Wax gourd is a sharp weapon for clearing heat and relieving summer heat in summer. Enough water can be cooked into soup with sliced meat. Rich in nutrition, relieving summer heat. Old people and children can drink it. In this sultry dog days, it is better to make it for my family.

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1. Peel and wash the wax gourd, cut it into thin and even slices, cut the tenderloin into thin slices, put it in a small bowl, add 2 tablespoons of soy sauce, a small amount of cooking wine, half a tablespoon of oyster sauce, onion and shredded ginger to the bowl, grab it evenly by hand, continue to add 1 tablespoon of starch and appropriate amount of oil, and knead it evenly by hand.

2. Add the right amount of water to the casserole. After the fire boils, turn to low heat, add wax gourd slices and continue to cook for about 1 minute.

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3. Add the marinated meat slices, quickly break the meat slices with a shovel in the pot, turn to high heat and cook for about 2 minutes, add a little salt and season with a little chicken essence.

4, add salt and chicken essence to taste, stir well and serve.

Second, mung bean lily barley soup

In hot summer, a bowl of iced mung bean soup is also a good way to get rid of "summer heat". However, tap water in the north is mostly alkaline and contains more minerals. The boiled mung bean soup is easy to turn red, so it is best to cook mung bean soup with pure water, and the color is green, not red.

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1. After the ingredients are ready, simply wash the mung bean, coix seed, lily and other ingredients.

2. After cleaning, soak mung beans and coix seed in clear water for 1-2 hours, and lily and lotus seed for half an hour to make the ingredients fully absorb water, which can shorten the cooking time.

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3. Add appropriate amount of water to the rice cooker, pour in coix seed, mung bean, lily and lotus seed, press the cooking button and cook for 15 minutes.

4. After cooking, open the lid, add the rock sugar, stir well, cover it, and stew for 2 minutes with low heat to let the rock sugar melt. A bowl of sweet and delicious mung bean lily barley soup is ready.

Third, loofah shredded pork soup

Luffa is sweet and tender. My family often uses it to make shredded pork soup. It is delicious with meat and vegetables. Compared with sparerib soup, it is not bad at all, and it is rich in nutrition.

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1. Wash the loofah with clean water, scrape off the epidermis with a skin scraper, cut into filaments, wash the tenderloin, cut into filaments along the grain, put it in a bowl, add soy sauce, a little salt, shredded ginger and shredded onion, knead well, continue to add appropriate amount of salt and starch, knead well, and marinate for about 5 minutes.

2. Add the right amount of oil to the pot. When the oil temperature is 50% hot, pour in about 50 grams of flour and stir with a shovel. Use a small fire at this time to avoid burning the pot.

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3. After the flour is yellowish and fragrant, pour in 1 bowl of hot water, and turn to high heat to boil the water.

4. Pour in the shredded pork, quickly break it up with a shovel, cook for about 2 minutes, pour in the cut loofah, add a little salt, a little pepper and monosodium glutamate, and stir well, so that the seasoning and soup are completely integrated.