■ thick soup
The special flavor of wax gourd and lotus leaf soup comes from lotus leaf.
Ingredients: Lotus leaf and wax gourd.
Gourmet: vegetarian
Description: This is a vegetarian soup, but it is not really clear as water. Compared with those old fire soups, vegetarian soup is naturally much lighter, but it tastes good. Clear soup in a glass container is more crystal clear. There are white wax gourd slices and two lotus flowers floating on the soup, which makes people feel pity at first sight. Put a spoonful in your mouth and smell the fragrance of lotus leaf, but there is no trace of lotus leaf. I didn't know the original soup was made of lotus leaves until I asked the chef. In order to remove the astringency of lotus leaves, some special raw materials were added, and the soup made has a refreshing special fragrance.
Among them, there is the fragrance of lotus leaf, but the shape of lotus leaf is not seen; There are lotus flowers floating on it, but they are just embellishments. All this is between lotus and vegetarian, which makes people feel very cool.
Although the winter melon and lotus leaf soup is simple, it tastes pure, and it really conforms to the essence of relieving summer heat and cooling down, both in taste and practice. There are many kinds of vegetarian soups, such as bitter melon soup and pumpkin soup, which are simple and peaceful.
Summer principle: light and not greasy, lotus leaves are fragrant.
Summer cooling skills: ★★★★★★
Restaurant: Ci Hai Su Xin
Address: No.0/03, Di 'anmen West Street, Xicheng District (inside Qilu Hotel)
Per capita consumption: 50 yuan
There is a slight hemp in the aroma of taro vegetable pill soup.
Ingredients: taro, pork belly, fresh pepper.
Gourmet: Sichuan cuisine
Description: This is a kind of soup in Sichuan cuisine. Sichuan cuisine is extensive and profound, and the soup is also white. White soup and clear soup are very clean and suitable for summer. There is a saying in Sichuan: meat is in charge for three days, and soup is in charge of everything.
This taro vegetable meatball soup looks pleasing to the eye and the soup color is slightly yellow. There are taro balls and meatballs in it, which are listed in different grades. Take a bite, it smells good, and it is slightly numb. The reason is that there are flowers and peppers. Zanthoxylum bungeanum is a beauty in seasoning, especially Zanthoxylum bungeanum powder. It tastes like a young girl in her prime, slightly shy, but not too spicy. Meat is third-line meat, but it is actually pork belly. Before making meatballs, add some coriander to make them fresh and tender, so that the taste is smoother and tender. Taro is steamed in advance and tastes soft and a little sweet.
The use of taro in Sichuan cuisine is very particular and accurate. For example, a famous taro chicken is naturally delicious in this soup. The soup is warm, and some peppers are not weak. You can taste a rich and mellow fragrance. This taste is suitable for summer enjoyment and shared by several people.
Principle of relieving summer heat: the taste is light, not greasy, soft and tender.
Summer cooling skills: ★★★★
Restaurant: taoranju.
Address: Cuixi Road, Haidian District
Per capita consumption: 60 yuan
Stewed pork lungs with Fritillaria cirrhosa and Sydney, sweet and playful.
Ingredients: Bulbus Fritillariae Cirrhosae, Sydney, Pork Lung and Snow Ear.
Gourmet: Cantonese cuisine
Description: This stewed pork lung with Chuanbei and Sydney is a common dish in Cantonese soup. Its practice is similar to other old fire soups: put all kinds of raw materials in a container in turn and stew slowly. In addition to the old fire soup, there are all kinds of stews and herbal tea. From the soup, we can see the characteristics of a regional diet.
The raw materials of this soup are Fritillaria cirrhosa, Sydney, pig lung, fresh chicken feet, tremella and so on. Everyone will open different soups according to different seasons. From this perspective, old Tang Huo is like a prescription in Chinese medicine, which can suit the right medicine. This soup is very suitable for summer and autumn. Chuanbei pig's lungs are all things that clear away heat, moisten the lungs and relieve cough, and the sweetness of Sydney brings some playful taste to this soup.
A good soup always takes a long time to stew, and this seemingly simple soup also takes 7 hours to stew. From this perspective, soup is an art related to time.
