Cantonese people love to make soup and know how to keep in good health.

Because in the traditional family of Cantonese people, no matter what social class or company status you are, as long as you talk about making soup, you are always "in season".

It is believed that the correct way to drink soup is to make the solar terms "follow the trend" on time.

Now is the alternate period of spring and summer, with many spring rains and hot temperatures, people are prone to problems such as heavy moisture, intestinal discomfort and strong liver fire, and are also prone to spring sleepiness and general weakness.

Especially the elderly and children, the situation is very serious.

Therefore, it is most suitable for boiling soup that can "clear heat and eliminate dampness"

Drink more of this soup,

Eliminate moisture in the body, the stomach is comfortable, and it is easier to reduce liver fire.

Let's share some soup practices that Cantonese people must cook at this time.

In the alternate season of spring and summer, Cantonese people will cook five soups, and their families will drink more heat and dampness to welcome summer healthily.

A diet that conforms to the solar terms can be more nutritious.

"The first one: bitter gourd and soybean sparerib soup.

◇ "Material: bitter gourd 1 root, soybean, ribs 500g, ginger, salt.

◇ "Practice:

Step 1 | Soak soybeans for more than 2 hours in advance;

Step 2 | After the ribs are cut into pieces, soak them for 2 hours, filter out the bleeding foam, and then blanch them to remove the fishy smell; Bitter gourd is pitted and cut into uniform blocks;

Step 3 | Boil boiling water in a pot, directly add soybeans, ribs, bitter gourd and ginger, and simmer for 2 hours after boiling over high fire;

Step 4 | After stewing, add some salt to the pot to taste, and you can drink soup!

"The second course: old duck barley winter melon soup.

◇ "Ingredients: half an old duck, 1 wax gourd, coix seed, onion ginger, salt and pepper.

◇ "Practice:

Step 1 | Wash and chop ducks, peel and cut wax gourd, wash Coicis Semen and soak in clear water;

Step 2 | Put the duck meat into the pot, soak it in clear water, remove the floating foam, take it out and wash it;

Step 3 | Change the pot to heat, put the duck meat into the pot without oil, stir-fry until the oil comes out, and shovel it out;

Step 4 | Boil water in a pot, add duck meat, wax gourd, coix seed and ginger, boil with high fire and stew with low fire 1 hour.

Step 5 | Season with pepper and salt, cook for another 5 minutes, and then take out the pot.

"The third way: chicken soup with abrus cantonensis and adzuki bean for removing dampness.

◇ "Materials: a handful of Abrus cantoniensis, half a native chicken, Coicis Semen, Poria, candied dates, ginger and salt.

◇ "Practice:

Step 1 | Don't tear the Abrus cantoniensis, just rinse it with water, cut the chicken into small pieces and wash the other ingredients.

Step 2 | Put all the ingredients into the pot together and pour in water. After the fire boils, skim off the overflowing floating foam, and then simmer 1 hour on low fire to let the fragrance of Abrus cantoniensis boil out.

Step 3 | Finally, add some salt to taste and cook for a while before serving.

"The fourth way: stewed lean broth with five fingers peach.

◇ "Material: half a catty of lean pork, 1 put five-finger peaches, carrots, Euryales, Poria, Lycium barbarum, ginger, candied dates and salt.

◇ "Practice:

Step 1 | Wash the five-finger peach and remove the dirt;

Step 2 | Soak the lean pork in water for two hours, filter the bleeding water and clean it;

Step 3 | Put the five-finger peach into the pot, put other materials and lean pork into the pot, pour water to boil, and reduce the heat to 1.5~2 hours.

Step 4 | Season the soup with some salt near the pot and you can drink it.

"The fifth way: Lady Enforcers stewed pork bone soup.

◇ "Material: 500g pork bone, Lady Enforcers, lily, Polygonatum odoratum, apricots, figs, carrots and candied dates.

◇ "Practice:

Step 1 | Soak all ingredients in advance 1 hour, and wash them for later use.

Step 2 | Cut the pig bones into large pieces, put them in a pot with cold water to remove the fishy smell, remove the overflowing floating foam, and take them out and wash them;

Step 3 | All ingredients and big bones. Put the ginger slices together in the soup pot, pour enough hot water, bring to a boil with strong fire, and stew with low fire 1.5~2 hours.

Step 4 | 5 minutes before turning off the fire, add some salt to taste and enjoy the delicious soup.

In the alternate season of spring and summer, Cantonese people will cook five soups, and their families will drink more heat and dampness to welcome summer healthily.