Required materials: pork chop 1 kg, small eggplant 1 piece, soybean 100G.

Cooking practice: chop the pork chop into small pieces first, and then soak it in clear water for three or four times until the washed water has no blood and other dirty things.

After that, add water directly into the pot, bring to a boil, pour pork chops and rice wine (as appropriate), cook for one minute, then take out the pork chops with a spoon and put them in another pot for use immediately.

Cut the eggplant, dig out the seeds inside and scrape off the gourd ladle. After washing, cut into round pieces, put them in a bowl, and pour a little edible salt and mix well. Let it stand for a minute or two, wash it with clear water and put it in the pot for later use.

Finally, wash the soybeans, put them into the pot, add a proper amount of cold water (one person), and immediately boil them over high heat. Add salt and seasoning until the nutritious soup boils and bubbles.

Benefits: There are eggplant with heat-clearing and fire-removing effects in the soup, and soybeans with heat-clearing and dampness-promoting effects on the spleen and stomach. It is nutritious and delicious with pork chop soup and bone soup. After the hot summer comes, you can eat more when the temperature is getting hotter and hotter.

2, eggplant crucian carp tofu soup

Required materials: fresh eggplant 1, fresh grass carp 1.

Cooking practice: cut the eggplant first, then scrape off all the seeds and milky white parts with a spoon or immediately. Cut into small semicircles, put them into a basin after cutting, and grasp them evenly with your hands after adding salt. Then put it aside for reservation.

Knock out the live grass carp with the back of a knife, then cut open the belly of the fish to clean up all the internal organs, then scrape off all the scales on the fish and pull out the internal organs of the head. Then wash it with cold water several times until it is clean.

Then the pan is cleaned and oiled. Boil, add ginger slices and fry, then add grass carp and fry until both sides are a little yellow. Then pour cold water into the pot and cook.

When the nourishing soup is boiled, add dried bitter gourd, add a few spoonfuls of rice wine and cook until the fish and eggplant are boiled, then add chicken powder and edible salt to taste, and serve.

Benefits: This soup is made of grass carp with spleen and blood, and eggplant with heat and fire. It is beneficial to stimulate appetite after eating. So people who don't want to eat in summer should eat.