When it comes to summer diet, remember “eat cool, not cold”! If you eat too much cold food, your spleen and stomach will be damaged, which will affect your health. It is recommended to eat more of these 5 kinds of mild summer melons. They can clear away heat and relieve the heat without being cold. They are suitable for eating in midsummer. You can spend the summer in good health and safety. Come and take a look.
Winter melon
Winter melon has high water content and low calorie content. It would be better to eat more winter melon in summer. It is recommended to use winter melon to make soup, which is light and delicious, delicious and not greasy.
Winter melon and meatball soup
Ingredients: winter melon, pork, wolfberry, ginger, star anise, pepper, coriander
1. Add sliced ginger, green onions, a star anise, a small amount of pepper to the bowl, add hot water and soak for about ten minutes.
2. Prepare a piece of minced meat. Then add the onion and ginger water soaked in advance, add salt, light soy sauce, pepper, a spoonful of starch, stir evenly, then add a small amount of cooking oil, continue stirring, and marinate for 20 minutes.
3. Peel the winter melon and cut into small pieces. Boil water in a pot, turn to low heat and keep it slightly open. Use a spoon to put the meat filling into the pot and cook until it is set. Pour in the winter melon slices and cook for about six minutes. Then add salt, pepper, chicken essence, sesame oil, wolfberry, and coriander and stir evenly.
Luffa
Luffa is cool and suitable for summer. It can clear away heat, cool blood, and beautify the skin. Whitening .
Recommended recipe: Luffa Three Fresh Soup
Ingredients: Luffa, lean meat, eggs, seafood mushrooms, wolfberry, ginger, green onions
1. Scrape off the skin of the loofah, cut it into hob pieces, put it into a large bowl, and add a little Salt, add a few drops of white vinegar, then add water that has not covered the loofah, and stir it up to prevent the loofah from oxidizing and turning black. Soak for ten minutes.
2. Clean a small handful of seafood mushrooms and cut them into small pieces with a knife. Cut the ginger into minced ginger, cut the shallot into chopped green onion, cut the lean pork into thin strips, and put them into a bowl. Add a little salt, pepper, and egg white and mix well. After stirring well, add a spoonful of cornstarch to lock in the moisture of the meat slices, and stir into a paste.
3. Heat the pan. When the oil is hot, pour the eggs into the pan. Fry both sides until golden brown. Pour it onto a plate and let it cool. Cut it into diamond-shaped pieces.
4. After the oil is hot, stir-fry the onion and ginger until fragrant. Add white jade mushroom and stir-fry evenly over low heat. Add an appropriate amount of boiling water. After the water in the pot boils, pour the meat slices into the pot. Use chopsticks to lightly break up the meat slices. Then add the eggs and boil. Cook over high heat for one minute, then pour the loofah in and turn up the heat to bring the soup to a boil.
5. The soup will become whiter as it cooks. Add a spoonful of salt, chicken essence, and pepper. Cook the loofah. Sprinkle some soaked wolfberry and cook for about 30 seconds. Garnish with chopped green onions. The three fresh loofah soup is ready. .
Watermelon rind
Watermelon is known as the "King of Summer Fruits". Its peel is cool in nature, and it can also relieve heat, quench thirst and promote diuresis.
Recommended recipe: Watermelon rind pickles
1. Remove the red part of the watermelon rind, which contains more water, then scrape off the outer skin and cut into thick strips. Just clean it, spread it out in the sun for one to two days, and dry it until it is completely dehydrated.
2. The dried watermelon rind can be stored for more than a year. When eating, soak it in warm water for ten minutes. Then prepare the side dishes. Chop some millet and garlic into a bowl, add a spoonful of chopped chili, and cook an appropriate amount. Smoke, balsamic vinegar, a spoonful of salt, sugar, sesame oil, MSG, stir evenly.
Pumpkin
Pumpkin is warm in nature, and eating it regularly can remove internal heat and detoxify. And the whole body is full of treasures. pumpkin seeds , pumpkin stems and pumpkin vines all have their own edible uses.
Recommended recipe: Stir-fried tender pumpkin
Ingredients: small pumpkin , ginger, garlic, millet pepper , green onion, pork belly
1. Cut the small pumpkin into slices with a knife, put it into a bowl, add a spoonful of salt and mix well , pickle it, cut the garlic into garlic, cut the ginger into minced ginger, cut a few millet peppers into small rings, cut a green onion into minced green onions, and cut a piece of pork belly into small pieces.
2. The small pumpkin is pickled and the water is squeezed out.Next, make a sauce, add a spoonful of light soy sauce, a little salt, chicken essence, pepper, oyster sauce, sugar, corn starch, and pour some water. Mix well.
3. After the oil is hot, fry the pork belly to remove excess fat. Then stir-fry the ginger, minced garlic, millet and green onions until fragrant, then add the pumpkin and stir-fry until the flavor is fragrant, then add the prepared sauce. Stir fry a few more times and it's ready.
Cucumber
Cucumber is cool in nature, clears away heat and relieves heat, diuresis, swelling and weight loss. Whether it is eaten raw or cooked, it has its unique flavor.
Recommended recipe: Cold cucumber
Ingredients: cucumber, sugar, yuba, fungus, garlic, shallot, spicy millet, white sesame, cooked peanuts, coriander
1. Wash the cucumber, and cut off the head and tail of the cucumber first. Crush the cucumber with a knife, cut it into small pieces, put it into a bowl, add a spoonful of sugar, mix well, and set aside to marinate for 20 minutes. Soak the yuba in advance, cut it into small pieces, and soak a little fungus.
2. Flatten a small handful of garlic and mince it into minced garlic, cut the millet into rings, cut the shallots into chopped green onions and put them into a bowl. Add a spoonful of white sesame seeds and cooked peanuts. Pour hot oil on the spices to stimulate the aroma. Then add appropriate amount of light soy sauce, balsamic vinegar, salt, chicken essence, oyster sauce and sesame oil and mix thoroughly.
3. Boil water in the pot, add a little salt, and a few drops of cooking oil. Pour the fungus and yuba into the pot and blanch them for about three minutes, then drain them into cold water.
4. Pickle the cucumbers and pour out the excess water. Pour the fungus and bean curd sticks into the cucumbers. Mix the sauce and pour it in as well. Sprinkle some coriander segments and stir in the flavor. The cold cucumbers are ready.
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