Pumpkin egg soup
By VicentaLakin
Pumpkin flowers are also poached. Its pollen has proven to be a means of eliminating fatigue, enhancing sportsmanship, rejuvenating older persons, increasing children ' s mental development and early recovery of the sick. It has a complementary effect on childhood anaemia, chronic constipation, enteric diseases, hypertension, headaches, strokes, etc., and helping to adjust the nervous state and improve insomnia. It contains fragrance, as well as support for the promotion of blood vessels, heart function, blood condensation and the prevention of haemorrhage。
Recipe Recommendations
- pumpkin flower 150 grams
- Jiang appropriate amount
- rice vinegar appropriate amount
- edible oil appropriate amount
- eggs 2 only
- onion appropriate amount
- salt appropriate amount
Steps for Pumpkin egg soup
1
Food。
2
Tore last year's exterior mustache。
3
Take off the leaves in the outer layer。
4
Put some salt in it, a bubble and clean it with water。
5
Egg drops of rice vinegar。
6
Cut the ginger onions。
7
A little oil in the pot, a little ginger and onions。
8
Burn it with water。
9
Add pumpkin flowers。
10
Boil it up and pour in egg fluid。
11
Burn it again and add salt to the flavor。
12
Load the bowl。