Watercress Mushroom Egg Soup

by Zhou Tai Liang Soup

4.9 (1)
Favorite

Difficulty

Easy

Time

15m

Serving

2

Summer is a good season to eat broad beans, which has the effect of clearing heat and diuresis. Refer to the records of traditional medicine: Broad bean is sweet in taste and calm in nature, enters the spleen and stomach meridian; can nourish the qi, invigorate the spleen and stomach, clear away heat and dampness, stop bleeding and lower blood pressure, astringent essence and stop band; Indications of deficiency of qi, fatigue and eat less, Hypertension, hemoptysis, hemoptysis, women with inferior diseases. Boiled rice porridge with tender broad beans can relax the stomach and intestines, and has a good effect on habitual constipation. Broad bean stems stop bleeding and diarrhea; the leaves converge to stop bleeding. The flower cools the blood and stops bleeding; the seed skin is diuretic and oozes wet; the shell is collected to stop bleeding.

Watercress Mushroom Egg Soup

1. Wash the straw mushrooms and slice them, wash the broad bean petals for later use, and mix the eggs into egg liquid for later use

2. Stir-fry the sliced straw mushrooms in a small amount of oil, add water or broth to a boil

3. Pour in broad bean petals and boil for 3 minutes

4. Pour the egg liquid into the soup, stir it a little, add salt to season it out of the pot, sprinkle some chopped green onion

Tips:

Do not overcook the watercress as it is too tender, which will affect the taste.

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