It's too hot. Do you have any snacks or methods to cool off the heat?

Mooncake materials: glutinous rice flour:100g, millet flour:100g, milk: 250ml, sugar:100g, and bean paste stuffing:100g. Appropriate amount of salad oil: 1. Take 20g glutinous rice flour for later use. Mix 250 ml of milk and100g of sugar to make a slurry, and then steam it for 20 minutes with high fire. 3. After the steamed slurry is slightly cooled, add salad oil, knead it into smooth dough, wrap it in bean paste, and shape it (in order to avoid the dough sticking to the mold, a small amount of cooked glutinous rice flour can be put in the mold to facilitate demoulding). After demoulding, wrap it in plastic wrap and put it in the refrigerator for about 30 minutes. Crispy fried milk materials: a bag of milk (about 250ml), 50 grams of corn flour (corn starch), 0/00 grams of flour/kloc (with a pinch of baking powder), 40 grams of sugar, and a spoonful of condensed milk (about 10 grams). You can add some sugar. ) about 90ml of water, first put the milk, corn flour and sugar in the pot and stir them into milk slurry. Stir and cook with low fire until it is thick and solidified. Turn off the fire, pour it into a container and knead it flat (I don't have the tools to hold my hand, but it's uneven). Then put it in the refrigerator and freeze it into frozen milk cake (you can also put it in the freezer if you want to hurry). After freezing, cut the frozen milk cake into small long squares (I cut it a little longer, and in the later frying process, it will always be accidentally broken into two parts. Mix flour with baking powder, add water, a little salt and oil to make a crisp paste, wrap the cut frozen milk cake in the crisp paste, and fry in an oil pan with low heat until the skin is golden and butter is moist. It can be said that it is a good product in four seasons. Since ancient times, it has been said that mustard porridge is eaten in spring, mung bean porridge in summer, lotus root porridge in autumn and Laba porridge in winter, which coincides with the four seasons. There are great differences in temperature, humidity and environment in different seasons. Choosing different porridge accordingly has its own functions, which are called "spring porridge for beauty, summer porridge for clearing fire, autumn porridge for nourishing, and winter porridge for warming stomach". Of course, porridge cooked with fresh vegetables is light and rich in vitamins, which is suitable all year round. [Spring] In spring, flowers are in full bloom, not only roses, but also peaches, jasmine, etc., which are fragrant and fragrant in beauty beauty. Drinking porridge can make you more and more beautiful, so why not? Of course, some flowers are inedible, such as oleander. You must recognize the person who loves beauty! Carrot porridge: First, wash 1 ~ 2 carrots (according to personal preference) and cut them into filaments. After boiling water, stir-fry with vegetable oil, chopped green onion, Jiang Mo and other condiments. Cook porridge with100g of japonica rice and water. When it is almost cooked, add the fried carrots and cook together. Sprinkle some parsley and sesame oil when you start the pot, and suddenly you feel an attractive fragrance drilling into your nostrils, which makes your index finger move. Carrot porridge is rich in vitamin A, and people with loss of appetite or indigestion, dry skin, night blindness and high blood pressure can often eat it. ● Rose porridge: It is best to use dehydrated small rose buds that have not yet opened, and all nutrients are contained in the buds that have not yet opened. Cook fresh stem rice into porridge, add a proper amount of small rose buds after cooking, and eat the porridge until it turns pale pink. Eating rose porridge often can make people feel good, make skin tender and elegant, treat stomach pain caused by stagnation of liver qi, and have a calming, soothing and antidepressant effect on mood. [Summer] ● Mung bean porridge: Material: 50 grams of mung bean, white rice 100 grams, and appropriate amount of rock sugar. Wash mung beans and white rice, cook porridge, add rock sugar when cooked, mix well and stir, and serve. Function of clearing away heat and relieving summer heat, dispelling