In summer, besides eating fruits and vegetables, daily soup and porridge are essential, especially drinking health-preserving soup can not only play a nourishing role, but also supplement nutrition and water to the body, which is a good product for health preservation in summer. Because with the change of climate, the body's temperature regulation, water and salt metabolism and digestion will change obviously. So the more summer, the more you should eat health soup.

Sister Tang recommended two models about the summer solstice. One is duck soup. As the saying goes, "eat duck to prevent heatstroke" highlights the importance of duck meat in summer tonic. Ducks are waterfowl, and their nature is cold. Chinese medicine says that "heat is cold", so duck meat is not only suitable for people with heat in their bodies, but also suitable for tonic in summer solstice.

Stewed old duck soup with day lily

List of ingredients:

Half an old duck /20g day lily/10 red dates /3 slices of ginger/10 dried mushrooms /20g coix seed.

Step 1: Let the boss chop the duck into small pieces, soak the dried day lily and dried mushrooms in water for half an hour in advance, then put the duck in a pot and soak it in cold water to remove the blood, so that the stewed duck soup is clearer.

Step 2: Pick up the salted duck and put it in the casserole. Add ginger slices, dried mushrooms, red dates and coix seed and stew for one hour. After the duck is stewed, add the day lily and cook together. Add a little salt at last. Delicious day lily is cooked with old duck soup.

Another delicious choice of summer solstice soup is mung bean soup, which is sweet and cool. It has the effects of clearing away heat and toxic materials, relieving summer heat and relieving annoyance, and is a rare high-quality food in summer. Let's have a look at this delicious mung bean soup.

Lvdoushuang

Composition:

Peeled mung bean 100g/ lotus seed 30g/ dried lily 15g/ appropriate amount of rock sugar/corn starch 15g.

Step 1: Soak mung beans, lotus seeds and dried lily in clear water for 2 hours in advance, and steam the mung beans in a steamer.

Step 2: Add half a pot of water to the pot and bring to a boil. Add the soaked lotus seeds and lilies, cover the pot and cook for 30 minutes.

Step 3: First dilute the corn starch with 35 ml of water, then pour it into the pot and stir it evenly to thicken the soup. Add steamed mung beans and stir gently in the pot. Cool and refreshing mung beans are delicious and can be eaten at any time.