White gourd and shrimps yaozhu soup

White gourd and shrimps yaozhu soup

Introduction:

"I'm 100% Cantonese. As far as I know, Cantonese cuisine uses the simplest ingredients to bring out the flavor of the food itself. We never put chicken essence or monosodium glutamate and other condiments in cooking. My mother said that they are all unhealthy chemicals, but if we eat them outside, nine times out of ten we put them in, Therefore, Cantonese like to go home and eat at home. In hot summer, a light soup is the most suitable. The material and method of this wax gourd soup are very simple. Wax gourd has the functions of moistening the lung and promoting body fluid, resolving phlegm and relieving thirst, diuresis and detumescence, clearing heat and removing heat, detoxifying and discharging pus; shrimps are sweet, salty and warm in nature; it has the functions of Tonifying the kidney and invigorating yang, regulating qi and opening the stomach; it has the functions of nourishing the kidney and invigorating yang, regulating qi and opening the stomach; Scallops are rich in protein, carbohydrates, riboflavin, calcium, phosphorus, iron and other nutrients. Among them, protein is as high as 61.8%, which is three times as much as chicken, beef and fresh shrimp. The mineral content is also higher than that of shark fin and bird's nest. It has the function of nourishing yin. Regular eating helps to lower blood pressure. "

Production steps:

Materials required:

Wax gourd: 500g

Yaozhu: 50g

Shrimp: 100g

Ginger: right amount

Salt: right amount

matters needing attention:

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: light