summer heat, removing annoyance, promoting fluid production and quenching thirst. ● Lotus seed and lotus leaf porridge: Lotus seeds have the functions of clearing the heart, relieving annoyance, strengthening the spleen and stopping diarrhea. Lotus leaf is slightly astringent, which has the effects of clearing away heat and relieving summer heat, relieving annoyance and quenching thirst, lowering blood pressure and losing weight. Cooked with lotus seeds, japonica rice and rock sugar, sweet and refreshing. It is a good medicine for clearing away heat and relieving summer heat, and has therapeutic effect on summer heat, anxiety and insomnia. Take a fresh lotus leaf, wash and chop it, put it in a gauze bag and fry it in water. Take concentrated juice 150ml, add some lotus seeds (cooked in advance), then add japonica rice 100g, add 500ml of rock sugar, and cook it into porridge once a day. ● Preserved egg lean meat porridge: it is a very common porridge. The combination of meat and vegetables is delicious. Although it is placed in the summer porridge spectrum, it is also suitable for eating all year round. There are many ways to do it. It's extremely hot in summer, and no one wants to stay in the kitchen for a long time. Here's the simplest method. Ingredients: 2 preserved eggs, lean meat150g, rice100g. Seasoning: salt, monosodium glutamate, pepper and chopped green onion. Practice: 1. Hao Tao Rice. Chop preserved eggs; Clean and chop lean meat, and marinate it with old vinegar, wine and minced onion and ginger for 20-30 minutes (just taste it). 2. Boil the water in the pot and pour in the rice (add some glutinous rice, the porridge will be thick and delicious). When porridge is cooked into paste, add lean meat and preserved eggs and cook for about 10 minute. 3. Finally, add seasoning and turn on the fire. Of course, if you can add a little broth, the taste will be more delicious. Summer is hot and boring. Drinking more porridge can not only replenish water, but also relieve summer heat and soothe the nerves. Such as Baiziren porridge, tremella lotus seed porridge, mint porridge, Pogostemon rugosa porridge, honeysuckle porridge and so on. It is also a good product for clearing heat and relieving summer heat in summer. If you make it into ice porridge, it's really cool. [Autumn] ● Chrysanthemum porridge: Boil100g of fresh stem rice, add 5 ~10g of chrysanthemum when the porridge is cooked, and simmer for about 5 minutes. The color of porridge is bright and yellowish, and the smell is fragrant. Chrysanthemum also has the effects of dispelling wind and clearing heat, clearing liver and improving eyesight and detoxifying. It can also prevent and treat wind-heat cold, headache, dizziness, red eyes and swelling and pain, and also has the effect of lowering blood pressure for patients with hypertension. ● Xunshi porridge: Xunshi, commonly known as chicken's head rice, is a small round-leaved plant growing in lakes and ponds, and its seeds have considerable medicinal value. Li Shizhen once recorded this kind of porridge in Compendium of Materia Medica. Practice: cook the chicken's head rice and shell it, and take its kernel and cook it with rice or glutinous rice. If millet is added, porridge will be more sticky, thicker, more fragrant and more unique. Its function is stronger than kidney and body, which is more conducive to hearing and vision, and also has a certain effect on nourishing the brain. Now autumn dryness is rampant, and improper prevention is the most likely to hurt the lungs. Drinking porridge is the simplest way to recuperate. In addition to the above two kinds of porridge, pear porridge, sesame porridge, lily porridge, headset porridge and wheat porridge can also effectively alleviate autumn dryness. [Winter] In winter, the climate is dry and the wind is biting. Porridge is delicious and cold-proof, comparable to eating shabu-shabu, and you can also eat jujube porridge, corn porridge and so on. ● Mutton porridge: Choose half a catty of lean mutton, wash it, cut it into diced meat, and stew it with 1 radish to remove the smell. Then take out the radish, add150g japonica rice to cook porridge, and add coriander when taking out the pot. Mutton is warm and is a food with high protein and