What should I eat in hot weather?

The hot stimulation in summer makes the nerve center in a state of tension, the digestive ability is weakened, the appetite is not open, and the appetite is poor. Diet conditioning should focus on clearing away heat and relieving summer heat, invigorating spleen and benefiting qi, and it is best to eat some light, greasy and digestible foods. Fruits and vegetables: choose tomatoes, cucumbers, lettuce, lentils, celery, etc. Eat more fresh peaches and watermelons. Light food can not be little, both nutritious and summer. Red bean soup: Red bean, white chrysanthemum, honeysuckle and hawthorn slices can be made into summer food by adding water, which can not only dissipate heat in human body, but also replenish water. Mung bean soup: Take 200 grams of mung beans, add 300 ml of water, boil the soup and take the liquid to drink (add sugar as appropriate), which has the functions of clearing away heat and relieving summer heat, quenching thirst, diuresis and detumescence, and clearing away heat and toxic materials. Mung bean and sour plum tea: Mung bean100g, sour plum soup 30g, decocted in water, and added with appropriate amount of sugar, for future generations to drink after cooling. It has the effects of cooling and detoxicating, promoting fluid production and quenching thirst, and can be used for treating summer heat, dysphoria, dryness and heat. Balsam pear tea: Cut fresh bitter gourd to remove pulp, mix it with tea, hang it in a ventilated place and dry it in the shade. Wash the outside, chop, and mix well with tea. Take10g every day, put it in a thermos bottle, brew it with boiling water, and drink tea instead. It can improve eyesight, detoxify and eliminate dampness. How to make mung bean soup: pay attention to the purchase of mung beans in the past. Before cooking, pick out impurities such as stones and sand, and then soak them in clear water. When the beans are big, put them in the pot and cook for about 20 minutes, then cook them on low heat. This can not only avoid overflowing the pot, but also reduce the evaporation of nutrients by hot air. Ingredients: raw chicken breast150g, tomato sauce 50g. Accessories: 50 grams of water chestnut, egg white 1, white powder 15 grams, 2.5 grams of refined salt, 25 grams of white sugar, 250 grams of cooked lard (about 60 grams) and vinegar 10 grams. Practice: ① Slice chicken breast, add refined salt (1g), egg white and white powder (10g) and mix well. ② Peel the water chestnut, wash it and cut it into thin slices. (3) Put the pot on the fire, add lard and heat it for three minutes, then add the chicken slices, and then spread them with chopsticks until the chicken slices turn white and take them out. (4) Leave a little oil in the original pot, add water, clear water, refined salt, sugar, tomato sauce and vinegar, boil, thicken with water into white powder, and pour in chicken slices and stir well. Nutrition: contains protein 38.5g, fat 67.3g, carbohydrate 48.9g, calcium 45.5mg, phosphorus 483.5mg, iron 2.5mg, nicotinic acid 8.8mg, vitamin A 175 international unit, vitamin B1:2.5mg, vitamin B2: 2.5mg, nicotinic acid 8. Accessories: cabbage 150g, cooking wine 3g, refined salt 4g, monosodium glutamate1g. Methods: ① Wash tomatoes, Chinese cabbage and beef respectively, cut tomatoes into squares, and cut Chinese cabbage and beef into thin slices. (2) Put the beef into the pot, add clear water until it doesn't smell like beef, bring it to a boil with strong fire, skim the floating foam and add cooking wine until the beef is almost cooked, then pour the tomatoes and Chinese cabbage into the pot, stew until it is all cooked, add refined salt and monosodium glutamate, stew for a while, and serve. Nutrition: It contains carbohydrate 1 1g, protein 23. 1g, fat 7.2g, calcium 8 1mg, phosphorus 254mg, iron 1.5mg, and provitamin A0.1. Ingredients: tomato100g, pork 50g. Accessories: 50g of green leafy vegetables, 5g of vegetable oil, 10g of white powder, 3g of refined salt, 3g of ginger juice and 5g of chopped green onion. Methods: ① Wash tomatoes, remove pedicels and dig out seeds and hearts (for later use). (2) Chop the pork into minced meat, then mix the minced meat with appropriate amount of white powder, ginger juice, chopped green onion and a small amount of water, put it into tomatoes, steam it in a cage for about 10 minute, and take it out. (3) Wash and cut the green leaves, put oil in the pot and heat them, then stir fry, add the dug tomato juice, thicken it, pour it into the bottom of the dish and smooth it, and then put the steamed tomatoes on the dish to eat. Nutrition: zinc 9.6 mg, provitamin A 0.8 1 mg, vitamin b 1.37 mg, vitamin B2 0.37 mg, nicotinic acid 2. 1 mg, vitamin C 36 mg, protein 6.6 mg, fat 35 g and carbohydrate 2.65 mg, which can produce 333 thousand. Functions: nourishing yin and blood, invigorating spleen and qi, strengthening the heart and calming the nerves, warming the middle warmer and moistening the intestines, especially the effect of appetizing and relaxing bowels is better. Hawthorn Dried Meat [Formula] Hawthorn100g lean pork100g vegetable oil 250g sesame oil, ginger, onion, pepper, cooking wine, soybean oil, monosodium glutamate and sugar. 【 Function 】 Yin moistens dryness, and helps digestion and digestion. Suitable for spleen deficiency and qi stagnation, hypertension, hyperlipidemia and other diseases. [Production process] 1. Peel and wash lean pork for later use; Impurity removal of hawthorn (hawthorn fruit should be broken); Sliced ginger; Cut the onion into pieces. 2. Put 50 grams of hawthorn in a pot, add about 2000 ml of water, bring it to a boil on the fire, then add lean pork, cook it until it is half cooked, take out the lean pork, dry it a little, and cut it into thick strips about 2 inches long and 5 minutes wide. Mix the meat strips with seasonings such as soybean oil, ginger, onion, cooking wine and pepper, marinate for 1 hour, and then drain. 3. Put the oil in an iron pot, cook it with slow fire, add the meat strips and fry until it turns yellow, that is, scoop it up with a colander and drain the oil; Pour the oil out of the pot, leave some oil, put it on the fire, add the remaining hawthorn, stir-fry it a little, then pour the dried meat into the pot, stir-fry it repeatedly, bake it on low heat, then take it out and put it on a plate, pour in sesame oil, sprinkle with monosodium glutamate and sugar, and mix well.