Spring is the golden age of rapid development of children, the body's demand for calcium naturally increases, in the daily diet to pay attention to the addition of more calcium-containing foods can not only let children spring string, but also to avoid calcium deficiency caused by growth pain, leg weakness, cramps.
"Calcium deficiency in school-age children and adolescents can easily lead to physical fatigue, irritability, and lack of concentration; partial eating, anorexia; tooth decay, tooth dysplasia; easy allergies, easy to catch colds, etc."
Today's recommended soup is aimed at improving immunity in the spring for children and adolescents. The milk used is the best source of calcium and has a better absorption rate than many calcium-containing vegetables. Fresh shrimp is rich in high-quality protein, calcium, mushroom calcium content, while vitamin D to help calcium absorption, asparagus contains more fiber and vitamins than ordinary vegetables, is a nutritionist and vegetarian people recognized as a healthy anti-cancer ingredient.
Paired with the creamy mushroom soup, the soup is delicious and has a rich taste, so babies who want to grow tall must try it.
Ingredients: 3 shrimp, 4-5 asparagus, 1/2 onion, 1/2 tomato, 3 mushrooms, 50g mushrooms, 500ml of fresh milk, 20g of light cream, 20g of olive oil, 15g of flour, salt/pepper to taste
1． Fresh shrimp hulled to remove shrimp lines, chopped onions, tomatoes cut into small cubes, mushrooms sliced, asparagus cut off the roots.
2． Heat a cast iron pan, pour the flour and olive oil together and stir-fry for 2-3 minutes to create a flavor like a grilled bun.
3． Add the chopped onion and continue to stir-fry until fragrant.
4． Pour the milk and the appropriate amount of light cream (without light cream) into the pot and bring to a boil over low heat.
5． Add the asparagus/shrimp/tomatoes/enoki mushrooms together and cook for two minutes on low heat to turn off the heat.
6． Season with a pinch of salt/pepper and sprinkle with chopped parsley.