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Before you jump to Oyster brown rice cake soup牡蛎豆芽年糕汤 recipe, you may want to read this short interesting healthy tips about Here Are Some Simple Explanations Why Eating Apples Is Good.
On TV and in magazines absolutely everyone is telling you to eat an apple a day, however, have you ever asked yourself why? You might know people that live by this and also require that their children live by this principle as well. This thought can be found in country’s all around the world and individuals follow it as gospel with out ever finding out why they should eat an apple a day. In our research we have learned why you are told to eat an apple a day and we will be discussing that with you here.
Your heart is another thing that can be helped when you eat apples. With all the substances that you’ll find in apples, such as fiber, they work together to help your heart health. These ingredients can even help to reduce your cholesterol, which is also good for promoting heart health. Needless to say to get all the benefits from apples you should know that most of the benefits can be found in the apples skin. The reason I point this out is mainly because many men and women will peel an apple before eating it and that is actually a very bad thing as you are removing a lot of the nutritional value.
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We hope you got insight from reading it, now let’s go back to oyster brown rice cake soup牡蛎豆芽年糕汤 recipe. You can have oyster brown rice cake soup牡蛎豆芽年糕汤 using 10 ingredients and 4 steps. Here is how you do it.
The ingredients needed to prepare Oyster brown rice cake soup牡蛎豆芽年糕汤:
- Use 2 cups frozen brown rice cake
- Provide 8 oz fresh shelless oyster
- Use 2 cups shredded cabbage
- Take 1 cup bean sprouts
- Provide 2 mushrooms
- Use 1/2 onion
- Provide 1 green onions
- Provide 1/2 Tsp sweet potato starch
- Provide 1 tsp fish sauce
- Take 1/2 tsp homemade picked chilli for Deco
Steps to make Oyster brown rice cake soup牡蛎豆芽年糕汤:
- Bring a jar of 16 oz homemade prawn broth and 2 cups of water to a rolling boil.
- Add sliced onion, mushroom, sprouts and cabbage into the broth and let them simmer for about 10 minutes.
- In the meantime, sauté starch coated oysters in oil for 5 seconds on each side. Set aside.
- Place thawed rice cake into the broth. Season with salt and pepper. Place the soup in a heated stoneware. Place oysters on top. Sprinkle with green onions.
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