Ingredients: 50g of sea pine nuts, 20 from pigeon eggs, 30g of water-borne mushrooms, 20g of water-borne fungus, 50g of fresh vegetables, 300g of chicken bones, 4g of monosodium glutamate 1 g, 4g of chopped green onion, 5g of refined salt, 10g of vinegar 1 g and 0g of pepper 1 g.

Practice: Wash and break the pine nuts, put them into a pot, cook the chicken bones into soup 900g, filter off the residue bones, and keep the pine nut chicken soup for later use; Pigeon eggs cooked and shelled.

Slice mushrooms, fungus and fresh Chinese cabbage, and soak them in soup for a few minutes.

Boil pine nut chicken soup with medium heat, and add sliced mushrooms, fungus, fresh vegetable slices, cooked pigeon eggs, pepper, monosodium glutamate, vinegar and chopped green onion to taste.

Take with meals.

Sea pine nuts are slightly warm and sweet, and enter the liver, lung and large intestine meridians.

Food compatibility "Materia Medica from the New": "Don't use loose stool's smoothness; Those who are wet are also forbidden. "

Yangshengtang suggests that this soup should nourish essence and beauty in four seasons. Sea pine nuts contain a lot of plant fats, as well as arginine, histidine and lysine. Since ancient times, it has been regarded as the nourishing essence and the longevity food of the four seasons. Mushrooms, fungus, etc. can delay aging.