上汤白菜心
中文介绍原料：
白菜心150克，松花蛋1个，枸杞适量。上汤白菜心
辅料：
上汤4碗，盐适量。
做法：
1． 白菜心洗净，一叶一叶掰开，去除残叶；松花蛋去皮，一半切成丁，一半切成月牙形；枸杞泡洗干净。
2． 砂锅置火上，倒入清汤和松花蛋丁，大火煮开转小火，煮至松花蛋完全飞散在汤中。
3． 把白菜心和月牙形松花蛋瓣放入汤中，大火煮开，加盐调味，以枸杞装饰即可。
特色：
白菜中钙、维生素Ｃ、核黄素的含量很高，中医认为：白菜性味甘、平寒、无毒，有清热利水、养胃、解毒的功效；松花蛋相比鸡蛋而言，无机盐含量较高，脂肪含量有所降低，总热量也稍有下降，还有中和胃酸、清凉、降压的作用。
英文解说Material:
150 grams of cabbage, egg 1, wolfberry amount. Accessories:
4 soup bowls, salt amount.
Practices:
1. Wash cabbage, leaf leaf break apart, remove the Grottoes; egg peeled, cut into half and half into crescent-shaped; wolfberry foam washed.
2. Casserole set the fire, pour in broth and egg Ding, turn a small fire the fire to boil, cook until the egg completely flying in the soup.
3. The cabbage and the crescent-shaped egg flap into the soup, the fire to boil, seasoning with salt to Decorate wolfberry.
Features:
Cabbage, calcium, vitamin C, riboflavin content is very high, Chinese medicine: Chinese cabbage and sweet, flat cold, non-toxic, there is heat diuresis, Yang Wei, the efficacy of detoxification; egg eggs compared, the inorganic salt high content of fat content decreased, a slight decrease in total calories, as well as neutralize stomach acid, cool, step-down role