Mustard greens pot
Overview
Mustard greens are a very good ingredient, and eating more of them is beneficial. 1. Helps the lungs and resolves phlegm: mustard is warm in nature and pungent in taste, and enters the lung, stomach and kidney meridians. It has the effects of reducing swelling and dispersing stagnation, relieving lungs and resolving phlegm, and has a certain therapeutic effect on heat-toxin phenomena such as cough, nausea, and gum ulcers. 2. Promote digestion: Mustard greens are rich in vitamins and dietary fiber, which can effectively promote intestinal peristalsis and prevent the accumulation of harmful substances in the human body. It has the effects of strengthening the spleen and appetizing, widening the intestines and laxative, and promoting digestion. It can promote waste excretion in the body and enhance metabolism. 3. Refreshing and refreshing: Mustard greens contain a large amount of vitamins A, B, vitamin C, vitamin D, etc., which can enhance the oxygen content in the brain, stimulate the brain's use of oxygen, and play a refreshing role.
Tags
Ingredients
Steps
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Prepare the ingredients: as shown in the picture.
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Wash and wash the mustard greens and twist them into long sections with your hands. Set aside.
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Add an appropriate amount of water to the pot, add meatballs, preserved eggs, and ginger slices and bring to a boil over high heat.
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Cook until the soup turns milky white, about five minutes.
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Add the mustard greens and continue cooking for five minutes.
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Finally, add oil, salt, and pepper and cook for another minute.
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Pour into the corning soup pot and serve.
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Finished product picture.
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Finished product picture.
