Which six heat-clearing soups are recommended in hot summer, which are cool and sweet?

1. Mulberry leaf shredded chicken soup, mulberry leaf 200g, chicken breast 120g, pepper 2g, rice wine 2 tbsp, oil, salt, water and ginger 4 slices. Shred chicken, add ginger slices and marinate. Heat oil in the pan, stir-fry chicken with ginger slices, stir-fry cooking wine, pour in warm water, bring to a boil with strong fire, add salt and cooking oil, and cook for 1-2 minutes. Pour in the mulberry buds and cook for about 2 minutes. Mulberry buds are soft and can be cooked.

2. Mung bean lotus root pig bone soup, prepare raw materials, such as lotus root, pig bone, mung bean and so on. The amount of ingredients is prepared according to the number of family members; Mung bean is a difficult food to cook. It is recommended to soak for 2 hours before cooking. Wash the prepared pig bones, peel the lotus root, wash, and cut into rolled blades for later use. Sliced ginger; Put the pork bones in cold water in the pot, and add a little cooking wine, ginger slices and blanched water. Blanching water can better remove fishy smell and blood. After the water is boiled, skim off the floating foam and cook for about 1 min. Take out the cooked bones and wash them with warm water. Drain water for later use; Prepare an electric pressure cooker, add pig bones, mung beans and lotus roots, ginger slices and cooking wine to remove fishy smell. The ginger slices here can not only remove fishy smell, but also play an important role. Lotus root and mung bean are cold. In order to avoid the cold of the spleen and stomach, it is most appropriate to add a little ginger slices to neutralize it, and then add a proper amount of water. The amount of clear water should not exceed the ingredients at least. Those who like soup can add more water; Cover the pot and choose to stew "calcium bone soup" under high pressure until it is cooked thoroughly; After the pressure cooker is cooked, add a little salt to taste, stir well, let the salt melt, and then take out the pot; Bone stew is rich in flavor, lotus root is soft and glutinous, pig bone is soft and rotten, and mung bean is soft and rotten.

3. Bitter gourd and crucian carp soup, add some oil to the hot pot, fry the crucian carp in the pot until golden, and then fry the roe in the pot when you are free. Add a few slices of ginger, add boiling water for 8 minutes at a time, stew bitter gourd slices in a pot until the soup is milky white, add a little salt and pepper to taste, and finally add chopped green onion.