Delicious Soups to Clear Summer Heat
Although the beginning of autumn has passed, Guangdong’s weather remains hot and humid. The meteorological bureau has issued continuous high-temperature warnings. More stroke patients are seeking medical care. Here are two cooling and heart-nourishing soups for your choice.
Heart-Nourishing and Lipid-Lowering Soup — Tofu, Purple Laver, and Carp Soup
[Ingredients] 2 blocks tofu, 15 grams purple laver, 12 grams Prince Ginseng, 1 carp (about 500 grams), 3 slices ginger.
[Preparation] Wash and briefly soak purple laver and Prince Ginseng in water for 20 minutes. Clean the carp, gut and scale it, pan-fry lightly in oil until slightly golden. First, boil Prince Ginseng in 1000 ml water (about 4 bowls) for 20 minutes, then add tofu, purple laver, carp, and ginger. Boil vigorously for about 12 minutes, add a little oil and salt, ready to serve. Suitable for 2–3 people.
Traditional Chinese medicine holds that according to the theory of “harmony between man and nature,” summer calls for heart nourishment. This soup nourishes the heart and lowers lipids, with delicious fish broth flavor—ideal for consumption during summer for health maintenance.
Heat-Clearing and Toxin-Resolving Soup — Cat’s Claw Grass, Prunella, and Pig Pancreas Soup
[Ingredients] 15 grams cat’s claw grass, 30 grams prunella, 9 grams raw rehmannia, 15 grams soybeans, 150–200 grams pig pancreas (pig’s pancreas), 2 slices ginger.
Wash the herbs and soybeans, soak in water for 20 minutes. Clean the pig pancreas, cut into pieces, place in a clay pot with 3000 ml water (about 12 bowls). Boil over high heat, then simmer over low heat for two hours. Add a little oil and salt. Serves 3–4 people.
This soup clears heat, removes dampness, disperses stagnation, cools the liver, and lowers blood pressure. It can also assist in treating headaches, dizziness, cervical lymphadenopathy, red eyes, hypertension, chronic hepatitis, and boils.
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