What dishes are suitable for hot weather? Four ace vegetables for relieving fever and summer heat.

1 Eat more melons and vegetables with high water content. The temperature is high in summer, and the human body loses more water than in other seasons, so it needs to be replenished in time. Among all kinds of dishes, wax gourd has the highest water content, up to 96%, followed by wax gourd, loofah, bergamot, pumpkin, bitter gourd and watermelon. In other words, eating 500 grams of melons and vegetables is equivalent to drinking 450 ml of high-quality water. In addition, all melon vegetables have the characteristics of high potassium and low sodium, which can lower blood pressure and protect blood vessels.

2 eat more cool vegetables that clear away heat and damp. The most important factor affecting human body in summer is the poison of summer dampness. When moisture invades the human body in summer, it will lead to pore opening, hyperhidrosis, qi deficiency, spleen and stomach dysfunction and food stagnation.

Dyspepsia. Eating some cool vegetables is conducive to promoting fluid production and quenching thirst, relieving summer heat, clearing away heat and purging fire, expelling toxin and relaxing bowels. The cool vegetables listed in summer include bitter gourd, towel gourd, cucumber, watermelon, melon, tomato, eggplant, celery, chrysanthemum brain, lettuce and asparagus.

The scientific research on reducing fire and detoxifying bitter vegetables found that bitter foods contain amino acids, vitamins, alkaloids, glycosides and trace elements. It has antibacterial, anti-inflammatory, antipyretic, refreshing, fatigue relieving and other medical and health care functions. Modern nutritionists believe that bitter food can promote gastric acid secretion, increase gastric acid concentration, and thus increase appetite. Common bitter vegetables are bitter gourd, bitter vegetable, dandelion and lotus leaf.

Eat more anti-inflammatory and bactericidal vegetables. Summer is a season with high temperature and rapid propagation of pathogenic bacteria, which is a frequent season for human diseases, especially intestinal infectious diseases. At this time, eating more "sterilized" vegetables can prevent diseases. This kind of vegetables include: garlic, onion, leek, green onion, leek, green garlic, garlic sprout and so on. These onion and garlic vegetables are rich in broad-spectrum fungicides, which can kill and inhibit various cocci, bacilli, fungi and viruses. Among them, the most prominent role is garlic. In recent years, it has been found that the effective component of garlic is mainly allicin. Because alliinase in garlic will lose its activity when heated, it is best to eat it raw in order to give full play to the sterilization and disease prevention function of garlic.