What kind of sugar water do you often drink to clear away heat and relieve heat? Will it be better t

<> the weather is hot, my husband and children love to eat ice cream and popsicles to relieve the heat, I don't like them to eat these, because the body is sweating a lot, and eating cold food immediately can easily cause physical discomfort, so the weather is hot, I will make this bowl of sugar water for my family to drink, and often drink this sugar water in May to clear the heat and relieve the heat, and drink a bowl of hot air, which is much better than ice cream. Today I recommend this sugar water to you, the taste is very good, for the sake of good health, drink more of this soup, it will slowly heat up in May, learn to make it quickly.

I don't know if you are familiar with the ingredient of water chestnut? Its big name is water chestnut, some places may be called different, it can be eaten directly as a fruit, it can also be used as an ingredient to cook, two ways to eat, each has its own differences, it depends on how you like to eat, water chestnuts taste crisp and juicy, with a sweet taste, very good, but since I know that water chestnuts and white fungus can be made into sugar water, I often do this, delicious and nutritious. Tremella also has the effect of beautifying and nourishing the skin, and in summer, don't forget to maintain **, so this sugar water, eating more is beneficial.

The ingredients you need are very simple, prepare half a white fungus, an appropriate amount of water chestnut, an appropriate amount of rock sugar, and you can also add a few red dates or wolfberries. Don't use a whole white fungus at a time, cook a big pot more, you will not be able to eat it all, it is best to cook it as a meal, and try not to eat the white fungus overnight, so I use half a flower each time, or a third is enough.

Soak the white fungus in cold water for an hour to soak the white fungus.

After the white fungus is almost soaked, then deal with the horseshoe, peel the horse's hoove, cut it into small pieces, put it in clean water, and soak it for a while, so that the starch on the surface of the horse's hooves can be removed, and the sweet soup made is not turbid, and it appears more appetizing.

Then remove the root of the white fungus, tear it into small flowers and put it in the pot, add more water than the usual boiled white fungus, because we want to boil sugar water, mainly to drink soup, if the gum is too thick, it will be uncomfortable, or it is better to dilute it, so add a little more water.

After the white fungus is cooked, add the water chestnut, boil it again, add rock sugar to it, and boil until the rock sugar melts, and then you can get out of the pot.

To make this horseshoe white fungus soup, you can cook the white fungus until the gum, and then put the horseshoe to cook, so that the white fungus tastes softer and glutinous, if the main thing is to drink the soup, the white fungus can not be boiled for so long, cook it a little, and then put the horseshoe to cook, so that the white fungus tastes very crisp, and the soup is drunk to quench your thirst, according to your own preferences.

If the weather is hot and want to quench your thirst, remember to make this horseshoe white fungus soup, it is really good, you can try it.

Drinking a little rock sugar pear water often is the effect of clearing heat, detoxifying and moistening the lungs. Rock sugar pear water is definitely better than ice cream.

Mung bean syrup. Sugar water is the best drink to clear away heat and relieve heat. Drinking mung bean syrup in summer is better than ice cream to clear away the heat and relieve the heat.

Drinking glucose water often can clear the heat, which is better than ice cream, and it will not gain weight.

5 Ingredients: 100g of mung beans, 1500ml of water, two slices of ginger, appropriate amount of rock sugar, and one piece of tangerine peel.

Method: 1. Wash the mung beans and soak them for 2 hours in advance.

2. Put the soaked mung beans and ginger slices into the pot, add water and bring to a boil, turn to low heat and cook for 15 minutes.

3. Add sugar, turn off the heat when it melts, and drink it after it has cooled or chilled.

Tips: Add ginger slices to neutralize the cold, which is good for the stomach. It is also recommended to keep mung bean skin, because a large number of active ingredients are present in the skin, and it also contains a lot of antioxidants and dietary fiber, which is good for the body after eating.

6 Ingredients: 2 pears, 4 wolfberries, 1500ml of water, 1 piece of rock sugar.

Method: 1. Peel the pear and dig out the middle of the pear core with a tool.

2. Add water to the stew pot, put rock sugar and pears in it, simmer over high heat, then turn to low heat and simmer for one hour.

3. Finally, sprinkle the wolfberries.

Tips: The pear pit must be dug clean, otherwise it will affect the taste; Pears can also be cut into small pieces for easy consumption and also reduce the time spent on simmering.

7 Ingredients: 300g pumpkin, 100g corn kernels, 50g fresh lily, appropriate amount of rock sugar.

Method: 1. Wash and peel the corn, peel and remove the seeds from the pumpkin and cut it into small pieces, and break the lily and wash it.

2. Put the other ingredients together except rock sugar, add 4 bowls of water and boil, turn to low heat and cook for half an hour.

3. Add rock sugar and let it melt.

Tips: It's better to drink lukewarm.

8 Ingredients: 500g of red beans, 1L of milk, 100ml of condensed milk, appropriate amount of sugar.

Method: 1. Pick the red beans clean first, soak them for 3 hours in advance or a day in advance.

2. Put the soaked red beans in a pot and add a small amount of water.

3. After boiling in cold water, cook for another 15 minutes, soak for half an hour, and cook for another 15 minutes, it will be very soft, but it will not rot.

4. In another pot, add milk, condensed milk, sugar, a liter of water, boil, let cool, then mix together and put in the refrigerator.

Tips: Buy red beans fresh, it is easier to cook coarsely, do not put the milk too early, and do not burn it on a large fire, so as not to destroy the nutrition of the milk.

