词条 | 上汤白菜心 |
释义 | 中文介绍原料: 白菜心150克,松花蛋1个,枸杞适量。辅料: 上汤4碗,盐适量。 做法: 1. 白菜心洗净,一叶一叶掰开,去除残叶;松花蛋去皮,一半切成丁,一半切成月牙形;枸杞泡洗干净。 2. 砂锅置火上,倒入清汤和松花蛋丁,大火煮开转小火,煮至松花蛋完全飞散在汤中。 3. 把白菜心和月牙形松花蛋瓣放入汤中,大火煮开,加盐调味,以枸杞装饰即可。 特色: 白菜中钙、维生素C、核黄素的含量很高,中医认为:白菜性味甘、平寒、无毒,有清热利水、养胃、解毒的功效;松花蛋相比鸡蛋而言,无机盐含量较高,脂肪含量有所降低,总热量也稍有下降,还有中和胃酸、清凉、降压的作用。 英文解说Material: 150 grams of cabbage, egg 1, wolfberry amount. Accessories: 4 soup bowls, salt amount. Practices: 1. Wash cabbage, leaf leaf break apart, remove the Grottoes; egg peeled, cut into half and half into crescent-shaped; wolfberry foam washed. 2. Casserole set the fire, pour in broth and egg Ding, turn a small fire the fire to boil, cook until the egg completely flying in the soup. 3. The cabbage and the crescent-shaped egg flap into the soup, the fire to boil, seasoning with salt to Decorate wolfberry. Features: Cabbage, calcium, vitamin C, riboflavin content is very high, Chinese medicine: Chinese cabbage and sweet, flat cold, non-toxic, there is heat diuresis, Yang Wei, the efficacy of detoxification; egg eggs compared, the inorganic salt high content of fat content decreased, a slight decrease in total calories, as well as neutralize stomach acid, cool, step-down role |
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