What is good to drink with loofah soup? How to make delicious loofah soup?

Luffa soup is the most common home practice in summer, and in the eyes of Cantonese people, making loofah soup is called "boiling soup", and its method is also very simple.

Before sharing the recipe for loofah soup, let's briefly talk about loofah.

There are two common varieties of loofah: serpentine loofah and stick loofah (scientific name). The serpentine loofah is also known as the line loofah, the melon strip is slender and angular, and the Cantonese people call it: "line melon", "horn melon". The loofah, also known as the meat loofah, is round and full of meat.

No matter what kind of loofah it is, it is a good choice to "boil soup". However, what should the loofah "boiling soup" be made with to taste good? Below, Lao Zheng will take the "line melon" often eaten by Cantonese people as an example to share with you several methods of loofah soup.

Choice of ingredients for loofah soup.

The most common ingredients for loofah soup are eggs and pork. These two ingredients can be combined together or separately with a loofah to make a soup.

Meatballs, fish balls and other meatballs are also good partners for making loofah soup. The combination of meat and vegetables can better bring out the sweetness of the loofah and make the soup more delicious.

Fresh shrimp boiled loofah soup, sweet and delicious. Crucian carp soup, with a little loofah and tofu, can also achieve a different flavor.

Pork belly is boiled with pepper, and the soup will be thicker. Add a little loofah, cook for a while, and it immediately turns into a delicious pork belly loofah soup.

White scallops are one of the cheapest seafood, and they are used to cook loofah soup, add a little sliced meat, and add umami and sweetness to make it a summer delicacy.

There are many ingredients to choose from for loofah soup, and if you observe more in your daily life, you can find a more harmonious combination between many ingredients.

Preparation of loofah soup.

To make loofah soup, if you want to get a sweet soup, the first step you must do is to fry the loofah first.

The first step is to fry the loofah.

The loofah that has not been fried is used to cook soup, and the soup made has a relatively bland taste and does not have the sweetness of the loofah. Only after the process of frying the loofah can the sweet taste of the loofah be better stimulated, and the soup will be more sweet and delicious.

The process of frying the loofah does not take long, you only need to fry the loofah slightly soft, and the color becomes uniform and dark, and it can be used to cook soup.

When frying the loofah, you can put a little more oil. Enough oil can effectively prevent the loofah from frying, and it can also make the loofah easier to fry thoroughly. In the process of boiling the soup, use a spoon to skim off the oil slick on the surface of the water to obtain a light and non-greasy taste.

The second step is loofah soup (Cantonese dialect).

After frying, the loofah can be used to roll the soup. The method of boiling soup can be handled in the following different ways according to the different choices of ingredients:

Loofah egg soup.

To make loofah egg soup, you can fry the loofah while boiling water. Bring boiling water, fry the loofah, put the fried loofah directly into the boiling water and boil, skimming the oil slick while cooking.

If you make a soup with loofah and eggs, it is actually very delicious, and it is very simple, you just need to boil water in the pot, first add the loofah and boil it softly, and then beat the eggs and put them in to cook for a while and salt, there is no difficulty.

I think it's best to cook the soup with the loofah and the snails, and you can also put a few slices of ginger to enhance the freshness. The nutritional value of loofah is very high, it can increase our appetite and is of great help to people with indigestion.

Lean meat. Cook the loofah and lean meat together in soup and drink, which has both vitamins and proteins, and is nutritious and delicious.

eggs, duck eggs, loofah egg drop soup; It is also delicious to make soup with shrimp skin, with shiitake mushrooms, clams, shrimp loofah soup, shredded chicken soup, meatball loofah soup.

I think the loofah soup and pork ribs are delicious, because the nutritional value of pork ribs is very high, which can improve a lot of energy for the human body, and make people more energetic after eating, but the loofah has the effect of relieving greasy, and the combination of the two makes people eat more.

The loofah and egg boiled soup was delicious. The loofah has a sweet taste, and the eggs also have an egg fragrance, and cooking the soup together will not destroy the sweetness of the loofah, but will be more fragrant and tasty.

The loofah soup with tofu, plus the sliced lean meat, will taste much better when cooked together, which is what I make at home, and the taste is okay overall.

In fact, the loofah soup, preserved eggs and tofu soup are all very delicious, very cool and relieving the heat.

The loofah soup is very delicious, when my grandmother made the loofah soup, it was very simple, it was the loofah gnocchi soup, before the pot was beaten an egg and sprinkled inside, the taste is still fresh in my memory, it was my favorite soup when I was a child.

