Summer health soup recipe

The weather in summer is hot and hot, and many people have no appetite. At this time, we might as well drink some soup to clear away heat and relieve summer heat. Here, I'll bring you a recipe for cooking soup in summer Yangshengtang. Let's go and see how to do it!

Summer Health Soup Recipe 1 1, Summer Health Soup-Bitter Melon Pork Rib Soup

Ingredients: 500g bitter gourd, 400g ribs, onion, ginger slices, Shaoxing wine, salt and monosodium glutamate.

Practice: Bitter gourd is pedicled and pulped, and cut into pieces; Wash the ribs and cut them into small pieces. Add a proper amount of water to the pot, bring it to a boil, add ribs and boil to remove blood bubbles, remove and wash. Heat the pot, add spareribs and water, bring to a boil with high fire, skim off the floating foam, add onion, ginger slices and Shaoxing wine, switch to low fire until the spareribs are cooked, then add bitter gourd and cook for about 10 minute, and season with salt and monosodium glutamate.

Efficacy: Bitter gourd has the effects of clearing away heat and toxic materials, improving eyesight, invigorating qi and essence, quenching thirst and relieving summer heat. Bitter gourd ribs soup smells bitter and moist, and has the effects of clearing away heat and relieving summer heat, improving eyesight and detoxifying. It is a good product for clearing heat and reducing fire in summer.

2, summer health soup-bitter gourd boiled salted egg soup

Ingredients: 2 salted duck eggs, 600g bitter gourd and 4 slices of ginger.

Practice: salted duck eggs are shelled to leave egg liquid, and the yolk is chopped; Wash bitter gourd, peel it thinly, and then cut the tender part of melon meat thinly to make it into filaments. Add water 1250 ml (about 5 bowls) and shredded ginger to the wok, bring to a boil over high fire, add salted egg yolk and wax gourd until just cooked, add salt and oil, and then slowly push the egg mixture until it is even.

Efficacy: bitter melon has the effect of clearing heart and appetizing. Salted duck eggs can clear lung fire and reduce yin fire. The soup is sweet and delicious, and has the effects of clearing away heat and nourishing yin, promoting fluid production and quenching thirst.

3, summer health soup-Chai Yu thirst-quenching lean broth

Ingredients: Chai Yu (available in dry goods store) 100g, Chihuahua 500g, lean pork 150g, and 3 slices of ginger.

Practice: soak firewood for more than 40 minutes and wash it; Scrape the fur and skin of the gourd, wash and slice; Wash the lean meat, cut it into thin slices, and marinate it with a little raw flour, soy sauce and oil for a while. Put Chai Yu and ginger in a wok, add 1 500ml water (about 6 bowls) and bring to a boil 10 minute, add zucchini roll 10 minute, add lean meat, and add appropriate amount of salt and oil.

Efficacy: Chaiyu has the functions of strengthening the spleen and stomach and benefiting yin and blood. And Jiegua is a famous summer melon.

4, summer health soup-stewed crucian carp with glutinous rice and white thatch

Materials: Sophora japonica 15 ~ 20g, fresh imperata rhizome 50 ~ 100g, crucian carp 1, 50g lean meat and 3 slices of ginger.

Practice: Sophora japonica is slightly soaked; Cleaning cogongrass rhizome; Wash crucian carp, fry until slightly yellow, and pour a little hot water. Put lean meat and ginger in the pot, add 2000 ml of water (about 8 bowls), simmer for about 1 hour after the fire is boiled, and then add salt. Suitable for 3~4 people.

Efficacy: Sophora japonica has the effects of cooling blood, stopping bleeding, clearing liver and purging fire. Boiled crucian carp with cogongrass rhizome has the functions of clearing heat, cooling blood, purging fire and detoxicating, and is especially suitable for the adjuvant treatment of hemorrhoids which are easy to be inflamed at present, and can also be described as a family soup for clearing heat and purging fire in summer.

Summer health soup recipe 2 I. Day lily meatball soup

Prepare ingredients: fresh day lily, meatballs and salt.

Detailed practice

1, daylily contains colchicine, which is toxic, but fresh daylily is safe to eat after proper treatment. First of all, for fresh daylily, we need to remove stamens and leave petals. Fresh day lilies without stamens need to be blanched with hot water before being used for cooking or soup, so that colchicine has basically decomposed at high temperature and can be safely eaten.

