Primary soup
In summer, people's metabolism will be accelerated, and water and nutrition will be lost faster than usual, but on the other hand, hot and rainy weather is also easy to make people feel tired. At this time, you need to drink some nutritious soup to supplement your nutrition. It is advisable to drink soup, and the following seven soups are the first choice!
The first paragraph: Red beans and millet must be stewed with raw fish soup.
Ingredients: adzuki bean 150g, millet beard 50g, raw fish 1~2 strips (about 500g), and 3 slices of ginger.
Practice: Red beans and millet should be washed and slightly soaked. Slaughter the raw fish, air-dry, add a little ginger to the pan, and fry the raw fish in the oil pan with low heat until it is slightly yellow. Put adzuki beans, millet whiskers and ginger into a clay pot, and add 2500ml of clear water (10 bowl of water). After the fire boils, add raw fish to boil, then reduce the fire to about 1.5 hours and add appropriate amount of salt.
Efficacy: adzuki bean is beneficial to water dehumidification, detumescence and detoxification. Cooking raw fish with diuretic millet can strengthen the spleen and stimulate appetite, promote diuresis and eliminate dampness, and raw fish can also strengthen the spleen and promote diuresis, which has high nutritional value. This soup is suitable for this time.
The second paragraph: lean meat, eggs and wolfberry soup
Ingredients: Lycium barbarum 1 kg, lean meat 100 g, egg 1 piece, and ginger.
Practice: clean the medlar, remove the leaves and cut the medlar stem into sections; Put 3~4 bowls of water in the pot, add ginger slices and medlar stalks, and bring to a boil with strong fire and turn to slow fire 15 minutes; Turn to high fire, and put lean meat and Lycium barbarum leaves marinated with salt and oil in advance into the pot; Then add the sliced carrot, cook for 5 minutes without covering, and season with salt.
Efficacy: Lycium barbarum leaves are called "Tianjingcao" in Chinese medicine, and contain many nutrients similar to fruits (Lycium barbarum). Its taste is sweet and cold, and Lycium barbarum has the functions of clearing liver, improving eyesight, soothing liver and relieving depression.
The third paragraph: Stewed eel with Ginseng Grass
Ingredients: 3 grams of Codonopsis pilosula, 2 strips of Cordyceps sinensis, 200 grams of Monopterus albus, 2 slices of ginger, 6 grams of yellow wine, chicken juice, refined salt and chicken soup.
Practice: Monopterus albus is cut into sections, soaked in clear water to wash blood and mucus, and then put into a bowl. After washing, pour the medicinal materials, ginger, yellow wine and chicken soup into a cup, wrap them in edible cellophane and seal them with a rubber band. After stewing in a steamer for 1.5 hours, add appropriate amount of chicken juice and refined salt to taste.
Efficacy: Monopterus albus is warm and sweet, rich in vitamins and many kinds, especially the content of calcium and iron is the highest among common freshwater fish. Has the effects of expelling pathogenic wind, dredging collaterals, nourishing liver and kidney, and regulating blood sugar. Codonopsis pilosula is sweet in nature, good for lung qi, middle qi, nourishing blood and promoting fluid production. Cordyceps sinensis is sweet in taste, flat in nature, tonifying kidney and strengthening yang, moistening lung and relieving asthma, stopping bleeding and resolving phlegm. When all the medicinal materials are mixed with yellow wine, it has the effects of invigorating qi and spleen, moistening lung and resolving phlegm, and nourishing liver and kidney.
The fourth paragraph: wax gourd barley pot keel
Ingredients: keel, coix seed, wax gourd, ginger hair, cooking wine.
Practice: the keel is washed and blanched, the coix seed is washed, and the wax gourd is washed and cut into large pieces. Put Os Draconis and Coicis Semen into a pot, add a proper amount of hot water, a slice of ginger and a small amount of cooking wine, and simmer for 1.5 hours after the fire is boiled. After opening, put the wax gourd into the pot for about 20 minutes to half an hour, and add a little salt to taste.