By stewing, use the loofah as the main ingredient, add cooking oil, salt skin, chicken powder, rapeseed oil, and diced carrots to make the loofah soup. The specific method of loofah soup is as follows:

Ingredients: 1 loofah.

Excipients: 5 ml of cooking oil, 3 grams of salt, 5 grams of chicken broth powder, 3 grams of rapeseed oil, 10 grams of diced carrots.

1. Take a loofah, peel it and cut it into uniform loofah pieces.

2. Heat the cooking oil in the pot, then pour in the loofah, and stir-fry evenly.

3. Add an appropriate amount of salt to taste, then pour in water, stir evenly.

4. Bring to a boil over high heat and turn to low heat and cook for 5 minutes, then add chicken powder, rapeseed oil, diced carrots, and loofah soup can be taken out of the pot.

Notes:Pay attention to the ripeness of the loofah when burning the loofah soup, as long as the loofah is not white, it means that it is ripe, and it can not be cooked again at this time, otherwise it will affect its taste.

The soup is delicious when made with loofah and fritters. Ingredients:3 small loofahs, 1 fried dough stick, 3 shallots, 1 egg, salt and pepper.

The specific production method is:1. Fresh loofah, fritters, chives, and eggs are ready.

2. Wash and peel the loofah, cut it into hob pieces, and put it on a plate for later use.

3. Cut a fritter into small pieces and set aside.

4. Beat the eggs into a bowl, beat with a little salt, wash the chives and cut them into chopped green onions.

5. Heat a little oil in a pot, add chopped green onions and stir-fry until fragrant, pour the loofah into the pot and stir-fry for a while, add an appropriate amount of water and bring to a boil.

6. Pour the egg mixture into the boiling place in the pot, and then use chopsticks and chopsticks to stir in a circle.

7. Add salt and pepper to taste.

8. Finally, add the prepared fritters and mix well and turn off the heat, don't cook the fritters, the fritters will not taste good if they are rotten.

9. The soup is light and delicious, better than bone broth, and the elderly and children like it.

The loofah and fish head are delicious to make soup together, and the specific method is as follows:

1. Handle and clean the fish head, cut it in half and set aside, wash and shred the ginger.

2. Peel and wash the loofah, cut the hob into pieces and set aside.

3. Heat the pan with cold oil and fry the fish head in the pan until golden brown on both sides. (Fry the fish head, so that the soup is more milky and sweet).

4. Pour in an appropriate amount of boiling water, cover with a lid, and cook over high heat until the soup turns white.

5. After the fish head soup is boiled until milky white, add the loofah pieces and cook together for 5 minutes, the loofah is soft, and finally add a little salt to taste, mix well.

Loofah soup is the most common daily practice in summer. In the eyes of Cantonese people, making loofah soup is called "rolling soup", and the method is also very simple.

Before sharing the recipe for loofah soup, let's briefly talk about loofah.

There are two common varieties of loofah: snake loofah and stick loofah (scientific name). The serpentine loofah, also known as the line loofah, is slender and angular. Cantonese people call it "loofah" and "horn melon". The stick loofah, also known as the meat loofah, is round in shape and is wrapped in meat.

No matter what kind of loofah it is, "boiling soup" is a good choice. However, what should be used to make the loofah "rolling soup" to be delicious? Below, Lao Zheng will take the "string melon" commonly eaten by Cantonese people as an example to share several methods of loofah soup.

Choice of ingredients for loofah soup.

The most common ingredients used to make loofah soup are eggs and pork. These two ingredients can be used together or made with a loofah on their own.

Meatballs, fish balls and other meatballs are also good partners for making loofah soup. The combination of meat and vegetables can better stimulate the sweetness of the loofah and make the soup more delicious.

Shrimp boiled in loofah soup is sweet and delicious. Add a little loofah and tofu to the crucian carp soup to make a different taste.

Pork belly is boiled with pepper and the soup will be thicker. Add a little loofah and cook for a while, and it becomes a delicious loofah pork belly broth.

This is one of the cheapest seafood in Baibei. In summer, cook white-shell loofah soup, add a little sliced meat, add a little sweetness, it's delicious.

There are many ingredients to choose from in loofah soup. If you observe more in your life, you can find a more harmonious way to mix and match many ingredients.

Preparation of loofah soup.

To make loofah soup, the first step to get the sweet soup is to fry the loofah first.

The first step is to fry the loofah.

The loofah that is not served is used to make soup, and the taste of the soup is relatively bland, without the sweetness of the loofah. Only by stir-frying the loofah can the sweetness of the loofah be better stimulated, and the soup will be sweeter and more delicious.

