Hibiscus benthic pine(fu rong hai di song )

Methods of Hibiscus benthic pine:

Raw materials for making Hibiscus benthic pine

750g jellyfish, 6 egg white, 100g cooked ham slices, 30g laver, 4G refined salt, 1g monosodium glutamate, 800g chicken broth.

Production steps of Hibiscus benthic pine:

1. Peel off the outer coating of jellyfish, wash it, put it in a boiling water pan and cook for about 2 minutes

Rinse the jellyfish in clean water, then soak it in 80 ℃ hot water for about 20 minutes. When the jellyfish is swollen and dispersed, take out the jellyfish, tear it into 5cm pieces, wash it, squeeze out the water, and put it into a soup bowl. Put the laver into the boiling water pot for a while, take it out, wash it and squeeze it dry.

2. Beat the egg white into a bowl, ladle in chicken broth (150g), add refined salt

After mixing, cover the disc and steam. Take out and serve as egg.

3. Put the pot on a high heat, ladle chicken clear soup (650g) to boil, ladle the soup into the jellyfish bowl, soak and scald it, decant the soup into the pot, add refined salt (3G), monosodium glutamate, boil and pour it into the jellyfish bowl,

Hibiscus benthic pine

Furong sea bottom pine is a delicious food, the main raw materials are jellyfish skin, egg white, Jinhua ham, laver and so on.

Brief introduction of raw materials

Ingredients: 150 grams of jellyfish skin

Accessories: 300g egg white, 100g Jinhua ham, 30g laver (dried)

Seasoning: 2G salt, 1g monosodium glutamate

Production method

1. Remove the outer membrane of jellyfish, wash it, blanch it in boiling water for about 2 minutes, rinse it with clean water, and then soak it in 80 ℃ hot water for 20 minutes. When the jellyfish is swollen and scattered, take it out, tear it into 5cm long pieces, wash it, squeeze the water, and put it into the soup bowl; remove the impurities of Porphyra, wash it, blanch it in boiling water, take it out and squeeze it dry; slice the ham.

2. put the egg white in a bowl and mix well. Add chicken broth and salt, mix well and then steam it into egg rolls.

3. Add chicken soup to the pot and bring to a boil. Ladle the soup into the jellyfish bowl and scald it. Filter the soup into the pot. Add salt and monosodium glutamate and bring to a boil. Take the pot and pour it into the jellyfish bowl. Ladle the egg pieces into the soup bowl with an iron spoon. Add the ham slices and laver.

Health tips

1. The main ingredient of this soup is jellyfish, supplemented by laver, egg white and ham slices.

2. Jellyfish has the effect of clearing away heat and phlegm, eliminating accumulation and transforming food.

3. Porphyra yezoensis has the functions of clearing lung heat, dispersing galls, softening and hardening inflammation; it is a kind of nutritious seafood, with the most abundant iodine content, 18 mg of iodine per kilogram of dried Porphyra yezoensis, as well as protein, fat, carotene, riboflavin and other essential substances for human body.

4. This soup and dish can be used together with several ingredients. It has the functions of resolving phlegm, eliminating accumulation, promoting swallowing and removing gall. It is especially suitable for patients with goiter. It is also suitable for patients with cervical lymph tuberculosis, cough and spitting, and hypertension.

5. Because the purple taste is sweet, cold and slippery, it is advisable to eat this soup carefully for those with cold stomach.

Medicated diet for hypertension

Life tips

Jellyfish skin: jellyfish should not be salted with sugar, otherwise it cannot be stored for a long time.

Egg white: egg white cannot be eaten with saccharin, soybean milk and rabbit meat.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Fu Rong Hai Di Song