Efficacy: Wax gourd is sweet, light and cool, containing protein, sugar, carotene, vitamins, crude fiber, calcium, phosphorus and iron, with high potassium salt content and low sodium salt content. Clearing away heat and toxic materials, promoting diuresis and resolving phlegm, eliminating vexation and quenching thirst, eliminating dampness and relieving summer heat. Coix seed is sweet and slightly cold, which is beneficial to water swelling, strengthening spleen and promoting diuresis, relaxing muscles and tendons, removing arthralgia, clearing heat and expelling pus. It is a commonly used diuretic and dampness-permeating drug.
The fifth paragraph: Stewed pork spine
Ingredients: 50 grams, about 250 grams of pig spine, a little oil and salt.
Practice: put it in a earthen pot with pig spine, add appropriate amount of water, boil it with strong fire, change it to slow fire 1~2 hours or more, and add oil and salt to taste.
Efficacy: Wuzhi Maotao contains organic acids, amino acids, triterpenes, alkaloids, coumarin and so on. Sweet, mild and warm, it has the effects of invigorating qi, tonifying deficiency, activating qi, relieving depression, strengthening tendons and activating collaterals, relieving cough and resolving phlegm. Braised chicken and pig bones with finger peaches are delicious, fragrant and nutritious.
The sixth paragraph: wax gourd and green bean paste
Ingredients: 250 grams of fresh wax gourd meat, 75 grams of mung bean, and appropriate amount of brown sugar.
Practice: Wash the melon first, peel the melon seeds, cut the melon meat into small strips, wash the dried mung beans, and remove the mung bean skin if possible. Then put the prepared mung beans into a casserole and add water to decoct. When the beans will be cooked into bean paste, add the chopped wax gourd, continue to cook for 20 minutes, and then add appropriate amount of brown sugar to taste.
Efficacy: Drink mung bean soup in summer and cook tremella soup in winter. Mung bean syrup is the most classic summer drink. Drinking mung bean soup in summer can prevent and treat heatstroke, red eyes and sore throat, miliaria, constipation, red urine and polydipsia. It is not advisable to drink it frequently in dry season. Fresh wax gourd is sweet and light, which can clear away heat and relieve summer heat; Mung beans are dry and sweet, which can cool and detoxify, relieve summer heat and benefit water; Sweet brown sugar can detoxify and moisturize the bath. The combination of three kinds of food can not only clear away heat and relieve summer heat, but also quench thirst, which is sweet and delicious.
Paragraph 7: Duck soup with dried tangerine peel, lotus seeds and barley.
Ingredients: 6 grams of dried tangerine peel, 30 grams of peeled lotus seed meat, 30 grams of fried coix seed, 0/2g of yam10g of ginger10g of duck meat.
Practice: first wash the duck with water and cut into pieces; Stir-fry Coicis Semen in an iron pan until it is slightly yellow, take out the lotus seeds, remove the seeds and wash them. Soak yam in clear water, and wash dried tangerine peel and ginger with clear water. Then put all the ingredients together in the soup pot and add water. It is suggested to boil with high fire first, and then simmer for 2 hours to taste.
Efficacy: this soup can strengthen the spleen and stomach, eliminate dampness and stop diarrhea, especially for those with heavy moisture and thin stool.
Summer should be based on tonic. If some restaurants still recommend warm tonic soup such as black-bone chicken and old hen soup, you should choose duck soup or pigeon soup. From the perspective of traditional Chinese medicine, tonic should follow the principle of "four seasons and five supplements", that is, nourishing the liver in summer, strengthening the heart and strengthening the spleen, and moistening the lungs in autumn and winter. For out-of-season foods, learn to balance cold and heat. If you want to eat mutton hot pot in summer, it is best to add some cool ingredients or side dishes to neutralize the warmth of mutton.