Introduction: In the summer, many people love to drink bitter melon and pineapple soup. Besides helping to reduce internal heat, it also aids digestion. So now, follow us to make this bitter melon and pineapple soup!
Main Ingredients: Half a bitter melon, half a fresh pineapple, an appropriate amount of pork ribs, a little wine and salt.
Steps:
1. Add the pork ribs with one tablespoon of wine and an appropriate amount of clear water, and cook for about 20 minutes;
2. Wash the bitter melon, remove the seeds, and cut into pieces. Peel and core the pineapple, and cut into pieces for later use;
3. Then put the bitter melon and pineapple into the cooked pork rib soup, and simmer for another 30 minutes;
4. Add salt to taste;
Today, have you had bitter melon and pineapple soup? The method is very simple! Drinking more in the summer can help reduce internal heat!
Don't Miss This Chinese Summer Specialty—Mung Bean and Chrysanthemum Soy Milk
For friends who love soy milk, today we'll teach you how to make the perfect Chinese soy milk for summer. If you want to learn, don't miss out. Without further ado, let's get to the detailed recipe for mung bean and chrysanthemum soy milk. Regular soy milk is made from soybeans, but the one we're teaching today is made from mung beans and chrysanthemums. Chrysanthemums can clear the liver and improve vision, and effectively inhibit melanin production. Mung beans, on the other hand, can clear heat and detoxify, relieve summer heat, and quench thirst while strengthening the stomach. This soy milk is simply a great drink for beating the summer heat and enhancing beauty!
Ingredients for Mung Bean and Chrysanthemum Soy Milk
Main Ingredients: Mung beans, Chrysanthemums
Ingredients: Rock sugar, Water
Detailed Steps for Mung Bean and Chrysanthemum Soy Milk
1: Wash the mung beans, you can soak them in advance. Wash the chrysanthemums to remove surface impurities, then steep them in boiling water for 10 minutes.
2: Remove the steeped chrysanthemums. Pour the chrysanthemum tea into a soy milk maker, then add the pre-soaked mung beans to make soy milk.
3: After the soy milk is made, you can add an appropriate amount of rock sugar according to your personal taste. If you don't like the pulp, you can filter it out. It's fine to drink it with the pulp as well.
Recipe for Cooling Thirst-Quenching Rock Sugar Rose Mung Bean Paste Revealed
The best remedy for cooling down and quenching your thirst in the summer isn't cola or iced tea, but mung bean paste. Today, we'll teach you how to make rock sugar rose mung bean paste, which not only lowers body temperature but also has beautifying benefits.
Ingredients for Rock Sugar Rose Mung Bean Paste
Main Ingredients: Mung beans, Rock sugar
Ingredients: Rose petals, Lotus seeds
Steps for Rock Sugar Rose Mung Bean Paste
1: Before making rock sugar rose mung bean paste, you can soak the mung beans in water for 2 hours in advance. Wash the lotus seeds and set them aside. This will save a lot of time.
2: After soaking, some beans will float to the surface. Remove the beans on top, then put the mung beans in a pressure cooker to cook. Once cooked, scoop them out and place them on a strainer to filter out the paste.
3: While filtering the mung beans, you can put the lotus seeds and rose petals into the pressure cooker, add an appropriate amount of water and bring to a boil. Then add rock sugar and let it dissolve to make a rose and lotus seed syrup.
4: Once the mung beans are filtered into a fine paste, pour the rose and lotus seed syrup into the mung bean paste and mix well. It tastes amazing after being chilled in the refrigerator.