Drink more soup in summer to make your body "healthier", share 6 soups suitable for summer, clear away heat and relieve heat
1. [Mung bean lotus root pork bone soup]
What kind of soup is suitable for summer? My answer is mung bean lotus root pork rib soup, this soup is refreshing and delicious and not greasy, but the nutritional value is high, mung bean has the effect of clearing heat and reducing fire and detoxification, heat and diuretic, mung bean and lotus root are not common, but it is excellent, lotus root has the effect of eliminating food and diarrhea, appetizing and clearing heat, the two are very suitable for dry and easy to get hot in summer, the bones are rich in nutrients, containing a lot of protein, collagen and calcium phosphate, but the bone broth will not be greasy to drink, because lotus root and mung bean can absorb some of the oil, so this soup is perfect for summer;
【Ingredients】2 knots of lotus root, 50g of mung beans, 500g of pork bones, ginger, salt, cooking wine;
【Preparation of mung bean lotus root pork bone soup】
1. Prepare raw materials, lotus root, pork bones, mung beans, and the number of ingredients is prepared according to the number of family members;
2. Mung bean is a kind of ingredient that is more difficult to cook, it is recommended to soak it for 2 hours before cooking, clean the prepared pork bones, peel the lotus root, clean and cut it into hob pieces for later use, and slice the ginger;
3. Pork bones in a pot under cold water, add a little cooking wine, ginger slices, blanch, blanching can better remove the fishy smell and blood water, skim off the foam after the water is boiled, cook for about 1 minute, take out the boiled bones and put them in warm water to clean them, drain the water and set aside;
4. Prepare an electric pressure cooker, add pork bones, mung beans and lotus root, ginger slices and cooking wine to remove the fishy, the ginger slices here can not only remove the fishy, but also have an important role, the lotus root and mung bean beans are cold, in order to avoid the spleen and stomach being too cold, add a little ginger slices to neutralize the most appropriate, and then add an appropriate amount of water, the amount of water should at least not exceed the ingredients, and those who like to drink soup can add more water; Cover the lid, choose a high-pressure stew "calcium bone broth", and wait for it to cook;
5. After the pressure cooker is cooked, add a little salt to taste, stir well, let the salt melt, and you can get out of the pot; The stewed bone broth is fragrant, the lotus root is soft and glutinous, the pork bones are soft and rotten, and the mung beans are soft;
2. [Winter Melon Soup]
Winter melon is a common vegetable in summer, but also a kind of high-quality and inexpensive vegetables, affordable and high nutritional value, the most common practice of winter melon is winter melon soup, usually drink some winter melon soup can relieve the heat in the body, but also replenish water, play a role in moisturizing dryness, winter melon has many benefits, in addition to the above, the common ones are heat and detoxification, laxative, diuretic and swelling effects, etc., very suitable for summer consumption;
[Ingredients] 1 piece of winter melon, 4 eggs, shrimp skin, chopped green onion, minced garlic, salt, white pepper;
【How to make winter melon soup】
1. Peel and remove the seeds of the prepared winter melon, clean it, cut it into winter melon slices, and prepare some minced garlic and chopped green onions;
2. Heat the pot, add an appropriate amount of cooking oil, beat the eggs into the pot, fry them into poached eggs, fry the eggs until golden on both sides, add hot water to the pot, pour in winter melon slices, minced garlic and shrimp skin, boil over high heat, boil for 3 minutes on high heat after boiling, and the soup will become milky white;
3. After the soup turns white, turn to low heat and simmer for 3 minutes, add a little salt and pepper to taste, stir well, and remove from the pot;
4. Sprinkle the green onion on the pot to decorate, and the delicious winter melon soup is ready, which is delicious, and can also clear away heat and relieve heat by replenishing water;
3. [Luffa Soup]
Luffa is one of the common vegetables in summer, its nutritional value is very high, containing protein, fat, carbohydrates, various vitamins, crude fiber, calcium, phosphorus, iron and other trace elements, cool, often eat loofah in summer has the effect of clearing heat and reducing fire, relieving heat, the most common method of loofah is loofah egg soup, the following shares with you an upgraded version of the loofah soup practice, in addition to loofah and eggs, but also added pork, more nutritious;
【Raw materials】loofah, eggs, pork, corn starch, edible oil, salt;
【How to make loofah soup】
1. The raw materials needed for home cooking loofah soup are very simple, loofah, pork and eggs, pork cut into slices, and need to be marinated after cutting the slices, so that the cooked meat will be tender, put the meat slices in a bowl, add a little water to grab and mix first, grab and mix until the pork completely absorbs the water, then add a little salt, light soy sauce, starch, grasp and mix evenly, and finally add a little cooking oil, which can lock the moisture in the meat slices;
2. Peel the loofah, cut off the head and tail, and cut it into hob pieces, the loofah is easy to oxidize and change color after cutting, and can be soaked in water first;
3. Heat the pot, add an appropriate amount of cooking oil, the oil temperature is 5 into heat, beat the eggs, fry the bottom surface until it is set, turn it over, fry the eggs on both sides until it is set, divide it into small pieces with a spatula, add the prepared ginger shreds and garlic slices, stir-fry to make a fragrance, add the loofah after stir-frying, continue to stir-fry, stir-fry evenly and then flush into hot water, and boil over high heat;
4. After the loofah soup is boiled over high heat, add a spoonful of salt to taste, turn to low heat and put in the marinated meat slices, and then stir gently after the meat slices change color to avoid the meat slices from spurting, after the meat slices change color and stir, turn on the high heat, boil the soup again, turn off the heat and remove from the pot;
5. The delicious loofah soup is completed, the loofah is crisp, tender and sweet, the soup is fresh and delicious, drink a bowl of fire and relieve the heat;
4. [Seaweed and shrimp slippery soup]
The temperature in summer is too high, it is easy to lose appetite, at this time I always want to eat some light dishes, in addition to vegetables, in addition to vegetables, in fact, fish, shrimp and the like are also good choices, the following will share with you a particularly suitable for summer seaweed shrimp soup, light and nutritious, shrimp will be listed in large quantities when the temperature is high in summer, shrimp in this season is not only high in nutritional value, the price is also affordable, more suitable for home operation;
The nutritional value of shrimp meat is very high, containing protein, vitamins and trace elements, and rich in phosphorus and calcium, which is very friendly to the elderly, pregnant women and children.
