Now it is the end of spring, summer is coming. This is the season of spring and summer, that is, the period before and after the twenty-four seasons of "rain". In late spring, the liver fire is more intense, "bitter" food is the "fire" of the natural enemy. Bitter foods are bitter because they contain alkaloids, urea and other bitter substances. Chinese medicine research has found that these bitter substances have the effect of clearing away heat and toxins and relieving fatigue. Cantonese people like to regulate their health with a variety of health soups during meals. In spring, soups are no longer as big as they are in winter. This mustard, salted egg and tofu soup is perfect for spring and summer. Mustard has a bitter flavor and contains a high amount of ascorbic acid, a highly active reducing substance. It participates in important redox processes in the human body, increases oxygen levels in the brain, stimulates the brain's utilization of oxygen, and has a refreshing and fatigue-relieving effect. Mustard also contains carotene and a large amount of edible fiber, which can brighten the eyes and prevent constipation.

This soup is simple, clearing heat and moisturizing. Low fat and high calcium is delicious. Try it quickly!

Add fried tofu to the soup for a jump in flavor and nutrition. Tofu is a refreshing, heat-clearing and nourishing food. Eating tofu regularly can nourish the middle, clear heat and moisten dryness, generate fluids and quench thirst, and clean the stomach and intestines. Tofu is a popular food, affordable and available everywhere. Tofu is not only good for the brain, but also inhibits cholesterol intake. Soy protein significantly reduces plasma cholesterol, triglycerides and LDL, which not only prevents colon cancer, but also helps prevent cardiovascular diseases. Adding some shrimp skin and salted duck eggs makes the whole soup flavorful, nice and delicious. The total amount of various minerals in duck eggs is much higher than that in eggs, especially the much-needed iron and calcium in salted duck eggs, which can promote bone development and prevent anemia.

Ingredients 1 small mustard, 1 salted duck egg, 10 grams of shrimp, 1 tofu, 3 bowls of boiling water, 1 ginger, a little chicken powder

Practice:

Prepare the ingredients. The black ones are salted duck eggs. There are many kinds of salted eggs in the market. Personally, I prefer to buy this kind of salted egg wrapped in grass ash soil. Most of the locals also use this kind of salted egg. Wash the wasabi, soak it once more, fish it out and drain it, cut it into pieces. Wash the tofu and cut into small pieces. Peel and slice ginger. Wash the salted duck eggs and crack them into a bowl. Pour the oil into the hot pot and fry the tofu on both sides until brown

This is a simple soup that clears heat and moisturizes. Low fat and high calcium is delicious. Try it quickly! Add ginger and shrimp and stir fry

Pour in the mustard and mix well. Stir fry the mustard to neutralize the coolness of the mustard. The soup is cooked to a creamy color. Of course, you can also directly throw the mustard into the soup to cook, pour 3 bowls of boiling water, cover and cook over high heat for about 10 minutes, crush the salted duck egg yolks, pour them into the pot and cook over high heat until the soup turns white, add the chicken powder, mix, and shovel it out

Food Tip:

The salted duck eggs are very salty, so there's no need to add salt to the soup.