Clam pickled mustard nourishing soup
By GarnetJast
Clam tastes salty and cold, and has the effects of nourishing yin and moistening dryness, diuretic and swelling, and softening hard masses. It is recorded in the Book of Materia Medica: "Clam moisturizes and helps body fluids, so it can moisten the five internal organs, stop thirst, and appetites. Salt can enter the blood to soften and solidify, so the main cause of women's blood clots and aging diseases are cold and heat. "Now in addition to this traditional usage, clams tissue is also chemically extracted, and the extract is called clams. Animal experiments have proved that clams have inhibitory and alleviating effects on both sarcomas and ascites tumors in mice. Modern medicine believes that clams stewed with cooked meat three times a day can treat diabetes; clams and leeks eaten regularly can treat thirst, dry cough, upset, and heat in the hands and feet caused by yin deficiency. Frequent consumption of clams also has curative effects on goiter, yellow gangrene, poor urine, abdominal distension and other diseases (the above is taken from Baidu)
Recipe Recommendations
- salty and fresh
- burn
- ten minutes
- ordinary
Steps for Clam pickled mustard nourishing soup
1
Ingredients, the clams are fresh... Ho ho, that plate with the word "Xi" is my mother's dowry.
2
Cut up the pickled mustard and fresh meat.
3
Pour the shredded pork and shredded pickled mustard into the oil pan and stir fry.
4
When the pickled mustard and shredded pork are almost cooked, add water, bring to a boil, and add a little salt. Since the pickled mustard itself is salty, add a little more is enough
5
Pour in the clams, add some cooking wine, and continue cooking.
6
Just wait until every clam opens its mouth.
7
Taste delicious and nutritious.