Drinking soup in summer can quickly replenish the water lost by the body and relieve the discomfort caused by body fever. Let me introduce you. I hope it works for you!

Winter melon and shrimp skin soup

500g of wax gourd, 50g of shrimp skin, 5g of onion, 5g of ginger, 5ml of peanut oil and 800ml of water.

Slice wax gourd, mince onion and ginger, and soak shrimp skin to control humidity. Hot pot, cold oil, fragrant Jiang Mo, shrimp skin. Add water, cover and boil. When the water boils, pour in the wax gourd and cook it over high heat. Cook until the wax gourd changes color and adds salt, and the chopped green onion is seasoned out of the pot.

Qingbuliang decoction

Dried yam, lotus seed, lily, longan 15g, Euryale ferox 10g, jujube, Polygonatum odoratum 10g, sugar 1 ~ 2 tbsp.

Pour 3 cups of water into the pot, add all the raw materials except dried longan, boil over medium heat and simmer for 20-30 minutes, then add dried longan and continue to simmer for 2-3 minutes, and finally add white sugar to cook evenly and put it in a bowl.

Lotus seed and chicken heart soup

4 chicken wings, chicken heart 10, 2 lotus seeds, auricularia auricula 1, onion, ginger, pepper, fragrant leaves, salt and pepper.

Wash chicken wings and chicken hearts, put them into a cold water casserole, add 4 small bowls of water, boil, remove foam, add lotus seeds, add various spices, simmer for 1 hour, add fungus, add salt, continue cooking for 10 minute, and finally season with pepper, and serve.

Luffa ear soup

300g of towel gourd, 50g of water-borne fungus, 4g of salt, monosodium glutamate 1 g, and pepper 1 g..

The loofah is pedicled, scraped and cut in half. The black fungus is pedicled, washed and torn into pieces. Add water1000g to the pot, bring to a boil, add loofah, salt, pepper, loofah and fungus, cook for a while, add monosodium glutamate, stir well, and put in a soup basin.

Yam pettitoes soup

Yam, trotters, red dates, rice wine.

Wash red dates for later use, wash pig's trotters and cut them into pieces, peel and cut Chinese yam into pieces, scald the pig's trotters with hot water to remove fishy smell and excess oil, take them out, wash them with cold water to remove oil, pour a proper amount of clear water into the pot, add Chinese yam, red dates and the treated pig's trotters, cook on high fire for 10 minute, and then turn to low fire for 2-3 hours.

Ou Jie sparerib soup

350g of ribs, 300g of fresh lotus root, shredded ginger and proper amount of Shaoxing wine.

Chop the ribs into small pieces, blanch them and put them into the stew. Peel the fresh lotus root and cut it into pieces, and rub it on the ribs with shredded ginger. Add 800 ml clear soup, add salt, monosodium glutamate and Shaoxing wine to adjust the taste, pour in ribs and steam in a cage for 30 minutes.

Bitter gourd sparerib soup

Pork ribs, bitter gourd, cooking wine, onion, ginger.

Chop the ribs into small pieces, blanch them in water to remove blood, remove them and rinse them with cold water. Cut bitter gourd in half, scrape off the pulp, and cut into hob blocks for later use. Put the washed front row into the pot, add a flat piece of ginger, a few whole onions, add a few drops of vinegar and cooking wine, add cold water until the material is about 3CM, turn the heat down and simmer for about an hour, then add bitter gourd slices and continue stewing for 20 minutes. Remove ginger and onion before taking out the pot, add salt and chicken essence, and add chopped green onion to the wine.

Mint and mung bean soup

5 grams of mint, 30 grams of coix seed, 60 grams of mung bean, 65438+ 0 ~ 2 tablespoons of rock sugar.

Wash Coicis Semen and mung bean, and soak in clear water for 3 hours. Pour 800 ml of water into the pot, add Coicis Semen and mung bean, boil over medium heat, then simmer for half an hour, add mint and sugar, continue to cook for 5 ~ 10 minutes, and then put them into a bowl.

Corn, cranberry and pigeon soup

20g of mushrooms, 2g of corn, 1 squab, 2g of carrots, tangerine peel 1 piece, * * * * 1 piece, fried lentils 1 5g, lily and ginger1piece.

Boil squab in boiling water for 5min * * * * * *, remove blood, then wash for later use, cut corn into grains, cut corncob in half, soak small mushrooms in water, wash all materials for later use, put all materials into a clay pot, add appropriate amount of water, cook for 3-4hr, take out corncob and add salt.

Chicken feet chestnut lily soup

10 fresh chicken feet, 1 pork hands, 50g lily, 250g fresh chestnut meat, 50g Hunan lotus seeds.

Peel off the yellow clothes attached to the chicken feet, chop off the phalanges, wash them, cut them into two sections, put them in boiling water for 5 minutes, and take out the supercooled river. Burn the excess hair on the pig's hands, wash and scrape it, cut it into pieces, put it in boiling water for 5 minutes, and take out the supercooled river. Chestnut meat was scalded with boiling water, and lotus seeds and lilies were stripped and washed. Boil a proper amount of water, add chicken feet, pig hands, chestnut meat and lotus seeds and cook for 2 hours, add lily and cook for another half hour, and season with salt. Luffa seafood soup

Ingredients: 1 loofah, 400g meretrix meretrix, 10 arctic fish, salt and oil.

