立夏之后天气渐渐变得炎热，高温天气易使人“心燥”“心火过盛”。天津中医药大学第一附属医院名老中医继承人、治未病健康管理中心主任孙庆说，“暑易伤心”，可通过吃“苦”来防治。他建议市民热天适当吃些苦瓜、苦菜、陈皮等食物，喝茶水、咖啡、可可等苦味饮料，不仅能清心除烦、醒脑提神，且可增进食欲、健脾利胃。他向市民推荐两款适合初夏常吃的药膳，一是荷豆陈皮麻鸭汤，该汤具有清热消暑，生津止渴，健脾利湿，行气和胃的功效；二是蘑菇仙贝汤。蘑菇有宣肺解表、益气安神之功，加上消痰化浊、滋阴补肾的扇贝，不仅口感更为鲜甜，还会帮助消除夏季常见的心烦、胸闷等问题，起到开胃消食、滋阴补肾、和胃调中的食养作用。

After the beginning of summer, the weather gradually becomes hot, and high-temperature weather is easy to make people "dry heart" and "excessive anger". Sun Qing, the heir of the famous old Chinese medicine in the First Affiliated Hospital of Tianjin University of traditional Chinese medicine and director of the preventive health management center, said, "summer is easy to be sad", which can be prevented by eating "bitter". He suggested that citizens should properly eat bitter gourd, bitter cabbage, orange peel and other foods in hot weather, and drink bitter drinks such as tea, coffee and cocoa, which can not only clear the heart and remove boredom, refresh the brain and refresh the mind, but also enhance appetite, strengthen the spleen and stomach. He recommended two kinds of medicated meals suitable for early summer to the public. One is lotus bean and orange peel duck soup, which has the effects of clearing heat and relieving summer heat, generating body fluid and quenching thirst, strengthening the spleen and diuresis, promoting qi and stomach; Second, mushroom and scallop soup. Mushrooms have the functions of dispersing the lung and relieving the exterior, replenishing qi and calming the nerves. In addition, scallops that eliminate phlegm and turbidity, and nourish yin and tonify the kidney not only taste more fresh and sweet, but also help eliminate common problems such as anxiety and chest tightness in summer, and play a role in appetizing and eating, nourishing yin and tonifying the kidney, and regulating the stomach.

荷豆陈皮麻鸭汤

Braised duck soup with lotus beans and orange peel

主要食材：鸭100克，藕30克，火腿20克；

Main ingredients: 100g duck, 30g lotus root, 20g ham;

食药物质：荷叶(鲜)5克，白扁豆5克，陈皮5克。

Medicinal substances: 5g lotus leaves (fresh), 5g white lentils, 5g orange peel.

制作方法：麻鸭切块后用开水烫煮后捞起备用；鲜藕去外皮，切成滚刀块；火腿出水备用；鲜荷叶洗净，切成方形，用开水烫过迅速入冰水浸泡；白扁豆洗净，开水浸泡至软；陈皮浸软切丝。在沙罐内加清水烧开，加入鸭块、藕、火腿、荷叶、白扁豆、陈皮、姜片等食材，烧开后加入酱油、白胡椒粉、白酒、盐等调料，去浮沫，改小火，盖好盖子，炖 60 分钟至鸭肉脱骨后出锅。

Production method: cut the duck into pieces, scald it with boiling water, and then remove it for standby; Peel the fresh lotus root and cut it into hob pieces; Ham water for standby; Wash the fresh lotus leaves, cut them into squares, scald them with boiling water and soak them in ice water quickly; Wash the white lentils and soak them in boiling water until soft; Soak and shred tangerine peel. Add water to the sand pot and bring it to a boil. Add duck pieces, lotus roots, ham, lotus leaves, white lentils, tangerine peel, ginger slices and other ingredients. After boiling, add soy sauce, white pepper, Baijiu, salt and other seasonings. Remove the foam, reduce the heat, cover the lid, stew for 60 minutes until the duck is boneless and out of the pot.

蘑菇仙贝汤

Mushroom and scallop soup

主要食材：蘑菇25克、小白菜50克、碎干贝10克、高汤2碗、盐少许。

Main ingredients: 25g mushrooms, 50g cabbages, 10g shredded scallops, 2 bowls of soup, a little salt.

制作方法：蘑菇洗净、切片；小白菜洗净切成小段，备用；将碎干贝泡水约3小时，捞起沥干水分。将高汤倒入锅中，加入蘑菇、小白菜及碎干贝，开火煮滚，接着加入少许盐调味即可。

Preparation method: wash and slice mushrooms; Wash the cabbage and cut it into small pieces for standby; Soak the dried scallops in water for about 3 hours, pick them up and drain them. Pour the broth into the pot, add mushrooms, cabbage and chopped scallops, fire and boil, and then add a little salt to taste.