Bamboo shoots, shrimp and egg soup(zhu sun xia mi dan tang )

Bamboo shoots, shrimp and egg soup

Introduction:

"Bamboo shoots are sweet, slightly cold and nontoxic. It has the functions of clearing away heat and resolving phlegm, benefiting qi and stomach, treating thirst, benefiting water channel, benefiting diaphragm and relieving stomach. Especially in Jiangsu and Zhejiang folk, moth eaten bamboo shoots are used for medicine, named "moth shoot". It is an effective diuretic drug. It is suitable for edema, ascites, beriberi and foot swelling, acute nephritis edema, asthma and cough, diabetes, diabetes, thirst and fever, etc. tender bamboo leaves, Zhuru and Zhuli are used for medicine. Bamboo shoots also have the characteristics of low fat, low sugar and multi fiber. Eating bamboo shoots can not only promote intestinal peristalsis, help digestion, eliminate food accumulation, prevent constipation, but also prevent colorectal cancer. Bamboo shoots contain little fat and starch, which is a natural low-fat and low calorie food. It is a good product for obese people to lose weight. Health experts believe that people living in bamboo groves live a long life and seldom suffer from hypertension, which is related to eating bamboo shoots

Production steps:

Step 1: prepare all the ingredients. Wash bamboo shoots and cut into sections, wash coriander and rinse shrimps.

Step 2: heat the oil in the pan, put down the bamboo shoots and stir fry.

Step 3: add appropriate amount of water, add shrimps, add wine, boil over high heat for 8 minutes.

Step 4: pour in the egg mixture and bring to a boil.

Step 5: add salt, chicken essence and coriander powder.

Materials required:

Bamboo shoots: 200g

Eggs: 2

Shrimp: 10g

Coriander: 30g

Salt: right amount

Oil: right amount

Cooking wine: moderate

Chicken essence: appropriate amount

Note: bamboo shoots are coarse fiber, poor gastric function, eat less.

Production difficulty: ordinary

Process: boiling

Production time: 10 minutes

Taste: light

Chinese PinYin : Zhu Sun Xia Mi Dan Tang