夏至三庚數頭伏”，入夏后，天氣熱得像個大火爐，好多人圖一時涼快，西瓜黃瓜不離口。可您知道嗎？西瓜黃瓜性涼，吃多了容易傷脾胃，就像給脾胃來了個“下馬威”。不少人入夏后感覺胃口變差、肚子脹脹的，說不定就是吃太多寒涼食物鬧的。那入夏該吃啥呢？今天就給大家揭秘3種“暖胃菜”，健脾祛濕，讓您安穩度夏，您不想知道是哪3種嗎？

黃豆燉豬肚——脾胃的“貼心小棉襖”

黃豆，咱都熟悉，圓滾滾的，顏色金黃，像一顆顆小金豆。豬肚，就是豬的胃，皺巴巴的，顏色粉白，處理干凈后看著還挺有彈性。

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黃豆富含蛋白質、維生素B族、鈣、鐵等營養成分，就像給身體注入了一股“能量流”，能增強免疫力。豬肚含有豐富的蛋白質、脂肪、碳水化合物和多種礦物質，中醫認為它有補虛損、健脾胃的功效，就像給脾胃請了個“專業按摩師”，能把脾胃調理得舒舒服服。

做黃豆燉豬肚，得準備黃豆100克、豬肚1個、生姜幾片、料酒適量、鹽適量。先把黃豆泡發，泡個3到4小時，讓它吸飽水。豬肚用鹽和面粉反復搓洗，把里面的黏液和臟東西都洗干凈，然后冷水下鍋，加料酒和姜片焯水，撈出來切成條。鍋里倒油，油熱后放姜片爆香，接著把豬肚倒進去翻炒幾下。把炒好的豬肚和泡好的黃豆放進砂鍋里，加適量清水，大火煮開后轉小火慢燉1.5到2個小時，最后加鹽調味就行啦。這湯喝起來鮮香濃郁，豬肚軟糯，黃豆粉粉的，脾胃虛寒的人吃了，肚子暖暖的，可舒服了。

蓮藕花生雪梨紅棗湯——祛濕的“秘密武器”

蓮藕白白胖胖的，一節一節的，像個小胳膊。花生有紅皮的和白皮的，紅皮花生顏色紅彤彤的，白皮花生顏色白白凈凈的。雪梨圓滾滾的，表皮光滑，顏色黃澄澄的。紅棗紅彤彤的，皺巴巴的，像個小燈籠。

蓮藕含有豐富的維生素C、膳食纖維和礦物質，能清熱生津、健脾開胃。花生富含蛋白質、不飽和脂肪酸和維生素E，有健脾和胃、潤肺化痰的作用。雪梨能潤肺止咳、清熱降火。紅棗能補中益氣、養血安神。這幾種食材搭配在一起，就像給身體來了一場“祛濕大掃除”，能把體內的濕氣都趕跑。

做這湯，準備蓮藕1節、花生50克、雪梨1個、紅棗10顆、冰糖適量。蓮藕去皮切塊，花生泡發，雪梨去皮去核切塊，紅棗洗凈。把所有食材放進鍋里，加適量清水，大火煮開后轉小火煮40分鐘到1個小時，最后加冰糖調味。這湯喝起來清甜可口，蓮藕粉糯，雪梨軟糯，花生香甜，喝上一碗，感覺身體都輕松了不少。

黑豆花生黃豆豬蹄湯——滋補的“營養寶庫”

黑豆黑黝黝的，圓溜溜的，像一顆顆黑珍珠。花生前面介紹過了。黃豆也是金黃的小豆子。豬蹄白白胖胖的，皮厚肉多，膠原蛋白滿滿。

黑豆含有豐富的蛋白質、維生素、礦物質和異黃酮等成分，能補腎益陰、健脾利濕。花生和黃豆能健脾和胃。豬蹄富含膠原蛋白，能讓皮膚更有彈性，就像給皮膚穿上了一層“緊身衣”。這湯就像一個“營養寶庫”，能給身體補充各種營養，還能健脾祛濕。

做這湯，準備黑豆50克、花生50克、黃豆50克、豬蹄1個、姜片適量、鹽適量。黑豆、花生、黃豆提前泡發。豬蹄焯水，撈出來沖洗干凈。把所有食材放進鍋里，加適量清水，大火煮開后撇去浮沫，轉小火慢燉2到2.5個小時，最后加鹽調味。這湯喝起來濃郁醇厚，豬蹄軟糯脫骨，豆子粉粉的，營養又美味。

額外小貼士

黃豆泡發的時候，可以加點小蘇打，這樣泡發得更快。豬肚清洗的時候，一定要用鹽和面粉多搓洗幾遍，不然會有異味。煮湯的時候，水要一次性加夠，中途加水會影響湯的口感。

這3種“暖胃菜”，食材常見，做法也簡單，對健脾祛濕、安穩度夏可有幫助了。它們就像3個“健康小衛士”，守護著咱的脾胃。入夏后，別老盯著西瓜黃瓜吃啦，趕緊試試這3種“暖胃菜”，讓身體更健康。覺得這篇文章有用的話，別忘了點贊、轉發，讓更多的人受益！