We often eat mustard soup in our lives, especially in summer. It can clear away heat and relieve heat. However, mustard is relatively bland, so you can add some to the mustard soup. Other ingredients also have a good effect on enhancing appetite. Here is how to make this nutritious preserved egg and mustard soup.

How to make preserved egg and mustard greens soup

Ingredients:

250g mustard greens, 3 preserved eggs, salt, oil

Steps:

1. Wash the mustard greens and cut them into small pieces;

2. Peel the preserved eggs and cut them into small pieces;

3. Pour them into the pot After boiling the water, add the mustard greens first, and then pour the preserved eggs in when the mustard greens begin to soften;

4. When it boils again, add an appropriate amount of salt and oil, and stir evenly.

Preserved eggs can very well enhance our appetite and facilitate digestion and absorption. Preserved eggs also protect blood vessels and prevent diarrhea. Mustard greens can well supplement various vitamins needed by the body, such as vitamin A, B vitamins, vitamin C and vitamin D. These substances are very important for the body. The carotene contained in mustard greens can improve eyesight. The crude fiber contained in it can very well promote gastrointestinal motility and has a good effect on preventing constipation. Mustard greens also have the effect of detoxifying and reducing swelling, and can well promote wound healing. Eating some when it is dry can also be a good way to clear away heat and reduce inflammation. Because preserved eggs contain more salt, patients with high blood pressure and arteriosclerosis should try not to drink preserved egg and mustard soup. In a delicious preserved egg and mustard greens soup, the preserved eggs have a smooth texture and the mustard greens have a soft texture. The combination is easy to swallow. The elderly and children do not need to chew hard to eat it.

The preparation of this soup is very simple. We can make it very well by following the above steps. The taste is very delicious. We don’t need exquisite cooking skills to make it. Make it. This soup is very suitable for us to eat in the dry autumn and winter. It is very good at moisturizing and reducing heat.