It's late spring and summer is coming. This is the season of spring and summer, that is, the period around "Grain Rain" in the 24 solar terms. At the end of spring, liver fire is more abundant, and "bitter" food is the natural enemy of "fire". Bitter food is bitter because it contains bitter substances such as alkaloids and urea. Traditional Chinese medicine research has found that these bitter substances have the functions of clearing away heat and toxic materials and relieving fatigue. Cantonese people like to use various health-care soups to recuperate their bodies when eating. In spring, soup is no longer as big as in winter. This mustard salted egg tofu soup is very suitable for alternating spring and summer. Mustard tastes bitter and contains a lot of ascorbic acid, which is a highly active reducing substance. It participates in the important redox process of human body, can increase the oxygen content in the brain, stimulate the brain to use oxygen, and has the functions of refreshing and relieving fatigue. Mustard also contains carotene and a lot of edible cellulose, which can improve vision and prevent constipation.

This pot of soup is simple, clearing heat and moistening dryness. Low fat and high calcium are delicious. Try it quickly!

Fried tofu is added to the soup, which is delicious and nutritious. Tofu is a refreshing, heat-clearing and health-preserving food. Eating tofu regularly can tonify the middle energizer, clear away heat and moisten dryness, promote fluid production and quench thirst, and clean the stomach. Tofu is a popular food, which is both economical and ubiquitous. Tofu can not only strengthen the brain, but also inhibit the intake of cholesterol. Soybean protein can significantly reduce plasma cholesterol, triglycerides and low density lipoprotein, which can not only prevent colon cancer, but also help prevent cardiovascular and cerebrovascular diseases. Add some shrimp skin and salted duck eggs to make the whole soup rich, beautiful and delicious. The total amount of various minerals in duck eggs is much higher than that in eggs, especially the iron and calcium urgently needed in salted duck eggs, which can promote bone development and prevent anemia.

Ingredients: mustard 1, salted duck eggs 1, shrimp skin 10g, tofu 1, 3 bowls of boiled water, ginger 1, and a little chicken powder.

Exercise:

Prepare ingredients. The black ones are salted duck eggs. There are many kinds of salted eggs in the market. Personally, I prefer to buy straw bags, lime soil and salted eggs. Most locals also use this salted egg. Wash mustard, soak it again, scoop it up and drain it, and cut it into pieces. Wash the tofu and cut it into small pieces. Peel and slice ginger. Wash salted duck eggs and knock them into a bowl. Pour oil in a hot pan and fry both sides of tofu until brown.

This pot of soup is simple, clearing heat and moistening dryness. Low fat and high calcium are delicious. Try it quickly! Add ginger slices and shrimps and stir fry.

Pour in mustard and stir well. Stir-fry mustard to neutralize the coolness of mustard. The boiled soup is milky white. Of course, you can also cook mustard directly in the soup, pour in 3 bowls of boiling water, cover it, and cook for about 10 minute on high fire. Crush salted duck egg yolk, pour it into the pot, and cook over high fire until the soup turns white. Add chicken powder, mix well and shovel it off.

Food tips:

Salted duck eggs are very salty, so there is no need to add salt to the soup.