2. Add an appropriate amount of water to the pot, boil water over high fire, and put the meatballs into the pot to cook. After the meatballs are cooked, put the cooked day lily into the pot and cook together, then heat and boil. Finally, add a little salt to taste. After the meatballs are cooked, they can be served. This home-cooked version: day lily meatball soup is ready.

2. Fresh fig broth

Prepare ingredients: lean meat, 6 fresh figs (dried figs are also acceptable) and ginger. Ingredients: soy sauce, pepper, corn flour.

Detailed practice

1. Wash figs and divide them into four parts for later use. Wash and shred ginger. Wash and slice lean meat for later use.

2, lean meat plate, add shredded ginger, soy sauce, 1 tablespoon of raw flour. (Add a proper amount of raw flour or egg white to marinate the meat slices, so that they taste more tender and smooth). Adding the right amount of pepper can remove the fishy smell and extract the fresh. You can keep it if you don't like it.

3. Mix all the ingredients with lean meat and marinate for later use. Add a proper amount of water to the pot and bring to a boil. Add the right amount of oil and fig and cook for 5 minutes, so that the fruit flavor of fig can be boiled out. Because the fresh figs used here don't need to be cooked for a long time. If they are dry figs, they can be cooked for a long time.

4. Then add the marinated lean meat and cook it in the pot. Add lean meat and cook until the lean meat is cooked. You can season it with a little salt. You can serve the table when you bring the bowl out of the pot. Such a home-cooked version: fresh fig lean broth is ready.

3. loofah mushroom soup

Prepare ingredients: a loofah, a proper amount of Pleurotus eryngii, and 2 eggs. Ingredients: oil and salt.

Detailed practice

1. Wash Pleurotus ostreatus and cut it into sections for later use. Peel the loofah, wash and cut into pieces for later use.

2. Add a proper amount of water to the pot, boil water over high fire, wash the Pleurotus ostreatus, cut it into sections and blanch it for later use. Pour water into the pot, add a little oil, boil water over high fire, add loofah pieces, and boil in the pot.

3. Add blanched Pleurotus eryngii and cook together. Pleurotus eryngii is a fungus, and our family generally likes to blanch it to remove impurities, then fry it and then go back to the pot to fry or cook it.

4. After the towel gourd is cooked, pour the egg liquid into the pot, stir while pouring the egg liquid, stir the egg liquid into egg flowers, and finally season with a little salt. You can enjoy it when you are out of the pot and bowl, so a home-cooked version: loofah mushroom soup is ready.

4. Winter melon and barley duck soup

Prepare ingredients: a duck, a proper amount of wax gourd, a proper amount of coix seed, a little ginger and a little salt.

Detailed practice

1. Wash the ducks, chop them up and put them on a plate for later use; Wash coix seed and put it on a plate for later use; Wash and slice ginger for later use. Remove seeds from wax gourd, wash and cut into large pieces for later use. Because it is used to make soup, it is better to cut it thicker, but it is too small to cook easily.

2. Add a proper amount of water to the pot, put the duck meat in cold water, blanch it in the pot, scoop it up, rinse it, and put it on a plate for later use.

3. Prepare a casserole for soup, put the duck, mushrooms, ginger slices and coix seed together in the casserole, and add appropriate amount of water. Bring the fire to a boil, and turn to low heat for 90 minutes. Finally, season with a little salt. You can enjoy it when you bring the bowl out of the pot, so a home-cooked version: winter melon barley duck soup is ready.

5. Boiled fish bone soup with wax gourd

Prepare ingredients: appropriate amount of fishbone, 300g of wax gourd, appropriate amount of oil and salt, and a little onion.

Detailed practice

1, peeled and seeded wax gourd, washed and sliced for later use. Wash the fish bones and cut them into pieces for use. Heat the pan, put oil in the pan and cool, fry the fish bones until golden on both sides, and put them on a plate for later use.

2. Add an appropriate amount of water to the pot, bring the water to a boil over high fire, add the fried fish bones, and cook in the pot. Add fish bones and cook for 10 minutes. Add wax gourd and cook until cooked. Add onion and a little salt to taste.

