserole and cook for 2 hours. If you add half a piece of fresh lotus leaf to the pot, the effect of relieving summer heat and clearing heat is stronger.
Fish tail soup with zucchini and pomfret.
Function: strengthen spleen, stimulate appetite, relieve summer heat and quench thirst. Suitable for children with dry mouth and loss of appetite in summer. Generally, children can drink it as an appetizer with meals.
Dosage: Cucurbita pepo (Cucurbita pepo) 1 piece (about 250g); The tail of pomfret is about150g. Peel the zucchini and cut it into small pieces; Scale the tail of mandarin fish, wash it, fry it in an iron pan with a little cooking oil until it is light yellow, put it in a casserole with zucchini, add water and cook for 50 minutes to taste.
Damp-removing porridge
Function: this porridge strengthens the spleen and eliminates dampness, and relieves summer heat and diuresis. It is suitable for children with dry mouth, anorexia, dyspepsia and short and yellow urine in summer. It has the effects of invigorating spleen, eliminating stagnation and eliminating dampness for ordinary children.
Dosage: kapok15g, rush flower 5, rhizoma Dioscoreae Septemlobae15g, polyporus umbellatus15g, fried white lentils15g, raw coix seed15g, Polygonum cuspidatum.
Cleaning the above materials, and putting kapok, Juncus effuses, Rhizoma Dioscoreae Septemlobae and Polyporus into gauze bags. Pour a proper amount of water into the pot, boil it, put the ingredients into the pot, simmer until the porridge is finished, take out the gauze bag, and season it with salt or sugar.