What soup to make in summer to reduce heat? What soup is most suitable for summer?

The best way for the body is to drink soup. It is simple and delicious to stimulate appetite and digestion. Drinking soup in summer is a very good choice. It can clear away heat and reduce fire, relieve dryness and heat, and has a very high health-preserving effect.

What soup to cook in summer to reduce fire

1. Bitter melon soup

Bitter melon is cold in nature and can clear away heat, remove fire and quench thirst. Use bitter melon to make soup. , can very well help everyone achieve the purpose of reducing fire. At the same time, the content of vitamin C in bitter melon is relatively high. After people eat it, it can not only nourish the body, replenish energy for the body, improve body functions, but also make the skin white, tender and smooth. In addition, eating bitter melon regularly can lower blood sugar and regulate endocrine. Therefore, eating bitter melon in moderation is very helpful for nourishing the body and losing weight.

How to make bitter melon and pork ribs soup

Spare ribs, bitter melon, corn, onion, cooking wine, ginger, pepper, salt

1. First, clean the ribs. Then blanch the water to remove the grease and fishy smell from the ribs.

2. Put the ribs into the pot, add water, ginger, green onions and cooking wine, and bring to a boil over high heat.

3. Add chopped corn to the soup and bring to boil.

4. Remove the bitter melon flesh, put it into the boiling soup, and cook over low heat.

5. Add salt to the boiled soup to taste, and it is ready to eat.

2. Winter melon soup

Eating winter melon can clear away heat, moisten the lungs and promote body fluids, which can help reduce fire. It is also rich in vitamin C and potassium, which is an essential trace element for the human body and has the effect of draining water and reducing swelling. Winter melon contains propanedioic acid, which can effectively inhibit the conversion of sugar into fat. In addition, winter melon does not contain fat and has very low calories, making it the best food for weight loss. Here I recommend a soup to everyone, which is very helpful for removing dampness.

How to make winter melon and Huaishan hoof soup

Hoof, winter melon, yam, ginger, cooking wine, salt

1. Wash the hoof and add cooking wine , blanch it in water to remove the greasiness from the hoof.

2. Wash the yam, winter melon and ginger and set aside.

3. Put the blanched hooves into the pot and cook over high heat for an hour.

4. Add yam, winter melon and salt and simmer over low heat.

3. Lotus root soup

Lotus root powder made from lotus root can digest food, stop diarrhea, appetize and clear away heat, and has a good nourishing effect on weak bodies. In ancient times, lotus root powder was once designated as an imperial tribute. Generally speaking, lotus root is a food that can be eaten by young, old, women and children. Especially for patients with high fever, hypertension, and anemia, they can eat more appropriately. Below I recommend a soup made with lotus root, which can effectively protect the body.

How to make lily, lotus root and pear soup

Lily, lotus root, pear, rock sugar, wolfberry, honey

1. Wash the lily, lotus root and pear and cut into pieces Cut into chunks; wash the wolfberry.

2. Put the lotus root cut into pieces into a pot and cook for 5 minutes.

3. After the lotus roots become soft, add lilies and pears and cook again for 10 minutes.

4. When the water boils, add the washed wolfberries and simmer over low heat for 5 minutes.

5. Place the soup outside, cool it to 80 degrees, add a small amount of honey, and it is ready to eat.

Drinking Lily Lotus Root and Pear Decoction can effectively moisten the lungs, relieve cough, clear the heart and calm the mind. It has a very good therapeutic effect on dryness and heat caused by hot weather. It can also effectively activate blood circulation and disperse blood stasis, and has certain effects on clearing away irritability and quenching thirst, nourishing yin and nourishing the stomach.

The most suitable soup for summer

Kelp ribs soup

Ingredients: 400 grams of pork ribs, 150 grams of kelp, green onions, ginger slices, refined salt, rice wine Appropriate amount of each.

