Nostoc mushroom soup: Ingredients: 30 grams of nostoc (soak until soft, remove debris, wash, squeeze out the water, take a disc, apply a little sesame oil inside, make a small round cake from the nostoc) 20 pieces, put in a plate), 1 piece of dried white radish (cut into fine pieces), 50 grams of cooked spring bamboo shoots (sliced), 50 grams of fresh mushrooms (washed and cut in half), 30 grams of pea sprouts (removed from stems) , washed), 3 grams of salt, 1 gram of MSG, 10 grams of cooking wine, 2 grams of dry starch, 10 grams of sesame oil, 1000 ml of soup, 2 egg whites (whip into paste).

Operation: Add a little water, salt and dry starch to the egg white paste and mix thoroughly. Place it in the middle of the vegetable dish, then add chopped white radish one by one, put it into the cage and steam it over high heat for about 10 minutes. take out. Add the soup, spring bamboo shoots and mushrooms to the pot and bring to a boil. Remove with a slotted spoon and put into a bowl. Add salt, monosodium glutamate and cooking wine to the pot and bring to a boil. Remove the foam. Remove from the pot and pour into the soup bowl. Place the pea shoots in the bowl. On the spring bamboo shoots inside, put the nostril cakes so that they float on the soup surface, pour in sesame oil and serve.

Efficacy: Diuretic and dehumidifying, lowering fat and losing weight.