How to make lily pumpkin soup?

Pumpkin is a very nutritious food, especially rich in protein. As a traditional Chinese medicinal material, lily can also be added to people's daily diet and become a food ingredient with health-preserving effects. If pumpkin and lily are combined together, it is also a very good choice. So the question is, how to make soup with lily and pumpkin?

Pumpkin and lily soup is a soup made with pumpkin and lily as the main ingredients. Pumpkin is warm in nature, sweet in taste, rich in trace elements and vitamins, and can help digestion and lower blood sugar. In addition to starch, protein, fat, calcium, phosphorus, iron, vitamins B1, B2, C and other nutrients, lily also contains a variety of special nutrients such as colchicine, which have the effects of nourishing the mind, calming the nerves, moistening the lungs and relieving cough. Here's how to make pumpkin and lily soup.

practice

1. Peel the pumpkin, cut it into small pieces, and put it into the pot;

2. Wash the lilies, separate them into petals, and put them into the pot with the skin on;

3. Add a little wolfberry and rock sugar;

4. Add appropriate amount of water and bring to boil.

It tastes sweet and slightly bitter, refreshing and delicious, and is effective in treating summer anorexia, insomnia, etc.

Production Guidance

1. Pumpkin can be steamed, boiled, or decocted into soup; it can also be mashed and applied externally.

2. Cooked pumpkin is nourishing and diuretic; eaten raw, it can expel roundworms and detoxify.

3. Diabetic patients can make pumpkin into pumpkin powder so that they can eat it in small amounts over a long period of time.

4. Wash and slice the melon, marinate it with salt for 6 hours, and serve it with vinegar as a side dish. This can reduce facial pigmentation and prevent acne.

Nutritional Value

Energy 162 kcal, protein 3.2 g, fat 0.1 g, carbohydrates 38.8 g, dietary fiber 1.7 g, thiamine 0.02 mg, riboflavin 0.04 mg, niacin 0.7 mg, vitamin C 18 mg, calcium 11 mg, phosphorus 61 mg, potassium 510 mg, sodium 6.7 mg, magnesium 43 mg, iron 1 mg, zinc 0.5 mg, selenium 0.2 micrograms, copper 0.24 mg, manganese 0.35 mg.

Raw materials introduction

Nutritional Analysis of Pumpkin

1. Detoxification:

Contains vitamins and pectin. Pectin has good adsorption properties and can bind and eliminate bacterial toxins and other harmful substances in the body, such as lead, mercury and radioactive elements in heavy metals, and can play a detoxifying role.

2. Protect gastric mucosa and help digestion:

The pectin contained in pumpkin can also protect the gastric mucosa from the stimulation of rough food, promote ulcer healing, and is suitable for patients with stomach problems. The ingredients contained in pumpkin can promote bile secretion, enhance gastrointestinal motility, and combine with fiber to help digest food and reduce fat.