Cooking and efficacy: dietotherapy diet, nourishing yin diet, clearing heat and detoxicating diet, hypertension diet.
Taste: sweet and sour technology: boiling
Processing materials of mushroom, shrimp, tomato and bean curd soup;
Ingredients: 40 grams of dried mushrooms, 60 grams of shrimp/kloc-0, 200 grams of tofu (north), 0/00 grams of tomatoes/kloc, and 50 grams of ham.
Seasoning: ginger 3g, onion 5g, salt 4g, pepper 2g, peanut oil 10g.
Teach you how to make mushroom, shrimp and tomato tofu soup, and how to make mushroom, shrimp and tomato tofu soup is delicious.
1. Soak the mushrooms and cut into pieces, keeping the water soaked in the mushrooms.
2. Wash the shrimp and marinate it with salt and pepper.
3. Dice tofu and tomatoes. Slice ham.
4. Boil the mushroom water with appropriate amount of water.
5. Stir-fry the onions, shrimps and mushrooms and take them out.
6. After the water boils, add tofu and then add mushrooms.
7. After boiling, add tomatoes, ham and shrimp to taste and add cooked oil.
Tips-Health Tips:
This soup has the effects of resisting scurvy, clearing away heat and moistening dryness, lowering blood pressure and reducing fat.
Pie-food phase grams:
Shrimp: Shrimp should not be eaten with some fruits. Shrimp is rich in nutrients such as protein and calcium. If you eat with fruits containing tannic acid such as grapes, pomegranate, hawthorn and persimmon, not only will the nutritional value of protein decrease, but tannic acid will combine with calcium ions to form insoluble conjugates, which will stimulate the gastrointestinal tract and cause discomfort, vomiting, dizziness, nausea, abdominal pain and diarrhea. Seafood should be eaten with these fruits at least 2 hours apart.
Tomatoes: Tomatoes should not be eaten with pomegranate.