Summer has begun. Don’t forget to make cucumber soup. Drink it several times a week to clear away heat and remove dampness.

After entering summer, many people like to turn on the air conditioner, then drink cold drinks and enjoy all this. A short break from the heat is good for us. But there are many people who like to stay in air-conditioned rooms for a long time or sleep with the air conditioner turned on all night. Although these behaviors are also a way of life that makes us comfortable, if they do this for a long time, problems will inevitably occur, and the humidity is heavy It's just relatively common. In fact, in summer, a small amount of sweating can take away some metabolic waste and heat from the human body and regulate the stability of the internal environment. Moderate sweating is beneficial, so don’t stay in an air-conditioned room for a long time and suppress your body temperature just because you don’t want to sweat.

If you are often in such an environment, you should go outdoors more often and breathe some fresh air. Of course, if you have no way not to stay in these environments for a long time, you might as well make soup with old cucumbers. It would be great to drink it several times a week. This is a seasonal soup in summer, but many people don’t know it. First of all, I want to talk about the functions of old cucumbers. According to ancient books, old cucumbers are cool in nature and sweet in taste. They can clear away heat and remove dampness. They are especially suitable for making soup in summer.

And it also needs to be paired with three small ingredients, which interact with each other to make the drinking value higher. These three small ingredients are barley, cishi, and adzuki beans. If they are missing, , it can be said that the value of this soup will be reduced by half. Let’s take a look at how to make this soup.

Ingredients required: one old cucumber, eight chicken feet, barley, cucumbers, adzuki beans, salt, cooking wine

1. First cut the chicken feet into several pieces with a knife Make a hole and then wash it. The purpose of the incision is to allow the effects in the chicken feet to escape and facilitate absorption.

2. Wash the barley, barley and adzuki beans twice, and then soak them in water.

3. Use steel wool to scrub the outer skin of the old cucumber, then cut it into small pieces. The outer skin of old cucumbers is edible and has good pharmacological effects, so it must not be wasted.

4. Add an appropriate amount of water to the pot, then put the chicken feet into the water, then add rice wine and blanch them for 2 minutes. The purpose of blanching is firstly to remove the fishy smell from the chicken feet, and secondly to remove the dirt on the chicken feet at high temperature.

5. Add water to the casserole, then pour in the soaked barley, cilantro, and adzuki beans, then put the blanched chicken feet into the casserole, bring to a boil over high heat, and then turn to medium heat Continue cooking for another hour.

6. After an hour and a half, you can pour the old cucumber into the soup. Old cucumbers are easier to ripen, so it’s just right to add them 30 minutes before serving.

7. Continue cooking for 30 minutes and then add a little salt. That is to say, this soup is boiled for 1 hour first, and after the barley, cicadas, and adzuki beans are cooked until soft, add the cucumber and cook for 30 minutes.

This old cucumber and barley soup tastes sweeter and has a bit of chicken soup flavor. It is really delicious.

Old cucumbers are derived from green cucumbers. After they mature, they are left to mature without being picked until their appearance completely turns yellow. This is the origin of old cucumbers. Its nutritional value is even higher than that of young cucumbers. The skin of old cucumbers has certain pharmacological effects, such as clearing away heat and removing dampness. In addition, it is richer in vitamin C, vitamin B, etc.