Eat more porridge to clear away heat and detoxify in summer for good health

　　In summer, people's gastrointestinal functions will be relatively weakened due to stimulation by the heat, which can easily lead to discomforts such as heavy head, fatigue, chest depression, loss of appetite and other discomforts. In order to ensure the normal operation of the gastrointestinal tract and effectively resist the heat, people have thought of many ways, and eating is one of the dietary conditioning measures. Next, I recommend four porridges for clearing heat and detoxifying in summer. Each recipe is very good, so you might as well try it.

　　Summer heat-clearing and detoxifying porridge

　　1. Bitter melon and barley porridge

　　Ingredients: 15 grams of bitter melon, 60 grams of barley, appropriate amount of salt.

　　Method: Wash the barley and soak it for several hours. Clean and cut the bitter melon into cubes. Put the bitter gourd and barley in the pressure cooker and simmer for 45 minutes. Season with a little salt when eating.

　　Efficacy: Bitter melon and barley have the effect of clearing away heat and removing dampness. You can eat more of them during summer to maintain your health.

　　2. Honeysuckle porridge

　　Ingredients: 30 grams of honeysuckle, 30 grams of white rice.

　　Method: Prepare honeysuckle (can be bought in medicinal stores) and white rice. First decoct it with water, take the thick juice, add 30 grams of white rice and 300 ml of water, and then cook it into a thin porridge.

　　Efficacy: This is a folk porridge used to clear away heat and detoxify during hot weather. It can be used to prevent and treat heatstroke, as well as various heat-related sores, sore throat, and wind-heat. cold etc.

　　3. Adzuki bean, chicken, golden lotus leaf porridge

　　Ingredients: 30 grams of adzuki beans, 10 grams of chicken gizzard, 1 fresh lotus leaf, 5 grams of amomum villosum, and 150 grams of japonica rice.

　　Method: Wash the fresh lotus leaves, chop them into pieces, put them into a casserole along with the chicken gizzards, add 1000ml of water, bring to a boil over high heat, simmer over low heat for 20 minutes, add amomum villosum and cook for another 10 minutes, remove the residue and extract the juice. Put the washed japonica rice and adzuki beans into the concoction, add an appropriate amount of water, boil over high heat and then simmer over low heat to make porridge.

　　Efficacy: It has the effects of strengthening the spleen and promoting dampness, clearing away heat and relieving summer heat.

　　4. Barley and adzuki bean porridge

　　Ingredients: 30 grams of adzuki beans, 20 grams each of white lentils, barley, and gorgon seeds, Sichuan pear