Fresh motherwort egg soup

The method of making fresh Motherwort egg soup is very simple. People can learn to cook it at home. Generally, they can make delicious egg soup. Moreover, this soup is very good for abdominal pain or postpartum recovery after taking it. It can relieve the patient's pain and improve the patient's quality of life to a certain extent.

Ingredients: 1.5 qian of Leonurus japonicus, 1 qian of Chinese Angelica sinensis, 1 qian of Eucommia ulmoides (fried in salt water), 1 qian of Achyranthes bidentata, 5 fen of Ligusticum chuanxiong, 1 qian of Cortex Moutan, 1 qian of Cyperus rotundus (fried in vinegar), 1 qian of Poria cocos, 1.5 qian of Hawthorn, 1 qian of Phellodendron chinense, and 1 qian of fried Amomum villosum powder.

Indications: Postpartum lochia and abdominal pain.

Dosage and administration: Add 1 slice of ginger and decoct in water.

Add or subtract: In severe cases, add peach kernel, Corydalis yanhusuo, and safflower.

1. Cut the green onion into sections, cut a slice of ginger, and two cloves of aniseed into water and boil.

2. Mix a small bowl of cornstarch

3. Pour the prepared starch into the water and stir

4. Beat the eggs

5. After the water boils, pour in the beaten eggs

6. Add some vinegar, sesame oil, salt and MSG to the pot and serve.

[Features] Rich in nutrition, delicious and appetizing

[Brief introduction] One of the characteristics of Anyang's egg soup is that it uses rich ingredients. You can also use local ingredients to make soups with different tastes according to different ingredients! The main ingredients are: eggs, white fungus, peanuts, dried tofu (tofu fried in oil), black fungus, coriander, chopped green onions, sweet potato flour, and sesame oil.

[Materials] In addition to the above ingredients, prepare: tomatoes, bean sprouts, bamboo shoots, garlic shoots, mushrooms... (You can take whatever you like, but be careful not to get food poisoning: some ingredients cannot be put into the same pot)

[practice]

1. Boil water: Put some peanuts in cold water until cooked;

2. Thicken: Put a little starch in a bowl, add water to make a paste; then pour into the pot;

3. Put the soaked black fungus, white fungus, dried tofu, bean sprouts, mushrooms and other prepared ingredients into the pot. Note: Add the dishes in the order in which they are easiest to cook.

4. Add various seasonings.

5. Turn off the heat and change the pot.

6. When the pan is hot and there is no water, add a little vegetable oil.