Summer: Eat more melon and yam

Great heat is the hottest solar term of the year. Experts remind that the key to health care in the summer season is to dehumidify, and it is best to eat more food such as melon, barley, cocoa, and yam.

The weather in Beijing is often sultry and humid during the heat, and the human body feels hot, but even the sweat can t relieve the heat and it is easy to get a heat stroke. Therefore, the summer heat must first avoid the sauna days, as far as possible in hot weather, go out and do not move as much as possible, even if you go out, you can not be exposed to the open air for a long time. In order to let the moisture out of the body, try to take less active activities such as walking in the morning and evening when the temperature is slightly lower.

Patients with a chronic medical history in Sanfutian, especially middle-aged and elderly people, are far more likely to have cardiac and cerebrovascular accidents than young people. Therefore, middle-aged and elderly people must avoid excessive physical exertion during the high-temperature summer fitness.

Dr. Li Jian, chief physician, also reminded that a correct diet can help the body to resist the invasion of heat and humidity. You can eat more melon, barley, poria, yam and other foods, which can be used for porridge or soup . If you feel dizzy, you can also use fresh ageratum leaves, mint leaves, and perry for soup or porridge, or you can choose ageratum leaves.

The main effect of fresh cilantro leaves is fragrant turbidity, relieving heat and relieving heat; the main effect of peppermint is to evacuate wind-heat, relieve pharyngeal and rash, and relieve liver and diarrhea. Damp heat is mainly used in summer. It is feasible to take fresh leaves of Agastache rugosa, but care should not be taken to use it as a method for treating diseases. Moreover, neither Huoxiang and Mint should be fried for a long time. Taking Huoxiang as an example, the aroma will disappear after cooking for a long time, and the original effect will not be achieved, so it is best to put it last.

1, assorted mixed vegetables: 1 piece of tofu, 50 grams of tender beans, 50 grams of tomatoes, 15 grams of fungus, sesame oil, vegetable oil, refined salt, MSG shallot. Cut tofu, beans, tomatoes, and fungus into small cubes. Add water to the boil, boil the tofu, beans, tomatoes, and agaric fungus separately (the tomatoes can be slightly hot), remove the drained water, and place on a plate for later use. Heat the wok, add the vegetable oil, add the peppercorns to the pan and scoop out the flavor. Add the shallot, salt, tomatoes, MSG into the pot, stir well, and pour on the tofu, beans, and fungus. Stir well.

2. Mung bean pumpkin soup: 50 grams of green beans, 500 grams of old pumpkin, a little salt. Rinse the mung beans in water, add a little salt (about 3 grams) while the water vapor is not dry, and stir well . After marinating for a few minutes, rinse with water. Peel and squash the pumpkin, rinse with water, and cut into 2 cm square pieces for use. Add 500 ml of water to the pot. After boiling, boil the mung beans for 2 minutes, pour in a little cold water, and then boil. Put the pumpkin into the pot, cover the pot, and boil with gentle heat for about 30 minutes, until the mung beans bloom, add a little salt to taste Just fine.

3, bitter gourd chrysanthemum porridge: 100 grams of bitter gourd, 50 grams of chrysanthemum, 60 grams of japonica rice, 100 grams of rock sugar. Wash the bitter gourd and cut into small pieces for later use. Wash the japonica rice and rinse the chrysanthemums. Both are put into the pot. Pour an appropriate amount of water and cook on the Wuhuo. After the water is boiled, put the bitter gourd and rock sugar into the pot. Use the heat to continue cooking until the rice blooms. can .

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