Steps to make loofah and mushroom soup Benefits of drinking loofah and mushroom soup

In summer, people are more likely to catch colds. At this time, it is very good to have some mushroom and loofah soup. During the day, especially at noon and morning and evening, the temperature difference is large, and the cold index increases. Modern nutrition and pharmacology research has found that mushrooms contain mushroom RNA, which can stimulate the human reticular tissue cells and white blood cells to release interferon, and interferon can eliminate viruses in the human body and enhance the body's resistance to influenza viruses. Here is a detailed introduction to how to make it:

【Ingredients for Luffa Mushroom Soup】:

200g loofah, 15g soaked mushrooms, 10g sesame oil, 3g MSG, 15g salt, 30g vegetable oil, water

500 grams.

【How to make loofah and mushroom soup】:

1. Peel and wash the loofah, then cut into thin slices. Wash and clean the mushrooms, then cut into small pieces.

2. Put the wok on the fire, add vegetable oil, heat it up, pour in the loofah and stir-fry for a while, add salt, then add mushrooms and water

Pour into the pot and cook for a while, add MSG and sesame oil, and serve in a bowl.

【Features of Luffa Mushroom Soup】:

The soup is fresh and delicious.

Nutritional value: Sponge gourd - Sponge gourd has a bitter taste, a lot of mucus and citrulline and other ingredients, sweet and cool in nature, enters the liver and stomach meridians, has the effects of clearing heat and detoxifying, cooling blood and resolving phlegm, and whitening the skin. [All Sponge Gourd Recipes]

mushroom-

The fruiting bodies of mushrooms are rich in nutrients, among which the protein content is mostly above 30%, which is higher than that of ordinary vegetables and fruits. Take shiitake mushrooms as an example. The protein of shiitake mushrooms contains at least 18 kinds of amino acids,... [All Mushroom Recipes]