Watercress in Soup

Name: Watercress in Soup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Watercress; 1/2 Red pepper; 1 piece preserved egg; 3 slices ginger; 1 tsp Cooking oil; 1 tsp salt; Some Shimizu; 1/2 bowl Water starch; 10g Concentrated stock; 1 clove garlic

by Purple rhyme

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Watercress, also known as watercress, belongs to the cruciferous family and is a one or two-year-old aquatic herb. Watercress is edible with tender stems and leaves with a crisp, juicy texture and green color. It has a refreshing fragrance and rich nutrition. Watercress is sweet and slightly bitter, and cold in nature. It has the effects of clearing dryness and moisturizing the lungs, resolving phlegm and relieving cough, and diuresis. It is a healthy vegetable for brain health.

Watercress in Soup

1. Prepare the required materials.

2. Remove the old roots and wash the watercress, wash and dice the red pepper, dice the preserved egg, and slice the garlic.

3. Put an appropriate amount of oil in the pot to heat, add the garlic slices and ginger slices, and saute the garlic slices and ginger slices. (It just turns into golden yellow)

4. Add an appropriate amount of water.

5. Then add concentrated stock.

6. Then boil and pour watercress.

7. Mix well and bring to a boil, then pick up the watercress and put it on a plate.

8. Add diced preserved eggs and diced red pepper to the pot.

9. Cover the pot and cook for 2 minutes, then add salt.

10. Then add a little water starch Gotz.

11. Just pour the cooked soup on the watercress.

Tips:
Watercress is cool in nature, and it can clear the heart and nourish the lungs when eaten frequently. It is an ideal food for treating tuberculosis. It has a good effect on cough, hemoptysis and nose bleeding caused by lung dryness and lung heat.