1. What vegetables should I eat in summer?
1. Cucumber: Is the meat tender and juicy? Has the functions of clearing away heat and toxic materials, promoting salivation, quenching thirst, promoting diuresis and reducing swelling. Cucumber head tastes a little bitter, but it contains a cucurbitacin, which can enhance human immunity and play an anti-tumor role.
2. Luffa: Luffa is not only a good summer vegetable and tonic, but also has the effect of preventing and treating diseases.
3, winter melon: a good summer product, its taste is light and refreshing, suitable for soup and cooking. Wax gourd is rich in nutrition and has been a good food supplement since ancient times. Has diuretic, repercussive, heat-clearing and expectorant effects. Stewed with winter melon, rice, lily, lotus seeds and ducks can relieve summer heat, stimulate appetite and strengthen the spleen.
4, tomatoes: slightly cold, sweet and sour, with the effect of clearing away heat and toxic materials, invigorating stomach and digestion, promoting fluid production and quenching thirst.
5. Honeysuckle: In summer, drinking honeysuckle and chrysanthemum together can relieve summer heat, clear brain and improve eyesight? Using Shan Ye plants can help digestion and promote blood circulation, while adding honey can supplement nutrition and qi, which is really an excellent cool drink.
6, bitter gourd: immature melons can be eaten as vegetables. When ripe, the pulp can be eaten raw, and the melon can be made into soup, cold salad, fried, or cooked with meat and fish. Crispy and refreshing, with unique flavor, it has the effects of stimulating appetite, promoting digestion, clearing away heat and relieving summer heat, relieving fatigue, clearing heart fire and improving eyesight.
7. Dandelion: Dandelion is a whole grass with roots, which can be used as vegetables, tender leaves, cold salad, cooking and medicine to treat diseases. Eating more does not harm the body, and also has the functions of clearing away heat and toxic materials, relieving diarrhea, promoting gallbladder function, protecting liver, invigorating stomach, lowering blood pressure, refreshing mind, resisting bacteria and cancer.
8. Volvariella volvacea: In hot summer, it is most suitable to eat cool and heat-clearing Volvariella volvacea. Especially for people with hypertension, hyperlipidemia and hepatobiliary diseases, eating in summer has many benefits. Lotus root: Lotus root has the food effects of clearing away heat and cooling blood, promoting fluid production to quench thirst, and relieving summer heat and annoyance.
2, the practice of health porridge in summer
1, preserved egg lean porridge
Materials and practices: 2 preserved eggs, cut into granules; Slice the lean meat into thin slices, first add a little edible powder and salt to gel, then add a little water, then add a little raw powder, and then add a little water after fishing out evenly. If the sliced meat is completely absorbed for three times, add oil and shredded ginger and marinate for 4 hours. Boil the bottom of the porridge, first add the shredded ginger and preserved eggs, and then add the sliced meat. When the sliced meat floats, leave the fire, sprinkle with coriander and chopped green onion, and drop a few drops of sesame oil.
2. Chen Shen dried vegetable porridge
Materials and practices: cut the head of dried vegetables, soak and wash them; Chen Shen (that is, salted duck kidney, which is warm and sweet, has the function of strengthening the spleen and resolving food stagnation, and is often used by Guangdong folk to cook porridge to help treat anorexia in children and the elderly) is soaked in hot water and cut several times; After the water is boiled, put the dried vegetables, old kidneys and rice into the pot and cook until smooth. Season and serve.
3. Longevity soup
Longevity soup sounds good. When we make this health porridge, the ingredients we need to prepare are Chinese cabbage, Pleurotus nebrodensis, straw mushroom, eggs, salt, monosodium glutamate, pepper and water starch.
Practice: add appropriate amount of water to Chinese cabbage and put it into a blender to make it paste. After soaking Pleurotus nebrodensis, it is made from onion, ginger, oyster sauce, salt and soy sauce. Shredding Pleurotus nebrodensis, shredding Volvariella volvacea, frying in oil, and taking out for later use; Add a proper amount of water to the pot, add ginger slices and cook them, then remove them, add fried fungus, add salt and pepper, and remove a bowl of soup for later use; Add the Chinese cabbage paste to the remaining soup in the pot, thicken it with water starch and put it in a bowl; Pour a part of the soup into the pot, thicken it with water starch, add egg white and cook it, and pour it into the green soup, and it will become a longevity soup with two colors.
Fish and meat slices are raw porridge.
Prepare the bottom of porridge, add ingredients after boiling, and roll until cooked. This is "raw porridge", which can keep the fish tender and smooth. It must be cooked and eaten now, because the porridge has a long heat preservation time, and even if it is away from the fire, its heat will still heat the meat, which will easily lead to the thickening of the meat after a long time.
Materials and practices:
Slice fish slices or meat slices and scatter them in pairs, and put a few drops of raw oil to separate the fish slices or meat slices from each other; Wash and shred lettuce; Boil the bottom of the porridge, add appropriate amount of shredded ginger and roll for 10 minute, then stir the fillets evenly and turn off the heat. Finally, add some shredded lettuce to taste.