Chinese Food
[fresh mustard clear soup] - heat clearing and dehumidification
(83363 views)![[fresh mustard clear soup] - heat clearing and dehumidification](https://cp1.douguo.com/upload/caiku/8/c/6/yuan_8c007f6c5324d8c1386b8aca1a3a3e56.jpg)
Eating mustard has many effects. There are many ways to cook it. Today, we can use simple methods to make the most of its effects. The functions and functions of mustard are warm and spicy. It can be used to regulate lung and stomach channels. It can promote lung and phlegm. It can benefit Qi and warm. It can detoxify and detumescence. It can promote appetite and digestion. It can benefit Qi and clear eyes and clear diaphragms. It is mainly used to treat cough and phlegm stagnation, chest fullness, sore and swelling pain, deaf ears and eyes, swollen gums, cold abdominal pain, constipation and other diseases. 1. Enhance human immunity and increase resistance to diseases. 2. Antidote and detumescence mustard also has the effect of antidote and detumescence. At the same time, it can resist infection, prevent disease and promote wound healing. It can be used to assist the treatment of infectious diseases. 3. It is rich in vitamin A, vitamin B and vitamin D. under the action of these vitamins, it can stop the growth of muscle and promote the healing of duodenal ulcer. The carotene contained in it has the function of eyesight. It can be used as a good food therapy for ophthalmic patients. 4. Tissue comparison of appetizer and digestion mustard
Cooking ingredients
Cooking Steps
Step1:Mustard selection method mustard looks a bit like cabbage. When choosing mustard, you should choose the mustard with full package, thick leaves and strong appearance. The leaves can be pressed properly by hand. The full leaves have certain elasticity.
Step2:Break the mustard and soak it for 10 minutes, then change the water to soak it for 10 minutes. Then scrub the stem head and stem with your fingers, and check whether there is mud on the leaves. If there is, wash it. If not, change the third time to soak it in water for 3 minutes. Pick the stems and leaves respectively and cook them.
Step3:I use the induction cooker. Use the boiling water to stop the fire. Take a large hot pot soup pot and add 800g water to boil, then add 20g edible oil
Step4:Then put all the mustard in. Turn over with chopsticks. Make it all touch the hot water and soften it.
Step5:Cover the pan and boil it. Then cook it to the fourth gear of hot pot for 20 minutes until the mustard is turned from green to yellow green. The stem is soft. Add 2 tablespoons of salt.
Step6:Boil it like this. Add salt and turn off the heat.
Step7:The finished picture. The entrance is very fresh but not astringent. It has the taste of green vegetables. It's light salt and sweet. It's grey and fresh. Relieve greasiness. You can drink it all the year round. It's also one of the cool soup in summer. It's simple, fast and delicious. It's the best match when making a big meal and a heavy meal.
Cooking tips:The pickled vegetables are also pickled with celery. There are skills in making delicious dishes.
