What are some healthy recipes for summer? It s best to sleep well!

For good sleep, you don't have to eat, you can also sleep with a chrysanthemum pillow, a chrysanthemum pillow can generally be used for half a year, so it's not bad.

What are the summer health recipes-Summer health recipes-Health recipes suitable for summer Haha On the Good Bean Food Network Find a special topic of "Summer Health Recipes, Summer **, Summer Beauty" Summer is a heart-warming season, all the delicious melons and fruits are on the battlefield, green and refreshing cucumbers, fragrant and sweet papaya, and crystal clear winter melons, which are very happy. Eat more melons in summer health, not only because of the various effects of melons and fruits, cucumber **, papaya**, bitter gourd beauty ......Moreover, its fresh and natural fragrance and cool and juicy taste can also bring people a good mood all summer long. This summer, let's have a melon and fruit feast with food and supplements, so that these summer health recipes can be eaten in a good mood, good appetite, and good figure!

In the four seasons of the year, summer is the season when yang energy is the most vigorous, and "preventing heatstroke in midsummer, preventing dampness in long summer" is the general principle of our summer health. It is advisable to supplement some white fungus soup, lotus seed soup, etc., it is best to supplement it with mung bean soup, winter melon soup, bamboo shoot soup, etc., which can increase appetite and benefit the body, eat more fruits, those with cold stomach should drink more warm water, and people with hot and weak physique should eat more white fungus, lotus seeds, lilies, etc. to heat and replenish qi. In addition to food supplements, summer health care should also pay attention to spiritual health and daily life care.

The combination of the three can have a good summer!

Hello: The following is a summer health recipe: 1. Shiitake mushroom and bitter gourd Wash the shiitake mushrooms, slice them and set aside.

A bitter gourd is cut straight into four, the seeds are removed, washed, cut into thin slices with an oblique knife, marinated in salt for half an hour, and drained with brine. Boil water in a pot until boiling, pour the bitter gourd into the pot and blanch it, that is, remove from the pot, drain the water, stir in salt, sugar, monosodium glutamate and sesame oil, and spread it on the bottom of the plate. Add oil to the wok, stir-fry the mushroom slices a few times, pour in the oyster sauce, add water and sugar, thicken and serve on the bitter gourd.

2. Cut off the top quarter of the bitter gourd as a lid at the top of the bitter gourd, and hollow out the seeds in the bitter gourd; After the pork (or chicken) minced meat is beaten into the egg whites and stirred; Chop the shiitake mushrooms, shrimp and mustard together into fine pieces, add chives and refined salt and mix together to form a filling; Wait for the filling to be embedded in each bitter gourd, close the lid, fix it with a wooden toothpick, put a small amount of cooking oil in the pot and stir-fry after cooking, add sugar and monosodium glutamate, and stir-fry the thin potato before getting out of the pot. The bitter gourd is crystal green and has a delicious and refreshing taste. 3. Scrambled eggs with sesame and bitter gourd, wash it, remove the gourd, cut it into thin slices, boil water in a small pot, add a little salt, put the bitter gourd slices in it and scald it, rinse it in cold water, and drain the water.

2 3 eggs, beaten with salt. If you want a smooth and tender taste, you can add some water starch to it and beat it together. Heat the oil in a pot, add garlic cloves and stir-fry until fragrant, pour in bitter gourd, stir-fry a few times, add salt, add a handful of fried white sesame seeds, stir-fry evenly, pour in the egg mixture, spread evenly, and wait for the eggs to be cooked.

If you like to eat scrambled eggs, stir-fry them in a pan for a while. 4. Bitter gourd Wash the bitter gourd, remove the seeds, and cut it into strips of 4 cm in a straight line. Blanch the chopped bitter gourd in boiling water and rinse in cold water.

Then place the blanched bitter gourd neatly on a plate, evenly sprinkle in salt, monosodium glutamate, sugar, vinegar (a little), and marinate for 10 minutes. Finally, make a base oil in a wok, add a little salt, fry the small chili peppers to make chili oil, and pour it evenly on a plate to serve. The taste of bitter gourd is cool, and the light bitterness is a delicious side dish when drinking, and it can be cool and cool.

5. Bitter gourd with shrimp skin Wash the bitter gourd, cut it open, and scrape off the seeds and white inner layer with a small spoon. Cut into thin slices, add an appropriate amount of salt and marinate for 15 minutes, then decant to remove moisture. Heat the oil, first add chopped green onion and shrimp skin to stir until fragrant, then add bitter gourd and stir-fry quickly for 2 minutes, add a little monosodium glutamate and mix well.

This dish is green, salty, fresh and refreshing, especially suitable for summer.

Creamy winter melon balls: Ingredients: 500 grams of winter melon, 20 grams of condensed milk, 10 grams of cooked ham, refined salt, fresh soup, sesame oil, water starch, and monosodium glutamate.

Method: Peel the winter melon, wash and peel the round balls, boil it in boiling water, and pour cold water to cool it. Put the winter melon balls in a large bowl, add salt, monosodium glutamate, and fresh soup to the basket and steam over high heat for 30 minutes.

Put the winter melon balls into the basin, pour the soup into the pot and add condensed milk to boil, thicken with water starch, put the winter melon balls into the pot, pour sesame oil and stir evenly, and finally sprinkle the minced ham out of the pot. Efficacy: Clearing away heat and detoxifying, rejuvenating and removing annoyance, replenishing weakness, and benefiting the spleen and stomach.

Mung bean and pumpkin soup: Ingredients: 50 grams of mung beans, 500 grams of old pumpkin, a pinch of salt.

Method: Wash the mung beans with water, add a little salt (about 3 grams) while the water is not dry, stir well, marinate for a few minutes, and rinse with water. Peel the pumpkin, wash it with water, and cut it into 2 cm cubes for later use.

Add 500ml of water to the pot, after boiling, first boil the mung beans for 2 minutes, pour in a little cold water, then boil, put the pumpkin into the pot, cover the pot, boil for about 30 minutes with a simmer, until the mung beans bloom, add a little salt to taste. Efficacy: mung bean is sweet and cool, heat-relieving, detoxifying, diuretic; Served with pumpkin to nourish qi.

It is the best meal to prevent heat stroke in summer. Rabbit Spleen Soup: Ingredients:

200 grams of rabbit meat, 30 grams of Chinese yam, 15 grams of wolfberry, 15 grams of Codonopsis, 15 grams of astragalus, 30 grams of jujube. Method: Wash the rabbit meat and cook it with other ingredients over high heat, change to a simmer and continue to fry for 2 hours, and eat soup and meat together.

Efficacy: Strengthens the spleen and invigorates qi. In addition, scrambled eggs with tomatoes are also a seasonal dish in summer.