Lycium barbarum leaves are both a vegetable and a nutritious health care product. Traditional Chinese medicine believes that wolfberry leaves have the effects of replenishing qi, strengthening muscles and bones, stopping thirst, and nourishing liver and kidney. Compared with raw duck eggs, the water content of salted duck eggs decreases slightly, and the other components increase and decrease little. The biggest feature is that the protein and fat content decrease by 1 percentage point each. Traditional Chinese medicine believes that its functions of clearing lung heat and lowering yin fire are better than those of fresh duck eggs. The wolfberry leaf rolled salted egg soup is delicious and cool. It can clear the heat and reduce the yin fire. It is a beautiful summer soup.
Wash the wolfberry leaves, remove the shells and place them in a bowl. Bring to a boil over strong heat, add the wolfberry leaves, roll and then add the egg yolks, slowly pour the egg white in, roll slightly and add appropriate amount of salt. It's soup and dish.
Lycium barbarum leaf rolled salted egg soup
Recipe Recommendations
Steps for Lycium barbarum leaf rolled salted egg soup
1
Ingredients: Pick 300g of wolfberry leaves, 2 salted duck eggs, and 3 slices of ginger. Appropriate amount of wolfberry.
2
Goji berries, carefully remove the leaves (if there are thorns).
3
Put 1500 ml of water in a clean pot, add a little oil, and turn ginger slices on high heat and cook.
4
Bring to a boil, put in the wolfberry leaves and continue cooking.
5
Open the salted egg, turn the yolk into one, and beat the egg white.
6
Boil wolfberry leaves to open salted egg yolk, wolfberry fruit.
7
Pour in the egg white, stir well with chopsticks, season with salt, and remove.
8
Sweet and bitter wolfberry leaves rolled with salted egg soup to clear the heat and reduce the yin fire.