Nutritionists say that bean sprouts are not only nutritious, but also delicious. People often make soup with bean sprouts. So what is the best combination of bean sprout soup, which is more nutritious and healthier to eat? Let's take a look at Bian Xiao's introduction.

Bean sprouts and shredded chicken soup: chicken breast 150g, pea sprouts 150g, and 2 slices of ginger. Wash chicken breast, shred, and marinate with proper amount of salt, cooking wine and starch; Picking and cleaning bean seedlings; Cook a proper amount of stock in the pot, add ginger slices and shredded chicken to boil, add bean sprouts to boil again, and add salt and chicken powder to taste.

Bean seedling and mushroom soup: bean seedling150g, white mushroom 50g, Flammulina velutipes 50g, ginger 2 slices; Wash bean sprouts and Flammulina velutipes, wash white mushrooms and slice them; Pour appropriate amount of water into the pot, add ginger slices to boil, add appropriate amount of oil, add white mushrooms to boil, add Flammulina velutipes, add bean sprouts after a little boiling, and season with salt and chicken powder.

Bean sprout preserved egg and sliced meat soup: bean sprout 150g, preserved egg 1, lean pork 150g and 2 slices of ginger. Wash bean sprouts; Peel the preserved eggs and cut them into 4 pieces; Clean lean meat, slice it, and marinate it with 1 tbsp oil, soy sauce and cornmeal respectively; Pour some water into the pot, add ginger slices to boil, add meat slices to cook slightly, then add bean sprouts and preserved eggs to cook until cooked, and season with salt.

Have you tried the nutrition collocation methods of these bean seedling soups? Try it! I believe you can make it more delicious!