Although autumn has already begun, the hot and humid weather in Guangzhou is not decreasing. Many fans say they cannot do without air conditioning, but they are also afraid of "air conditioning sickness". What ingredients can be paired to dispel surface coldness, warm and nourish without dryness? In fact, lamb, a commonly used warming ingredient in winter, is also suitable for consumption in summer as long as you are careful with the ingredients. Sweet and warm lamb meat warms the kidneys and nourishes qi and blood. From a nutritional perspective, lean lamb meat is a high calorie and high protein food. People usually use ingredients such as white radish, horse hooves, bamboo cane, etc. to balance the warmth of lamb. This week we recommend using the most familiar Cantonese pairing of "Qingbu Liang" to balance the warmth and dryness of lamb meat, while also nourishing yin and yang. The entire soup is warm but not dry, nourishing yin but not greasy. Recommended soup for clearing and tonifying cold corn and boiling lamb chops. Main benefits: warming yang and nourishing yin, strengthening spleen and kidney. Recommended audience: those who want to drink lamb soup but find lamb warm and dry. Ingredients: 10 grams of ginseng, 20 grams of sand ginseng, 20 grams of jade bamboo, 10 grams of lily, 10 grams of hawthorn, 2 corn kernels, 50 grams of horse hooves, 3 grams of wolfberries, 300 grams of lamb chops, 2 pieces of ginger (3-4 servings). Method of making: Wash the lamb chops, chop them into small short roots, and set aside ginger and water for later use. Peel and remove the whiskers from the corn, wash and chop into small round pieces. Peel and wash the horse hooves. Wash the medicinal herbs and remove sediment. Add all the ingredients to the soup pot, add 2000ml of water, bring to a boil over high heat, then simmer over low heat for about 1 hour. Season with a small amount of salt. (New Society)