What kind of health soup or food is suitable for drinking in summer, which is helpful for invigorating qi and nourishing stomach and suitable for people with cold constitution. A friend who knows will help me answer it, thank you. Hello.

Generally, the soup drunk in summer is used to relieve summer heat and cool down, and there are generally not many suitable for invigorating qi and nourishing stomach. If you want to nourish your stomach, you'd better drink a cup of warm milk, which is convenient and effective. Invigorating qi is invigorating qi and blood. Here are some formulas for you:

1. Yam noodles

Main raw materials: 500g of white flour, 2 eggs (yellow removed), 30g of bean flour, 250g of yam, 0/00g of mutton/kloc, ginger, onion and salt.

Production method: firstly, peel the yam, cook it, mash it, and mix it with white flour, egg white and soybean flour to make noodles. Cook mutton to make soup and noodles, and add ginger, onion and salt.

Utility description: make up the deficiency and win, and benefit the vitality. Anyone with weak constitution, deficiency of both qi and blood, emaciation, fear of cold, mental fatigue, shortness of breath, laziness in speaking, wheezing and sweating when moving can eat tonic.

2. Beef slices with Lycium barbarum

Main raw materials: 500g of cooked beef (breast meat), 50g of medlar, egg 1 piece, 50g of water starch, 0g of onion10g, shredded ginger and garlic, 20g of soy sauce, 750g of clear soup, 750g of vegetable oil (oil consumption is 75g), a little flour, pepper and aniseed.

Production method: Divide Lycium barbarum into two parts, one part is boiled with water to get 25g concentrated juice, the other part is washed and steamed in a small bowl for 30 minutes. Cut the beef into 2 cm square pieces, put the eggs into a bowl, add a little starch, flour and water to make a paste, and put the meat into the slurry. Put the pot on the fire, add vegetable oil to 50% heat, put the meat in the pot piece by piece, fry until cooked, and take it out. Pour out the remaining oil. Sprinkle onion, ginger, garlic, pepper and steamed wolfberry on the bottom of the bowl, and put the meat on it and put it neatly. Put the pot on the fire, add clear soup, add salt, monosodium glutamate and cooking wine, adjust the taste, pour it into a meat bowl, steam for 30 minutes, take it out, pour the juice into the pot, put the meat on a plate and pour out the pepper. Then put the pot on the fire, add sesame oil, vinegar and medlar concentrated juice, boil and pour the soup on the meat.

Efficacy: nourishing yin and blood, strengthening bones and muscles, and strengthening spleen and stomach. Suitable for weak body, soreness of waist and knees, thirst due to spleen deficiency, edema and dizziness. Can play a very good role in nourishing and strengthening.

3. Fuzhong decoction

Main raw materials: Atractylodes macrocephala (fried) 30g, raw yam 30g, longan pulp 30g.

Method of making: Cook the three materials together into soup, and remove the dregs instead of drinking.

Function description: benefiting qi and nourishing blood, strengthening spleen and tonifying middle energizer. This soup can be used as an auxiliary food for people with deficiency of qi and blood and chronic diarrhea.

Zhengshade

The main raw materials: 1 herring (weighing about 600g),10g of Lentinus edodes, 25g of Flos Magnoliae, 50g of tomato, 50g of rapeseed,15g of onion, 5g of ginger, 20g of chicken oil, 50g of vegetable oil (consuming 25g of oil), and 5g of ginger.

Production method: removing viscera and gills of shad, washing, washing mushrooms with boiling water, removing stems, slicing magnolia flower, blanching tomatoes with boiling water, cutting onions into oblique pieces, peeling and slicing ginger, and putting salt, monosodium glutamate, cooking wine and chicken oil into a bowl and mixing well. Put the frying spoon on a dry fire, pour in the vegetable oil, and when it is 70% hot, fry the fish with a spoon and remove it quickly to remove the fishy smell. Immediately put it into a fish dish, add mushrooms and magnolia slices, pour seasoning into the fish dish and fish, add onion and ginger slices, and then steam it over high fire (not too long). After the exhibition, fish out onions, ginger and aniseed, pour the juice of steamed fish into a spoon, move the fish to another plate, then put the frying spoon on the fire, add cooking wine, monosodium glutamate and chicken oil, add tomatoes and Chinese cabbage, and pour it on the fish and fish plate after boiling. Brush scales on both ends of the fish with chopsticks when eating.

Efficacy: It is suitable for asthenia, qi and blood deficiency, listlessness, cough, loss of appetite and emaciation caused by disharmony between spleen and stomach.