Principle of relieving summer heat: Chuanbei relieves cough, Sydney reduces fire, and pig lungs moisten lungs.
Summer cooling skills: ★★★★★★
Restaurant: Harbour Hotel
Address: Floor 2, Pengrun Building, No.26 Xiaoyun Road, Chaoyang District
Per capita consumption: 100 yuan
Pork ribs, cold soup, chicken feet and black chicken feet are generous in taste.
Ingredients: sparerib, black-bone chicken, yam, Adenophora adenophora, Lycium barbarum, Coicis Semen, and red dates.
Gourmet: Shaoxing cuisine
Description of dishes: Summer is suitable for warming and refreshing, and it is not suitable for over-nutrition. A sparerib can just cool the chicken feet.
There are naturally ribs and chicken feet in this soup. The chicken feet here are made of black-bone chicken feet, which are more nutritious and taste more generous. There is always something else in Cantonese soup. This soup contains Chinese yam, Radix Adenophorae, Fructus Lycii, Coicis Semen, and Fructus Jujubae. All kinds of raw materials are mixed together, and the aroma is overflowing, so it becomes a soup.
Actually, this soup is not made by Cantonese restaurant, but by Shaoxing restaurant. Shaoxing chefs naturally have another charm in cooking soup, and that is precision and meticulous.
When you put the soup into your mouth with a spoon, it is first fragrant but not greasy. Soup into the throat, slightly sweet, natural peace of mind. A bowl of good soup that has survived for a long time needs to be savored. In this fast era, we lack the slowness of a bowl of soup and need the sense of leisure in the soup, so we find it out from a bowl of soup.
Principle of relieving summer heat: coolness, medlar and chicken feet are all extinguished by fire.
Summer-relieving effect: ★★★★★
Restaurant: Shui 'an Shaoxing Restaurant
Address: No.88-9, North Fourth Ring Road West (50 meters east of North Gate of Air Force Command College, east of Hayes Bridge)
Per capita consumption: 50 yuan
■ Soup has also been modified.
Braised ribs with bitter gourd and soybean
Ingredients: 500 grams of fresh bitter gourd, 200 grams of soybeans, 250 grams of ribs and 3-4 slices of ginger. Bitter gourd, also known as cold melon, is cold and bitter, enters the heart, liver and stomach, clearing away heat and purging fire, improving eyesight and detoxifying.
Practice: Wash bitter gourd, soybeans, ribs and ginger with clear water, cut bitter gourd into pieces, and soak soybeans for a while; Chop the ribs, then put them into a clay pot, add 65,438+0,200 ml of clean water and about 6 bowls of water, first boil them with strong fire, then simmer them with low fire for 65,438+0 hours to 600-200ml of water for about 3-4 bowls, add a little salt and eat bitter gourd sparerib soup.
Soft waxy mung bean soup
Material: mung bean. The mung bean soup is one of the essential foods in summer. The following three methods can make mung bean soup soft and waxy, and keep its original flavor:
Practice 1: Wash mung beans, soak them in boiling water for 20 minutes, take them out and put them in the pot, then add enough cold water and cook for 40 minutes.
Practice 2: Wash mung beans, put them in a thermos bottle, and pour boiling water to cover them. After 3 ~ 4 hours, the mung bean particles become bigger and softer, and then put them into the pot to cook, so it is easy to cook the mung bean in a short time.
Practice 3: Wash mung beans and soak them in boiling water 10 minute. After cooling, put it in the freezer of the refrigerator, freeze it for 4 hours, take it out and cook it again. The mung bean will be crisp and rotten soon.
■ Tang Yu from Tang Dynasty
Apple tremella lean broth is the best.
I like to make my own soup and drink it with my boyfriend in summer. My boyfriend also likes to eat my soup, which makes me feel particularly fulfilled. What I often cook is apple tremella lean broth, which is simple but delicious. Slice lean meat into thick slices, cut apples and carrots. Apples and carrots don't need peeling, because the peel is nutritious; Then add about 6 bowls of water to the pot, add lean meat, apples, candied dates and carrots, boil and stew for about 30 minutes. Finally, add the washed and soaked tremella, and add salt after about 20 minutes.