Washing water chestnut, peeling and slicing; Wash tofu, cut into 5 cm square pieces, and wash soybean sprouts to remove whiskers; Slice ginger and shred onion.

Put the wok on a big fire, add vegetable oil, and when it is 60% hot, add ginger and onion and stir fry.

Inject 500 ml of clean water, add salt, bring to a boil, add water chestnut, bean sprouts and tofu, and cook for 15 minutes.

Take it twice a day, eat tofu and water chestnut 100g each time, and drink soup at will.

It tastes cold and sweet, and belongs to the lungs and intestines.

It is compatible with water chestnut, and has a good effect of clearing away heat and purging fire, which can not only clear away heat and promote fluid production, but also supplement nutrition, and is most suitable for patients with fever.

Yangshengtang suggested promoting fluid production to quench thirst, benefiting qi and resolving phlegm, which is a better health soup. According to the dictionary of traditional Chinese medicine, water chestnut is sweet, slightly cold and non-toxic, and has the effects of warming the middle warmer, benefiting qi, clearing away heat and appetizing, promoting digestion and resolving phlegm. Clinically, it can be used for fever, polydipsia, phlegm-heat cough, sore throat, dysuria, bloody stool, warts and other diseases. This soup can benefit damp-heat, induce diuresis to reduce swelling and tonify qi and blood. Suitable for patients with acute icteric hepatitis.