上湯白菜心

白菜中鈣、維生素C、核黃素的含量很高，中醫認為：白菜性味甘、平寒、無毒，有清熱利水、養胃、解毒的功效；松花蛋相比雞蛋而言，無機鹽含量較高，脂肪含量有所降低，總熱量也稍有下降，還有中和胃酸、清涼、降壓的作用。

基本介紹

• 中文名：上湯白菜心
• 主要食材：白菜心
• 分類：湯類
• 口味：鹹

中文介紹

原料：

白菜心150克，松花蛋1個，枸杞適量。輔料：

上湯白菜心

上湯4碗，鹽適量。

做法：

1． 白菜心洗淨，一葉一葉掰開，去除殘葉；松花蛋去皮，一半切成丁，一半切成月牙形；枸杞泡洗乾淨。

2． 砂鍋置火上，倒入清湯和松花蛋丁，大火煮開轉小火，煮至松花蛋完全飛散在湯中。

3． 把白菜心和月牙形松花蛋瓣放入湯中，大火煮開，加鹽調味，以枸杞裝飾即可。

英文解說

Material:

150 grams of cabbage, egg 1, wolfberry amount. Accessories:

4 soup bowls, salt amount.

Practices:

1. Wash cabbage, leaf leaf break apart, remove the Grottoes; egg peeled, cut into half and half into crescent-shaped; wolfberry foam washed.

2. Casserole set the fire, pour in broth and egg Ding, turn a small fire the fire to boil, cook until the egg completely flying in the soup.

3. The cabbage and the crescent-shaped egg flap into the soup, the fire to boil, seasoning with salt to Decorate wolfberry.

Features:

Cabbage, calcium, vitamin C, riboflavin content is very high, Chinese medicine: Chinese cabbage and sweet, flat cold, non-toxic, there is heat diuresis, Yang Wei, the efficacy of detoxification; egg eggs compared, the inorganic salt high content of fat content decreased, a slight decrease in total calories, as well as neutralize stomach acid, cool, step-down role