Stew 1, tremella lotus seed soup, summer health tonic
Ingredients: 50g tremella, lotus seed 10, lily 15, 5 Chinese dates, 8 Chinese wolfberry, and rock sugar 100g.
Practice: blanch tremella with boiling water, soak for 5 hours, wash and shred. Add water according to the quantity of tremella, and try not to add water in the middle. Add lotus seeds and lilies and stew for 2 hours. When the soup is thick, add jujube and rock sugar and boil the rock sugar.
2. Vegetable stew pot
Ingredients: pumpkin, white radish, carrot, mushroom, rape, green beans, thick sticks and ginger.
Practice: cut the vegetables into small pieces, fry the carrot pieces with oil, and put the fried carrots and other materials into the casserole. Add water. After boiling, simmer for half an hour. Finally, add a little salt before cooking.
Step 3 stew swallow horn
Ingredients: Yanjiao, rock sugar.
Practice: Soak the swallows' horns for two hours, tear off the hard horns, pick out impurities, wash them repeatedly with a sieve, and drain the water. Pour it into a saucepan and boil the water for ten hours (twelve hours a day). If the weather is hot, put it in the refrigerator for soaking. Bai Yan doesn't need such a long time). Shred some more, boil the water in the pot, put it in a stew pot, and simmer at 90 degrees for 2 hours.
4.stewed Sydney with lily
Ingredients: 2 Sydney, 2 Lily and 3 Rock Sugar.
Practice: add water to rock sugar and cook slowly. Soak in clean water for half an hour, then boil in boiling water for three minutes. Take out and drain. Remove the heart from Sydney, wash it and cut it into pieces in batches. Put Sydney, lily and crystal sugar water into a stew pot and stew for about 3 hours.
5. Braised carp with sour plum
Ingredients: one carp, five sour plums, one or two pickles and four or two ribs.
Practice: Cut the carp into pieces, fry them in oil pan until golden brown, then splash water with ginger, onion and wine for five minutes, and cook the ribs for five minutes. Carp, ribs, sour plums and pickles are put into a stew pot together, and the cooked grains are added and stewed for about four hours.
6. Stewed black-bone chicken with Beiqi and Danggui
Ingredients: astragalus, angelica, black-bone chicken and ginger.
Practice: Wash the chicken after cutting, put it in boiling water for five minutes, then take it out and wash it. Beiqi, Angelica sinensis, black-bone chicken and ginger are put in a stew pot and boiled for about five hours, and salt is added when eating.
What are summer health porridge 1 and lotus leaf porridge?
Ingredients: 50 grams of lotus leaf, 30 grams of sugar and 250 grams of japonica rice.
Production method: Wash fresh lotus leaves and cut off pedicels and side leaves. Wash the japonica rice, put it in a pot, add some water, and cover it with lotus leaves. Boil the ingredients with high fire and simmer them with slow fire. When the japonica rice is cooked, remove the lotus leaf, add sugar and stir well.
Efficacy: Lotus leaf porridge is the highlight of summer health porridge. This is because the lotus leaf is sweet and flat, which is suitable for relieving dry mouth and upset in summer. In hot summer, porridge made of fresh lotus leaves can prevent heatstroke. Lotus leaf porridge is also suitable for summer diarrhea, dizziness, edema, hematochezia, postpartum hematemesis and other symptoms.
2. Lily porridge
Raw materials: lily 30g, japonica rice 100g, crystal sugar 30g.
Production method: wash lily and japonica rice and put them into the pot. Add a proper amount of water to the pot, crush the rock sugar and put it into the pot. Bring the pot to the boil with high fire, and then simmer until it is cooked.
Efficacy: Lily porridge has the functions of moistening lung, relieving cough, nourishing heart and calming nerves, and has obvious effect on preventing the elderly from suffering from chronic bronchitis, lung heat or dry lung cough in summer.
What to eat for health in summer 1, scrambled eggs with bamboo shoots
Ingredients: 2 nests of bamboo shoots, 3 eggs and 2 cloves of garlic.
Seasoning: salt and oil.
Practice: nest bamboo shoots to remove thick skin. Beat the eggs into a bowl, add a little salt and stir well. Peel and chop garlic, and slice bamboo shoots for later use. Put a proper amount of oil in the pot, heat it, add the eggs and stir fry quickly until golden brown, and take it out. Leave the bottom oil in the pot, add minced garlic and stir-fry until the nest bamboo shoots become transparent, add a little salt, and then add the eggs that have been fried in advance and stir-fry evenly.
2. Steamed shrimp with wax gourd
Ingredients: 500g wax gourd, 2 pairs of prawns, parsley 1 teaspoon, cooking oil 1 teaspoon, salt 1/4 teaspoons.
Practice: Peel the wax gourd, cut it into thin slices, and prepare prawns. Peel the shrimps and chop the shrimps. Wash coriander and chop it. Slice the wax gourd into a dish. Put the shrimp on the wax gourd slices. Mix salt and cooking oil, and pour evenly on the dried shrimps and wax gourd slices. Boil water, put the plate in, steam over high heat and then steam over low heat 15 minutes. Steam until the wax gourd slices become transparent, add coriander and steam for about 1 minute. Serve.