Fresh Chrysanthemum and Tofu Soup with Bok Choy
If you want to know about the health care and chrysanthemum, here is the specific content of fresh chrysanthemum and tofu soup with bok choy:
In the autumn heat season, "vegetarian dishes" (i.e., "vegetable soups") can also be a delightful soup. Fresh chrysanthemum and tofu soup with bok choy has a fragrant aroma and serves to clear heat and relieve summer heat. In some local folk traditions, it is also used to prevent and treat colds and heat stroke, and it has significant effects on the prevention and treatment of hypertension.
Since ancient times, chrysanthemums have had high health care and medicinal value. Emperor Cao Pi of the Wei Dynasty said it "assists the body and prolongs life, nothing is more precious." "The Book of Fragrant Flowers" believes that it can "improve eyesight, treat migraine, soothe the stomach and intestines, remove cataracts, eliminate chest discomfort and heat, and reduce excess gas in the limbs, long-term consumption can lighten the body and prolong life." With the refreshing and eyesight-clearing effects of chrysanthemums, combined with the sweet "rain" bok choy in autumn and the highly nutritious tofu, it indeed makes for a beautiful family soup during the autumn heat.
Ingredients: 80g fresh chrysanthemum, 500g bok choy, 2-4 pieces of tofu, a little scallion, and 3 slices of ginger.
Preparation: Wash the fresh chrysanthemum with salt water and wrap it in gauze; wash the bok choy; rinse the tofu slightly. Place them together with the ginger into a claypot, add 2000 milliliters of water (about 8 bowls), bring to a boil over high heat, then switch to low heat and simmer for about 1 and a half hours. Discard the flowers, add scallions and an appropriate amount of salt.
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