Lotus leaf, hawthorn, and aquatic medicinal cuisine: A summer weight-loss and nourishing soup recipe that clears heat, relieves summer heat, promotes diuresis, and reduces fat.

Hawthorn, Lotus Leaf, and Shredded Pork Soup. Ingredients: 30g hawthorn, 25g lotus leaf, 200g lean pork, 10g cooking wine, 3g salt, 15g cornstarch, 2g MSG, 100g leafy greens, 30g vegetable oil, 5g ginger, 10g scallions. Preparation: 1. Wash the hawthorn and slice it; wash the lotus leaf and cut it into 5cm square pieces; wash the leafy greens and cut them into 4cm long sections; wash the lean pork and cut it into 3cm thin slices; slice the ginger and cut the scallions into sections; slice the pork and coat it thoroughly with cornstarch. 2. Heat a wok over high heat, add vegetable oil, and when it reaches 60% of its smoking point, add ginger and scallions and sauté until fragrant. Add the hawthorn and stir-fry, then add 1200ml of water and bring to a boil. Add the pork, leafy greens, and lotus leaf, and cook for 5 minutes (remove the lotus leaf). Add salt and MSG to taste. Benefits: Clears heat and relieves summer heat, helps with weight loss. Suitable for symptoms such as summer heat, thirst, and obesity caused by excessive fat accumulation. Dosage: Once daily, drink the soup and eat the meat (30-50 grams of meat). Can be eaten with meals or on its own.

Hawthorn and Egg Soup. Ingredients: 30g hawthorn, 2 eggs, 10g cooking wine, 5g ginger, 10g scallions, 3g salt, 2g MSG, 30g vegetable oil, 2g white pepper. Preparation: 1. Wash the hawthorn, remove the pits, and dice. Crack the eggs into a bowl, add the diced hawthorn, and mix well. Slice the ginger and cut the scallions into sections. 2. Heat a pot over high heat, add vegetable oil, and when it reaches 60% of its smoking point, add the eggs and hawthorn while stirring. Fry until both sides are golden brown, then add 1200ml of water, cooking wine, salt, MSG, ginger, scallions, and white pepper. Benefits: Aids digestion, relieves stagnation, and promotes weight loss. Suitable for indigestion, obesity, etc. Consumption: Once daily, eat the hawthorn and eggs and drink the soup. Serve as a side dish.

Hawthorn and Carp Stew. Ingredients: 30g hawthorn, 1 carp (500g), 10g cooking wine, 3g salt, 2g MSG, 5g ginger, 10g scallions, 2g white pepper, 25g sesame oil. Preparation: 1. Wash the hawthorn and slice thinly; clean the carp, removing scales, gills, and entrails, and slice thinly; slice the ginger and cut the scallions into sections. 2. Heat a wok over high heat, add sesame oil, heat to 60% hot, add ginger and scallions and sauté until fragrant, then add hawthorn and stir-fry. Add 1800ml water and bring to a boil. Add the carp and cooking wine, and simmer for 25 minutes. Add salt, MSG, and white pepper to taste. Benefits: Promotes diuresis and reduces fat, beautifies the skin and aids in weight loss. Suitable for edema, indigestion, and obesity. Dosage: Once daily, eat 50g of hawthorn and 50g of fish, and drink the soup. Serve as a side dish.

Hawthorn and Daylily Soup. Ingredients: 30g hawthorn, 150g daylily, 200g lean pork, 10g cooking wine, 5g ginger, 10g scallions, 3g salt, 15g cornstarch, 3g MSG, 30g vegetable oil. Preparation: 1. Wash the hawthorn and slice thinly; soak the daylily until softened, wash and drain; slice the ginger and cut the scallions into sections; slice the lean pork thinly. 2. Marinate the pork with cornstarch, then add a little cooking wine, salt, and MSG to taste. 3. Heat a wok over high heat, add vegetable oil, and when it reaches 60% heat, add ginger and scallions and sauté until fragrant; add hawthorn and stir-fry; then add 1800ml water, bring to a boil, add pork, daylily, and hawthorn, cook until done, add salt and MSG, and serve. Benefits: Aids digestion, promotes beauty and weight loss. Suitable for indigestion, yellow skin and edema, and obesity caused by excessive fat accumulation. Dosage: Once daily, eat the meat and drink the soup, along with daylily (each serving should not exceed 50 grams of hawthorn, daylily, and meat). Serve as a side dish.