Remember to soak it when you eat, so it will taste better.

The efficacy of this dish is analyzed from three aspects: taste, nutrition and health:

Auricularia auricula is rich in iron. Eating Auricularia auricula regularly can enrich blood and nourish skin, make skin ruddy and shiny, and prevent iron deficiency anemia. Auricularia auricula contains vitamin K, which can maintain the normal level of coagulation factors in the body and prevent bleeding. The colloid in Auricularia auricula can adsorb and concentrate the dust and impurities remaining in the human digestive system and excrete them, thus clearing the stomach and intestines. The taste is crisp and refreshing.

Whitebait is rich in high-quality protein, unsaturated fatty acids and many important trace elements, and it is a very precious healthy nutrient. Whitebait is not only petite and lovely, only about 3cm long, but also exquisite and delicious. Can make all kinds of dishes and soups, and the nutrition is easier to digest and absorb. In addition to the advantages of high protein and low fat, Chinese medicine also records that whitebait has a good nourishing effect. Because whitebait is warm, it can nourish the spleen and stomach, moisten the lungs and promote diuresis, so it is very suitable for people with weak spleen and stomach, cough due to lung deficiency and fatigue.

Their combination can clear the stomach, eliminate toxins in the body, regulate the stomach, and supplement trace elements and protein in the body, which is a recipe with high nutritional value. It tastes delicious.