The first is to eat more cool vegetables. Summer has the greatest influence on the human body. Proper intake of cool vegetables is conducive to promoting fluid production and quenching thirst, relieving summer heat, clearing away heat and purging fire, expelling toxin and relaxing bowels. Cucumber, tomato, celery, lotus root, mung bean sprouts, water spinach, Chinese cabbage, white radish, wax gourd, loofah, bitter gourd, eggplant, spinach, Chinese cabbage, rape, lettuce, amaranth and laver, which we often eat, all belong to this kind of cool vegetables. But people who are weak after a long illness should not eat more cold vegetables.

The second vegetable is melon. Summer is the peak season for cucumber, loofah, bitter gourd, fingered citron, pumpkin, wax gourd and other melon vegetables. They are high in water content, high in potassium and low in sodium, and are suitable for people who replenish water and lose inorganic salts after sweating a lot in summer. Cucumber vegetables can be cold, stir-fried, made into soup, or cooked with meat and fish, which is crisp and refreshing and has a unique flavor.

The third vegetable is a "sterilized" vegetable. Mainly refers to onion and garlic vegetables, garlic, onion, leek, green onion, chives, green garlic, garlic seedlings and so on. They are rich in plant broad-spectrum fungicides, which can kill and inhibit various cocci, bacilli and fungal viruses.