Method:

1. Soak the kelp, steam it in a basket for about half an hour, take it out and soak it in water for 4 hours. After soaking it thoroughly, wash and control the water, and cut it. Grow into cubes;

2. Wash the ribs, cut them along the bones with a knife, chop them into sections of about 4 cm, boil them in a pot of boiling water, take them out and soak them in warm water and wash them;

3. Add water to a clean pot, add ribs, green onions, ginger slices, and rice wine, bring to a boil over high heat, skim off the foam, then simmer over medium heat for about 20 minutes, add kelp pieces, Boil over high heat for 10 minutes, remove the ginger slices and green onion segments, add salt to taste, and pour in sesame oil. Serve.

Spinach Meatball Soup

Ingredients: 200g tenderloin, 60g spinach, 2000ml bone broth, appropriate amount of salt, 5g cooking wine, 1g pepper, 1 egg white, 30 grams of starch.

Method:

1. Chop the tenderloin, add cooking wine, pepper, salt, egg white, and starch and beat vigorously in one direction;

2. Stir The good meat filling can be kept upright by inserting chopsticks;

3. Boil the bone soup, use a small spoon to scoop out a spoonful of meat paste and cook until it becomes a small meatball in the pot;

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4. Cook the meatballs until they are all floating on the water;

5. Sprinkle with chopped spinach, add some salt to taste and bring to a boil.

Luffa and crucian carp soup

Ingredients: Luffa, crucian carp, onion, ginger, garlic.

Method:

1. Remove the internal organs and gills of the crucian carp, wash it, and make a few cuts on both sides;

2. Slice the ginger, smash the garlic, and scallions. Chop into pieces;

3. Heat the pot, add an appropriate amount of oil, add the fish and fry for a while;

4. Turn over and fry the other side;

5. Add ginger and garlic and stir until fragrant;

6. Add cooking wine to remove the fishy smell, and add water to cover most of the fish body;

7. Bring to a boil, then simmer over low heat for 30 minutes;

8. When the fish is cooked, add appropriate amount of salt and sugar to taste;

9. Add loofah and cook, take it out of the pan and sprinkle with chopped green onion.

Vegetable tomato soup

Ingredients: tomatoes, carrots, broccoli, potatoes, onions, chopped green onions, sugar, salt.

Method:

1. Wash the carrots and potatoes, peel them and cut them into small pieces, cut the onions into small pieces, wash the broccoli and break it into small florets;

2. Wash and peel the tomatoes, cut into small pieces, put in a blender and puree the tomatoes;

3. Put oil in the pot, add chopped onions and saute until fragrant, then pour in the tomato puree and sugar , stir well and then add about 200ML water;

4. After boiling, add potato cubes and carrot cubes and boil again;

5. Add broccoli and cook for about 2 minutes , add salt and cook.

Peanut Chicken Feet Soup

Ingredients: 10 chicken feet (about 200g), 50g peanuts, 5g rice wine, ginger slices, 3g each refined salt, 1g MSG, 10 grams of chicken fat.

Method:

1. Cut off the tips of the chicken feet and wash them; soak the peanuts in warm water for half an hour, change to fresh water and wash them;

2. Add an appropriate amount of water to the pot and bring to a boil. Add chicken feet, peanuts, rice wine, and ginger slices. Cover the pot and cook for 2 hours. Add refined salt and MSG to adjust the taste. Simmer for a while, then pour in chicken oil. Can.

Shiitake Mushroom and Tofu Soup

Ingredients: half a pound of fresh mushrooms, two pieces of tofu, six ounces of lean pork, a slice of ginger, and an appropriate amount of salt or umami.

Method:

1. Wash the pork and slice it into pieces;

2. Boil the water, add fresh mushrooms, ginger and tofu, and use Cook over high heat for ten minutes, then reduce to medium to low heat and cook until the mushrooms are cooked, then add the pork slices. When the meat slices are cooked through, add salt to taste.

