Hello, there are many health recipes in summer. Now I will give you a simple recipe, which I hope will be useful to you: No.65438 +0 mixed eggplant: 500g tender eggplant, 5g coriander15g, garlic, rice vinegar, sugar, sesame oil, soy sauce, monosodium glutamate, refined salt and pepper. Practice Wash and peel the eggplant, cut it into small pieces, put it in a bowl, sprinkle with a little salt, then throw it into cold water, soak the eggplant until it is brown, take it out and steam it in a steamer, take it out and let it cool; Garlic paste; Heat a wok with high fire, add sesame oil, stir-fry chilies, pour the oil into a small bowl, add soy sauce, sugar, rice vinegar, refined salt, monosodium glutamate and minced garlic, make juice, and pour it on eggplant slices; Wash coriander, cut into sections and sprinkle on eggplant slices. Serve. Efficacy: clearing away heat, dredging orifices, relieving swelling and diuresis, invigorating spleen and regulating stomach. Note: Beans contain hemagglutinin A, which is a toxic protein, and its toxicity can be greatly weakened after heating. Therefore, beans must be thoroughly blanched to prevent poisoning. The second mix: tofu 1 block, tender beans 50g, tomatoes 50g, fungus 15g, proper amount of sesame oil, vegetable oil, refined salt, monosodium glutamate and chopped green onion. The practice is to cut tofu, beans, tomatoes and fungus into cubes. Boil the pot with water, blanch the tofu, beans, tomatoes and fungus respectively (the tomatoes can be slightly scalded), take them out and drain them, and put them on a plate for later use. Heat a wok, add vegetable oil, add pepper, add chopped green onion, salt, tomato and monosodium glutamate, stir-fry evenly, pour on the scalded tofu, beans and fungus, then pour sesame oil and stir-fry evenly. Efficacy: promoting fluid production to quench thirst, invigorating spleen to relieve summer heat, detoxifying and eliminating dampness. The third kind of mung bean pumpkin soup: 50 grams of mung bean, 500 grams of old pumpkin and a little salt. Practice Wash mung beans with clear water, add a little salt (about 3 grams) when the water is still wet, stir well, marinate for a few minutes, and then rinse with clear water. Peel the pumpkin, wash the pulp with clear water and cut it into 2 cm square pieces for later use. Add 500 ml of water to the pot, boil the mung beans for 2 minutes, pour in a little cold water, then boil, put the pumpkin in the pot, cover the pot, and cook for about 30 minutes with slow fire until the mung beans bloom, and add a little salt to taste. Efficacy mung bean is sweet and cool, clearing away heat and relieving summer heat, detoxifying and diuresis; Eat with pumpkin, produce fluid and benefit qi. It is the best diet for heatstroke prevention in summer. The fourth kind of bitter gourd chrysanthemum porridge: ingredients bitter gourd 100g, chrysanthemum 50g, japonica rice 60g, rock sugar 100g. Practice Wash bitter gourd and cut it into small pieces for later use. Wash the japonica rice, rinse the chrysanthemum, put them in the pot together, pour in some water, and cook over high fire. After the water is boiled, put bitter gourd and rock sugar into the pot and continue to cook with slow fire until the rice blooms. Efficacy of clearing heat and relieving summer heat, stopping dysentery and detoxifying. Suitable for heatstroke, polydipsia and dysentery. Be careful not to eat anything warm, dry, spicy or greasy when drinking this porridge. The fifth ingredient of lotus leaf Poria Poria Poria Poria porridge is lotus leaf 1 tablet (both fresh and dry), 50 grams of Poria, 0/00 grams of japonica rice or millet/kloc-0, and appropriate amount of sugar. First, remove the dregs from the lotus leaf soup, add Poria cocos, washed japonica rice or millet into the medicinal soup, cook them together into porridge, and add sugar before taking out the pot.

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