Mussel yam nourishing soup tonifying liver, kidney, qi and blood
[Material]1 small bowl of mussels (1 dried), 1 small root of yam, 2 small pieces of tofu, 2 pieces of wolfberry, 2 tablespoons of peanut oil, 2 tablespoons of salt, chicken essence seasoning, 1 small piece of ginger, 1 green onion, 2 cups of broth,4 tablespoons of rice wine, 1 tablespoon of white vinegar, 1 teaspoon of sugar, moderate amount of vegetable oil.
[Practice]Dried mussels, soak soft hair with water and some rice wine, remove internal organs, etc., rinse well, cut tofu, slice onion, shred ginger, shredded yam, heat in oil, scallion gingerAdd the mussels and stir fry for a while, then add the broth, rice wine, white vinegar, sugar and boil over high heat, add tofu, yam sticks and cook over medium and low heat for about 20 minutes, finally add the washed wolfberry and cook for about 5 minutes, add chicken essenceMix well.
[Efficacy and suitable crowd]Consumption by ordinary people.
Suitable for middle-aged and elderly people with weak constitution, insufficient blood and malnutrition; hypertension, arteriosclerosis, tinnitus and dizziness; kidney deficiency; low back pain, night sweats, urination and leucorrhea; women with leucoma (thyroid gland)Swelling), kidney diarrhea.
This dish is salty, warm in nature, enters the spleen and kidney meridian; it has the effects of nourishing liver and kidney, replenishing essence and blood, helping kidney yang, eliminating tumors, regulating menstrual blood, and lowering blood pressure.