Luffa and Egg Soup

Ingredients: Fresh mushrooms, loofah, eggs, green onions, salt, chicken essence, and appropriate amount of sesame oil.

Method:

1. Peel the loofah and cut it into small pieces with a knife;

2. Wash the fresh mushrooms and break them into small pieces;

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3. Boil the water in the pot, add the fresh mushrooms, and after three minutes add the loofah;

4. After the water boils again, add a little salt;

5. Break in an egg and use chopsticks to quickly stir it into egg droplets;

6. Add a little chicken essence and a few drops of sesame oil for seasoning.

Winter Melon and Pork Ribs Soup

Ingredients: 200g of winter melon, 100g of pork ribs, appropriate amounts of sesame oil, green onion, ginger, Sichuan pepper, salt and MSG.

Method:

1. Peel the winter melon, wash it and cut it into pieces;

2. Wash the pork ribs and chop them into pieces;

< p> 3. Wash the green onions and cut into sections. Wash the ginger and slice it into slices. Grind the Sichuan peppercorns finely;

4. Put the pork ribs into a pot, add an appropriate amount of water and boil, remove the foam, and add winter melon, onions, ginger, pepper and other condiments;

5. Cook until the ribs and winter melon are cooked, add salt and monosodium glutamate, bring to a boil and serve, then pour in sesame oil.

Lotus root and corn soup

Ingredients: spare ribs, lotus root, corn, carrot, salt, cooking wine, ginger slices.

Method:

1. Put the pot on the fire and add an appropriate amount of water to boil, then add the pork ribs and cooking wine to soak in the bleeding water, remove and wash;

2 , peel and wash the lotus root and corn, and cut into pieces; peel and wash the carrot, and emboss it with a biscuit mold;

3. Pour an appropriate amount of boiling water into the pot, add the rib segments, lotus root pieces, and corn Bring the cubes and cooking wine to a boil over high heat, then simmer over low heat;

4. Stew until cooked and add salt to taste;

5. Add carrot flowers and continue to simmer for 10 minutes That’s it.

Winter melon and kelp soup

Ingredients: winter melon, kelp knots, oil, salt.

Method: Peel and cut the winter melon into pieces and wash them; soak the kelp knots and kelp knots in water for 40 minutes; add oil in the pot, heat the oil, pour in the winter melon and kelp and stir-fry for 2 minutes; in order to make more soup Drink, so pour the winter melon and kelp into another steamer with boiling water.

Simmer over high heat for 7 or 8 minutes, then add salt and serve. You have to control the saltiness yourself.

Summer Reduce Fire Soup

1. Winter melon and grass carp soup

Ingredients: One pound of winter melon, about half a catty of grass carp, cooking wine, refined salt, scallions, Ginger slices, raw oil, chicken powder.

Method: Remove the scales, gills and internal organs of the grass carp and wash them. Peel and flesh the winter melon and cut into pieces. Heat the oil in the wok and fry the fish briefly. Add cooking wine, winter melon, ginger, and water, cook until the fish is cooked and fragrant, add refined salt, green onions, and chicken powder to taste and serve.

Efficacy: clearing heat and detoxifying, diuresis and reducing swelling, calming the liver, dispelling wind and removing heat. Used for weight loss, moisturizing and rejuvenating the skin. It is also used for headaches, fatigue and edema caused by excessive liver yang.

2. Mustard greens and beef soup

Ingredients: one pound of mustard greens, half a pound of beef, one tael of ginger, appropriate amount of oil and salt.

Method: Peel the ginger and smash into pieces; wash the beef and slice it; wash the mustard greens and cut into sections. Put the ingredients into a pot of boiling water, boil over high heat for a while, season with oil and salt, and eat while hot.

