Egg White Chrysanthemum Mussel Soup

Name: Egg White Chrysanthemum Mussel Soup
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 piece Egg white; 15g mussels; 250g Chrysanthemum; a little chopped green onion; a little pepper; 1/4 teaspoon salt

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

Chrysanthemum chrysanthemum is sweet and flat in nature and fragrant. It can harmonize the spleen and stomach and eliminate phlegm. "Qian Jin Fang" said that it has the effect of "releasing the heart, nourishing the spleen and stomach, and eliminating phlegm." Its scent is refreshing and eye-catching.
Mussels are also called Zhu Cai, which is sweet and salty in nature and warm in nature, can nourish the liver and kidney, and benefit yin and blood. "Supplements to Materia Medica" says it can "maintain emptiness and fatigue." Containing protein, fat, carbohydrates, niacin, vitamins and other ingredients, it is a low-fat seafood food that has the effect of nourishing yin and lowering blood pressure.
Egg white is rich in protein. "Famous Physician's Record" says that it can "relieve heart and fever and relieve troubles and coughs".
The three are combined into a soup, which reduces dampness and turbidity, invigorates the spleen and stomach, lowers blood pressure, calms the heart and calms the nerves.

Ingredients

1 piece Egg White
15g Mussels
250g Chrysanthemum
a little Chopped Green Onion
a little Pepper
1/4 teaspoon Salt

Egg White Chrysanthemum Mussel Soup

1. Ingredients: 1 egg white, 250g chrysanthemum, 15g mussels, a little chopped green onion, a little salt, a little pepper

Egg White Chrysanthemum Mussel Soup recipe

2. Wash chrysanthemum chrysanthemum, drain the water, beat the egg whites, and set aside. The mussels are soaked in warm water until the hair rises, and the intestines are removed.

3. Rinse well, put in a pot, add water and boil for 20 minutes. Add Chrysanthemum

4. Blanch until cooked, pour in egg whites, stir slightly, and turn off the heat. Add salt, stir well, serve, sprinkle with chopped green onion and pepper on the surface, serve

Tips:
Mussels need to be soaked before they can be easily removed.
Chrysanthemum vulgare should not be boiled for a long time, just blanch it to avoid losing its fragrance.
When the egg whites are cooked, turn off the heat to keep the smooth and tender taste.