low cholesterol. Eating mutton porridge in winter can replenish qi and deficiency, warm the middle and lower the temperature, and also benefit the kidney and strengthen yang. It is most suitable for patients with anemia, chronic gastritis and deficiency-cold syndrome. ● Laba porridge: There are two ways to eat: salty and sweet. Salting methods include bean products, diced meat or sausages. This paper introduces the traditional practice of eating Laba porridge. Materials: white glutinous rice, longan, sugar; The ingredients are lotus seeds, tremella, red dates, lilies, yams and beans (mung beans, red beans, etc.). ). Practice: 1. Soak 50 grams of glutinous rice for 10 minute, add 6 cups of water, simmer for 20 minutes, add longan and sugar, and cook for 10 minute to complete the porridge base. 2. Add the cooked materials and bring to a boil. Laba porridge has many functions, such as improving weak constitution, nourishing hard work, relieving cough and moistening lung, preventing constipation, caring skin and so on. Patients with diabetes and hyperlipidemia can eat salty Laba porridge. Soybean paste porridge raw materials: white rice 1 glass of water, 8 cups of soybean milk 1 cup of accessories: chicken essence, a little practice: 1. Wash and drain the white rice. 2. Add 8 cups of water to the pot and bring to a boil. Add white rice and continue to boil. Stir it a little. After simmering for 30 minutes, add soybean milk and continue to cook for a while. You can also sprinkle with chicken essence to taste. Features: moisturizing and whitening, anti-cancer, prolonging life. Chinese yam and wolfberry porridge Ingredients: white rice 1 cup Chinese yam 300g Chinese wolfberry 2 tablespoons water 8 cups Practice: 1. Wash and drain the white rice, peel and wash the yam and cut it into small pieces. 2. Add 8 cups of water to the pot and bring to a boil. Add white rice, yam and medlar, and continue to cook until slightly stirred. Cook on low heat for 30 minutes instead. Apple porridge ingredients: white rice 1 cup of apples 1 raisin 2 tablespoons of water 10 cup of accessories: 4 tablespoons of honey. Wash and drain the white rice, and slice the apple. 2. Add 10 cup of water to the pot and bring to a boil. Add white rice and apples, continue to boil, stir slightly, and simmer for 40 minutes. 3. Put the honey and raisins into a bowl, pour in the boiled porridge, and stir well to serve. Features: Detoxification and constipation prevention is the first step of beauty beauty. Ingredients of fish porridge: polygala tenuifolia 1, 2 bowls of rice, 2 slices of ginger and onion 1. Accessories: 1 teaspoon salt, 3 cups of water, a little pepper (optional). Practice: 1 milkweed removes the thick part of the fish back, removes the fishbone and slices it for later use; Shredded ginger and chopped green onion. 2. Put the rice into the pot, add (1) ingredients and bring to a boil. Turn off the heat, add anchovy fillets and shredded ginger and cook. 3 Add chopped green onion after turning off the fire, and sprinkle a little pepper when eating (or not). Porridge white rice 1 cup beef tenderloin 150g starch 1 teaspoon celery powder 2 teaspoons beef bone soup 10 cup Accessories: salt and black pepper. Appropriate amount: 1. Wash and drain the white rice. 2. Heat and boil the beef bone stock, add white rice and continue to cook until it rolls, stir slightly, cook for 30 minutes on low heat, and season with salt. 3. Wash and shred tenderloin, add 4 tablespoons of water and stir, add starch and mix well, and put it in a bowl. 4. Pour the hot porridge into a bowl and mix well with shredded beef. Sprinkle with black pepper and celery and serve. Pumpkin porridge pumpkin 80g, rice 40g, onion 30g, chicken 40g, milk 400ml Medicinal materials: Gastrodia elata 10g Accessories: a little salt, a little pepper and a little cream. Methods: 1. Add 100ml of water into the pot, and cook Gastrodia elata for 10 minute, then remove the residue and get the juice for later use. 2. Peel the pumpkin and cut it into cubes; Onions and chicken are also diced for use. 3. Put the cream into the pot, stir-fry the onion and chicken, add the washed rice and cook for 20 minutes on low heat. 4. Method 3: Add pumpkin and milk for 1 boiling 10 minutes.