Pumpkin Pea Tremella Soup

Overview

Pumpkin has the effects of replenishing qi, clearing away heat and detoxifying, and can protect the gastric mucosa and help digestion. Peas contain a variety of nutrients, including lysine, vitamin C, carotene, and trace elements, which can prevent the synthesis of carcinogens in the human body, help the body excrete toxins, and protect the liver. Tremella fuciformis not only has the effect of tonifying the spleen and appetizing, but also has the effects of benefiting qi and clearing the intestines, nourishing yin and moistening the lungs. Wolfberry has the effect of nourishing the liver and kidneys, replenishing essence and improving eyesight. It is rich in carotene, multiple vitamins, calcium, iron and other essential nutrients for healthy eyes, but it should not be consumed in excess. The daily consumption for an adult is 15-20 grams.

Tags

• common dishes
• soup
• clear water
• dried white fungus
• peas
• remove the flesh and seeds from the mini pumpkins
• wolfberry

Ingredients

Steps

1. 1 Clean the mini pumpkins

   

2. 2 Frozen peas are ready

   

3. 3 Tremella Foam

   

4. 4 Wash the wolfberries and soak them in a small amount of water until soft

   

5. 5 Remove the flesh and seeds from the pumpkin and cut into small pieces

   

6. 6 Put all the ingredients into the soy milk machine, add appropriate amount of water, and start the "soy milk" program

   

7. 7 The green and thick pumpkin pea and white fungus soup was born

   

8. 8 Sprinkle two wolfberry berries, it looks nice and delicious

   

9. 9 Very nutritious