Lily and egg soup(bai he dan tang )

Lily and egg soup

Introduction:

"In autumn, the climate is dry, and seasonal diseases such as lung heat, lung dryness and cough often occur, so we should often eat lily to prevent the occurrence of these diseases. Fresh lily contains mucus, which has the function of moistening dryness and clearing away heat. Traditional Chinese medicine believes that Lily has the function of moistening lung, relieving cough, clearing heart and calming the nerves, especially fresh lily is more sweet and delicious. Lily is especially suitable for people with lung and stomach, such as patients with chronic cough, tuberculosis, sore mouth, dry mouth and halitosis, and some patients with palpitations can also eat it in an appropriate amount. "

Production steps:

Step 1: peel Lily into petals and wash.

Step 2: put the washed Lily into the pot, add appropriate amount of water and stew until the lily is cooked and rotten.

Step 3: beat the eggs into a bowl and mix well.

Step 4: after the lily is cooked and rotten, add a small amount of starch and thicken it.

Step 5: pour in the egg slowly and mix well.

Step 6: pour in a little sesame oil.

Step 7: add some salt and a little fresh vegetables, stir well, then out of the pot, sprinkle with scallions.

Materials required:

Fresh lily: 30g

Egg: one

Starch: appropriate amount

Salt: right amount

Sesame oil: appropriate amount

Fresh vegetables: moderate

Scallion: right amount

Note: if there is no fresh lily, dry Lily soup can be used, but dry Lily need to bubble hair, dry Lily supermarkets, pharmacies are available.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Bai He Dan Tang