Can you introduce a few simple and delicious summer dishes?

Drinking more soup and eating more melons and fruits can replenish the water lost by the human body in hot weather and prevent heat stroke. For example, winter melon and duck soup and mung bean kelp soup have a good effect on cooling off, and bitter gourd, water melon, hairy melon, winter melon, watermelon, pear, apple, cantaloupe and other melons and fruits contain a lot of water and a variety of vitamin C, especially vitamin C, which also has a certain effect on heatstroke prevention and cooling.

Here we recommend a herbal tea and a melon juice to cool off the heat and increase your appetite at the same time.

Lotus leaf herbal tea (one serving).

Ingredients: 30 grams of lotus leaves, 20 grams of kapok, 15 grams of honeysuckle, chrysanthemum and bamboo leaves.

Method: Wash all the ingredients and put them in a pot, add 300ml of water, boil for two or three minutes on high heat and drink.

Efficacy: Kapok, chrysanthemum and honeysuckle all have the effect of clearing heat, lotus leaves clear heat and dampness, bamboo leaves cool and relieve heat, this tea can clear heat and cool off heat.

Winter melon juice (for one person).

Ingredients: 500 grams of fresh winter melon, appropriate amount of honey.

Method: Peel and squeeze the juice of winter melon, add an appropriate amount of honey and drink.

Efficacy: Winter melon has a good effect of clearing heat and dissipating heat, and adding honey to drink tastes better, which is very suitable for children to drink. In addition, when you have a poor appetite in hot weather, you can use apple or carrot juice to drink, which can also help digestion and promote appetite.

You're such a good girlfriend, very sweet.

You can get more cold dishes, cold salad. Pat the cucumbers, mix the jellyfish skin, and sauté the shredded potatoes. My boyfriend loves to eat the cucumbers I photographed, I don't know if your boyfriend loves cucumbers?

Cold bitter gourd. Clears away heat and relieves heat

The nine must-eat vegetables in summer are cucumbers, tomatoes, eggplants, bok choy, loofahs, bitter gourds, chrysanthemum, spinach, and water spinach.

1. Cucumbers. Cucumbers have a crisp mouthfeel, a fresh taste with a hint of sweetness. Its skin and flesh are crispy, and it has a unique sense of satisfaction to eat. On a hot summer day, the fresh taste of cucumber can give a refreshing feeling.

2. Tomatoes.

Tomatoes have a delicate texture, sweet and sour taste, and have an indescribable deliciousness. Its flesh is plump and juicy, and it tastes both sweet and delicious. Shirts.

3. Eggplant. Eggplant has a soft texture and mellow flavor, making it a good choice for summer cooking. The skin of the eggplant is slightly hard, but the texture of the eggplant meat is very delicate and soft, and it tastes very delicious.

4. Baby cabbage.

The baby cabbage has a tender texture and a delicious taste. Its leaves are very tender to eat, and have a faint sweetness, which is very delicious. Chinese cabbage is native to China, and the south of the Yangtze River is the main production area in China.

Chinese cabbage was cultivated before the Jin Dynasty, and it was only in the Song Dynasty that there was solid cabbage, and at the end of the Yuan Dynasty and the beginning of the Ming Dynasty, China had quite a lot of experience in growing Chinese cabbage.

5. Loofah. The loofah has a smooth and tender texture and a light taste. The flesh of the loofah is delicate, it has a unique smooth and tender taste, and the taste is light, which is very suitable for summer consumption.

6. Bitter gourd. The bitter gourd has a crisp texture and a bitter and sweet taste. Although the bitter taste of bitter gourd is relatively bitter, it has a unique refreshing feeling when eaten, which can bring people a refreshing enjoyment.

7. Artemisia chrysanthemum. Artemisia chrysanthemum has a delicate taste and a fragrant taste. Its leaves taste very tender, and there is a unique chrysanthemum fragrance, very fresh, chrysanthemum native to the Mediterranean, before the Tang Dynasty in China, there is a long history of cultivation.

Artemisia chrysanthemum likes cold and cool climates, has strong cold resistance, and is not resistant to high temperatures.

