What are the summer vegetarian foods

We all know that when summer comes, because of the hot weather, people become less interested in eating, especially some greasy food, because eating greasy food will make them feel very hot. So many people eat some light vegetables or some cold dishes in summer, which can reduce fire and clear heat. So what are the vegetarian foods in summer?

Summer Vegetarian Soup

Corn, Cabbage and Mushroom Soup

practice:

1. Wash the corn shoots and cut them into diagonal sections;

2. Select and clean the Chinese cabbage; soak the mushrooms in water, remove the stems, and slice;

3. Rinse the gluten with water and cut into pieces;

4. Pour water into a pot and bring to a boil. Add corn shoots, mushrooms and ginger slices and simmer for 6 to 8 minutes. Then add cabbage and gluten and cook for a while. Add salt to taste and serve.

effect:

Clears away heat, stimulates appetite, moisturizes the skin and reduces fat.

Corn Chowder

Ingredients: 350g fresh corn kernels, half an onion (small), about 15g flour

Seasoning: a little salad oil, 3 grams of salt, 5 grams of sugar, 15 grams of butter, 2 tablespoons of light cream, 500 ml of water

practice

1. Fresh corn kernels peeled from the corn cob

2. Heat a little salad oil and add onion diced and stir-fry until fragrant.

3. Sprinkle about 15 grams of flour and stir well

4. Then add the melted butter and fry until fragrant

5. Add corn kernels and stir fry for a while.

6. Pour in clean water and bring to a boil

7. Let the boiled corn soup cool down slightly, pour it into a blender and blend it into a paste

8. Sieve the corn paste to filter out impurities. Be sure to sieve it so that the soup tastes very smooth.

9. Add salt and sugar to the corn soup and stir evenly.

10. Add whipped cream and continue to cook over low heat.

11. Cook until the soup is bubbling and thick.

12. Add appropriate amount of fresh corn kernels, stir well and turn off the heat.

Red bean soup

Ingredients: 100 grams of red beans, 250 grams of winter melon.

How to make red bean soup

First wash the red beans and put them into the pot together with the washed and chopped winter melon to cook soup. After the beans are cooked, add seasonings and it is served.

Dosage: Drink the soup and eat beans and winter melon in desired amount. For patients in severe coma, you can use gauze to filter the residue, take the juice, and feed it nasogastricly 150 ml between meals, 3 to 4 times a day.

Efficacy: Clears away heat and detoxifies, promotes diuresis and reduces swelling.

Indications: Suitable for nutritional support and auxiliary treatment of patients with severe stroke, excessive phlegm and heat, oliguria and edema.

Description: The red beans in the recipe are sweet and mild in nature, can clear away heat and detoxify, promote diuresis and reduce swelling, and are rich in starch, protein, carbohydrates, niacin, vitamin B, phosphorus, potassium, magnesium, etc., and have high nutritional value. Winter melon tastes sweet and mild, is slightly cold in nature, and also has the effects of clearing away heat and detoxifying, and promoting diuresis and eliminating phlegm.

Kelp and Winter Melon Soup

Ingredients: 30 grams of kelp, 250 grams of winter melon, 15 grams of dried shrimps, 15 grams of shiitake mushrooms, and appropriate amounts of salt, MSG, sesame oil, and refined oil.

How to make kelp and winter melon soup

1. Soak the kelp in cold water for 2 hours (change the water several times during this period), wash it, cut it into diamond-shaped slices and set aside.

2. Soak dried shrimps and mushrooms in warm water separately. Cut mushrooms into two halves and put them in a bowl with dried shrimps for later use.

3. Remove the seeds and peel the winter melon, wash it and cut it into pieces for later use.

4. Put a pot on the fire, add refined oil and heat it to 60% hot, add winter melon cubes and stir-fry for a while, then add shrimp skin, mushrooms, kelp diamond slices and appropriate amount of water (or clear soup), boil over high heat, then simmer over low heat for 10 minutes, add refined salt and MSG, mix well, bring to a boil, and drizzle with sesame oil.

Tomato Corn Soup

Ingredients: 250 grams of tomatoes; 200 grams of corn kernels, 100 grams of green beans, 25 grams of mushrooms, 2 slices of ginger, and appropriate amounts of broth, oil, salt, pepper, sugar, sesame oil, and corn flour.

How to make tomato corn soup

1. Wash the tomatoes, blanch them in boiling water, peel them and dice them.

2. Put corn kernels and green beans into boiling water and cook for 5 minutes, then take them out. Soak the mushrooms in water until soft, remove the stems and cut into small pieces.

3. Heat oil in a clean pot, sauté ginger slices, pour in the broth, add corn kernels, green beans, and mushrooms and cook until done; season with salt, pepper, sugar, and sesame oil, mix corn flour into a paste, add tomatoes and mix well.

Efficacy: Tomatoes taste sweet and sour, and are slightly cold in nature. They have the effects of strengthening the stomach, helping digestion, promoting salivation and quenching thirst; corn kernels have the effects of clearing away heat and promoting diuresis. It has the effects of regulating the stomach, stimulating appetite and lowering blood lipids. The whole soup recipe has the effect of strengthening the stomach and digesting food.