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As the saying goes, summer heat protection is busy, remember to drink more soup!
It's now the summer solstice, and people are particularly prone to sweating due to the hot weather. Sweating can take away heat and achieve a cooling effect.
However, if too much water is lost and is not replenished in time, trace elements such as sodium and potassium in the body will be lost.
Therefore, people often feel thirsty, sleepy, weak, mentally and without appetite in the summer.
For such a phenomenon, the best way is to drink more nutritious soup.
Drinking soup is the best way to replenish the loss of the body. Drink more soup, not only can replenish water in time, but also easy to digest and absorb, but also add nutrients, nourish the body, so that you can comfortably spend the summer.
Many people may think that drinking soup is a very simple thing. In fact, you don't know that only by drinking soup scientifically can you be both healthy and healthy.
So, what kind of soup is suitable for summer?
I think the most suitable soup to drink in summer is none other than loofah soup. In summer, loofah is the most tender time, delicious and nutritious.
At this time, drink more loofah soup, one is to relieve the heat and cool down. Second, it can replenish the water and nutrients lost by the body.
Loofah soup is made from loofah boiling, the method is very simple, ten minutes can be done, definitely belongs to the Kuaishou soup series. It's simple and homely, but it's delicious!
Loofah soup is more common, and the taste varies depending on the ingredients. There are loofah egg soup, loofah knot soup, sea rice loofah soup and so on.
Today I'm going to teach you to make a loofah flower clam soup!
I added some flower clams called "small seafood", which directly increased the freshness of the loofah soup, but also increased the nutrition to ensure that the whole family liked it.
【Loofah flower clam soup】
Ingredients: Loofah, flower clams, green onion, ginger, salt, chicken essence, pepper, sesame oil
Detailed instructions:
In the first step, remove the skin of the loofah and cut it into slices, and cut the onion and ginger into a silky shape.
Add water to the pot and heat until it bubbles, and put in the clams. Bring to a boil over high heat, boil the clams until they open and rinse well.
Tips: After the flower clams are blanched, be sure to rinse them with a lot of water to avoid sand grains and eat teeth.
In the second step, add the bottom oil to the pot, put the onion and ginger into the pot and sauté to bring out the aroma. Then put in the loofah and sauté over low heat for a while.
Tip: Put a little less oil on the bottom, put more will be greasy.
Step 3: Add some water, clams, salt, chicken essence, pepper. Bring to a boil over high heat and simmer slowly for 5 minutes.
Tips: Pepper can be put a little more, can supplement the stomach, very good for the stomach.
In the fourth step, drizzle a few drops of sesame oil, stir well, and then put it out of the pan and put it in a bowl.
Tip: Loofah soup is best drunk while hot, the taste will be more delicious.