Soup radish seedlings
Overview
Last night, the neighbor next door brought a bag of radish seedlings grown at home. Radish sprouts are a good thing. They contain fewer calories and more fiber. They can easily cause a feeling of fullness after eating. These are all helpful for weight loss. It can also induce the body's own production of interferons, increase the body's immunity, and inhibit the growth of cancer cells, playing an important role in preventing and fighting cancer. The mustard oil and refined fiber in radish sprouts can promote gastrointestinal peristalsis and help discharge waste from the body. Regular consumption of radish sprouts can lower blood lipids, soften blood vessels, stabilize blood pressure, and prevent coronary heart disease, arteriosclerosis, cholelithiasis and other diseases. The soup method can preserve its original flavor and is relatively light, suitable for all ages.
Tags
Ingredients
Steps
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Prepare materials
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Peel the preserved eggs, soak the bacon and dried shrimps in hot water, and then cut them all into small cubes.
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Pour water into the pot, add a little salt and a few drops of oil (it can keep the radish green color)
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After the water boils, add the radish seedlings and blanch them (this is to remove some of the bitter taste of the radish seedlings. If the radish seedlings you choose are relatively tender, you can omit this step)
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Blanch the water, take it out and squeeze out the water slightly
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Pour a little oil into the pot, add sea rice, bacon and preserved eggs and stir-fry until fragrant.
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Stir-fry until fragrant, add water and cook over medium heat for a while.
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When the soup becomes a little white, taste it and if it is too bland, add a little salt, then add the radish sprouts and cook for a while.
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Remove and serve on a plate
