In dog days, what summer foods should be cooked frequently to cool down the appetite and cool down the summer? Summer-relieving yam cakes, steamed and made into cool desserts, can relieve summer-heat and strengthen the spleen, stimulate appetite and strengthen the spleen. It is sweet and sour, and it is delicious for all ages in Xian Yi. Food: 2 iron stick yams (around 260g), 4g sugar, 2g dried frozen blackcurrant powder (not put away), 30g dried blueberry, glutinous rice flour 10- 15g (anti-sticking). I used iron bar yam. Dried blueberries are a mixture of black and green, which is the effect of glutinous rice flour. Stir-fry the rice over low heat and set aside to cool.

2. Blackcurrant powder, only with yam cake, will have color. It tastes sour and the color is easy to grasp. Less colors are bright, and more colors are dark. There is no blackcurrant powder in this step, and three pots of water are saved for boiling. Put on disposable gloves or film bags to peel yam quickly, wash it and steam it in a pot for about 20 minutes.

4. Break the yam into small pieces and put it into a multifunctional cooking machine to stir it into mud. You can also crush the mud with a spoon. If it is very dry, you can put a spoonful of milk, add blackcurrant powder and stir, remove the stirring knife, add chopped dried blueberries, stir and put them in a bowl for thorough cooling. Press it into design with a moon cake grinder or other grinding tools, and use cooked glutinous rice flour to prevent it from sticking halfway. The molded yam cake is sealed with a fresh-keeping bag and placed in the refrigerator to cool down.

Old Beijing pea yellow pea yellow was once a special snack of the court and the favorite of Empress Dowager Cixi. A bite in the hot summer is refreshing, delicate and sweet, and it melts in the mouth. Clearing away heat, slimming, anti-aging, reducing blood fat and body fat, stimulating appetite, promoting digestion and improving memory.

Food: 300g peeled dried peas (not soybeans) and 90g sugar. Kitchen supplies: electric pressure cooker 1. Wash lentils and soak them for one night, then rinse them with clear water, pour off the water, take them out and put them in a pressure cooker, add water with the same height as lentils, and press them for about 35 minutes until they are crisp and rotten.

Sift the powder into a non-stick pan, pour in white sugar and simmer the bean paste, stir-fry with a wooden shovel to prevent the bottom from being burnt. When you hear bubbles and bumps, turn to medium heat, speed up stirring, and be careful not to burn them.

5 stir-fry into this situation: it is not easy to get together quickly with a shovel and bean paste; If the scooped bean paste falls slowly and does not combine, it will be closed. 6 Put it in a sealed can while it is hot, scrape it flat, cover it, then put it in the refrigerator for more than 4 hours, and slice it for use. If the box has no outer cover, it is recommended to cover it with a fresh-keeping bag to prevent cracking. Sealed cans need not be oiled. After cooling, they are buckled and taken out of the box.

Old Beijing sour plum soup food: dried ebony 30g, Prunella vulgaris 10g, hawthorn 10g, Astragalus membranaceus 10g, clear water 2500mL, and aged crystal sugar 70g. Kitchenware: stainless steel plate cooking pot 1g dried ebony is not a usual snack, but it is dry, which is sold in Chinese medicine shops.

2 Wash the food except the old rock sugar, soak it in water for 30min3, boil it with strong fire, boil it with medium fire for 40min, turn off the fire, pour in the old rock sugar, let it melt gradually, and filter out the broken slag after the sugar melts slightly. You can reduce the amount of water in your mouth, or cook some sour plum soup for a while. Frozen in glass bottles is delicious. Don't drink when cells appear on the surface. They have undergone qualitative changes.

Snowball also has a name in Beijing, called bean powder cake, and it is also called horse roll in the south. Earlier, yellow wheat was used for snowballing. After that, everyone used to use glutinous rice flour, which was also very thick and delicious.

Food: 300 grams of glutinous rice flour, 300 grams of clear water, 300 grams of dried soybeans, appropriate amount of red bean stuffing, cooking oil 1 tablespoon, washed soybeans, dried in the sun, put them in a wok and fried them in a spicy dry pot. Stir-fried soybeans are slightly soft, and let them cool thoroughly to harden.

2 Glutinous rice flour is stirred with water to form a thick paste. Stir until there is no powder, put it in an oiled pan, steam for 20min3, grind it into fine powder with a high-speed mixer or dry mill, and sieve (you can also buy existing cooked soybean powder).

5 air the steamed glutinous rice flour until it is not hot. Sprinkle a layer of soybeans on the 6 silica gel gasket, put the glutinous rice batter on it, and sprinkle soybeans on the batter. Roll it into a rectangle with a rolling pin. 7 Spread the red bean stuffing evenly on the dough, cross-stack it into strips and cut into pieces.