Luffa egg soup
In the past, when making loofah soup, I always boiled water first and then boiled loofah. I always felt that it didn't taste that way. After telling my mother, I was scolded T.T. It turned out that the loofah soup I drank at home before was not cooked like this...
Recipe Recommendations
- loofah a
- eggs two
- garlic one
- salt appropriate amount
- chicken essence appropriate amount
Steps for Luffa egg soup
1
Peel the skin of the loofah and beat the eggs into eggs.
2
Cut the loofah into thick slices (not too thick, of course) and pat the garlic.
3
Prepare a little oil in the pan, add in loofah and garlic and stir-fry until soft.
4
Stir fry the loofah until medium cooked, add water, remove the garlic, and add a piece of ginger. I added about two and a half bowls of water to the soup, boiled it, added salt, chicken essence, beat in the egg blossoms, and turned off the heat.
5
The egg blossoms can be hot enough to put into the soup bowl. My husband was caught in the rain when he got off work, so I put some pepper in the soup bowl to let him drink it to dispel the cold.