Luffa, seaweed, mushroom and egg soup
Nanchang is one of the well-known "four stoves" in the country. The white sun and scorching summer days are the memories of many Nanchang people! In summer, Nanchang people must eat watermelon, winter melon, bitter gourd and towel gourd! Moreover, in the two months before the Dragon Boat Festival, old Nanchang people usually pickle a lot of salted duck eggs, because it starts to get hot after the Nanchang Dragon Boat Festival, and it becomes easier to get angry after summer. Duck eggs can be a cool thing. Moreover, in summer, due to a lot of sweating, the appetite is not so good. At this time, soup and water are the most suitable!
Recipe Recommendations
- salty and fresh
- cook
- ten minutes
- simple
Steps for Luffa, seaweed, mushroom and egg soup
1
Prepare all materials. (Soak mushrooms with water first)
2
Peel and cut the loofah into strips, and cut the shallot into chopped green onion.
3
Wash the seaweed clean. Remove the stalks of mushrooms and cut the back with a cross flower knife.
4
The salted egg separates the egg white and the yolk, and only uses the egg white. Stir the egg whites evenly.
5
Put appropriate amount of water into the pan and bring to a boil.
6
Add the mushrooms until the aroma of mushrooms comes out.
7
Add the evenly stirred salted egg whites and beat them.
8
Add the loofah.
9
When you see that the loofah is soft, you can take it out of the pan. Finally, sprinkle with chopped green onion and drizzle with chili oil or sesame oil according to your taste.Luffa, seaweed, mushroom and egg soup Make Tips
Dianzhi: 1. The water used to soak mushrooms can be kept. When you put water in the pot, you can cook it with clear water, so that the taste of mushrooms is stronger and not wasted. 2. Do not dice the mushrooms. After removing the stalks, cut the back with a cross flower knife. The cooked soup also tastes good! 3. The loofah is easy to cook, and it will soften as soon as it is seen, otherwise it will boil out a lot of water!