[Ingredients] 500g shrimp, 20g starch, 1 egg white, 1 egg, 10g seaweed, appropriate amount of chopped green onion, salt, cooking wine, pepper, starch, sesame oil;
【How to make seaweed shrimp slippery soup】
1. Clean the shrimp you bought, put it in the refrigerator for half an hour, so that it is easier to remove the shrimp shell, remove the shrimp line and shrimp shell after freezing, clean it after processing, and absorb the water.
2. Use the blade of the knife to flatten the shrimp, and then chop it with the back of the knife, leaving a little graininess, the shrimp will be more delicious, put the chopped shrimp in a bowl, add 1 tablespoon of salt, a tablespoon of starch, a little pepper to enhance the freshness, an egg white, stir clockwise, stir until the shrimp slides strongly, insert chopsticks for 5 seconds, do not pour as the standard, so that the shrimp slide is done;
3. Add some egg skin to the seaweed and shrimp soup, heat the pot, add a little cooking oil, pour in the egg liquid, spread it into an egg pie crust, and cut the egg skin into shreds after cooling;
4. Add water to the pot, turn to low heat after the water boils, squeeze out the shrimp slip with the tiger's mouth, scrape it off with a spoon, put it in the water, cook until the shrimp slide and float on the water surface, add seaweed, shredded eggs, salt, chopped green onions, and the umami seaweed shrimp slippery soup is ready;
5. [Mung Bean Soup]
Mung bean soup is a soup made of mung beans and water as the main raw materials, some people say that mung bean soup is a unique taste in summer, but I think mung bean soup is the "savior" of summer, mung beans are cool, rich in protein, fat, carotene, vitamin A, calcium, iron, potassium and other trace elements, have the effect of clearing heat and detoxifying, quenching thirst and annoyance, diuresis and swelling, mung beans are used to cook soup and drink not only to cool and relieve heat, but also to replenish water;
Especially for people who work in a high temperature environment in summer, it is beneficial to drink a bowl often, sweating a lot in a high temperature environment, losing more potassium content, and destroying the electrolyte balance in the body, people are prone to fatigue and weakness, loss of appetite, and even heat stroke, which can be relieved by drinking more mung bean soup;
[Ingredients] 150g mung beans, appropriate amount of rock sugar, half a lemon, appropriate amount of water;
【How to make mung bean soup】
1. Rinse the prepared half bowl of mung beans under the running water, rinse them well, flush them into the freshly boiled hot water, soak them for a period of time, and put them aside to cool after soaking;
2. Freeze the cooled mung beans in the refrigerator until they are frozen into mung bean ice cubes, this step can be operated the night before, so that you can start cooking directly the next morning;
3. Take out the frozen mung bean ice cubes, put them in a casserole, add an appropriate amount of pure water, add a little more if you like to drink soup, and boil over high heat; The color of mung bean soup is green, so it is recommended to use purified water; After boiling over high heat, squeeze in half a lemon juice, cover and continue to cook on high for about 15 minutes;
4. Open the lid after 15 minutes, you will find that the mung beans have been boiled and flowered, at this time you can add the prepared rock sugar, stir it, cover it, turn to low heat and simmer for 10 minutes, turn off the heat, the mung bean soup at this time is in a state of green sand, after cooling, you can cover with plastic wrap and put it in the refrigerator for refrigeration;
5. Wait for a bowl in the afternoon or when you want to eat, cool and quench your thirst, clear away heat and heat and replenish water, which is the best choice for cold drinks in the hot summer;
6. [Kelp Beef Tofu Soup]
Kelp is the most common affordable seafood in daily life, and it is also an alkaline ingredient, which can help the acid-base balance in the body, high iodine content, contains a lot of dietary fiber and can promote intestinal peristalsis.
【Ingredients】kelp, beef, tofu;
【Preparation of kelp beef tofu soup】
1. Prepare a piece of beef, a portion of kelp and a box of tofu, and prepare the specific amount of ingredients according to your needs;
2. Soak the beef 1-2 hours in advance, soak out the excess blood water in the beef, put the soaked and cleaned beef in the electric pressure cooker, add an appropriate amount of water and a piece of crushed ginger, choose the key with higher pressure, and cook the beef;
3. After the beef is cooked, take it out and let it cool slightly, cut it into beef slices, put the cut beef slices into a casserole, pour the soup of the stewed beef into it, boil over high heat, boil for another 5-10 minutes after boiling over high heat, the high heat can make the soup more rich, and then put in the kelp, turn to low heat and simmer for 20 minutes after boiling over high heat;
4. After 20 minutes, add the tofu, cook for another 8 minutes, add a little salt and white pepper to taste before coming out of the pot, stir evenly, the nutritious and delicious kelp beef tofu soup is completed, the soup is rich, the kelp is soft and rotten, the aroma of the beef has been completely integrated with the soup, and the taste is very good;