【ejiao, Red Date and Egg Soup】

【ejiao, Red Date and Egg Soup】

by Chishang Xiaomi

4.8 (1)
Favorite

Difficulty

Easy

Time

20m

Serving

2

Ejiao is one of the important materials for warming and nourishing in winter. A collagen is produced in Shandong and has a history of more than two thousand years of application. Together with ginseng and velvet antler, it is known as the "three treasures of Chinese medicine". It can nourish blood, produce blood, stop bleeding, and nourish yin. A good medicine for moisturizing dryness, it can be used to nourish the elderly, infirm, children, and women. It can improve the growth and development of children and adolescents. It also has a good effect on male infertility and female infertility. Long-term use of donkey-hide gelatin can also Nourish the skin, make the skin smooth, smooth and elastic. "

Ingredients

【ejiao, Red Date and Egg Soup】

1. All materials are ready;

【ejiao, Red Date and Egg Soup】 recipe

2. Wash the red dates and take out the red date cores;

【ejiao, Red Date and Egg Soup】 recipe

3. Pour about a bowl of water into the stainless steel pot, add donkey-hide gelatin and red dates, bring to a boil over medium heat, turn to low heat and cook until the donkey-hide gelatin melts;

【ejiao, Red Date and Egg Soup】 recipe

4. Add rock sugar and continue to cook until the rock sugar melts;

【ejiao, Red Date and Egg Soup】 recipe

5. Beat in the eggs and continue to cook for 1 minute;

【ejiao, Red Date and Egg Soup】 recipe

6. Boil until the eggs are boiling and ready to eat.

【ejiao, Red Date and Egg Soup】 recipe

7. Bowl

【ejiao, Red Date and Egg Soup】 recipe

8. Finished picture

【ejiao, Red Date and Egg Soup】 recipe

Tips:

1. Ejiao Gan is smooth in quality and sticky in nature. It is not allowed to take more than one time, 3-5 grams per person each time;



2. Use with caution during women's menstruation;



3. It is not suitable for cold patients to take it;



4. When taking donkey-hide gelatin products, be careful not to eat greasy food, so as not to affect digestion.

Comments

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