8. Spinach. Spinach has a tender texture and is delicious. The leaves of spinach are very tender to eat, and have a faint sweetness, which is very delicious. Spinach is very valuable among vegetables and is a green leafy vegetable in the ** market all year round.

9. Water spinach.

The texture of water spinach is crisp and tender, and the taste is delicious. The stems of water spinach have a unique crisp texture and are delicious, making them perfect for summer. Native to China, it is now widely cultivated as a vegetable throughout tropical Asia, Africa and Oceania, and is commonly cultivated in central and southern China, but to a lesser extent in the north, or sometimes in the wild.

Seasonal vegetables: peppers, loofahs, bitter gourds, winter melons, beans, asparagus, callus white, onions, cucumbers, chayote, pumpkin, amaranth, mountain soybean, water spinach, dragon's mustard, sweet potato leaves, bamboo shoots, lettuce, tomatoes, cabbage, eggplant, etc.

Dishes suitable for making in summer: cold fungus, cold cucumber, cold lettuce, cold folded ear root, cold lotus root, cold garlic flower, cold enoki mushroom, cold oyster mushroom, cold kelp shred, cold tofu skin, cold preserved egg, cold peanut, cold cabbage, etc.

Other seasons: Spring: peppers, green peppers, bell peppers, onions, cauliflower, sweet beans, peas, celery, lettuce, camellia, rape, spinach, toon, spring shoots, marantou, gourd, leeks.

Autumn: okra, water chestnut, lotus root, pepper, chestnut, winter melon, green beans (kidney beans), sweet potato leaves, beans, yams, cabbage, lentils.

Winter: green peppers, cabbage, cabbage, onions, cauliflower, carrots, turnips, sweet beans, celery, spinach, mustard greens, sunflower greens, lettuce.

Seasonal vegetables in summer: peppers, loofahs, bitter gourds, winter melons, beans, asparagus, callus white, onions, cucumbers, chayote, pumpkin, amaranth, mountain soy, water spinach, dragon's mustard, sweet potato leaves, bamboo shoots, lettuce, tomatoes, cabbage, eggplant, etc. Dishes to make in the summer:

Cold fungus, cold cucumber, cold lettuce, cold folded ear root, cold lotus root slices, cold garlic flowers, cold enoki mushrooms, cold oyster mushrooms, cold kelp shreds, cold tofu skin, cold preserved eggs, cold peanuts, cold cabbage, etc. <

Seasonal vegetables in summer: peppers, loofahs, bitter gourds, winter melons, beans, asparagus, callus white, onions, cucumbers, chayote, pumpkin, amaranth, mountain soy, water spinach, dragon's mustard, sweet potato leaves, bamboo shoots, lettuce, tomatoes, cabbage, eggplant, etc.

Suitable for making Youzhen late dishes in summer: cold fungus, cold cucumber, cold lettuce, cold folded ear root, cold lotus root slices, cold garlic plums, cold enoki mushrooms, cold oyster mushrooms, cold seaweed shreds, cold tofu skin, cold preserved eggs, cold peanuts, cold cabbage, etc.

1.Cosmos seafood platter: Cosmos is known for its fragrance and refreshingness, which is combined with the freshness of seafood.

2.Tomato and cabbage vermicelli soup: The sweetness and sourness of tomatoes, the freshness of cabbage, and the tenderness of vermicelli are the best choice in winter.

3.Green onion tofu: The fragrance of green onion complements the tender tofu, light and refreshing.

4.Winter melon and shredded chicken soup: The thick soup of winter melon complements the tenderness and tenderness of the shredded chicken, relieves the heat and heat, and clears away the heat and defecation.

5.Soup with white fish fillet: The white gall of the fish is refreshing, and the freshness of the fish fillet complements each other, which is the best dish in summer.

6.Stir-fried pork slices with green peppers: The fragrance of green peppers and the tenderness of pork slices complement each other, with complete color, flavor, and relieving greasy.

7.Stewed lily with white fungus: The sweetness of white fungus and the smoothness of lily complement each other, sweet and refreshing.

8.Stir-fried chrysanthemum fungus: The freshness of the fungus and the fragrance of chrysanthemum are complementary, fragrant and refreshing.