Drink more soup in summer to make your body healthier, and it is recommended that middle-aged and elderly people drink more of these 4 kinds of soup, which is simple to do

Lotus root pork rib soup

Summer is the season to eat lotus roots, a section of white and tender lotus roots, whether it is fried and eaten, stewed, or made into cold dishes, is very crisp and refreshing. It not only relieves the heat of the summer, but also increases the appetite.

And what I share with you today is lotus root pork rib soup, which is simple to make, let's take a look.

Main ingredients: lotus root, pork ribs, ginger, green onions, shallots, salt, pepper.

1. Prepare a pound of pork ribs, wash them with cold water, cut them into small pieces, and slice the ginger for later use. Pour water into a casserole and boil, add chopped pork ribs, add ginger slices and cooking wine, blanch for about 3 minutes, and boil to remove blood foam.

2. Take out the blanched pork ribs, rinse off the foam with water, drain and set aside.

3. Clean the fresh lotus root, cut off the stems at both ends, peel off the old skin on the outside, and cut it into pieces of about 3 cm.

4. Put the blanched pork ribs into the pot, then add ginger slices and green onions to increase the flavor and remove the smell, put an appropriate amount of water in the casserole, and simmer over medium high heat for about 30 minutes.

5. Add the cut lotus root pieces, turn to medium-low heat and simmer for about 15 minutes. (If you like the sweet and crispy texture of lotus root, you can stew it for a while, and if you like the sweet and glutinous texture of lotus root, you can stew it for a while.) ）

6. When simmering for 5 minutes, add salt and pepper to enhance the flavor. Finally, when it comes out of the pot, sprinkle with chopped shallots to garnish to add color and freshness.

Loofah egg soup

In the summer, the kitchen is very hot, and every time I finish cooking, my clothes are sweaty, so it is a simple dish with high nutritional value

It has become very popular, such as the loofah egg soup that I will introduce today.

Main ingredients: loofah, egg, ginger slices, chopped green onion, wolfberry, salt, pepper

1. Take a slender fresh loofah and peel it, clean it, remove the head and tail, cut it into hob pieces with an oblique knife, and soak it in water after cutting, which can prevent the loofah from oxidizing and turning black.

2. Take out two chubby eggs, beat them into a bowl, stir evenly and set aside.

3. Heat the oil, put the stirred eggs in the hot oil, fry until the eggs become golden and fluffy, then add the loofah, ginger slices, chopped green onions, and fry a few times until the loofah becomes soft and has a slight green onion fragrance.

4. Pour in water and boil for 5 minutes, then add wolfberries, appropriate salt and pepper to taste, cook for another two minutes, and a simple loofah egg soup is ready.

The loofah is sweet and refreshing, clearing heat and cooling blood; Eggs are mellow and rich, supplementing the protein needed by the human body.

A simple and delicious loofah egg soup, are you sure you don't want a bowl in summer?

Mung bean soup

I don't think anyone can say no to a bowl of mung bean soup on a summer day. Especially the chilled one, it is simply a "heatstroke artifact". Now I will share with you how to make a delicious mung bean soup.

Main ingredients: mung beans, rock sugar, half a lemon

1. First of all, soak the washed mung beans in boiling water for 10 minutes, which is mainly to make the mung beans soft and ripe, saving time.

2. After the mung beans are soaked, pour out the boiling water, add water, and put them in the refrigerator to freeze until they freeze. This is mainly to cook the mung beans out of the sand, of course, if you don't like the glutinous taste of mung bean paste, you can skip this step.

3. Take out the frozen mung beans and put them in the pot (note that it is best not to use an iron pot, the mung bean soup cooked in the iron pot will be red), add water to cover the mung beans, boil over high heat, and boil until boiling. Never open the lid when cooking, otherwise it will turn red.

4. After boiling, add rock sugar, squeeze out the lemon juice, turn to medium-low heat and boil for 15 minutes, so that a green and sandy mung bean soup is ready.

Winter melon soup

Main ingredients: winter melon, ginger slices, shallots, shrimp skin, salt, chicken essence, pepper

1. Peel and wash the winter melon, remove the soft pulp in the middle, and then divide it into four from the center, then change the winter melon into small pieces of uniform size, wash and cut the shallots into small pieces, and put them on a plate for later use.

2. Add a little oil to the pot, heat the green onion, stir-fry a few times, stir-fry it slightly until fragrant, add the prepared shrimp skin, stir-fry the shrimp skin over medium-low heat to produce a slight fragrance, and the color of the winter melon soup will be relatively thick and white.

3. Add an appropriate amount of boiling water to the pot, then add the prepared winter melon pieces to it, boil the soup in the pot and start seasoning, add an appropriate amount of salt and chicken essence to enhance the freshness, and add an appropriate amount of pepper.

4. Cover the lid and cook over medium heat for 10 minutes, and the winter melon can be cooked until it is transparent and soft. Add a few drops of sesame oil, sprinkle with chopped green onions and you're ready to go.