Spring on the Plate - Egg Soup with Cherry Pea

Published Mar 29, 2022 at 12:08pm ET

In March of Yangchun, everything recovers, and Yingfeicao grows and grows vigorously. It is often said that a years plan lies in spring, which is also the best time to recuperate and maintain health. Health preservation in spring should be based on nourishing the liver. There is a saying of "green liver" in traditional Chinese medicine. That is to say, more green food should be eaten in spring, which is helpful to nourishing the liver and health care. Eat the right food, not only can health care, but also beauty! Fresh and tender pea kernels are common in this season. "Compendium of Materia Medica" records that peas have the effect of "removing dark spots (facial black spots, pigmentation spots) and making the face glossy". Modern research has found that peas are rich in provitamin A, which can be converted into vitamin A in vivo and has the function of moisturizing skin. Never miss a beautiful lady! Peas are also rich in lysine, which can enhance the immune function of the body, improve the ability of disease resistance and rehabilitation; in addition, there are anti-cancer and anti-cancer, bowel clearance and defecation, and so on. This "pea mashed egg soup" combines them with chicken soup and made into roses. It combines them with tender and smooth egg soup. It not only harmonizes the taste, but also enjoys the eye. It is very suitable for the elderly and children. Tender yellow, tender green, blooming flowers... Spring is also visible at the table.

Food Material List

1 Tender pea kernels 250g
2 Egg 2
3 Chicken soup 700ml
4 Scallion Few
5 Garlic powder Few
6 flour 1 tablespoon
7 salt Few
8 Black pepper Few
9 Grape seed oil Appropriate amount

Operational steps

1 All materials. Add a small amount of onion and garlic fines
eggs and a small amount of salt to disperse
and add 250-300 ml chicken soup to mix
into three cups, seal the preservation film, steamed for 15-20 minutes, steamed into egg soup
pot over fire, add a little grape seed oil, stir-fry onion
and garlic fines with peas for 2 or 3 minutes.
2 Put the peas aside and stir-fry the flour with excess oil on the other side. Add the remaining chicken soup and cook for 3 or 5 minutes. Remove from the fire. Heat
and pour into the cooking machine to beat the peas into
and pour them back into the pot. Bring to a boil, add a little salt and black pepper powder, stir and turn off the heat
and add the peas into the steamed egg custard < B < B />. R /> Decorate the fruit and green leaves.

Tips

1. Steamed custard should be sealed with fresh-keeping film to avoid the dripping of steam droplets into
2. Steamed custard should be lightly fired, and the fire will easily turn into honeycomb
3. If there is no chicken soup, it can be replaced by hydration boiling such as market soup treasure. At this time, we should pay attention to: salt should be less or not put
4. When beating pea paste, if it is too thick, it should be appropriate. Add some soup or water.

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