Beef ball tofu zucchini soup

Ingredients: beef balls 150g, zucchini 1, tofu 1, 2 slices of ginger, pepper 1g, salt, edible oil and water.

working methods

1, peel and slice zucchini, cut beef balls in half, and cut tofu into pieces.

2. Put beef balls into the pot, add ginger slices, add appropriate amount of water and pepper, and bring to a boil.

3. Cook for about 2 minutes, and all the beef balls float.

4. Put the sliced zucchini and tofu into the pot and continue to cook for 3-5 minutes. When the zucchini turns bright green, you can season it with salt.

The efficacy of "zucchini"

Zucchini is rich in water and has the effect of moistening skin. Traditional Chinese medicine believes that zucchini has the effects of clearing away heat and promoting diuresis, removing annoyance and quenching thirst, moistening lung and relieving cough, reducing swelling and resolving hard mass, and can be used for adjuvant treatment of edema, abdominal distension, polydipsia, sore poison, nephritis and ascites due to liver cirrhosis.

Zucchini contains an interferon inducer, which can stimulate the body to produce interferon, improve human immunity, and play an antiviral and antitumor role.