Efficacy: Tonify the spleen and replenish qi, resolve phlegm and relieve cough, relieve external symptoms and dispel cold. It is used for colds, mild aversion to wind and cold, headaches, bone pain all over the body, and coughing up white phlegm. Mustard is pungent and warm in nature, and has the function of dispersing cold and relieving the surface, promoting qi and phlegm; beef is sweet and flat in nature, and has the functions of nourishing the spleen and stomach, replenishing qi and blood, and strengthening muscles and bones; ginger is pungent and warm in nature, and has the function of dispelling cold.

3. Fresh lotus and mushroom duck soup

Ingredients: half a catty of duck meat, three ounces of fresh lotus seeds, one ounce of ham, two ounces of loofah, three ounces of fresh mushrooms, and one egg white; MSG, refined salt, cooking wine, pepper, ginger slices, green onions.

Method: Wash and cut the duck meat into pieces, put it into a bowl, add egg white and starch, mix well, put it in a pot of boiling water and blanch it for a while (put the food into the boiling water and cook it for a while) and pick it up. Put it into a stew pot, add water, refined salt, cooking wine, ginger, and green onions, steam it for 30 minutes, and take it out. Boil the lotus seeds in a pot of boiling water for a while to remove the lotus clothes and poke out the lotus core. Scrape off the outer skin of the loofah and wash it. Add water, duck meat, ham, lotus seeds, mushrooms, refined salt, monosodium glutamate and pepper. After it is cooked through, add the loofah, heat it briefly and put it in a bowl.

Efficacy: It tastes fresh, sweet and delicious, and is a timely summer delicacy.

4. Luffa, Tofu and Fish Head Soup

Ingredients: One pound of loofah, one fresh fish head, four pieces of tofu, and three slices of ginger.

Method: Trim the edges of the loofah, wash and cut into square shapes; wash the fish head and cut both sides; wash the tofu lightly with water. Put the fish head and ginger into the pot, add an appropriate amount of boiling water, simmer on high heat for ten minutes, add tofu and loofah, simmer on low heat for another fifteen minutes, season and eat.

Efficacy: clearing away heat and purging fire, nourishing yin and promoting fluid production, cooling blood and detoxifying, cleansing skin and removing spots, unblocking meridians and resolving phlegm. It is used for febrile diseases, summer heat and polydipsia, phlegm and asthma, cough, sore muscles and veins, and qi and blood blockage.

5. Spinach and Tremella Soup

Ingredients: 150 grams of spinach, 20 grams of Tremella, 15 grams of chives, a little each of salt, MSG, and sesame oil.

Method: Wash and cut the spinach into sections, boil it with boiling water; soak the white fungus in warm water until soft, wash away the sediment, and pick into small florets; remove the roots of the chives, wash them, and cut them into fine pieces. Put white fungus in the pot, pour an appropriate amount of water, bring to a boil over high heat, add spinach, add salt, monosodium glutamate, minced chives, and drizzle with sesame oil.

Function: Promoting body fluids, moistening dryness, laxative and removing internal heat.

6. Cabbage Ningxin Soup

Ingredients: 150 grams of cabbage, 20 grams each of dried lily and lotus seed meat, 15 grams each of red dates and rock sugar, a little green onion, ginger, salt and sesame oil .

Method: Wash the cabbage and cut into small pieces; wash the dried lilies, lotus seeds and red dates, and soak them in water for 1 hour. Put dried lilies, lotus seed meat, red dates, shredded green onions, ginger slices and rock sugar into a pot, add appropriate amount of water and boil until soft, add cabbage cubes and boil, pour in sesame oil and serve.

Function: Moisten the lungs, resolve phlegm, and eliminate fatigue.

7. White crucian carp and wolfberry head soup

Ingredients: white crucian carp, wolfberry head, ginger, tangerine peel, oil, salt.

