The weather is hot, what foods can cool down the heat, strengthen the spleen and stimulate the appetite, and are very delicious?

Sour plum soup is a traditional drink to relieve summer heat. Now that the weather is hot, making sour plum soup at home can not only relieve summer heat and quench thirst, but also strengthen the spleen and stomach, and refresh the mind and spirit. Especially eating Malatang in summer, coupled with this sour plum soup, not to mention how refreshing it is. Invigorating the spleen and appetizing

We can prepare the ingredients for the sour plum soup at the pharmacy, or you can buy the prepared medicinal powder online and cook it at home. So how to make sour plum soup to fully extract the nutrients in the food, and make the soup taste better? The main ingredients of sour plum soup are all Chinese medicinal materials, so the cooking process is the same as decoction of Chinese medicinal materials. First, soak in clear water for 30 minutes, and then cook. After the first cooking is completed, add two-thirds of the first water flow. Only when the water is boiled for the second time can the nutrients be fully boiled out, and the taste is not much lighter than that of the first boil. It can be boiled three times in one day. It can be adjusted according to personal taste. If it is too sour and bitter, you can add rock sugar to adjust it. The weather is hot, so you can have sour plum soup that can relieve heat, strengthen the spleen and nourish the stomach. How to make delicious sour plum soup? Now I will give you the sour plum soup I made today. I hope you like it.

1. I bought sour plum soup packets online. One packet is 100 grams and can be used in batches. One pack can use 5000 grams of water. Naturally, water can be added in batches each time it is boiled. The main ingredients are: licorice, black plum, roselle, hawthorn fruit, poria, savory mint, and edible osmanthus tree. You can also add green lemon or wolfberry. 2. Rinse the licorice, black plum, roselle, hawthorn fruit and poria with water. 3. Put all food into non-woven bags. 4. Add water and soak for about 30 minutes. 5. Add yellow rock sugar, about 50 to 100 grams. 6. Bring to a boil over high heat, then turn to low heat and simmer for 30 minutes. After boiling, pour out the juice, add cold water and boil again, boil three times at a time, pour the three juices together and mix. If it is too sour or bitter, you can adjust it by adding rock sugar according to your own taste. Put it in the teapot and put it in the refrigerator for a better taste.