How to make lettuce and egg soup?

It is very common to use lettuce and eggs to make soup in summer, because many friends lose their appetite due to the heat, so make some lighter soups to replenish the body's energy. The method of lettuce and egg soup is very simple, but be careful not to cook the lettuce for too long, otherwise it will result in a bitter taste.

Ingredients

2 free range eggs

50g lettuce

Salt to taste

Chicken essence

Water

Cooking Steps

1. Clean and break the lettuce, beat the eggs and set aside.

2. Heat the oil in a pan, fry the eggs, add appropriate amount of water and bring to a boil.

3. Put the lettuce in and blanch it quickly, then bring the water to a boil again, add salt and chicken essence and serve.

Nutritional value:

Medicinal value

Lettuce is sweet and cool in nature. Because its stems and leaves contain lactucin, it tastes slightly bitter. It has the effects of clearing heat and refreshing the mind, relieving pain and inducing hypnosis, lowering cholesterol, and assisting in the treatment of neurasthenia. Lettuce contains effective ingredients such as mannitol, which has the effects of diuresis, promoting blood circulation, clearing the liver and gallbladder, and nourishing the stomach.

Health value

Lettuce contains interferon inducers, which can stimulate the normal cells of the human body to produce interferon, resist viruses and enhance the body's immunity.

Lettuce contains a substance called protocatechuic acid, which has a significant inhibitory effect on cancer cells, especially in resisting digestive system cancers such as gastric cancer, liver cancer, and colorectal cancer.

Vitamin E, carotene, etc. in lettuce can protect the eyes, maintain normal vision, and relieve dry and tired eyes.

Lettuce is rich in vitamin C, which has a whitening effect.

Lettuce is high in nutrients such as dietary fiber, and regular consumption can help eliminate excess fat, so lettuce is also known as weight-loss lettuce.