Chinese cabbage clam soup is easy to make, so what are the common practices of Chinese cabbage clam soup?

Wash fresh white clams twice to remove sediment; Add purified water to the pot and bring to a boil. Add ginger slices and add the main ingredients, white clams. After the pot is boiled, after the white clams are opened, quickly remove them and take the meat. After filtering the original soup, add Chinese cabbage and clam meat. After boiling, add shallots and a little salt, stir-fry evenly, turn off the heat and take out.

You should know that clams can remove fat and lower blood pressure: make blood pressure easier to control, dilate capillaries, reduce blood viscosity and improve microcirculation. It can soften and protect blood vessels, and reduce blood lipid and cholesterol in human body. The vitamin C contained in Chinese cabbage forms a "hyaluronic acid inhibitor" in the body, which has anti-cancer effect and can make cancer cells lose their vitality. In addition, the crude fiber contained in vegetables can promote the peristalsis of large intestine, increase the excretion of endotoxin in large intestine, and achieve the purpose of preventing cancer.