Summer recipes for clearing heat and reducing internal heat are really simple!

Summer is a lively season. Due to the high temperature in summer, our hormone secretion will be different from usual, which will cause excessive internal heat in our body. So what are some recipes for clearing heat and reducing internal fire in summer?

Stir-fried bamboo shoots with black fungus and lettuce is anti-allergic, refreshing and detoxifying

Ingredients: 500 grams of bamboo shoots, 150 grams of black fungus, 20 grams of red pepper, 15 grams of ginger, some oil, 1 teaspoon of salt, 0.5 teaspoon of sugar, 1 teaspoon of cornstarch. Method: 1. Slice the bamboo shoots, soak and wash the black fungus, and slice the red pepper and ginger. 2. Heat the pan, add oil and sauté the ginger slices. 3. Add the bamboo shoots and stir-fry until cooked. 4. Add red pepper and fungus and stir-fry together. 5. When the food is 80% cooked, add appropriate amount of salt and sugar. 6. Pour the sauce (water, cornstarch) before serving. 7. Stir-fry evenly over high heat and serve. Peach Kernel and Celery

Nourishes the liver and kidneys, darkens hair, lowers blood pressure

Ingredients: walnut kernels, celery, mushroom essence, salt, sesame oil

Method: 1. Wash the tender stems of celery, blanch them in boiling water until they are cooked, remove them, cool them with cold water, drain them, add salt, mushroom essence and sesame oil and mix them;

2. Fry the walnut kernels with sesame oil, put them on the celery, and eat them as a side dish.

Radish greens mixed with dried tofu is the best calcium supplement

Ingredients: radish tops, dried tofu, ginger, salt, soy sauce, sesame oil, sugar. Method: 1. Blanch the five-spice dried tofu in boiling water with salt for a while, remove, rinse, drain, and cut into small dices; mince the ginger; 2. Remove the roots of the radish tops, wash, blanch in boiling water with salt and vegetable oil for 10 seconds, remove immediately, rinse, squeeze dry, and chop;

3. Mix the chopped radish tops, diced tofu, and minced ginger, add salt, light soy sauce, sesame oil, and sugar, stir evenly, let it sit until the flavor is absorbed, and then serve.

Sweet and crispy chicken cabbage in soup

Ingredients: 50g enoki mushrooms, 5 soaked shiitake mushrooms, 10g yuba, 50g fried tofu, 100g broccoli Seasoning: 1/2 teaspoon (2g) salt, 500ml broth

practice:

1. Soak the mushrooms in cold water for 30 minutes until they are soaked, then wash and remove the stems. Soak the yuba in warm water for 1 hour until softened and cut into 3cm long oblique sections. Pick and wash the Chinese cabbage clean. Wash the enoki mushrooms and cut off the roots.

2. Pour vegetarian broth (or water) into the pot and bring to a boil. Add fried tofu, soaked shiitake mushrooms and bean curd sheets, then simmer over low heat for 10 minutes.

3. Add the enoki mushrooms and cook for 3 minutes. Finally, add the chicken greens, add salt and serve.