3. There is a bowl in the pot and you can enjoy it on the table. This home-cooked version: Gua Gunyu bone soup is ready.

6. Jiegua Chicken Feet Bone Soup

Ingredients: 250g pork bone, 6 chicken feet, zucchini 1 piece, plum beans, white lentils, dried tangerine peel 1 piece, a little cooking wine and salt.

Detailed practice

1, chicken feet are cut off and toenails are washed for use, and pig bones are washed for use. Eyebrow beans, white lentils and dried tangerine peel are also washed and set aside. Peel the zucchini and cut it into pieces.

2, add the right amount of water to the pot, put the pig bones and chicken feet into the pot and add a little cooking wine to remove the smell. Rinse with boiling water for later use.

3. Prepare a casserole to make soup, and put the cooked pork bones, chicken feet, zucchini pieces, plum beans, white lentils and dried tangerine peel into the pot. Add the right amount of water.

4, cover, boil over high heat and turn to low heat for 90 minutes, seasoning with a little salt. Put it out of the pot and put it on the plate. This home-cooked version: Jiegua Chicken Feet and Bone Soup is ready.

7.carrot horseshoe bone soup

Prepare ingredients: 400 grams of pork bone, one carrot, five horseshoes and a little salt.

Detailed practice

1. Wash pig bones, wash horseshoes and carrots. Add an appropriate amount of water to the pot and blanch the pig bones in the pot for later use.

2. Prepare a casserole for soup, put the cooked pork bones, carrots and horseshoes into the casserole together, and add appropriate amount of water.

3. Cover the pot and bring it to a boil. Turn to low heat and cook for 90 minutes. Season with a little salt. You can enjoy it in a bowl, so a home-cooked version: carrot horseshoe bone soup is ready.

Eight. Stewed Codonopsis pilosula, Poria cocos and Atractylodes macrocephala in lean broth

Ingredients: 400g lean meat, 20g codonopsis pilosula, Poria cocos 10g, Atractylodes macrocephala 15g, Coicis Semen 10g, lotus seeds 10g, 3g red dates and 3 slices of ginger.

Detailed practice

1, clean the lean meat and cut it into pieces for later use, soak the lotus seeds and put the red dates into a plate for later use. The remaining ingredients are cleaned for use. Add an appropriate amount of water to the pot, blanch the lean meat in the pot, then pick it up and put it on a plate for later use.

2. Prepare a casserole, and put the blanched lean meat, soaked lotus seeds, red dates and remaining ingredients into the casserole. Add the right amount of water.

3. Cover the pot and bring it to a boil. Simmer for 90 minutes and season with a little salt. You can enjoy it on the table when you are out of the pot and bowl, so a home-cooked version: Dangshen Fuling Baizhu lean broth stew is ready.

9. Fish bone vegetable soup

Prepare ingredients: appropriate amount of bighead bone, appropriate amount of vegetables, and appropriate amount of oil and salt.

Detailed practice

1. Wash the fish bones and cut them into sections. Wash the vegetables for later use. Add a little salt and marinate for 30 minutes.

2, the pot is hot, the oil in the hot pot is cold, and the fish bones are fried until golden on both sides. Add a proper amount of water to the pot and bring to a boil. Add the fried fish bones and cook for 12 minutes.

3. Then add vegetables and cook for a few minutes, and finally season with a little salt. You can enjoy it when you get out of the pot and bowl, so a home-cooked version: fish bone vegetable soup is ready.

10. Tofu, tomato and crucian carp soup

Prepare ingredients: crucian carp 1 strip, 3 tomatoes, tofu 1 piece, a little oil and salt, and a little coriander.

Detailed practice

1, remove the crucian carp, wash it and put it on a plate for later use. Wash and cut tomatoes, cut tofu into pieces and put them on a plate for later use. Wash and cut parsley for later use.

2, the pot is hot, after the hot pot is cold, put the oil into the squid and fry the squid until both sides are golden. Add a proper amount of water to the pot and bring to a boil. Put the fried crucian carp into the pot and cook it on medium heat 10 minute.

3./kloc-After 0/0 minutes, add the chopped tomatoes and tofu and cook for 5 minutes. Boil out the flavor of tomatoes and tofu, and finally season with a little salt. You can enjoy it when you are out of the pot, so a home-cooked version: tofu, tomato and crucian carp soup is ready.