Which soups can supplement nutrition and relieve summer heat, and can easily spend the summer? Lentils and egg soup food: 1 a plate of lentils, 2 raw eggs, one green onion, appropriate amount of water and a teaspoon of salt. Practice: Peel lentils, remove soybeans, and wash peas again to control moisture. 2 eggs are stirred into egg liquid with chopsticks, and the green onions are washed and cut into chopped green onions.

Add a little oil to the wok, add chopped green onion and stir-fry until fragrant, then pour in washed peas and stir-fry for a while. Pour in the right amount of water for 5 minutes and bring to a boil. Boil peas on low heat for 5 minutes. Pour the beaten egg mixture into the pot. The egg liquid is egg-shaped and the surface layer is condensed. Add 1 spoon salt and serve.

Mung bean and pumpkin soup food: 1 Beibei pumpkin, half bowl of black beans, 14 jujube, 1 rock sugar. Practice: Wash black beans and soak them in clear water for 2 hours, saving time and effort in cooking. Beibei pumpkin does not need to be peeled. Dig out the pulp, clean it and cut it into smaller pieces.

Put the stone pot into proper amount of water, and pour the soaked black beans and washed jujubes into cold water. Bring it to a low heat and cook it again slowly. The black beans are cooked and blossomed, and the sliced wax gourd is put into the pot. Cook slowly in the pot 10 minutes. When the pumpkin is ripe, add some old rock sugar and let it cool before eating.

Chinese cabbage and shrimp ball vermicelli soup Ingredients: 1 put Chinese cabbage, 1 plate shrimp ball, 2 shallots, 1 rolled vermicelli, a little salt, monosodium glutamate and white pepper. Practice: 1 Soak the vermicelli in warm water first, wash the cabbage, pick it up, cut it into sections, wash the shallots and cut it into chopped green onion.

Pour a little oil into the pot, add chopped green onion and stir-fry until fragrant, pour 2 bowls of boiling water and shrimp balls, and cook until the shrimp balls float. Then add cabbage and vermicelli and cook for a while, and add appropriate amount of salt, white pepper and monosodium glutamate for modulation. Stir well and cook until the vegetables are cut off.

Cucumber tofu and egg soup food: cucumber, raw eggs, tofu, seaweed, green onions, salt, white pepper, sesame oil. Practice: Wash the tofu with water and cut it into small pieces, soak it in salt water for a few minutes to remove the beany smell, wash the cucumber and cut it into pieces, knock the eggs into a bowl, add a little salt and beat them evenly with chopsticks, cook the laver into small bubbles, and cut the onion into chopped green onion.

Heat oil in a wok, saute chopped green onion, add appropriate amount of water to boil, soak, pick up tofu, put it in a wok and cook for 5 minutes. Then add the prepared cucumber slices and cook the seaweed for another 30 seconds, not long. Finally, slowly pour the mixed egg liquid into the pot to solidify the egg liquid, then turn off the fire, add salt and white pepper and drop a little sesame oil and mix well, and it is ready.

Tremella longan jujube soup food: longan 16, jujube 5, tremella semi-floret, old rock sugar 1. Practice: Tremella should be soaked for half an hour in advance, longan should be peeled and cleaned, jujube should be washed away from the surface dust, jujube should be removed, cut into thick slices, and it is easy to taste when stewing.

Soak the tremella, wash it, break it into small pieces, put it in a stone pot, and add some water. After boiling, stew the tremella with low fire for 40 minutes, stew the tremella out of glue and add jujube. After boiling for 2 minutes, add dried longan and old rock sugar, then simmer for 10 min, and then stew for about 10min, which makes the taste smoother.