1. Chinese cabbage porridge 1. Wash Chinese cabbage and cut into thick shreds; 2. Wash and shred ginger for later use; 3. Wash the japonica rice, soak it in cold water for half an hour, take it out and drain it; 4. Light the pot, pour lard, heat it, stir-fry the cabbage and shredded ginger, and put it in a bowl; 5. Add about 1000 ml of cold water to the pot, pour in the japonica rice, and bring it to a boil; 6. Cook the porridge with low fire until it is cooked, add the fried cabbage, add salt and monosodium glutamate and mix well; 7. Cook the porridge for a while. Second, Hangzhou flavor fruit soup 1. First, cut the fresh chestnut vertically with a knife and put it in a boiling water pot for 5 minutes. 2. Leave the fire, add appropriate amount of cold water and pour it into a large bowl; 3. Peel chestnuts while they are hot, put them on a plate, put them on a drawer and steam them for about 5 minutes, then take them out and cut them into cubes; 4. Wash the wok, put it on a high fire, add 1000g cold water, pour in diced chestnuts and sugar, and skim off the floating foam when boiling; 5. Put the sweet-scented osmanthus into the pot, thicken it with 50 grams of lotus root starch and cold water, then make soup and put it in a bowl. Stewed fish soup ingredients: Flammulina velutipes 100g, Pleurotus ostreatus 100g, Lentinus edodes 50g, dried Agrocybe aegerita (soaked in water) 80g, auricularia auricula (soaked in water) 50g, garlic (peeled and mashed) 15g, ginger (soaked in water). Practice: wash Flammulina velutipes and Pleurotus ostreatus for later use; Wash Pleurotus nebrodensis and slice it for later use; Remove the tendons from the green beans and wash them, and let them fly for later use; Put oil in the pan, saute garlic and ginger, add Pleurotus nebrodensis, Flammulina velutipes, Pleurotus ostreatus, dried Agrocybe aegerita and Auricularia, stir-fry for a while, store a little Shaoxing wine, add appropriate amount of fish soup and oyster sauce, simmer for/kloc-0.5 minutes, and finally add green beans, and add salt, sugar and soy sauce to the juice. Cassia seed stewed eggplant formula: Cassia seed 10g eggplant can be made by two methods: firstly, cassia seed is boiled in water, and the juice is taken for later use, then the eggplant oil is fried, and then the medicinal juice and a proper amount of seasoning are added to stew cooked food. Efficacy: clearing away heat and toxic materials, moistening intestines and relaxing bowels. Grape paste formula: fresh lotus root juice 250mg, grape juice 250mg, dried rehmannia glutinosa 200g, and appropriate amount of honey. Production method: stir-fry dried rehmannia glutinosa thoroughly, and then soak it in water for 20 minutes. Boiling, stopping fire, and bottling for later use: clearing heat and nourishing yin, and cooling blood Usage: 10 ml, twice a day. Generally speaking, summer is hot and humid, and people often have symptoms such as head heaviness, depression, burnout, chest tightness and poor appetite. Summer diet should be light, and you can eat more foods that clear away heat and promote diuresis, such as mung bean porridge, lotus leaf porridge and red bean porridge. Or make soup with wax gourd, lotus leaf and coix seed. 1 Eat more melons and vegetables, and the water content is above 90%. All melons and vegetables have the function of lowering blood pressure and protecting blood vessels. 2 eat more cool vegetables and eat more cool vegetables, which is conducive to promoting fluid production and quenching thirst, relieving summer heat, clearing away heat and purging fire, detoxifying and relaxing bowels. Cucumber vegetables, except pumpkin, are warm, and others, such as bitter gourd, loofah, cucumber, cauliflower, watermelon, wax gourd, tomato, celery and lettuce, are cool vegetables. Eat more "sterilized" vegetables, such as onions and garlic, which are rich in broad-spectrum fungicides, killing and inhibiting various cocci, bacilli, fungi and viruses. Among them, the most prominent role is garlic, which is best eaten raw. 4. Have porridge for breakfast and dinner, and soup for lunch. Mung bean porridge, lotus leaf porridge, red bean porridge, mint porridge, auricularia auricula porridge, kudzu root porridge and bitter melon porridge are all good foods in summer. Eat three delicious seafood this summer, strengthen the spleen and eliminate dampness! Dampness is a major evil in summer, coupled with low spleen and stomach function in summer, people often have symptoms such as poor appetite, diarrhea, white greasy tongue coating, so always eat food that strengthens the spleen and promotes dampness! The following three kinds of seafood: crucian carp, loach and snail, are all delicious for invigorating the spleen and promoting diuresis.