Quail eggs have a high nutritional value, surpassing other poultry eggs. They are most suitable for people with weak constitution, malnutrition, insufficient qi and blood, and children who grow and develop; they are also suitable for people with bronchial asthma, pulmonary tuberculosis, and neurasthenia caused by weak lung qi; they are suitable for patients with gastric diseases with insufficient stomach qi; the rutin contained is beneficial to people with cardiovascular diseases and can also be eaten in small amounts.
This dish soup is delicious, fresh in color, and has the effect of replenishing deficiency and moistening the spleen and stomach. It is suitable for pregnant women, the elderly, the sick and the frail, but cerebrovascular patients should not eat more quail eggs.
Clear soup and smooth meat
Recipe Recommendations
Steps for Clear soup and smooth meat
1
Prepare the required raw materials.
2
It is best to choose pork with fat and lean meat separated, which is tender. Chop the meat, ginger, and spring onions into paste.
3
Add oil, salt, soy sauce, and starch to the chopped meat paste and stir well.
4
Soak mushroom in water for 5 minutes and drain.
5
Wash and drain the cabbage and cut it into sections.
6
Boil quail eggs in boiling water slightly to remove the shells.
7
Add mushroom, quail eggs and add a bowl of water to boil in a soup pot.
8
Use a small spoon to take the meat paste the size of a broad bean and smooth the surface. The most suitable size is half the size of a quail.
9
Slide the minced meat into boiling water and repeat it in turn. Slide all the minced meat into the soup pot.
10
Slide all the meat paste into the soup pot, add the cabbage head and boil.
11
Add cabbage leaves, wolfberry, and appropriate amount of salt, stir well, boil, and remove.