Shantou, mung beans, and melons are the necessary ingredients for families to heat and cool in the summer. So how do you make these foods delicious summer soup and watch Xiaobian to teach you.
Shantou Soup
Shantou is also the root of Chinese wolfberry. In Chinese medicine, there is a special name called "Digupi". It has the effects of supplementing essence and essence, clearing heat and thirst, cooling blood to stop bleeding, clearing away the lungs and reducing fire, and lowering blood pressure. According to the determination, taro contains 19 kinds of amino acids, and also contains natural trace elements such as potassium, sodium, calcium, magnesium, iron, copper, zinc, manganese, phosphorus, selenium, lithium, and tellurium. At the same time, there are betaine, aromatic glycosides and very rich vitamins in the tip of the loquat.
White soup
Ingredients: One white fish, ginger, edible oil, taro, dried tangerine peel, salt, monosodium glutamate.
practice:
1. Wash the slaughtered white flesh, scrape the black membrane in the belly, drain the water;
2. In a hot pot, wipe the pan with a small piece of cracked ginger, put two tablespoons of oil, and cook until both sides are slightly yellow.
3. Wash your buns; orange tangerine peels with soft blisters;
4. Pour 8 bowls of water into the corrugated pot and boil it. Put all the ingredients in a hot pot and boil. Transfer to a low heat for one and a half hours and season with salt.
Efficacy: Heat and reduce heat, Qingfei tonic.
Shantou Chicken Bone Broth Soup
Ingredients: 50 grams of dried steamed buns, 50 g of Abrus cantoni, 200 g of powdered tobacco, 20 g of Yunqi, 2 candied dates, 500 g of pork bones, 2 ginger slices, and a little salt.
practice:
1. Wash the dried sorghum, abalone, sorghum and candied dates, peel and cut the puerarin, wash and cut the pork bone into pieces, and scoop up the swill.
2. Boil water and put in all materials;
3. After the fire is boiled, turn it over for a half hour;
4. Season with salt and drink.
Efficacy: Qinggan eyesight, heat dampness.
Warm Tips:
1. The dry taro pharmacy is sold, and the market occasionally encounters fresh taro, which has better taste and efficacy.
2. Tangerine can remove fish smell and mud.
3. Fresh soup is more fragrant than dried ones, and its unique taste is more concentrated. In addition, the thicker the gimmick, the older the year, the better.
Mung bean soup
Mung bean is also called green bean, named after its green color. It is a traditional bean food for our people. The content of mung bean protein is almost 3 times that of glutinous rice, and inorganic salts such as multi-vitamins, calcium, phosphorus, and iron are all more than glutinous rice. Therefore, it not only has good food value, but also has a very good medicinal value, there is "food in the high-quality goods, the food of the world," said.
Mung bean taste cool and cool, there is the power of heat and detoxification. People who work in high temperature environments in summer sweat more, lose a lot of fluid, and the electrolyte balance in the body is destroyed. It is the best way to use mung bean soup for replenishment. It can clear away heat and relieve qi, relieve thirst, diuresis, and can not only supplement Moisture, but also the timely addition of inorganic salts, is of great significance to maintain the balance of water and electrolyte. Mung bean also has detoxification.
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