Pumpkin Blossom Egg Soup
Overview
Pumpkin flowers are both vegetables and medicine. It clears away dampness and heat, reduces swelling and blood stasis, fights and prevents cancer, has auxiliary effects in the treatment of jaundice, dysentery, cough, carbuncle, conjunctivitis, mastitis and many other inflammatory diseases, and is often used as a health food. Practice has proven that its pollen can eliminate fatigue, enhance the fighting spirit of athletes, help the elderly regain their youthful vitality, increase the intelligence of children, and enable the sick and weak to recover as soon as possible. It has certain auxiliary effects on anemia, chronic constipation, colorectal diseases, hypertension, headaches, strokes and other diseases in young children. It can also help adjust the nervous state and improve insomnia. The rutin contained in it can also help promote blood vessel and heart function, promote blood coagulation, and prevent bleeding.
Tags
Ingredients
Steps
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Ingredients.
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Tear off the outer layer of stems.
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Remove the outer leaves of the flower.
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Add some salt, soak for a while, then rinse with water.
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Add some rice vinegar to the eggs and beat well.
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Chop the ginger and onion.
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Add a little oil to the pot and sauté the ginger and green onion.
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Add water and bring to a boil.
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Add squash blossoms.
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After boiling, pour in the egg liquid.
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Bring to the boil again and add salt to taste.
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Fill the bowl.
