Chrysanthemum and oyster soup

Chrysanthemum and oyster soup

Introduction:

"Chrysanthemum has the functions of digestion, appetizing, clearing blood, nourishing heart and promoting urination. It can appetize and increase appetite. It also contains coarse fiber, which can help intestinal peristalsis, promote defecation and facilitate bowel movement. Spring is the season to reduce excess oil in the body, so it is especially suitable to eat chrysanthemum in spring. Oyster is delicious and tastes great with chrysanthemum, and oyster contains more than 50% protein However, fat is only 7% - 8%, which has the effects of calming liver and suppressing yang, nourishing yin and calming nerves, resolving phlegm and strengthening essence and stopping bleeding. Spring health also pays attention to less acid and more sweet, and oyster has the effect of making acid, can also be used for gastric acid, gastric ulcer, etc

Production steps:

Step 1: Ingredients: oysters, chrysanthemum. Clean them up and set them aside.

Step 2: saute garlic and ginger in hot oil, pour in dried oysters and stir fry.

Step 3: stir fry the flavor and pour into a bowl of soup.

Step 4: add a spoonful of salt.

Step 5: pour the washed chrysanthemum into the pot.

Step 6: cover and simmer for a few minutes.

Step 7: when the chrysanthemum in the pot is cooked, add half a teaspoon of chicken essence, stir well and then out of the pot.

Step 8: pour a little peanut oil into the top layer.

Materials required:

Oyster: 100g

Chrysanthemum: 200g

Garlic: 2

Appropriate amount of shredded ginger

Soup: 200ml

Salt: right amount

Chicken essence: appropriate amount

Note: 1. Soup can be cooked in advance chicken soup or fish soup, you can also add water. 2. Wash the whole chrysanthemum and cook it. It will become smaller after it is cooked.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: fish flavor