[health preserving soup pot] appetizing and digesting mustard balls soup-You Are Foodie

By Gabrielle
22

[health preserving soup pot] appetizing and digesting mustard balls soup

[functional effect of mustard]Promoting lung and eliminating phlegm; Detumescence and dissipation. Main cold drink cough; Phlegm stagnation and Qi inversion; Chest and diaphragm are full and stuffy; Sand drenching; Stone drenching; Swollen and rotten gums; Mastitis; Hemorrhoids; chilblains; Lacquer soreDry, slightly frost resistant.Nutritional analysisMustard is rich in vitamin A, B vitamins, vitamin C and vitamin D. The specific effects are refreshing. Mustard contains a large amount of ascorbic acid, which is a highly active reducing substance. It participates in the important oxidation-reduction process of the body, can increase the oxygen content in the brain, stimulate the brain's use of oxygen, and has the effect of refreshing the brain and relieving fatigue.Secondly, it has the function of detoxification and detumescence, which can resist infection and prevent disease, inhibit the toxicity of bacterial toxins, and promote wound healing. It can be used to assist in the treatment of infectious diseases. It also has the function of appetizing and digesting food, because mustard has a special fresh taste and fragrance after being pickled, which can promote the digestive function of stomach and intestines and increase appetite. It can be used to appetize and help digestion.

Main Ingredients

lean meat 100 g
wild mustard 200 grams

Auxiliary Ingredients

Ginger onion appropriate amount

1. Mustard has a lot of dietary fiber. People with constipation will be relieved by drinking more mustard soup.2. As mustard contains a large amount of dietary fiber, it can help regulate the intestines and stomach, and has a certain effect on alleviating obesity.3. The wild mustard is relatively small and old. So I fried it and cooked it. It tastes good. If you lose weight, you can not fry it.

Step 1 . Mustard Meat-ball soup ingredients.

Step 2 . Chop the meat slices into minced meat, add a small amount of water, salt, cooking wine, and pepper powder, stir well, add water starch and shake well, then drizzle with a little oil.

Step 3 . Blanch mustard greens in boiling water and let them cool for later use.

Step 4 . Put water or chicken soup in the soup pot, bring it to a boil, then use a small spoon to scrape the meat into the water.

Step 5 . Then turn to medium heat and bring to a boil to remove the foam, and add amaranth.

Step 6 . Boil for about a minute, add salt, pepper, and chicken essence, sprinkle with scallions and sesame oil.

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