Pumpkin and egg soup

Pumpkin and egg soup

Introduction:

"Pumpkin flowers are also vegetables and medicine. It can clear away dampness and heat, dissipate swelling and blood stasis, prevent cancer, treat jaundice, dysentery, cough, carbuncle, conjunctivitis, mastitis and many other inflammatory auxiliary effects, and is often used as health food. Practice has proved that its pollen can eliminate fatigue, enhance the fighting spirit of athletes, make the elderly regain their youth, make children grow and increase their intelligence, and make the sick and weak recover as soon as possible; it has certain auxiliary therapeutic effect on children's anemia, chronic constipation, large intestine disease, hypertension, headache, stroke and other diseases, and it can also assist in adjusting the nervous state and improving insomnia. Rutin can also promote the function of blood vessels and heart, promote blood coagulation and prevent bleeding

Production steps:

Step 1: ingredients.

Step 2: tear the outer layer of the stem.

Step 3: remove the outer leaflets of the flower.

Step 4: add some salt, soak, and then clear with water.

Step 5: add rice vinegar to the egg and beat well.

Step 6: cut the ginger and onion well.

Step 7: add a little oil into the pan, stir fry ginger and green onion.

Step 8: add water and bring to a boil.

Step 9: add pumpkin flowers.

Step 10: after boiling, pour in the egg.

Step 11: bring to a boil again, add refined salt to taste.

Step 12: fill the bowl.

Materials required:

Pumpkin flower: 150g

Ginger: right amount

Rice vinegar: right amount

Edible oil: right amount

Eggs: 2

Scallion: right amount

Salt: right amount

Note: drop rice vinegar in the egg can go fishy.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: light