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How to make tomato and winter melon soup?
Tomato and watermelon soup is a delicious food made of tomatoes and watermelons.

material

1 tomato

Half a watermelon

Jiang Mo moderate amount

Proper amount of olive oil, salt and pepper.

working methods

1, tomatoes and watermelons, cut into cubes 2 cm square and 5 mm thick.

2. Stir-fry melon with olive oil. Stir-fry for a while, then add some water;

3. Boil the water. After the wax gourd is cooked, add the tomatoes. After boiling, add some salt and pepper to taste.

Nutritional analysis:

According to the definition of the five elements theory of traditional Chinese medicine, red is fire, enters the heart, benefits qi and nourishes blood. Because summer is hot and sweaty and lacks nutrition, it will be "sad and cloudy", so you should nourish your heart in summer and choose red food, such as tomatoes. Tomatoes are rich in carotene, vitamins, calcium, phosphorus, iodine and other elements, and also contain protein, sugar, organic acids, cellulose and so on. Tomatoes are rich in antioxidants and have obvious beauty and anti-wrinkle effects. In addition, they can also produce saliva to quench thirst, strengthen the stomach and promote digestion.

When tomatoes are cooked and eaten, the content of antioxidants such as lycopene will increase significantly. Lycopene has a protective effect on cardiovascular system, has a unique oxidation ability, protects cells in the body, prevents DNA and immune genes from being destroyed, and reduces the risk of heart disease.

However, watermelon contains more nutrients such as vitamin C and glucose, among which the content of calcium is extremely high. Traditional Chinese medicine believes that watermelon has the functions of clearing away heat and diuresis, removing annoyance and quenching thirst.

This soup is delicious, with red nourishing tomatoes and heat-clearing wax gourd, which has a good health preservation effect in summer.

Chinese medicine believes that the five colors enter the five internal organs, and the five-color food nourishes the heart, liver, spleen, lung and kidney respectively. This theory of "five colors entering the five internal organs" originated from Huangdi Neijing.