The invention discloses an eyesight-improving
egg white and cream boiled dumplings. The eyesight-improving
egg white and cream boiled dumplings are prepared from the following raw materials in parts by weight: 75-80 parts of flour, 9-10 parts of nutritional additives, 20-22 parts of preserved green prune, 2-3 parts of chestnut shells, 10-12 parts of viola odorata, 5-6 parts of jelly, 3-4 parts of sugarcane leaves, 9-10 parts of
lysimachia clethroides, 12-12 parts of Chinese cabbages, 3-4 parts of
cane sugar, 2-2.2 parts of
ligusticum wallichii, 2.1-2.3 parts of perilla leaves, 2.1-2.3 parts of
pteris multifda poir, 1.2-1.4 parts of radix scrophulariae, 2.6-2.8 parts of
cistanche, 2-3 parts of
ligustrum lucidum leaves, 4-5 parts of
egg white powder, 2-3 parts of watery cream and 3-4 parts of pawpaw kernel
powder. The eyesight-improving egg white and cream boiled dumplings disclosed by the invention adopt multiple vegetables as the raw materials, and have the very-high nutritional value; the radix scrophulariae has the effects of removing heat, cooling blood, nourishing yin and promoting body-fluid production; the
ligustrum lucidum leaves and the
cistanche have the effects of removing heat, improving eyesight, tonifying
kidney yang, benefiting essence and blood, moistening intestines and relaxing bowels; and therefore, the eyesight-improving boiled dumplings are optimal
health food suitable for both old and young people.