Summer food:

▲ cucumber. Contains vitamins A and C, calcium, phosphorus, iron and other ingredients, especially potassium, which has the effect of relieving summer heat and clearing away heat. "Seeking Truth from Materia Medica" points out: "Cucumber tastes sweet and cold, so it can benefit heat and water." Cucumber can be eaten raw and cooked, or peeled and sliced, mixed with sugar, vinegar, soy sauce, monosodium glutamate and garlic paste.

▲ Watermelon. Cold, also known as the folk melon. Eating a few watermelons in hot summer is sweet and delicious, refreshing and quenching thirst. Watermelon can not only relieve summer heat and quench thirst, but also is nutritious and contains many nutrients needed by human body. When heatstroke, fever, upset, thirst, oliguria or other acute fever occurs in summer, watermelon should be used for adjuvant treatment. In addition to eating watermelon pulp, watermelon peel can also be fried in water.

▲ Luffa. It has the effect of clearing away heat and relieving summer heat. Ancient medical classics and Compendium of Materia Medica all say that loofah can "clear away heat and benefit intestines". Eating loofah soup in summer can relieve the heat. When cooking soup, it should not be cooked for a long time, and it is best to keep the bright green of loofah. The towel gourd skin and towel gourd flower boil water together instead of tea, which also has the function of heatstroke prevention and antipyretic.

▲ winter melon. Winter melon is cold, and it has the effects of clearing heat and strengthening spleen, diuresis and dehumidification. You can slice soup or stir-fry it, or you can boil it in water and dip it in seasoning.

▲ Bitter gourd. It is cold in nature and has the effect of clearing away heat and toxic materials. According to herbal medicine in southern Yunnan, bitter gourd can "dispel pathogenic heat, relieve fatigue, clear heart and improve eyesight" and has a certain therapeutic effect on heatstroke, dysentery, malignant sores and thirst. Momordica charantia is rich in nutrition, containing a variety of amino acids, vitamins and minerals. As long as the bitter gourd is cooked properly, it has a faint fragrance in its bitterness and tastes unique.