When feeling fluish, there's nothing better than hot soup, at least it makes you feel a bit better. Also dried wood ear mushroom is supposed to have a positive impact on heart.
Ingredients:1 l vegetable stock
3 tomato
1 tsp fructose
salt, black pepper
sesame oil
2 eggs
spring onion
50 g dried wood ear mushroom
3 sweet pepper
2 dl cream
turnip rape oil
sesame oil
salt, black pepper
coriander
1 kg salmon
1 lemon
50 g peanuts
1 dl orange juice
fructose
500 g champignon
250 g broccoli
6 gloves of garlic
Heat the vegetable stock boiling. Add tomato cubes and seasoning. Let cook a while, and pour lightly beaten eggs slowly but steadily in. Stir peacefully with a fork until the egg has formed thin ribbons. Add chopped spring onion and serve hot.
Soak dried mushrooms in cold water at least an hour. Change the water once or twice. Drain the mushrooms well. Add oil to the hot wok-pan and stir fry mushrooms for few minutes. Add sweet pepper stripes and seasoning. Fry for few more minutes and add cream Let stew for a while.
Grate the yellow part of the lemon peel and squeeze out the juice. Add orange juice and some fructose. Cut the salmon into thick slices and fry on a pan on both sides. Add peanuts and continue frying. Add juice and let stew on low heat.
Toast champignon cubes in a dry wok-pan. Add oil and chopped broccoli. Stir-fry for few minutes and add grated garlic. Serve immediately.
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