Oyster and clam tofu soup(hai li qing ha dou fu tang )

Oyster and clam tofu soup

Introduction:

"Nutritional value" oyster is rich in taurine, which has obvious hepatoprotective and cholagogic effects, and contains calcium, zinc and other trace elements. The clam has the nutritional characteristics of high protein, high trace elements, high iron, high calcium and low fat. It contains a kind of delta 7-cholesterol and 24 methylene cholesterol, which have the effect of reducing serum cholesterol. They can inhibit the synthesis of cholesterol in the liver and accelerate the excretion of cholesterol, so as to reduce the cholesterol in the body; Tofu is a kind of tonic, heat clearing and health preserving food. It can replenish qi, clear heat and moisten dryness, generate fluid and quench thirst, and clean intestines and stomach. It is more suitable for eating hot body, halitosis, thirst, stomach and stomach, and after fever.

Production steps:

Step 1: wash the oysters.

Step 2: wash the clams.

Step 3: prepare a box of tofu.

Step 4: put all the above materials into tile pot, and then add hot water.

Step 5: after two hours, add the washed wolfberry.

Step 6: a little shallot.

Step 7: put in the chopped chives.

Step 8: add appropriate amount of sesame oil before boiling.

Step 9: add salt and pepper at the same time.

Step 10: cook for another ten minutes and you'll be out of the pot.

Step 11: fresh taste.

Materials required:

Oyster: 250g

Clam: 250g

Tofu: 400g

Wolfberry: 50g

Chives: 50g

Salt: right amount

Sesame oil: right amount

Pepper: right amount

Note: time can be longer, so the soup will be more delicious!!

Production difficulty: ordinary

Technology: pot

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Hai Li Qing Ha Dou Fu Tang