loofah and fungus soup
By ZoeLehner
In summer, I like to eat loofah most, and I like the clear and sweet taste of loofah most. Make a light soup, with loofah whitening, fungus detoxification, egg nutrition, well, many functions!
Recipe Recommendations
Steps for loofah and fungus soup
1
Soak the fungus in cold water. Wash and tear into small flowers.
2
Wash the loofah, peel the skin, and cut into thin slices.
3
Beat the eggs into a bowl and stir to disperse. Add 2 tablespoons of cold water and a little salt and stir well.
4
Put appropriate amount of oil in the pan, add chopped green onion and saute until fragrant.
5
Pour in the loofah slices and stir fry a few times.
6
Add the fungus and stir fry.
7
Pour in appropriate amount of water, bring to a boil, and cook for about 5 minutes.
8
Pour in the stirred egg mixture.
9
Add appropriate amount of salt to taste and boil.loofah and fungus soup Make Tips
1. When cooking loofah, you should pay attention to keeping it as light as possible and using less oil, so as to show the tender and refreshing characteristics of loofah. The taste of loofah is clear and sweet, so it is not advisable to add heavier sauces such as soy sauce and bean paste when cooking to avoid grabbing the flavor. 2. When pouring the egg liquid, try to pour it on the water spray, and turn off the heat when you start the pot.