Egg, lean meat and moxa leaf soup

Overview

Mugwort leaves are bitter, pungent and warm in nature. Returns to the liver, spleen and kidney meridians. Bitter dry and pungent powder can regulate qi and blood, warm meridians, expel cold and dampness, and relieve cold pain. It is an important gynecological medicine. Used to treat cold pain in the epigastrium and abdomen, irregular menstruation, cold uterus and other symptoms, such as Aifu Nuangong Pills. Stir-fried charcoal can be used to stop bleeding, and can be used to treat menorrhagia caused by deficiency and cold, metrorrhagia, vaginal discharge, and fetal leakage in pregnancy, such as Jiaoai Decoction. This product is pounded into moxa sticks and moxa sticks. External moxibustion can dispel cold, relieve pain, and warm qi and blood. Decoction and external washing can cure eczema and scabies, remove dampness and relieve itching. Spring and early summer are when mugwort leaves are at their tenderest. There are wild mugwort leaves everywhere in my hometown, so the family will pick them and eat them every few days. But mugwort leaves have a strong bitterness, so the bitterness must be rubbed out before cooking to make them delicious.

Tags

• soups
• farm food
• cornstarch
• egg
• ginger
• lean meat
• oil
• rice wine
• mugwort leaves
• salt

Ingredients

Steps

1. 1 Prepare ingredients.

   

2. 2 After cleaning the mugwort leaves, you must constantly rub them to force out the bitter taste, otherwise they will not be edible even after cooking.

   

3. 3 Slice the lean meat, add a small amount of salt, peanut oil and cornstarch and marinate for a while; beat the eggs into a bowl and set aside.

   

4. 4 Heat a pot, add a small amount of oil and then add a few bowls of water and bring to a boil.

   

5. 5 After the water boils, add the ginger slices and mugwort leaves and cook for about two minutes.

   

6. 6 Add the meat slices and slowly pour in the beaten egg liquid. Continue to cook for a few dozen seconds and then season.