Mulberry egg soup

Mulberry egg soup

Introduction:

"Mulberry, also known as mulberry, is one of the fruits that people often eat because of its sweet and juicy taste and rich nutrition. Traditional Chinese medicine believes that mulberry is sweet and sour, slightly cold in nature, and has the functions of nourishing blood and Yin, generating body fluid and relieving thirst, moistening intestines and dryness. Mulberry and egg steamed into soup, egg smooth and fresh, mulberry sweet and sour palatable, cake flavor, fresh egg soup. At the same time, it also has the auxiliary therapeutic effect on insomnia, irritability and neurasthenia, and also has the effect of tonifying kidney deficiency. "

Production steps:

Step 1: 100g mulberry.

Step 2: 4 eggs.

Step 3: rinse the mulberry with tap water to avoid losing too much anthocyanins.

Step 4: after washing, soak the mulberry with water and salt for 30 minutes;

Step 5: knock the eggs into a large bowl, add refined salt and sesame oil;

Step 6: beat evenly.

Step 7: pour in warm water and mix well.

Step 8: steam in the drawer for 3 minutes.

Step 9: add the fresh mulberry fruit, cover the pot and steam for 6 minutes. Turn off the heat.

Step 10: steam for another 2 minutes and put it on the table.

Step 11: delicious and nourishing.

Materials required:

Mulberry: 100g

Eggs: 4

Refined salt: 0.5 TSP

Sesame oil: 1 teaspoon

Warm water: 300 ml

Note: when cleaning the fresh mulberry fruit, wash it gently with water to avoid the loss of anthocyanins; steam for 3 minutes and then put the mulberry, to avoid the mulberry falling into the egg liquid, affecting the appearance.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: sweet and sour