What soup is the best to cook in summer? Recently, the weather is hot and rainy, prone to damp heat, and every summer, the human body's yang will become strong, which will bring great trouble to the body. Let's share the best soup to drink in summer.
What is the best soup to cook in summer? 1 1. Drink winter melon soup for health in summer.
It's hot every day in summer, so many people don't like it. At this time, light winter melon soup is often the first choice for housewives. Wax gourd is one of the important vegetables in summer and autumn in China. It plays an important role in summer and is cultivated all over the country.
When eating, peel it first, remove the pulp and then wash it. Wax gourd has low sugar content and high water content, which can promote diuresis and detumescence, remove excess accumulated fat in the body, and has a good therapeutic auxiliary effect on patients with diabetes, coronary heart disease, arteriosclerosis, hypertension and obesity. Wax gourd with low sodium content is also an ideal vegetable for patients with nephropathy and edema.
2. Drink crucian carp soup in summer.
Now many places are Huangmeitian or sauna days. Experts suggest that drinking crucian carp soup in hot summer weather may help strengthen the spleen, stimulate appetite, induce diuresis and reduce swelling. Carp has a unique dietotherapy function and is suitable for patients with cough, nephritis and edema. When eating carp, you can add some dehumidified ingredients to make soup together, such as dried tangerine peel, wax gourd and scallion.
When coughing, you can cook soup with carp and a little Fritillaria to relieve cough and asthma. Red bean carp soup is a classic dietotherapy prescription to relieve nephritis edema. Eating them together can enhance the effect of diuresis and detumescence.
3, summer health drink hawthorn lotus leaf sparerib soup
Ingredients: 50 grams of hawthorn, one corner of fresh lotus leaf, 600 grams of ribs, two pieces of ebony, and 50 grams of raw coix seed.
Practice: choose ribs to make soup, wash, splash water and chop; Soaking Fructus Crataegi, Mume Fructus and Coicis Semen in clear water, and cleaning; Wash fresh lotus leaves with clear water. Put hawthorn, sparerib, dark plum and raw coix seed into a casserole, add appropriate amount of water, cook with strong fire until the water boils, then cook with medium fire for about three hours, then add fresh lotus leaves and cook slightly, season with salt, and serve.
Efficacy: Hawthorn has the function of appetizing and digestion; Lotus leaf can clear away heat and relieve summer heat, and dark plum can quench thirst.
4. Drink zucchini, yuba and fish soup in summer.
Ingredients: 500g of local crucian carp, 2 zucchini, 80g of yuba, 3 slices of ginger and 8 bowls of water.
Practice: Wash zucchini, peel and cut into thick slices; Wash yuba, soak it soft, and cut into sections; Slaughter and clean crucian carp, scrape off the black membrane in the abdomen, drain the water, and fry both sides with a little oil; Pour 8 bowls of water into an earthenware pot and bring to a boil. Add all the ingredients and bring to a boil. Turn the heat down and cook for an hour. Season with salt and drink.
Efficacy: Relieve summer heat, stimulate appetite, strengthen spleen and moisten intestines, eliminate food stagnation and lose weight. Jiegua, also known as Maogua, is a seasonal vegetable in summer. Its meat is tender and smooth and tastes sweet. Regular consumption has the effects of relieving summer-heat, quenching thirst, promoting fluid production, invigorating spleen, promoting diuresis and reducing swelling.
What soup is the best to cook in summer? 2 mouthfuls of mushroom and shrimp soup.
Ingredients: Tricholoma, shrimp, Chinese cabbage, salt, cooking wine and pepper.
Practice: 1. Prepare 3 mushrooms, shrimps and Chinese cabbage. If there is no Chinese cabbage, you can use other green leafy vegetables instead. Peel off the shell of shrimp, pick out the shrimp line with a toothpick, wash it, add salt and cooking wine pepper 10 minute, wash the Chinese cabbage and cut it into small pieces.
