Watermelon: besides vexing and quenching thirst, clearing away heat and relieving summer heat. It is suitable for body fluid injury due to heat, polydipsia due to summer heat, dysuria, laryngitis and aphtha.
Cucumber: Piqing juice is crisp, tender and delicious, with a water content of about 97%, which is a good product for promoting fluid production and quenching thirst. Fresh cucumber has the effect of clearing away heat and toxic materials, and also has obvious effects on dehumidification, moistening intestines and relieving pain. People with constipation should eat more in summer.
Peach: promoting fluid production and moistening intestines, promoting blood circulation and removing blood stasis. Suitable for polydipsia, blood stasis, poor stool, unfavorable urination, fullness and other symptoms. Take two tablets every day after lunch and dinner.
Bitter gourd: Bitter gourd tastes bitter and cold, and the old melon gradually turns yellow and red, and the taste is sweet and flat. It can eliminate heat evil, relieve fatigue, clear heart and improve eyesight, and people who are tired from work can eat more. Whether bone soup is cooked well depends on the ingredients. Bone soup can delay aging. This is because the most nervous bone marrow is bone marrow, and both red blood cells and white blood cells in blood are formed in bone marrow. With the growth of age and the aging of the body, the efficacy of bone marrow in making red blood cells and white blood cells is gradually weakened, and the efficacy of bone marrow is low, which directly affects the efficacy of human metabolism. The collagen contained in bone soup can just enhance the human body's ability to make red blood cells and white blood cells. Therefore, for middle-aged and elderly people, drinking bone soup to regulate the body can slow down bone aging; Similarly, bone soup can also be beneficial to the bone growth of teenagers.
It is best to stew bone soup (or fish soup) with cold water. Because there is always a little meat on the bone, if hot water or boiled water is poured into the pot at the beginning, the surface of the meat is suddenly exposed to high temperature, and the outer layer of the meat protein will solidify immediately, so that the inner layer of protein cannot be fully dissolved into the soup. Only by adding enough cold water and heating slowly can protein be fully dissolved in the soup, and the soup is more delicious. In addition, after the water is boiled, add a little vinegar to make the phosphorus and calcium in the bones dissolve in the soup, so that the stewed soup tastes delicious and is easily absorbed by the stomach. At the same time, don't put salt in the stew too early. Because salt can make the water contained in meat quickly lose, it will accelerate the solidification of protein and affect the umami taste of soup.