Eat more summer food, more salty and less sweet, not tonic


Eat more summer food, more salty and less sweet, not tonic

Eat more summer food, more salty and less sweet than tonic. Because the summer weather is hot, the diet should be light and nutritious, suitable for eating mixed with assorted, clear eggplant, bitter gourd chrysanthemum porridge, mung bean pumpkin soup.

You can also drink green bean soup, chrysanthemum tea, watermelon juice, sour plum soup, etc.; fruit is better with watermelon, heat and heat, diuretic swelling effect.

Eat less spicy and greasy peppers, beef, lamb, dog meat and other foods.

After the summer heat, the summer heat will be steamed. The diet should be salty and sweet. When cooking, put some ginger, onions, garlic and vinegar.

Try to eat warm, soft foods, avoid excessive excessive cold, frozen fruits or sweet food.

In the absence of appetite, do not force yourself to eat.

In addition, the heat season is easy to consume gas and yin, people are often “disease three points of deficiency”, should be based on qi and nourishing yin, should not be too much tonic, especially sexual warm, hot, dry tonic, such asGinseng, antler, angelica, etc.

In addition, there is a saying in the folks that the children in the growing season should feed the children in the growing season.

Old Chinese medicine reminds that tonic needs to vary from person to person, otherwise it will be counterproductive.

Summer heatstroke health recipe 1, mixed with assorted materials: 1 tofu, 50 grams of tender beans, 50 grams of tomatoes, 15 grams of fungus, sesame oil, vegetable oil, salt, MSG, diced green onions.

Practice: cut tofu, beans, tomatoes, fungus are cut into diced.

Add boiling water to the pot and boil the tofu, beans, tomatoes, and fungus respectively (the tomatoes are slightly hot), remove the dried water, and serve.

Heat the wok, add the vegetable oil, put the pepper into the pot, saut茅 the scent, then add the diced green onion, salt, tomato, MSG into the pot, stir evenly, pour over the perfumed bean curd, beans, fungus, topped with sesame oil.Stir well.

2, mung bean pumpkin soup material: 50 grams of green beans, 500 grams of old pumpkin, similar to salt.

Practice: Wash the mung bean water, add salt to the water when it is not dry (about 3 grams), mix well, marinate for a few minutes, rinse with water.

Peel the pumpkin, wash it with water, cut into 2 cm square pieces for use.

Add 500 ml of water to the pot. After boiling, first boil the green beans for 2 minutes, pour in cold water, boil, add the pumpkin to the pan, cover the lid, and boil for about 30 minutes with simmer until the mung bean blooms and add some salt.Season it.

3, bitter gourd chrysanthemum porridge material: bitter gourd 100 grams, 50 grams of chrysanthemum, 60 grams of previous rice, 100 grams of rock sugar.

Practice: Wash the bitter gourd and cut it into small pieces for use.

The previous rice is washed, the chrysanthemum is rinsed, and the two are placed in the pot. Pour the appropriate amount of water and put it on the fire. After the water is boiled, put the bitter gourd and rock sugar into the pot and switch to the rice with the simmer.It’s ok.