Spirulina, tomato and egg soup

Spirulina, tomato and egg soup

Introduction:

"This is a super simple and delicious soup. You can try it too!"

Production steps:

Step 1: take appropriate amount of spirulina, put it into a bowl and wash it with clean water.

Step 2: wash the tomatoes and cut them into small cubes, then put them into the pot and add appropriate amount of water. Spirulina, scallion, ginger into the pot at the same time. Fire, boil.

Step 3: add appropriate amount of starch to make water starch. Take an empty bowl, beat in the eggs and break them up.

Step 4: after the soup is boiled in the pot, add appropriate amount of salt and chicken essence. Then the water starch into the pot, stir evenly. This step is to thicken the soup to make it thicker, so that egg floss is easy to be produced when eggs are broken into the bottom.

Step 5: finally, slowly pour the egg into the boiling pot, and the soup is ready. Serve in a bowl.

Materials required:

Tomato: 1

Spirulina: right amount

Egg: 1

Scallion: a little

Ginger: a little

Starch: right amount

Salt: a little

Chicken essence: optional

Note: hundreds of years ago, some tribes in Africa made Spirulina into algae cake for food. In recent decades, scientists have found that Spirulina is the best pure natural protein food source discovered so far by human beings, and the protein content is up to 60-70%, which is equivalent to 6 times of wheat, 4 times of pork, 3 times of fish, 5 times of eggs, 2.4 times of cheese, and the digestion absorption rate is more than 95%. Its unique phycocyanin can improve lymphocyte activity and enhance human immunity, so it has special significance for the rehabilitation of patients with gastrointestinal diseases and liver diseases. The nutrition of Spirulina platensis is mainly expressed in high protein, low calorie total nutrition food, rich in plant protein, vitamins, chlorophyll, β - carotene, gamma linolenic acid and other balanced nutrients, which can regulate fat metabolism. Vitamin and mineral content is very rich, it contains zinc, iron, potassium, calcium, magnesium, phosphorus, selenium, iodine and other trace elements, its biological zinc, iron ratio is basically consistent with the physiological needs of the human body, the most easily absorbed by the human body, can quickly improve children's anorexia, improve appetite, potassium can promote the excretion of metabolic water, calcium can inhibit the secretion of obesity hormones, phosphorus can strengthen the body The metabolism of energy, magnesium can maintain normal hematopoietic function and normal nervous system. Its carotenoid content is 1.5 times that of carrot, vitamin B12 content is 4 times that of pig liver, and iron content is 23 times that of spinach. It is the most iron rich food. Therefore, spirulina has positive significance in the prevention and treatment of anemia. It contains a lot of γ - linolenic acid, which is an essential unsaturated fatty acid for human body. It is an ideal material for brain health, intelligence, blood lipid clearance, blood pressure regulation and cholesterol reduction. Spirulina Polysaccharide in Spirulina platensis has anti radiation damage and improves the side effects caused by radiotherapy and chemotherapy, so it is a good food therapy for cancer patients. The content of chlorophyll in Spirulina is very rich, which is more than 10 times of that in common vegetables. It plays a positive role in promoting human digestion, neutralizing toxins in blood, improving allergic constitution and eliminating visceral inflammation. Spirulina contains only 5% fat and does not contain cholesterol, which can make the human body avoid excessive calorie intake when replenishing essential protein. A large number of scientific research experiments at home and abroad have proved that Spirulina has a positive role in lowering cholesterol and blood lipid, anti-cancer, weight loss, nourishing stomach and protecting stomach, treating anemia and trace element deficiency, protecting liver, enhancing immunity, adjusting metabolic mechanism, etc. it is recommended as "the most ideal food in the 21st century" by FAO and WFA.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: salty and fresh