What should people eat in summer?
Loss of appetite in summer will limit the absorption of nutrients, so we should pay attention to supplement some nutrients. To supplement enough protein, fish, meat, eggs, milk and beans are better.
Don't drink plenty of water, because it will dilute the gastric juice, affect the digestive function, and cause hyperreflexia and sweating. In this way, a lot of water and salt in the body will be lost, which can promote thermal spasm in severe cases.
Don't eat a lot of cold fruits and raw food, which will damage the yang of the spleen and stomach, make the spleen and stomach weak, and stagnate cold and dampness. In severe cases, there will be symptoms such as diarrhea and abdominal pain.
Don't eat a lot of greasy food, it will increase the burden on the gastrointestinal tract, make a lot of blood stay in the gastrointestinal tract, and the blood delivered to the brain will be relatively reduced, and the human body will feel tired and more likely to cause indigestion.
So what should people eat in summer?
1, vitamin supplement
Fresh fruits such as tomatoes, watermelons, bayberry, melons, peaches and plums are particularly rich in vitamin C, and cereals, beans, animal livers, lean meat and eggs are rich in vitamin C.
2, supplement water and inorganic salts
Edible foods with high potassium content, such as beans or bean products, kelp, eggs, etc. Eat more foods that clear away heat and promote diuresis: watermelon, bitter gourd, peach, dark plum, strawberry, tomato, cucumber, mung bean and so on.
3. Bitter vegetables
The temperature is high and the humidity is high in summer. Bitterness is of great benefit. Bitter gourd, bitter vegetable, lettuce and celery are all good in summer.
What do the elderly eat to prevent heatstroke?
1, red bean porridge
Red bean porridge has the effect of eliminating edema, and people with poor renal function had better eat more.
Red beans 100g, rice, red beans, jujube, white sugar, rock sugar or osmanthus fragrans 500g.
Wash the washed red beans with clear water, put them in a pot, add water until they are 67% ripe, and then pour the rice into the porridge. Wash red beans and jujube and put them in a slow cooker. Adding cold water, the ratio of water to red beans is about 3: 1. Stew in a slow cooker for about five or six hours.
Take a proper amount of red beans and soak them one night in advance. When cooking the next day, take out a proper amount of soaked red beans, wash them, put them in a soup pot, and inject a proper amount of water. When the fire boils, turn to low heat until the beans are crisp and rotten, and you can drink the rustling taste in the porridge. Add seasoning to taste when eating.
2. Broad bean porridge
Broad bean porridge is good for chronic edema and nephritis.
Japonica rice100g, broad bean150g and brown sugar100g.
Wash japonica rice, soak it in cold water for half an hour, pick it up and drain it. Soak tender broad beans in boiling water, send them back to be soft, peel them and rinse them clean. Put the broad beans into a pot, add appropriate amount of cold water, bring to a boil with high fire, add japonica rice, and cook for 45 minutes with low fire. When rotten Mi Dou is cooked, add brown sugar, stir well, and simmer for a while, then serve.
3. Lotus leaf porridge
Lotus leaf porridge can relieve summer heat, clear stomach and moisten intestines, quench thirst and detoxify.
Fresh lotus leaf 1, stem rice 100g, and appropriate amount of rock sugar.
Take stem rice to cook porridge. After the porridge is cooked, add a proper amount of rock sugar and stir well. Shred the lotus leaves while they are hot and cover them with porridge. Take out the lotus leaf when the porridge is light green.
4. Lotus porridge
Lotus porridge can strengthen the spleen and replenish qi, and is good for diarrhea, insomnia, nocturnal emission and leucorrhea.
200g of rice (steamed), 50g of lotus seeds, 20g of dried fungus, 5g of white wine and 2g of salt.
Add sugar to lotus seeds, soak them in warm water for one night, then steam them in a steamer for 40 minutes, and take them out after softening. Soak Auricularia auricula in water until soft, remove roots, and then cut into shreds. Pour all the seasonings (half a cup of broth, 5g of wine, 2g of salt) into the pot, add shredded auricularia, cook until cooked, remove and drain. Add lotus seeds and fungus to the hot porridge.
5. Lily porridge
Lily porridge can moisten the lungs and relieve cough, nourish the heart and soothe the nerves, and is suitable for the elderly with insufficient lung yin.
30 grams of lily, japonica rice 100 grams, sugar.
Wash lily, wash japonica rice, put it in aluminum pot, add appropriate amount of water, boil it, cook it with slow fire, and add sugar.
6, winter melon porridge
Winter melon porridge has the effects of diuresis, detumescence, quenching thirst, promoting fluid production and lowering blood pressure. Auricularia auricula porridge can replenish lung, nourish yin and moisten lung.
Winter melon grams, japonica rice 180g, lean pork 100g, a little wet starch, salt, sesame oil and chopped green onion.
Wash and chop pork, add salt and wet starch and mix well. Peel wax gourd, wash and slice. Wash the japonica rice into the pot, add appropriate amount of water and cook for about 25 minutes, add minced meat and wax gourd slices, and then cook. When the porridge is sticky, it can be served, topped with sesame oil and sprinkled with chopped green onion.
7. Astragalus porridge
Astragalus porridge can treat edema caused by spleen deficiency.
Take about 30 grams of Astragalus membranaceus, soak it in 10 times of water for half an hour, add water, cook it on medium heat, and pour out the medicine juice for later use. Add the same amount of water to boil, then boil for 15 minutes, and then pour out the medicine juice. Add the same amount of water to boil, then boil for 15 minutes, and then pour out the medicine juice. Remove the cooked astragalus dregs and throw them away. Put the three decoctions together, add about100g of rice, and cook into porridge.
8. tremella tomato gumbo soup
50g okra, 200g tomato, dried tremella 10g, 8g shallot, salt 1g and a little sesame oil.
Wash the okra and remove the roots. Tremella soaked hair, pedicled, and blossomed. Blanch okra in boiling water for 3 minutes. Take it out and put it in cold water. Slice the tomatoes diagonally for later use. Wash and peel tomatoes and cut them into small pieces.
Add water to the boiling pot, put it into the tremella pot, and turn to low heat to cook until the silver is cooked. Add the tomatoes and turn the heat down until the tomatoes are cooked. Finally, add okra, salt and sesame oil, sprinkle with chives and turn off the heat.
9. Mung bean pork tripe soup
1 pork tripe, 250g mung bean, 15g refined salt.
Scrubbing pork belly and cutting into pieces. Add water to the wok and stew with salt. After cleaning mung beans, add water to the casserole (water should not exceed mung beans), cook until they bloom, remove the bean shells, pour the soup into a wok and stew with warm water for half an hour. You can eat it when you smell the fragrance overflowing.
10, Braised ribs with bitter gourd and soybean
500 grams of fresh bitter gourd, 200 grams of soybeans, 250 grams of ribs and 3-4 slices of ginger.
Wash bitter gourd, soybeans, ribs and ginger with clear water, remove the core of bitter gourd and cut into pieces, soak soybeans for a while, and cut ribs into sections. Then put them into a clay pot, add 1200ml water (about 6 bowls of water), boil them with strong fire first, and then simmer them with low fire 1 hour. Until 600-800 ml (about 3-4 bowls of water), add a little salt to drink soup and eat bitter gourd ribs.
1 1, mung bean soup
Mung bean 100g, brown sugar 25g.
Cook mung beans, mash them in the pot with a spoon until there is no soup, and add brown sugar to taste.
What do the elderly eat to prevent heatstroke? The above is the summary of Health Network for your reference.