2. Put the Tricholoma in clean water, wash it carefully, rinse it with running water, then take out the water control, take off the roots and keep the umbrella cover. Put a little oil in the pot, add Tricholoma, and fry on low heat until the middle of Tricholoma is full of juice. This soup is very delicious.
3. Cut Tricholoma into small pieces with scissors, add appropriate amount of water to boil, add marinated shrimps after the fire is boiled, cook the shrimps until they change color, add Chinese cabbage pieces, continue cooking for another minute, and finally add appropriate amount of salt to taste and stir evenly.
Flammulina velutipes egg soup
Ingredients: Flammulina velutipes 1 piece, 2 eggs, 2 parsley, 1 leek 1 piece, 2 spoonfuls of salt.
Practice: 1, Flammulina velutipes root, wash, cut into sections, tear by hand, wash coriander and chives and cut into small pieces.
2. Add water to the pot and boil, then add Flammulina velutipes and cook for 2 minutes.
3. Break up the eggs, pour them into the pot to form egg blossoms, and mix well with shallots and parsley.
4. Add 2 tablespoons of salt and mix well.
Celery leaf and egg soup
Ingredients: 1 celery leaf, 2 eggs, several pieces of auricularia auricula, 1 root shallot, 2 teaspoons of salt, 1 teaspoon of pepper.
Practice: 1, the fungus is soaked in advance, the celery leaves are washed, the soaked fungus is rooted, washed and cut into strips.
2. Add a little salt to the egg in a bowl, break it into egg liquid, and cut the onion into chopped green onion.
3. Add a little oil to the pot, add chopped green onion and stir-fry until fragrant, add appropriate amount of water to boil, and add fungus to cook for 3 minutes.
4. Add celery leaves, cook the celery leaves for 2 minutes until they are soft, slowly pour the beaten egg liquid into the pot, then stir with the bottom of the spoon into egg slices, season with 2 teaspoons of salt and 1 teaspoon of pepper, and mix well.
Day lily bean curd soup
Ingredients: 1 a lot of day lily, 1 tender tofu, 3 shallots, a little salt, chicken essence.
Practice: 1, fresh. Daylily, containing colchicine, is broken, the core inside is taken out, and boiled with boiling water, so that colchicine is destroyed and can be safely eaten.
2. Add water to the pot to boil, blanch the day lily for 5 minutes, remove and rinse, squeeze out the water, wash the tofu and cut it into small pieces, and wash the prepared chives and cut them into chopped green onion.
3, a little oil in the pot, stir-fry the chopped green onion slightly, add water to the pot and boil.
4. Add tofu blocks, cook for a few minutes, add blanched daylily, cook for another 2 minutes, add appropriate amount of salt, and turn off the heat after seasoning with chicken essence.
What soup is the best to cook in summer? 3 1. Finger peach olive pig bone.
Five-finger peach is a kind of food that can dispel dampness, and infection can make people appetizing. Although the pig bones are greasy after stewing, the taste has become much fresher after being infiltrated by five-finger peaches and olives.
2. Stewed duck with melon and barley
In hot summer, many people in Guangdong like to eat winter melon in summer. Winter melon is full of water and rich in vitamin B family, which can play a role in relieving summer heat to some extent and relieve the feeling of thirst in the mouth. Coix seed can also eliminate edema of the body. Three-ingredient stew is not only good for health, but also very delicious.
3. Stewed shad with kudzu root and red beans
In summer, people are prone to anxiety because of the hot weather and high temperature. Pueraria lobata and red beans can relieve people's anxiety, and red beans also have the effect of eliminating dampness. This soup is very suitable for drinking in summer.
4. Stewed ribs with winter melon and oyster sauce
Melon is what we call bitter gourd. Bitter gourd is also very popular in summer because of its bitter taste, and it will reduce the fire by eating it. Stewed soup with ribs, ribs will combine the bitterness of bitter gourd, and there will be no bitterness without careful tasting.