7 easy-to-make, healthy summer porridge dishes to cool down

"Summer nourishes yang, winter nourishes yin, understand impermanence, live peacefully and happily."

Summer is the season of yang energy being released, just like summer plants, growing and developing extremely strongly.

The same goes for human yang energy, which is released in the summer through labor, work, and exercise to sweat and detoxify the body.

However, nowadays, we often sit in air conditioning, drink too much ice water, and drink very cold soft drinks. Not only does this prevent the yang energy from being released naturally, but these cold foods and drinks also damage the yang energy and damage the spleen and stomach energy.

Since ancient times, our ancestors have known how to create suitable dishes to nourish the summer, which is extremely wonderful. One of those dishes is porridge.

Until today, we still often use porridge as a nutritious dish, to improve health, enhance human's ability to resist evil diseases, and to effectively prevent summer diseases.

Porridge is not only an easy-to-digest and easy-to-absorb dish, but also a very good source of water and electrolytes for the body during hot summer days that can easily cause loss of body fluids. Here are some types of porridge that are easy to make and have high nutritional value.

Winter melon porridge cools the body and replenishes body fluids.

1. Winter melon porridge to cool down in the summer

Formula 1:

- Ingredients: 80 - 100g squash, 100g rice.

- How to make: Peel and wash the squash, cut into small pieces, put in the pot with rice, add the right amount of water, cook into porridge. Season to taste.

- Uses : Cooling, thirst quenching, producing body fluids and diuretic.

Formula 2 :

- Ingredients: 150g rice, 80g fresh shrimp, 100g squash, ½ teaspoon onion and garlic, green onion, enough coriander.

- How to do:

Step 1: Wash fresh shrimp, peel, keep shell separate, remove black vein, then chop meat.

Step 2: Peel and remove seeds from squash, wash, and slice thinly. Wash and chop green onions and cilantro.

Step 3: Add cooking oil to the pot, heat, saute minced onion and garlic, add shrimp shells and boil to get the broth.

Step 4: Boil water, remove foam and shrimp shells. Add rice, turn on low heat to cook porridge. When the porridge boils, add zucchini and cook until soft, then add shrimp meat and cook porridge until boiling again.

Step 5: Add a little fish sauce, season to taste, add chopped green onions. Ladle the porridge into a bowl and enjoy.

- Uses: Green squash is cool, helps to cool down, reduce the harmful effects of heat. Shrimp is a food rich in protein, calcium and many minerals. Combined together, it helps to cool down, replenish body fluids, and provide complete nutrition.

Clam porridge clears heat and quenches thirst.

2. Lotus leaf porridge

- Ingredients: Fresh lotus leaves (1 leaf weighs about 200g), 100g brown rice.

- How to make: Wash the rice, add water and cook the porridge. When the porridge is almost done, cover the porridge with clean lotus leaves, simmer for about 15 minutes, then remove the lotus leaves. The porridge will be light green, boil for a while longer. Season to taste and enjoy.

- Uses: Cooling, generating new fluid, quenching thirst.

3. Goat meat and winter melon porridge

- Ingredients: Rice, goat meat, each 50g; squash 150g, Chinese yam 100g; spices to taste.

- How to make: Mince goat meat, peel squash, cut yam into small pieces. Add enough water to make porridge with rice, cook until boiling, add minced goat meat, squash, yam and cook together. Wait for yam and squash to be cooked, season with spices.

- Uses: Clearing heat, generating new fluid, strengthening the spleen and stomach.

4. Clam porridge

- Ingredients: 100g clam meat, 50g rice, ½ teaspoon onion and garlic, moderate amount of spices.

- How to make: Wash the clam meat and chop it finely. Saute the onion and garlic, add the clam meat first. Put the rice in the pot with the right amount of water. When the porridge boils, add the stir-fried clam meat and cook until the porridge is well done, season to taste and enjoy.

- Uses: Cooling, quenching thirst.

Clam and jute porridge detoxifies and cools the body.

5. Clam and Malabar spinach soup

- Ingredients: Live clams: 300g, Malabar spinach: 50g, 50g rice, spices, cooking oil.

- How to do:

Step 1: Soak clams in water for about 2 hours to remove all dirt.

Step 2: Wash the clams thoroughly, put them in a pot of water and boil until they open.

Step 3: Drain the clam broth into a bowl and set aside. Pick out the clam intestines.

Step 4: Add rice to clam broth and cook into porridge.

Step 5: Add Malabar spinach and clam intestines, boil for about 5 minutes, add a little salt and stir well. Scoop into a bowl and enjoy.

- Uses: Clams are a highly nutritious food source, rich in zinc, phosphorus, potassium, protein, vitamin A and iron. Malabar spinach is cool, has detoxifying, cooling and bowel-activating effects. This porridge is nutritious, easy to digest and very effective in cooling.

Red bean porridge with coix seed clears heat and promotes water circulation.

6. Red bean and coix seed porridge

- Ingredients: 15g red beans, 30g coix seeds, 50g lean pork, 50g rice.

- How to make: Wash the meat, cut into small pieces and mince it. Wash the rice, put it in a pot of boiling water, add red beans, coix seeds, minced meat, simmer until the porridge is soft, season to taste and enjoy.

- Uses: Coix has the effect of strengthening the spleen and removing dampness. Combined with red beans and rice, it has the effect of clearing heat and promoting urination.

Duck and green bean porridge is an effective detoxifier.

7. Duck and green bean porridge

- Ingredients: 1 duck 1.5kg; rice: 200g; green beans: 200g; fresh ginger: 3 tubers; shallots: 2 tubers; green onions, coriander: 100g, white wine: 2 teaspoons; spices: spices, sugar, fish sauce.

- How to do:

Step 1: Crush the ginger root, mix well with white wine and rub around the duck to remove the odor.

Step 2: Wash herbs, chop coriander and green onions.

Step 3: Boil 3 liters of water until boiling, then add 1/2 teaspoon of salt and crushed ginger, put the duck in and boil until cooked.

Step 4: Remove the duck and let it cool, then filter the meat, shred it or mince it.

Step 5: Add rice and duck meat to the pot of duck broth, boil for about 30 minutes, then add green beans and simmer for about 1 hour.

Step 6: Add spices, green onions, and cilantro, stir well, then remove from heat and enjoy.

- Uses: Duck meat is cold, has the effect of nourishing yin and stomach, combined with green beans, a type of seed that has the effect of effectively clearing heat and toxins.

Source: https://giadinh.suckhoedoisong.vn/7-mon-an-chao-giai-nhiet-mua-he-de-lam-tot-cho-suc-khoe-172240625070813091.htm