Exercise:

1. Rub the clams twice with salt and try to clean the dirt on the shell surface.

2. Put hot water in the pot, pour in the clams, cover and cook for about two minutes. After all the clams are opened, take them out, filter the soup bottom to prevent sand from forming at the bottom, and continue cooking.

3. The towel gourd is peeled in the middle and rolled into pieces.

4. After the soup base is boiled, pour a few drops of oil, pour the loofah and crush the noodles. Pour the clams back, put them in pandalus borealis, cook for about 2 minutes, and add salt.

Lianggua sparerib soup

Ingredients: 500g of ribs, bitter gourd 1, 5 slices of ginger, 2 onions, wolfberry, salt and stone liquor soup 1 teaspoon.

Exercise:

1. Wash the ribs and soak them in cold water. Change the water several times to soak the blood in the ribs.

2. Open the edge of the melon, remove the capsule, obliquely slice the seeds, add salt and mix well for pickling; Wash onions and knot them; Cut ginger into large pieces.

3. Blanch the ribs in boiling water for 5 minutes, remove and wash.

4. Put enough water into the casserole, add the cooked ribs, add the onion and ginger slices, cover the pot again, and simmer for about 1 hour.

5. The ribs can be easily inserted with chopsticks, and then the salted bitter gourd is added.

6. Add Lycium barbarum, add appropriate amount of salt according to taste, add a spoonful of Shi Yun Sheng thick soup, and cook for 10 minute. Pick out the onions before eating.

Tomato and vegetable soup

Ingredients: 1 tomato, 2 Chinese cabbages, 2 small potatoes, 2 dried beans, chopped green onion, sugar and salt.

Exercise:

1. Wash, peel and slice potatoes; Wash and slice dried tofu; Peel tomatoes and dice them; Cabbage was torn to pieces by hand.

2. Put the right amount of oil in the pot. When the oil is hot, add potato chips and dried bean slices, and fry them slowly on low heat until both sides are golden.

3. Leave a little base oil in the pot. When the oil is hot, add chopped green onion and stir fry. Pour diced tomatoes into the pot, add a little sugar, stir fry, stir fry into tomato sauce, and add a small bowl of water to boil.

4. Pour in the fried potatoes and dried beancurd, put in the torn cabbage pieces, turn the vegetables and soup evenly with a shovel, cover and simmer for 5 minutes.

5. Add half a spoonful of salt and stir well.

Pumpkin and mung bean soup

Ingredients: 2 small handfuls of mung beans, 300g of old pumpkin, water.

Exercise:

1. Wash mung beans, soak them in clear water for half an hour, and drain the water; Peel the pumpkin, remove the pulp, wash it, and cut it into pumpkin pieces of about 2cm.

2. Add a proper amount of water to the pot, turn on the power, pour in mung beans, cook until they bloom, and pour in chopped pumpkin pieces.

3. Start cooking with medium heat until the pumpkin becomes soft.

Winter melon seaweed soup

Ingredients: 350g wax gourd, 200g pork belly, kelp 1, ginger onion, cooking wine, salt and chicken essence.

Exercise:

1. Pork belly cut into small pieces, boiled in cold water * * *; After the kelp is soaked, it is washed and cut into wide strips, washed with salt and cooking wine, and washed; Peel the wax gourd and cut into pieces.

2. Put the pork belly and ginger into a wok * * * oil-free * * *, stir-fry the pork belly with medium and small fire until the oil spits out, add kelp and stir-fry a few times, cook the cooking wine, pour the boiling water into the wok, and skim off the floating foam after the water is boiled again.

3. Change the soup pot, add the onion, simmer for 60 minutes, add the wax gourd, add salt and chicken essence, and burn until the wax gourd is soft and rotten.

Cucumber dictyophora soup

Ingredients: ribs, dictyophora, cucumber, onion, ginger, salt, chicken essence.

Exercise:

1. Wash the ribs, blanch them, pick them up and wash them; Wash the sand with bamboo shoots, cut the cucumber into long slices, pat the ginger loosely and tie the onion tightly.

2. Boil the water in the pot, add the ribs and ginger onions, bring to a boil with high fire, simmer for 1 hour, and add the bamboo shoots for 1 hour.

3. Add salt and chicken essence to taste, add cucumber before cooking, and serve after boiling.

Lotus root and corn sparerib soup

Ingredients: sparerib 150g, lotus root 150g, corn 150g, carrot 150g, salt, cooking wine and ginger slices.

Practice: a complete collection of family cooking practices

1. Add a proper amount of water to the pot to boil, then add the bleeding water and cooking wine of the ribs, remove and wash.

2. Peel and wash lotus root and corn, and cut into pieces; Carrots are peeled and washed, and embossed with biscuit molds.

3. Pour a proper amount of boiling water into the pot, add ribs, lotus root pieces, corn pieces and cooking wine, boil over high fire and stew over low fire. 4. stew until cooked and season with salt.

4. Add carrot flowers and continue to simmer 10 minutes.

Chicken feet and peanut soup

Ingredients: 8 chicken feet, half bowl of peanuts, 1 ginger, 10 red dates, onion, 1 0.5 teaspoon of salt, 1 teaspoon of cooking wine,1teaspoon of pepper.

Exercise:

1. Chop chicken feet, bring water to a boil, add chicken feet to boil, add 1 tbsp cooking wine without covering the lid, boil again, remove and wash.

2. Wash peanuts and red dates and slice ginger.

3. Put all the ingredients together in the pot 1 hour, add salt and pepper, and continue to cook for half an hour. You can add sesame oil or coriander as you like.