Chinese Food
Egg white garland and tarragon soup
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Chrysanthemum chrysanthemum is sweet and fragrant. It can be used to mix with spleen and stomach and eliminate phlegm. Qian Jin Fang said that it has the function of calming the heart, nourishing the spleen and stomach, and eliminating phlegm drink. It's fresh and fragrant. Light vegetable is also called Zhucai. It's sweet, salty and lukewarm. It can nourish the liver and kidney, and benefit Yin and blood. The collection of Materia Medica says that it can lead the weak to the weak and damage. It contains protein, fat, sugar, niacin and vitamin. It is a kind of low-fat seafood. It has the function of nourishing yin and reducing blood pressure. Egg white is rich in protein. According to the famous doctor's records, it can eliminate the heat under the heart and stop the tiredness and full cough. The combination of the three is decoction. It can remove dampness and turbid, strengthen the spleen and stomach, reduce blood pressure, calm the mind and calm the nerves. -
Cooking ingredients
Cooking Steps
Step1:Main materia
Step2:Garland wash and drain. Reserv
Step3:Egg white break up. Spar
Step4:Soak vegetables in warm wate
Step5:Remove the mir
Step6:Rinse. Drai
Step7:Put in the pot. Add water. Boil over medium hea
Step8:Keep boiling for 20 minute
Step9:Add garland. Scal
Step10:Pour in egg whit
Step11:Stir up. Turn of
Step12:Salt in. Seasonin
Step13:Out of the pot. Sprinkle with onion and pepper. It's read
Cooking tips:It's easy to get rid of the mire after soaking. Garland should not be cooked for a long time. Scald it to avoid losing its fragrance. Turn off the fire when the egg white is ripe. It can keep smooth and tender taste. There are skills in making delicious dishes.
