As long as the soup of vegetables is used in the right ingredients, it will be easier to develop a thick and unpleasant taste. It is easy to lose appetite in the hot summer, and there is a lot of vegetables that are good for soup.

The increasing temperature of the earth year by year has slowed down the physiological activities of organisms on the entire earth during this season, and "suction of summer" has become a way to attract heat. As for internal physiological adjustment, the cooks and cooks in the family may face a larger challenge, which is that the appetite of a big and small baby boys has decreased, and it takes some time to take care of it to boost it.

Many people use many cold dishes and cold drinks to replace the regular dietary supplements at this time. Although they can actually feel the tranquility after entering the food, the Chinese medicine theory has a different view on this.

People are hot or cold animals. In fact, they will cause inappropriateness in the body. Chinese medicine talks about the balance of gas, blood and yang, and believes that "blood, when it encounters warmth, coagulates when it encounters coldness"; cold foods such as cold drinks will cause gas, blood and clotting, which can easily have adverse effects on the body. When you feel that your body "suddenly drops warmth", in fact, it will not only not relieve the heat, but will instead hurt the spleen, stomach, and kidneys.

Under the high temperature of summer, the body also loses moisture faster than in other seasons. Based on the above-mentioned seasonal conditions, there is actually a good soup in summer that can solve many problems. Juicy soup is also easy to eat for people with poor appetite, which can be said to be a few.

Soaking is my test of making vegetarian cuisine. For me, how to match seasonal ingredients and completely based on the treasures of land-growing, mix and match and cook to create a variety of tastes and tastes is definitely a challenge.

Chinese cuisine always pays attention to soup. The good soup in traditional impressions is mostly considered as the primary consideration. This basically requires the use of meat and bones or seafood and other ingredients to slowly be prepared. Now that fruits and vegetables are used to replace the original combination, and in the hot summer, the entrance temperature is also necessary to consider because this has a great impact on the appetite of the eaters.

Put the soup, be patient. The combination of heat size and cooking time is the key; this also shows the temperament and technical height of the person who is under the knife. Boil slowly over low heat, do not add water or lift the pot in the middle, and finally only add salt without adding other flavors, so as to make the taste of the ingredients themselves. These are the key points of the Guangdong master named Kuaishou.

How to make every vegetarian soup ingredients change and adjust according to the season, and match well to get good nutrition and good taste is my current course. In fact, as long as the soup for vegetables is used with the ingredients, it will be easier to develop a thick and unpleasant taste. Without meat and bones, you don’t have to worry about the increase in soup due to long-term boiling, and can also dissolve the most nourishing essence into the soup - it is actually a dish that is suitable for cooking for your family in summer.

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Ingredients:

Chicken eggs 2~3

Half cabbage (or 3~4 commonly known as baby cabbage hearts)

8~10 water lily

Several dried shiitake mushrooms (the size of a beef mushroom is the most suitable)

1 large slice of dried tofu skin

8 fresh chestnuts

1 handful of ginkgo fruit (you can buy vacuum packaging and have already left the shell)

Several fresh golden horn flowers (if it is not easy to buy, you can just go)

Ingredients:

1. Concentrate the egg liquid in a bowl and cook.

2. After washing the cabbage, cut it into large pieces and prepare it.

3. After peeling off the skin of the water lily, soak it in clean water (avoid yellowing).

4. Soak dried mushrooms in water for 50 minutes. If you do not buy fresh chestnuts, they can be replaced by dry goods, and you also need to soak them in water for 1.5 to 2 hours.

5. Husky slices (about 0.5 cm thick).

6. Ginkgo nuts are first burned with boiling water.

7. Preparation for washing and cleaning of golden flowers.

Cooking:

1. After the flat-bottomed pot is hot, pour in the beaten egg liquid, fry over medium-low heat until slightly burnt on both sides, and serve.

2. Prepare a stir-frying pot, add oil and add cabbage, stir-fry quickly over high heat until the cabbage is cooked, and inject three large bowls of water (and then replenish it at any time during the cooking process, depending on the short water content in the pot).

3. Put the fried chicken egg (you can cut it into small pieces with a crock) and water stalks into the cabbage pot, turn on medium-high heat and boil it, and turn on medium-high heat.

4. Add the soaked shiitake mushrooms and the water soaked shiitake mushrooms (exclude the bottom slag), and add the tofu skin. At this point, after the above four steps are completed, until the soup turns white from transparent to continue the following steps.

5. Pour in the sliced ​​turmeric slices and chestnuts, put on a crock and cook over medium-low heat for 20 minutes.

6. Add ginkgo and golden horns.

7. After the golden tart flower is opened in the tart, turn off the heat and put it in salt and then flavour it (those who like pepper can also sprinkle it with flavor).