Ingredients: 800g of wax gourd, fresh lotus leaf 12 tablets, Polyporus umbellatus, Alisma orientalis 1 5g, 20g of lentils, 20g of coix seed, 50g of pork and 3g of ginger.

Practice: wash the soup and cut the melon into pieces; Chinese herbal medicine soaking; Carassius auratus was washed and slaughtered, put in the same pot as pork and ginger, added with 3000ml of clean water (about 12 bowl), boiled for about two and a half hours with strong fire, and then added with salt.

Efficacy: Chinese medicine believes that wax gourd has the functions of relieving summer heat and eliminating dampness, nourishing gastric juice, clearing filth, eliminating carbuncle, promoting blood circulation and reducing swelling. Lotus leaf has the effects of clearing away heat and toxic materials, promoting hair growth and clearing yang, cooling blood and stopping bleeding, and is often used for summer heat, polydipsia and diarrhea. Polyporus umbellatus can promote diuresis and eliminate dampness, Alisma orientalis can promote diuresis, eliminate dampness and clear heat, and crucian carp can strengthen spleen and promote diuresis, warm the middle warmer to stimulate appetite, promote blood circulation and dredge collaterals, and warm the middle warmer to reduce qi. Coupled with lentils and coix seed as soup, it is moist and delicious, clearing heat and relieving summer heat, invigorating spleen and eliminating dampness, and stimulating appetite. It is a good soup for families in dog days.

2, mung bean seaweed soup

Ingredients: fresh kelp 200g, mung bean 60g, rice 30g, dried tangerine peel 6g, brown sugar 60g.

Practice: Wash and shred kelp, scald it with boiling water, and remove it to control moisture. Wash rice, mung bean and dried tangerine peel respectively, pour 1000ml of water into the casserole, add rice, mung bean, kelp and dried tangerine peel, and bring to a boil with high fire. Cook the mung beans on low heat until they bloom, and eat them with brown sugar.

Efficacy: This product has the functions of clearing away heat, detoxicating and reducing swelling.

3. Old pigeon soup in summer

Ingredients: white gourd 800g, raw coix seed 100g, fresh lotus leaf 1 piece, dried tangerine peel 14 piece, old pigeon 1 piece, lean pork 150g and ginger 3 pieces.

Practice: Peel the wax gourd, wash it and cut it into large pieces; Cleaning Coicis Semen and Pericarpium Citri Tangerinae, slightly soaking, and removing pulp from Pericarpium Citri Tangerinae; Wash the old pigeon and cut it into pieces; Wash lean pork and cut into pieces. Put other soup materials except wax gourd and lotus leaf together with ginger into the earthen pot, add 3000ml of clear water (about 12 bowl), boil with strong fire and simmer 1 hour, then cook wax gourd and lotus leaf again 1 hour, and add appropriate amount of salt.

Efficacy: Pigeon is a valuable meat bird with high protein, low fat and tender meat. Wax gourd has the effects of eliminating summer heat and dampness, nourishing gastric juice, clearing filth and eliminating carbuncle, promoting blood circulation and reducing swelling. The soup is delicious, fragrant and sweet, and delicious. It is a healthy soup in summer and summer, suitable for men, women and children.

Step 4 be easy

Duck meat is sweet in taste and cold in nature. It enters the lung, stomach and kidney meridians, and has the functions of nourishing, nourishing stomach, tonifying kidney, removing tuberculosis, steaming bones, eliminating edema, stopping dysentery, relieving cough and resolving phlegm. Duck meat is suitable for people with fever in the body, and it is more beneficial to people with weak constitution, loss of appetite, fever, dry stool and edema. In the view of Chinese medicine, duck meat has the effects of nourishing yin and tonifying deficiency, nourishing stomach and benefiting water. There are many ways to eat duck. It is best to cook duck soup in summer, which can not only supplement excessive consumption of nutrition, but also eliminate the discomfort caused by summer heat.

Jin Yinhua duck soup: 25g honeysuckle, duck 1 piece, 2 figs, dried tangerine peel 14 pieces, 2 pieces of fresh ginger, clear water 1000ml, and a little salt. Wash honeysuckle, wash duck, blanch in boiling water for 5 minutes, and take out; Wash tangerine peel, soak until soft, and scrape off the capsule; Boil water 1000ml, add honeysuckle, duck, fig, dried tangerine peel and ginger, simmer for two hours, and season with salt.