The method of making soup with oyster mushroom and shrimp;

Ingredients: 200g of Pleurotus ostreatus, 0/00g of shrimp/kloc, and 0/00g of egg/kloc. .

Accessories: 50g onion, 3g salt.

Production process:

1. Fresh shrimps bought in the market are shelled for later use.

2. Wash Pleurotus ostreatus.

3. Boil the water and add the Pleurotus ostreatus.

4. add shrimp.

5. add eggs.

6. Add chopped green onion and salt.

7, out of the pot. Put it on a plate and serve it.

Health-care effects: invigorating kidney and yang, invigorating stomach and qi, moistening lung and relieving sore throat, chasing wind and dispelling cold, relaxing muscles and tendons, promoting blood circulation, resolving phlegm and healing sores.

Nutritional value of oyster mushroom, shrimp and egg soup;

1, Pleurotus ostreatus is sweet. Spleen and stomach meridian. It has the effects of chasing wind and dispelling cold, relaxing muscles and activating collaterals. Treat lumbago and leg pain, numbness of hands and feet, and obstruction of tendons and collaterals with stems.

2. Shrimp tastes sweet, salty and warm. Non-toxic to liver, kidney and stomach meridians. Has the effects of invigorating kidney, strengthening yang, invigorating stomach, benefiting qi, resolving phlegm and healing sore.

3, eggs are flat and sweet. Spleen, kidney, stomach and large intestine meridian. Has the effects of nourishing essence, moistening lung, relieving sore throat, strengthening yang, moistening dryness and nourishing blood. Suitable for weak constitution, malnutrition, anemia and infants. No high fever, diarrhea, hepatic nephritis and gallstones.