Method: Wash the slaughtered white crucian carp, scrape off the black membrane inside the abdomen, and drain the water; heat the pot, rub the pot with a small piece of cracked ginger, add two tablespoons of oil, and add the white Fry both sides of the crucian carp until slightly brown; wash the wolfberry heads; soak the tangerine peel in water until soft and scrape off the white flesh; pour 8 bowls of water into a clay pot and bring to a boil, add all the ingredients and bring to a boil over high heat, then reduce to low heat and simmer for an hour and a half, add salt Season and drink.

Efficacy: Clear away heat and reduce fire, clear the lungs and replenish deficiency.

8. Winter Melon and Yiren Soup

Ingredients: One pound of winter melon, half a pound of lean meat, four oysters, four qian of yiren, and three qian of gordon fruit.

Method: Peel the winter melon, use raw and sun-dried oysters, wash the lean meat, add various medicinal materials, put four to five bowls of water, and simmer for three hours.

Function: People with body heat and dampness, rheumatic bone pain, gastrointestinal discomfort, swollen feet, liver heat jaundice, and difficulty in urination should drink this soup. For those with the above symptoms, drink it once a week to see great effects.

9. Winter melon and lotus leaf soup

Ingredients: one to two pounds of winter melon, two large pieces of fresh lotus leaves, and half a pound of lean meat.

Method: Wash the winter melon, peel it and cut it into pieces, wash and tie the lotus leaves, cut the lean meat into pieces, put them all into the pot, add six bowls of water, and simmer for two hours.

Function: Winter melon is a summer melon, which is in season. It is known for its ability to reduce moisture and heat, and has a fresh and sweet taste.

Summer is also the vigorous growth period of lotus leaves, which can clear away heat and detoxify, relieve troubles and clear the mind. Adding lean meat to make a soup has the fragrance of lotus leaves, the umami flavor of lean meat, and the sweetness of melon, which is very delicious.

10. Pumpkin and kelp soup

Ingredients: One pound of pumpkin, four ounces of kelp, and two ounces of lean meat.

Method: Old pumpkins need to be peeled, fleshed and seeded. Tender pumpkins do not need to be peeled or otherwise. Just wash and cut into pieces. Soak the kelp first and cut into sections. Wash the original lean meat. Simmer together for three hours, the soup is sweet and the melon meat is fragrant and smooth.

Function: Pumpkin is sweet in taste, cold in nature, contains vitamins B and C, and is rich in nutrients. It can satisfy hunger, remove heat, eliminate parasites, and relieve asthma. Adding kelp can help you lose weight, remove fat and cholesterol, and lower blood pressure; it is good for obesity. People with high blood pressure can drink this soup regularly, which is better than taking medicine.

11. Pig Lung, Lily and Candied Date Soup

Ingredients: One pig lung, five qian of light almonds, three qian of lily, and six candied dates.

Method: After buying the pig lungs, use a hose to insert the spiracles of the pig lungs, fill the lungs with clean water, flush the viscera, blood and debris until they are clean, put the whole thing into a clay pot, and add Stew each medicine for three to four hours, cut the pig lungs into pieces, add seasonings, serve on a plate, and drink the soup separately.

Function: Lily is a cooling and antipyretic medicine, moisturizing the lungs and calming the mind, clearing away heat and relieving coughs, replenishing the body and replenishing qi. It is known for its multi-purpose use. It can also treat lung and tracheal bleeding. Add almonds to remove phlegm and moisturize the lungs. It can remove wind and cold, cure shortness of breath and relieve asthma. Pig lungs benefit the respiratory tract and are effective against lung diseases. The three are combined into one soup to treat colds and coughs. This soup is most suitable for people with lung dryness, heat and cough, bronchitis patients, and those who want to be moisturized due to dry weather.

12. Mung bean and winter melon soup

Ingredients: 500 grams of winter melon, 150 grams of mung beans produced that year, 15 grams of green onions, 5 grams of ginger, a little refined salt, 500 grams of fresh soup.

