In fact, the practice of bean sprout soup is very simple, and the seasoning we need is also the most common in our lives. However, it should be noted that you should not blindly choose those white and tender bean sprouts, because these bean sprouts are likely to add some unhealthy substances.
Tomato and bean sprouts soup
Raw materials: tomato 1, bean sprouts 120g, potato 1, carrot 1, Chinese cabbage 240g, onion 1/2, astragalus 12g, and codonopsis pilosula 12g.
Tomato and bean sprout soup [1]
Accessories: 2 tsps of salt, 0 tsp of 65438+ pepper.
Exercise:
1. Add 8 bowls of water to Radix Astragali, Radix Codonopsis and Fructus Lycii, and boil the broth. When there are about 6 bowls left, remove the residue and leave the soup.
2. Wash and drain the soybean sprouts; Peel onions and carrots and dice them.
3. Wash and shred cabbage, peel and dice tomatoes and potatoes.
4. Add the ingredients of methods 2 and 3 to the broth and boil, then simmer until the soup thickens, season with salt and sprinkle with pepper.
Tip: Vegetables used in thick soup contain many vitamins, folic acid, minerals, plant cellulose, protein, starch and so on. It can not only provide sufficient and balanced nutrition for human body, but also regulate blood sugar, prevent hyperlipidemia, hypertension, arteriosclerosis and other diseases, promote excretion, improve internal stagnation, and have the effects of losing weight and degreasing, thus beauty beauty, moistening skin and delaying skin aging.
Efficacy: regulating the stomach, promoting excretion, reducing weight and lipid, supplementing vitamins, whitening skin and delaying premature aging.
The above is how to make bean sprout soup, especially in hot summer. This kind of food can not only satisfy your taste, but also help us to promote digestion and increase our appetite. So all these can bring great health care to our health and ensure our health.