Fresh mugwort leaf, egg and lean meat soup
Overview
Mugwort, also known as medical grass, is warm in nature, bitter and pungent in taste, and returns to the spleen, liver, and kidney meridians. It has the functions of warming meridians and unblocking meridians, promoting qi and blood circulation, dispelling dampness and cold, reducing swelling and dissipating stagnation, recuperating yang and relieving adverse effects, and anti-fetal effects. It is a good thing that has the same origin as medicine and food, and is an important ingredient for making traditional delicacies during the Qingming Festival. I saw a lot of fresh moxa leaves at the vegetable market today. I bought a handful for three yuan. What should I use them for? Making desserts is too complicated, let’s try something simple and delicious...
Tags
Ingredients
Steps
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Wash the fresh mugwort leaves, cut the lean meat into thin slices, mix with a little salt, a little rice wine, a little oil, and a few slices of ginger and set aside.
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Boil water, blanch the mugwort leaves in the water to remove the bitter taste, scoop them up and set aside.
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Boil the water in a pot, pour oil and fry the eggs on both sides.
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Pour in boiling water and bring to a boil over high heat.
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Pour in the lean meat, cover and cook over high heat for two minutes.
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Pour in the blanched mugwort leaves and cook for another 3 minutes.
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Add a little salt.
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Remove from heat and enjoy delicious food.