Method: Wash the soup pot, put it on a high fire, add fresh soup and bring to a boil, skim off the foam. Wash the ginger, smash it, and put it into the pot; wash the green onions and put them into the pot; wash the mung beans, remove the bean skins floating on the water, and put them into the soup pot and stew until cooked. Peel and remove the pulp from the winter melon, wash and cut into pieces. When the mung beans are cooked, put them into a soup pot. When they are cooked but not rotten, sprinkle in salt and serve.

Function: clearing away heat and diuresis, quenching thirst, and dispelling summer heat.

13. Chicken soup with wolfberry and wolfberry head

Ingredients: 200 grams of fresh wolfberry root, 20 grams of wolfberry, half a chicken, and 2 slices of ginger.

Method: Wash all ingredients, cut the chicken into pieces and boil in water; pour an appropriate amount of water into a clay pot and bring to a boil, add all the ingredients, bring to a boil over high heat, simmer over low heat for an hour and a half, add salt to taste and drink .

Efficacy: Replenishing liver and kidney, nourishing yin and improving eyesight.

14. Wolfberry head, chicken bone, grass and pig bone soup

Ingredients: 50g dried wolfberry head, 50g chicken bone grass, 200g kudzu, 20g Yunling, 2 candied dates Each, 500 grams of pork bones, 2 slices of ginger.

Method: Wash the dried wolfberry heads, chicken bone grass, clouds and candied dates; peel and cut the kudzu into pieces; wash and cut the pork bones into pieces, boil them and scoop them out; pour an appropriate amount of water into the clay pot Bring to a boil, add all ingredients and bring to a boil over high heat, then simmer over low heat for an hour and a half, add salt to taste and drink.

Effects: Clearing the liver and improving eyesight, clearing away heat and removing dampness.

What kind of soup can best reduce the heat?

1. Rock sugar and tremella soup

The best soup to reduce heat in summer is rock sugar and tremella soup. Drink it every day. A bowl of this soup has a significant effect in reducing fire. After entering the human body, this soup can moisten the lungs and resolve phlegm, moisten the intestines and appetizer, and can dispel fire. The required materials include white fungus, red dates, wolfberry, wolfberry, etc. The production method is very simple. Just process these materials and make the soup directly. After the soup is ready, you can also add a little rock sugar according to your personal preference.

2. Luffa and pig offal soup

Drinking luffa and pig offal soup in summer has the effect of relieving heat and relieving heat. The function of luffa is to clear away heat and stimulate the intestines. When paired with pork offal, it can also clear away heat and cool the blood. You can drink more of these soups to reduce the heat. Ingredients required: Pork liver, lean meat, luffa, pork loin, green onions and ginger in appropriate amounts. The method is not difficult. The first step is to cut open the pork loin to remove the white tendons and soak it in water for 30 minutes. Cut into thin slices, wash and soak in cold water or light salt water for 30 minutes. Then keep washing until the water is clear. The second step is to wash and cut the lean meat into thin slices, then marinate it with pork loin, pork liver, cooking oil, corn starch and light soy sauce. The third step is to wash and cut the loofah into pieces. Step 4: Mix these ingredients to make soup.

3. Bitter melon and pork ribs soup

Bitter melon clears away heat and detoxifies, quenches thirst and relieves summer heat. The bitter melon and pork ribs soup can clear away heat, remove heat, improve eyesight and detoxify. It is a way to help the body in summer. Fire soup, this soup requires ingredients such as bitter gourd, ribs, green onions, ginger slices, Shaoxing wine, salt, monosodium glutamate, etc. The preparation method is to process all the ingredients and boil them directly into soup and drink it. The effect is good every day.

4. Winter melon, kelp and barley soup

Winter melon, kelp and barley soup is also a heat-clearing and fire-removing soup. Regular drinking has a significant effect on reducing fire. The ingredients required for this soup are winter melon 1, pork bones, Kelp, barley, candied dates, salt, etc., boil these ingredients into soup for drinking.