Scallops are not commonly seen on our dining table, but they are actually a very good traditional Chinese medicine, with the functions of nourishing yin, tonifying the kidneys, regulating the middle, promoting qi circulation, and benefiting the five viscera. How can we make scallop and egg soup?
[Name]
Scallop and egg soup
[Recipe]
1. Soak the scallops in warm water, reserve the soaking liquid.
2. Soak the vermicelli in water, then cut into 10 cm long pieces.
3. Cut the green onions and carrots into 4-5 cm long strips.
4. Blanch 10 green peas in boiling water, then cut into strips.
5. Heat about 15g of cooking oil, stir-fry the ingredients until fragrant, add the scallops. Add 1000cc of the reserved soaking liquid and bring to a boil. Then add 10g of wine, salt, and pepper. Add the vermicelli and cook until done. Sprinkle with green peas.
6. Once the soup is boiling, stir in the beaten eggs.
[Scallop Benefits and Effects]
1. Lowers blood pressure and cholesterol
Scallops have the function of nourishing yin and tonifying the kidneys, which can treat symptoms such as dizziness, dry throat, thirst, asthenia with coughing up blood, and weak spleen and stomach. Regular consumption can help lower blood pressure, reduce cholesterol, and promote health and fitness.
2. Softens blood vessels
Scallops also have anti-cancer properties, soften blood vessels, and prevent arteriosclerosis.
3. Diuretic and anti-edema
Scallops can eliminate toxins and excess water in the body, promote the metabolism of blood and water, and have diuretic and anti-edema effects. They contain diuretic ingredients that can eliminate water and sodium retention in the body, alleviate edema, and treat conditions such as generalized edema and difficulty urinating.
