Practice

Ingredients: oysters (300g), cabbage (150g), ginger (3 slices), chopped green onion (moderate), pepper (1 tbsp), cooking wine (1 tbsp), white vinegar (1 tbsp), salt (1 tsp).

First Step

Prepare the ingredients.

Step 2

Put water and ginger in the pot, when the water boils, put in the washed and cut cabbage and cook for about 2 minutes.

Step 3

Pour in the cleaned oysters. It is recommended to clean the oysters if the source and quality of the purchased oysters are not known.

Step 4

Pour in a little cooking wine and white vinegar.

Step 5

Pour in pepper and moderate salt and cook for 2 minutes.

Step 6

After pouring in chopped green onion, the delicious clear water cabbage soup is ready.

Nutritional value:

Oysters are rich in nutritional value, rich in protein, minerals, taurine and vitamins and other nutrients; its effect is to calm the liver and submerge the sun, re-centering and tranquilizing the mind, softening and dispersing the knots, astringent and solidifying astringency, and acidity and pain.

The protein in oysters, as well as zinc, calcium, selenium and other minerals, can supplement the body's nutritional needs; among them, the taurine in oysters can also reduce blood pressure and serum cholesterol. Oyster specific higher nutritional value, with high protein, low fat, low sugar advantages.

From the perspective of traditional Chinese medicine, oyster has the effect of softening and dispersing knots, astringent and astringent; it is the main treatment for vertigo, tinnitus, tremor of hands and feet, palpitation, insomnia, restlessness, breast lumps, spontaneous sweating, night sweating, acid swallowing and stomach pain, etc. It is used in many kinds of traditional Chinese medicine formulas.

Cabbage is rich in nutrients, rich in carotene, vitamin B1, vitamin B2, vitamin C, crude fiber, as well as protein, fat, calcium, phosphorus, iron and so on. Cabbage is sweet and flat in nature, has the effect of clearing heat and removing vexation, quenching thirst and diuretic, and facilitating gastrointestinal functions, and often eating cabbage can prevent vitamin C deficiency.