4 delicious, easy-to-make dishes to cool down on hot days with wild leaves that grow abundantly in our country

Cool off on hot days with pennywort

Gotu kola is a common vegetable in our country, often growing wild on the banks of rice fields. Nowadays, with the benefits of gotu kola, many people have also grown this vegetable for sale. According to Dr. Huynh Tan Vu (University of Medicine and Pharmacy, Ho Chi Minh City), gotu kola is often processed into smoothies, soups... These dishes have a very good heat-clearing effect in the hot season.

In Oriental medicine, pennywort has a bitter taste and cold properties. Dishes made from pennywort are very good for health, including helping to cool down, reduce swelling and detoxify, and are used to treat summer diarrhea, jaundice due to damp heat, urinary tract stones, burns, allergies, itching, hemoptysis, red eyes, etc.

Delicious dish to cool down on hot days with pennywort

Gotu kola smoothie

Gotu kola smoothie not only cools the body but also helps treat prickly heat, itching, and is good for the liver. Use about 30-100gr of fresh gotu kola, wash it, crush it, squeeze out the juice and drink it every day or use a blender to crush it and mix it with sugar to drink. To relieve heatstroke, you can use gotu kola cooked with cassava.

Gotu kola jelly to cool down on hot days

Gotu kola jelly is a very refreshing snack, detoxifying, and great for cooling down on summer days. The ingredients to make this dish are very simple: 350g gotu kola, 1 packet of white agar powder (35g), 50g sugar, 1 liter of water.

How to make delicious pennywort jelly:

Clean the gotu kola, wash it and let it drain. Then put it in a blender, add a little water and blend until smooth, then filter to get the juice. Take a little gotu kola juice, add agar powder and sugar and dissolve. After the agar powder and sugar have completely dissolved, add it to the pot with all the gotu kola juice and stir well.

Finally, put the pot of pennywort jelly on the stove and boil it over medium heat. Stir frequently while boiling to avoid burning. When the jelly boils and turns clear, turn off the stove and pour the pennywort jelly into a large mold or tray. After it cools, put it in the refrigerator to solidify. When eating, use a knife to cut it into small pieces. Pennywort jelly is delicious with yogurt.

Minced meat and pennywort soup

Ingredients: 100gr pennywort, 100gr minced meat, shallots, green onions. Seasonings: salt, fish sauce, pepper, MSG.

How to make: Wash and drain pennywort. Wash and chop green onions, garlic and shallots. Then marinate the meat with a little salt, MSG, pepper, fish sauce and chopped green onions, shallots and garlic. Mix all ingredients well and let sit for about 10 minutes to absorb the spices.

Next step is to boil enough water, when it boils, use a spoon to shape the marinated meat into a circle and put it in the pot. When boiling, you need to remove the foam, after about 5 minutes, add pennywort to cook together. You can season it to taste. Pennywort is just cooked, mixed with the sweetness of the meat will help you have a good heat-relieving soup on a sunny day.

Chicken and pennywort soup to cool down on hot days

Ingredients for chicken and pennywort soup: Half a chicken, 300gr pennywort, ginger. Seasoning powder, salt, MSG, pepper.

How to make chicken and pennywort soup:

Clean pennywort, wash, soak in diluted salt water for about 15 minutes then remove and drain. Wash chicken with salt, cut into bite-sized pieces. Then, put chicken in pot, add some sliced ​​ginger and enough water, simmer for about 30 minutes to release sweet chicken juice. Add pennywort and continue to simmer for about 15 minutes, season to taste. When taking chicken pennywort soup out into a bowl, sprinkle some pepper powder and enjoy.

Source: https://giadinh.suckhoedoisong.vn/4-mon-ngon-giai-nhet-ngay-nang-la-mieng-de-lam-voi-loai-la-moc-hoang-nhieu-o-nuoc-ta-172250512110357646.htm