Mung bean pumpkin soup
Ingredients: 50 grams of mung bean, 500 grams of old pumpkin, a little salt.
Practice: Wash mung beans with clear water, add a little salt (about 3 grams) when the water is still wet, stir well, marinate for a few minutes, and then rinse with clear water. Peel the pumpkin, wash the pulp with clear water and cut it into 2 cm square pieces for later use. Add 500 ml of water to the pot, bring to a boil, add mung beans and cook for two minutes, then add cold water, continue to cook, add pumpkin, cover and simmer for half an hour. When mung beans bloom, add a little salt.
Efficacy: mung bean tastes sweet and cool, clearing away heat and relieving summer heat, detoxifying and diuresis. If eaten with pumpkin, it can benefit qi and is the best choice for heatstroke prevention and cooling in summer.
Bitter gourd chrysanthemum porridge
Ingredients: bitter gourd100g, chrysanthemum 50g, japonica rice 60g, rock sugar100g.
Practice: Wash bitter gourd, remove pulp and cut into small pieces for later use. Wash the japonica rice, rinse the chrysanthemums, put them in the pot together, pour in some water, and boil over high fire. After the water is boiled, put bitter gourd and rock sugar into the pot and continue to cook with slow fire until the rice blooms. It can clear away heat and toxic materials, and improve diarrhea and heatstroke in the elderly.
What food do the elderly eat in summer? The above health recipes are all good choices. These recipes can nourish yin and reduce fire, and have a good health care effect and effect on heatstroke prevention and appetite, and can also improve human immunity. These recipes are suitable for summer.