Water itself can relieve heat, and rock sugar can defeat fire.

Mung bean white fungus syrup.

Efficacy: It is more beneficial to qi and blood at the same time to relieve heat and detoxification.

Ingredients: 60 grams of mung beans, 15 grams of white fungus, 1 tablespoon of rock sugar.

Method: 1. Wash the mung beans and soak them in water for 2-3 hours, soak the white fungus in water, and remove the yellow pedicle. 2. Put 600ml of water in the pot, put all the ingredients, boil over medium heat, change to low heat and continue to cook for 30-40 minutes, add rock sugar.

Ginseng and bamboo sunflower syrup.

Efficacy: In addition to the effect of cooling and annealing, it can also benefit qi and rejuvenate materials: 30 grams of ginseng, 15 grams of bamboo sun, 15 grams of white fungus, 10 grams of wolfberry, 10 red dates Method:

1. Wash off impurities, soak in water to make it soft, cut it into small pieces, and cut it into small pieces. 2. Put 800ml of water in the middle of the pot, put all the ingredients in it and bring to a boil over high heat, change to low heat and boil for 40 minutes, and finally add rock sugar.

Well, it's useful, the main ingredient of summer drinks like Wanglaoji and herbal tea is rock sugar water

The water itself relieves the heat.

Rock candy can defeat fire.

Rock candy seems to just moisten the lungs, right?!

1 Ingredients: four mangoes (depending on the size of the selection of increase or decrease), appropriate amount of small sago, a little rock sugar, appropriate amount of milk.

Method: 1. Bring water to a boil in a soup pot, pour in sago and rock sugar and cook for about 15 to 20 minutes.

2. When you see that the sago is boiled until there is a little white spot, turn off the heat and cover the pot, and stuff it until the white spot disappears and is completely transparent. Rinse the sago with ice water, drain and pour into a bowl.

3. Cut half of the mango into cubes, add half of the milk and put it in the juicer to make milk mango juice.

4. Mix milk mango juice and sago, spread with mango cubes, and enjoy, the flavor is better after refrigeration.

Tips: Sago should not be washed, and the water must be completely boiled before it can be added, otherwise it will dry up and become a pot of paste.

2 Ingredients: 250g of white fungus, 250g of lotus seeds, 250g of lily, five red dates, a little wolfberry, appropriate amount of rock sugar.

Method: 1. Soak the white fungus in cold water, and cut off the yellow head of the celery; The lilies are peeled and washed, and the lotus seeds are washed.

2. Put the lotus seeds in a pot and add cold water to start boiling, and cook until the taste of lotus seed powder, about 20 minutes.

3. Add white fungus and lily, cook until soft, and add rock sugar.

4. After the rock sugar melts, it's done.

Tips: Tremella will become sour if boiled for too long; Dried lotus seeds need to be soaked in advance to make them easy to cook thoroughly.

3 Ingredients: 40g of yuba, 100g ginkgo seeds, a handful of barley, 10 quail eggs, appropriate amount of rock sugar.

Method: 1. Cook and peel the quail eggs for later use. Mingbi barley and yuba are soaked, and the yuba is cut into sections.

2. Soak the ginkgo seeds in hot water, peel off the ginkgo coating, cut them in half and remove the core, and soak them for 1 hour.

3. Add water to another pot, add ginkgo seeds and barley to boil, turn to low heat and cook for half an hour, then add yuba and cook until soft.

4. Add rock sugar and boil, add quail eggs, let cool and enjoy.

Tips: Soak barley in advance; Ginkgo seeds must be cored and cooked thoroughly; Don't cook yuba too badly, otherwise it won't taste good.

4 Ingredients: 500g of sweet potato, a small piece of ginger, appropriate amount of brown sugar (rock sugar or white sugar).

Method: 1. Peel the sweet potato, cut it into hob pieces, peel and wash the ginger and slice it.

2. Pour the sweet potatoes into the pot, add the ginger slices, and pour an appropriate amount of water.

3. Cover the pot, bring to a boil over high heat and turn to low heat for a minute.

4. Add an appropriate amount of brown sugar according to personal taste, and melt it.

Tips: Sweet potatoes are easy to cook, so you can boil them for a few minutes, and don't boil them for too long, so as not to affect the taste of the sweet potatoes.

9 Ingredients: 10g peach gum, 50g red beans, appropriate amount of pure coconut powder, appropriate amount of rock sugar, appropriate amount of tangerine peel and ginger slicesMethod: 1. Wash the red beans, soak the tangerine peel and wash it softly.

2. Peach gum is soaked ten times larger one day in advance to remove impurities.

3. Put tangerine peel, red beans, peach gum and rock sugar in a pressure cooker for 15 minutes.

4. After natural decompression, open the lid, pour the coconut flour into the pot and stir evenly without particles.

Tips: Peach gum is cold, add some ginger and a potato to brighten.

10 Materials: 25g of fairy grass powder, a black tea bag, evaporated milk, honey, honey beans, raisins Appropriate amount: 1. Add a small amount of water to the fairy grass dust powder and stir into a particle-free paste state.

2. Bring two bowls of water to a boil, pour in the batter while stirring, bring to a boil over low heat, pour into a container to cool, and cut into pieces.

3. Boil hot water, put in the tea bag to make the hand lead for 5 minutes, add milk and mix well, add honey after cooling.

4. Pour into a bowl with fairy grass jelly, add honey beans and raisins and enjoy.

Tip: The ratio of evaporated milk to tea is tailored to personal taste.