About the recipes
There are many ways to eat zucchini, such as frying, cold dressing, pancake flipping, dumpling filling, etc., but I like to make zucchini egg flower soup in this way most.
In the hot summer, we will share this summer squash egg pudding soup with you, which is refreshing, fat reducing and weight reducing, simple and quick.
Efficacy
Zucchini is rich in protein, minerals, vitamins and other substances, without fat, but also contains citrulline, adenine, aspartic acid and other substances, and the sodium content is very low. It has the effects of clearing away heat and diuresis, relieving vexation and thirst, moistening the lungs and relieving cough, and relieving swelling and dispersing nodules.
Ingredients
| 1 | zucchini | |
| 1 | egg | |
| 40 | g | bacon |
| 2 | g | salt |
Cooking Steps
1、Material preparation: zucchini, bacon, eggs
2、Slice bacon and zucchini, beat eggs, and prepare materials
3、AAdd a large bowl of water to the pot, and put the shredded bacon into the pot
4、Cover and boil for 2 minutes to bring out the bacon flavor.
5、Boil and add shredded zucchini
6、Add egg liquid after boiling again
7、For seasoning, just add some salt! There is no need to add other seasonings. The fresh taste of bacon itself has made the soup full of flavor
8、Taste it. It's very refreshing. Of course, don't cook it too badly, which will affect the taste!
