Porphyra and egg soup must be washed, and tap water can be washed down for environmental hygiene reasons. Porphyra and egg soup is a traditional after-dinner soup in Sichuan. Its main ingredients, laver and raw eggs, have very high nutritional value, and are loved because of their simple and convenient preparation and rich nutrition. Porphyra is an edible species with medium-term algae, and its protein, iron, phosphorus, calcium, riboflavin and carotene rank first among all kinds of vegetables, so Porphyra. Porphyra is a kind of seafood food, which is very easy to damp and mildew. It should be packed in gray-black food packaging bags and placed in a freeze-drying place, or put in a refrigerator to maintain its taste and nutrition.
Porphyra contains rich and colorful nutrition, and is often taken as medicine. Porphyra contains a variety of nutrients, especially B vitamins, and also contains rich and colorful vitamin b 12. Therefore, eating laver can make brain nerves more and more active and improve memory reasonably.
Porphyra and egg soup is one of the dishes that people often eat in their daily lives. Porphyra is a kind of marine plant, so the dishes it cooks have always been called "delicious food". After being collected and dried, laver will turn blue and purple, so it is famous. Porphyra has been eaten since ancient times. It is not only delicious, but also has efficacy and function.
Drinking soup before meals or during meals is helpful to gastrointestinal digestion and absorption, while eating laver and egg flower soup can not only promote appetite, but also benefit the digestion and absorption of nutrients such as calcium, iodine, iron and vitamins. Especially after the pregnant mother eats it, it can not only supplement nutrition, but also have a good positive significance for the baby's brain IQ and its human growth and development. After giving birth to a child, women can also quickly repair their physical and mental health. Therefore, it is a very good choice for everyone to eat laver and egg soup.