Nutrition and medicine for the hot season (part 1)

The summer heat of summer is favorable for some diseases such as dysentery, rash, heat stroke, body temperature ...

Dishes should be used in the summer.

Cassava soup, red beans:
Cassava (in the North called bean) 1 tubers, peeled, cut into pear seeds. Red beans 50g. Put red bean into pot of bone water, soft stew. Follow for cassava roots. Cook for 5 minutes. Add the seasoning powder, coriander.

Rice noodles, rice:
Watermelon 250g, peeled off the outer shell, cut into pomegranate seeds. Rice 50g. Add rice to the pot, cook until the rice blossom burst. Follow for the watermelon peel. Cook for 5 minutes. Add the seasoning powder, coriander.

Rim with watermelon peel:
Watermelon 250g, peeled off the outer shell, cut into pomegranate seeds. Meatloin 80g, cut into small pieces.

Vegetable porridge, plain rice:
Vegetable (young bud) 150g. Rice 50g. Porridge.

Amaranthus porridge, plain rice:
Beetroot 1 handful. Rice 50g. Porridge.

Green beans, red beans, black beans:
Green beans 20g, red beans 20g, black beans 20g. Cooking tea.

Lotus salad:
150g lotus seed, cut into 5cm long, soaked in water bowls are squeezed a little lemon juice within 20 minutes removed. Boiled mackerel and shrimp. Shredded shrimp and split, cut thin meat. Prepared sweet and sour fish sauce. Mix the herbs with shrimp, meat, lotus with fish sauce just enough. Finally sprinkle the peanuts are pounded after roasting gold.

Squash soup:
200g Peel off, cut into pieces about 2cm thick. Put the stew water into the pot and boil. Add squash, add seasoning powder, coriander. Cook for 5 minutes.