Clam tofu soup is a Fujian dish made with clams and tofu. Clam meat contains sugar, protein, fat, niacin, inorganic salts, and vitamins A, B1, and B2. Clam shell contains calcium carbonate, calcium phosphate, magnesium silicate, iodine and bromide salts.

Tofu contains iron, calcium, phosphorus, magnesium and other trace elements necessary for the human body. It also contains sugar, vegetable oil and rich high-quality protein. It is known as "plant meat".

Method 1:

Ingredients: ginger slices, cooking wine, salt, sugar, chicken essence, pepper, coriander.

1. Soak the clams in salt for 2 hours, let them spit out the sediment, cut the tofu into thick slices and set aside;

2. Boil the water in the pot and add the ginger slices Cook for 1 minute, then add the clams to the pot, and add a small amount of cooking wine;

3. Cook for eight minutes, add the tofu to the pot, add chopped green onion, salt, sugar, chicken essence, and pepper;

4. Then cook for 2 or 3 minutes and then take it out of the pot;

5. Finally add the coriander leaves.

Method 2:

Ingredients: chicken soup, cabbage, sesame oil

1. Wash the clams and blanch them in slightly soaked water. The ones that can be opened are new. The fresh and unshelled ones may be dead, so throw them away.

2. Put chicken soup into the pot, add cabbage, tofu cubes and clams. Add salt to the pot and simmer for two minutes. Remove from the pot and add sesame oil.

Nutritional value

Invigorating the spleen and appetizing, diuretic, strengthening the waist and strengthening the kidneys, constipation, nourishing yang, nourishing qi and blood, regulating malnutrition

Clam tissue extract has a strong inhibitory effect on Staphylococcus aureus. Clam mandarin extract - Baoling, when used on animals infected with leukemia virus, can prolong the average survival period of animals suffering from leukemia.