Porphyra is rich in protein, iodine, phosphorus and calcium. I ate it for thousands of years and used it for thousands of years [1]. Porphyra is used as medicine to make traditional Chinese medicine, which has the effects of resolving phlegm, softening hard mass, clearing heat and promoting diuresis, tonifying kidney and nourishing heart. Porphyra polysaccharide will play an active role in preventing human chronic diseases. The protein content of laver is 9 times that of fresh mushrooms, the fat content is 8 times that of kelp, the calcium content is 2 times that of dried mushrooms, the nicotinic acid content is 1 times that of auricularia auricula, and the riboflavin content is nearly 10 times that of mushrooms.
Edible laver is especially suitable for patients with goiter, edema and cardiovascular diseases. Porphyra and eggs are mixed to make laver egg flower soup, which can meet the iron content needed by human body if drunk two or three times a week. Porphyra egg flower soup can also promote the repair of damaged tissues and the regeneration of liver cells, which is also very beneficial to the development of nervous system and body.
Porphyra egg soup, first shred laver, soak in warm water to remove impurities, then boil the water, add laver and chicken essence to taste. Because laver itself is salty, it is recommended not to add salt. After the pot is boiled, add the beaten egg liquid, and add a little vegetables when taking out the pot. Any single food can't meet the nutritional needs of the human body, so it is recommended that friends eat a balanced diet. Only by establishing a scientific and reasonable diet model can human health be maintained. In addition to laver egg soup, laver shrimp mustard soup and laver shredded pork soup are all good cooking choices, all of which are delicious.