Materials for making fresh lotus root and egg soup:

Ingredients: egg100g, lotus root 500g.

Seasoning: 3 grams of salt.

Practice of fresh lotus root and egg soup;

1. Wash fresh lotus root, scrape and peel it, and chop it into elements;

2. Juice with clean gauze (juice can also be squeezed with a juicer);

3. Beat the eggs, add lotus root juice and continue to stir evenly;

4. Add salt and mix well;

5. Steam the eggs and lotus root juice for 20 to 30 minutes.

Health tips

1. Spleen to stimulate appetite, nourish blood and promote granulation;

2. It is suitable for symptoms such as boredom, asthenic heat and thirst, nosebleeds, blood stasis, postpartum blood deficiency, etc.

3. Cold stomach, stomachache, vomiting and sour water, and those who like hot drinks should not use it.