When the weather gets hot, your appetite tends to get worse, and you won’t be interested in greasy things at all.
This is your body’s way of reminding you that it’s time to change your diet.
In this season, the wisest way to eat is to choose many fruits and vegetables that are light, easy to digest, and have sufficient water content.
On weekdays, people of the older generation always say that saying over and over again, that is, "eat melons in the summer, but not take the medicine." However, there is actually a rather simple wisdom about life hidden in it.
In summer, there is a kind of food that is very suitable for consumption, called "Three Melons and Two Beans". It is easy to make and has a refreshing and pleasant taste. It is good for the body to resist the heat and can help you spend the whole summer comfortably.
Winter melon is rich in water, and stewed in soup is the most nourishing
Winter melon is called “The first melon of summer” , it’s really not an exaggeration at all.
Every time I go to the vegetable market and see that big piece of white-green winter melon, I feel very cool.
The water content in winter melon is particularly high, and it also contains many vitamins and minerals.
When you are busy with work and drink less water on weekdays, if you drink more winter melon soup, you will find that your whole body is soothed, feels more comfortable, and feels better.
Elderly people in the family often say that eating winter melon in summer can clear away heat and make it less likely to gain weight.
What I do most often is Winter Melon Pork Ribs Soup , this soup is easy to make but tastes very fresh.
First, clean the ribs. If you have time, it is best to soak them in cold water for half an hour to soak out the blood.
Then put the ribs into the pressure cooker and select low pressure to cook.
When the ribs are stewed until cooked, the winter melon needs to be peeled, seeded and cut into slices. Put it in the pot and cook for another 20 minutes without adding pressure.
Before serving, add some salt, sprinkle some chopped green onion, and a pot of sweet soup will be ready.
This soup tastes very refreshing and does not feel greasy. After drinking it, I feel much more relaxed.
Loofah is in season, and the scrambled eggs are tender and fragrant.
Luffa is a very seasonal vegetable, and it’s hard to buy delicious ones after that period.
The loofah is emerald green in color and is sweet and juicy when you take a bite.
The content of B vitamins in it is very good, and the content of vitamin C in it is also very good. It is very friendly to the skin, so some people call it "beauty water".
Every time I see fresh loofahs on the market, I buy a few.
Scrambled eggs with loofah It is a dish that my family often makes in summer.
Break the eggs into a bowl, add some salt and cooking wine and mix well.
Put oil in the pot, first fry the eggs into pieces and take them out.
Remove the skin of the loofah and cut it into hob-shaped pieces. Boil a pot of water. After the water boils, add some salt and oil. Place the loofah in and blanch it. When the loofah becomes soft, take it out and put it in cold water.
Take a separate pot, put oil in it, sauté the white part of the chopped green onions, minced garlic and millet until fragrant. Then pour the loofah into the pot and stir-fry quickly over high heat. After the aroma is released, add the egg cubes and finally add salt to season. You're done.
This dish tastes soft and tender loofah, fragrant and smooth eggs, with a little bit of spiciness, it goes very well with rice.
Although bitter melon tastes bitter, it has great ability to clear away heat.
Bitter melon is a representative seasonal vegetable in summer.
Although it tastes a bit bitter, many people like this taste.
From the perspective of traditional diet, eating some bitter foods appropriately in summer is good for the body.
Bitter melon is rich in vitamins and dietary fiber , crisp taste.
Some people in my family were not used to it at first, but they gradually accepted it.
Bitter Melon Scrambled Eggs The method is also very simple.
Cut off the head and tail of the bitter melon, divide the bitter melon into two halves in the middle, and dig out the white flesh inside the bitter melon. This part must be removed completely, otherwise the bitter melon will taste more bitter.
Then cut it into slices, boil some water and blanch it, add some extra salt and oil, wait until the water boils again, take it out and put it in cold water.
Add salt and cooking wine to the eggs and beat them into egg liquid, then fry them into pieces and serve them out.
Add a little more oil to the pot, put the bitter melon in and stir-fry over high heat, then add the egg cubes, add an appropriate amount of salt for seasoning, stir-fry them evenly and then take it out of the pot.
This dish has a very obvious heat-clearing effect. In the summer, if you eat it every few days, you will feel that the heat in your mouth is not so obvious.
Mung bean boiled in sweet soup relieves heat and soothes the throat
Although mung beans are small, they are really inseparable in summer.
When you feel sluggish due to the heat, drinking a bowl of warm mung bean soup can help you relax.
If you feel that cooking mung beans alone is too monotonous, you can add some lily and rock sugar to cook together.
Clean the lilies and soak them for fifteen minutes, wash the mung beans thoroughly.
Place the soaked dried lilies in a casserole in advance, add enough water, bring to a boil over high heat, pour the mung beans into it, cover with the lid, and cook for thirty minutes.
Cover and cook with boiling water. The mung beans will bloom quickly and the soup will be green and translucent.
When it's almost cooked, add some rock sugar and wait until the rock sugar melts.
Here is a reminder: Drinking mung bean soup in a warm state is indeed more effective in quenching thirst than drinking it in an iced state, and it is also kinder to the stomach.
Make porridge with adzuki beans to help remove moisture
In addition to being hot in summer, there is also sometimes a lot of humidity.
At this time, it is very necessary to eat more legumes. In addition to mung beans, adzuki beans are also a good choice.
It should be noted that adzuki beans have an elongated shape, which is different from the round red beans. Don’t buy the wrong one😕.
I often use adzuki beans to make soup with gorgon seeds, barley, yam and lotus seeds.
It is best to stir-fry the barley over low heat until slightly charred, then let cool and set aside.
Gorgon seeds and adzuki beans need to be soaked for more than three hours in advance, and can be soaked overnight.
Wash the dried yam and lotus seeds and soak them for half an hour.
Pour all the ingredients into the casserole together, turn on the high heat and boil it for ten minutes, then reduce the heat to medium-low and continue to cook for another hour, and finally it is ready to eat.
Gorgon, Huaishan barley and red bean soup is a drink that will make people feel quite comfortable when drinking it, especially when the body seems to be enveloped by a heavy feeling and the mental state is not good, it is very suitable.
In fact, the diet in summer does not need to be too complicated. Follow the trend of the season and eat more fruits and beans of this season, and your body will naturally respond well to you.
The recipes for "three melons and two beans" shared above are all home-cooked versions. The ingredients are easy to find and the steps are not difficult.
You might as well give it a try when you have time, give your family a change of taste, and spend the summer refreshingly.
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