Tuesday, 20 June 2017

Seaweed and fish ball soup





Purple laver (Zi cai )
Seaweed is smooth in texture and forms delicate sheet like thalli, often clinging to rocks. The most common variety is purple laver (Porphyra umbilicalis). Purple laver is classified as a red alga and tends to be a brownish colour. Laver has a high content of dietary minerals, mainly iodine and iron. It has many health benefits because it contains plenty health-promoting molecules and materials, such as dietary fibre, omega-3 fatty acids, essential amino acids, and vitamins A, B, C and E, which is why it is known as the "marine medicinal food". Also, it is a good source of protein and lipids, but the concentration levels vary between the types of seaweed.  
Consuming just a small amount of seaweed daily helps rid the body of toxins, such as heavy metals, that can lead to health problems such as arthritis, obesity and high blood pressure. Seaweed promotes overall health by boosting the immune system and improving thyroid and liver function.

Ingredients



Fish balls
Seaweed




Soak the seaweed then wash until the water is clean





Prepare the soup





Put in the fish balls





Drain the water from the seaweed





Slide the seaweed into the soup





Add some sweet corn and frozen peas, salt and pepper
Boil for 5 minutes and it is ready



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