Practice of preserved egg and bean seedling soup
Ingredients: bean sprouts, preserved eggs
Accessories: ginger slices and oil.
Steps:
1, the preserved egg is shelled and cut into small squares for later use.
2, bean sprouts with water, water control, spare.
3. Boil the soup pot with appropriate amount of water, add ginger slices, pour a little oil, add preserved eggs and bean sprouts, and cook for 60 seconds.
Tip: Before cutting the preserved egg, you can apply a thin layer of oil on the knife edge, so that the preserved egg will be more complete and will not stick to the knife.
This soup contains more minerals, but it is not high in fat and calories. It can stimulate our digestive organs well and stimulate our appetite well. Eating this soup can protect blood vessels well, and it also has a good effect of improving intelligence and strengthening the brain. Bean sprouts are rich in crude fiber, which can promote the peristalsis of the stomach, clean the stomach, keep the stool unobstructed and prevent constipation. If you like jealous friends, you can also add some vinegar, which can clear away heat and diminish inflammation, and nourish your heart and body. Wangzhe can drink preserved egg and bean sprout soup. Pregnant women should not drink preserved egg and bean seedling soup because the preserved egg in preserved egg and bean seedling soup contains too much lead. In order to promote the solidification of protein, some heavy metals such as lead oxide or copper should be added in the pickling process. If eaten for a long time, lead or copper will accumulate slowly, which is harmful to health.
Preserved egg and bean sprout soup has many dietotherapy functions, and bean sprout is also a kind of food containing many nutrients. This soup is also relatively light, so it is very consistent with our regimen, which helps us to regulate our bodies well and has a good effect of detoxification and beauty. Everyone can eat more.