Egg white, chrysanthemum and mussel soup

Overview

Chrysanthemum chrysanthemum has a sweet and flat taste, with a fragrant qi, which can harmonize the spleen and stomach and eliminate phlegm. "Qianjin Prescription" says that it has the functions of reassuring qi, nourishing the spleen and stomach, and eliminating phlegm. Its aroma is refreshing and refreshing. Mussels are also called pearl vegetables. They are sweet, salty and slightly warm in nature. They can nourish the liver and kidneys and benefit yin and blood. "Supplementary Materials of Materia Medica" says that it can treat deficiency and fatigue. It contains protein, fat, sugar, niacin and vitamins and other ingredients. It is a low-fat seafood food and has the effect of nourishing yin and lowering blood pressure. Egg white is rich in protein. "Famous Doctors" says that it can remove underlying heat in the heart and relieve irritability, fullness and cough. The three are combined into a decoction, which can remove dampness and turbidity, strengthen the spleen and wake up the stomach, lower blood pressure, calm the heart and calm the mind.

Tags

• soups
• home cooking
• soup
• old man
• banquet dishes
• lunch
• chrysanthemum chrysanthemum
• egg white
• mussels
• chopped green onion
• pepper
• salt

Ingredients

Steps

1. 1 Main ingredients

   

2. 2 Wash and drain chrysanthemum chrysanthemum, set aside

   

3. 3 Beat the egg whites and set aside

   

4. 4 Soak mussels in warm water

   

5. 5 Remove the mud intestines

   

6. 6 Rinse and drain

   

7. 7 Put it in a pot, add water and bring to a boil over medium heat

   

8. 8 Continue to boil for 20 minutes

   

9. 9 Add chrysanthemum and scald until cooked

   

10. 10 Pour in egg white

    

11. 11 Stir to disperse and turn off the heat

    

12. 12 Add salt and season

    

13. 13 Take out of the pan, sprinkle with chopped green onion and pepper, and serve