The process of frying loofahs does not take long. You just need to sauté the loofah a little until the color is evenly darkened, and then it can be used to make soup.

When frying loofahs, you can add a little more oil. Enough oil can effectively prevent the loofah from being fried, and it can also make it easier for the loofah to be fried. In the process of making the soup, use a spoon to skim off the oil slick on the surface of the water, and you can get a light and non-greasy taste.

The second step is loofah soup (Cantonese dialect).

Stir-fried loofah can be used to roll soup. For the preparation of boiling soup, depending on the choice of ingredients, the following different methods can be used:

Loofah egg soup.

To make loofah egg soup, you can fry the loofah while boiling water. Bring the water to a boil, fry the loofah, put the fried loofah directly in the boiling water, and clean up the oil slick while cooking.

The delicious recipe for loofah soup is as follows:Ingredients: 1 loofah, 2 eggs, 300 grams of chajian tofu, appropriate amount of salt, appropriate amount of chopped green onion, a little white pepper.

Excipients: Appropriate amount of salt, appropriate amount of chopped green onion, a little white pepper.

1. Prepare the ingredients: 1 loofah about 300 grams, 2 eggs, 300 grams of tofu, chopped green onions and set aside.

2. Cut the tofu into cubes about centimeters for later use, and beat the eggs into a bowl and beat them. Modest pants.

3. Add an appropriate amount of cooking oil in a pot, add minced green onions and stir-fry until fragrant.

4. After stir-frying the minced chives, add the beaten egg liquid and stir-fry.

5. After the eggs are scrambled, put in 2 large bowls of water and bring to a boil over high heat.

6. Don't rush into the tofu and loofah after boiling, boil on high heat for about five minutes, then you will find that the soup in the pot will become thick milky white.

7. Boil until the soup is completely milky white, add the tofu, bring to a boil again over high heat, change to medium heat and cook for a few minutes.

8. When boiling tofu, process the loofah, peel the loofah and cut it into hob pieces.

9. Put in the cut loofah and add salt.

10. Cook until the loofah is soft, sprinkle with some chopped chives or coriander, and a little white pepper, then turn off the heat and serve.

Ingredients: 2 loofahs. Excipients: 2 chives. Steps: 1. Peel the loofah and cut it in half into thin slices.

2. Remove from the pot, pour in a little oil, and pour in the loofah slices when the oil is hot.

3. Stir-fry until the edges of the loofah slices are soft and transparent.

4. Add an appropriate amount of salt and stir-fry evenly, then pour in an appropriate amount of hot water (stock is better) and cover the pot.

5. Cook for about 5 minutes.

6. The loofah is fully cooked, sprinkle with chopped green onions and remove from the pan.

The best way to make loofah soup is to boil the loofah soft and rotten and add an appropriate amount of chicken essence to taste.

First, peel and seed the loofah and cut it into small pieces; Cut the lean meat into small pieces and marinate it with salt and cooking wine; Soak the mushrooms until soft, wash them and cut them into small pieces. Heat the pan with cold oil, add ginger slices and stir-fry until fragrant, then add lean meat pieces, stir-fry until cooked through. Add an appropriate amount of water, add the mushroom pieces and loofah pieces, bring to a boil over high heat, turn to low heat and cook for 10 minutes until the loofah is ripe and rotten.

Add an appropriate amount of salt and chicken essence to taste, and add an appropriate amount of sesame oil and chopped green onion before turning off the heat. When cooking loofah soup, the lean meat can be marinated in advance, which can make the lean meat more tender. When cooking loofah soup, add an appropriate amount of water, not too much or too little, so as not to affect the taste.

Adding an appropriate amount of salt and chicken essence to taste can make the loofah soup more delicious and delicious, but don't add too much to avoid affecting your health.

Precautions for purchasing loofahs

1. Appearance: A good loofah has a smooth skin, bright green color, shiny, soft peel, delicate feel, and no obvious scratches and damage.

2. Length: The length of a good loofah is generally about 25cm, and the loofah that is too long or too short has a bad taste and is not easy to cook.

3. Tenderness: A good loofah has moderate tenderness, that is, the skin is soft, the flesh is delicate, there is a certain toughness, and the taste is smooth.

4. Types: There are many types of loofahs, such as green silk Qingyou melon, white loofah, etc., which can be selected according to your taste preferences.

5. Origin: The origin of the loofah is also one of the factors affecting its quality, and the quality of the loofah produced in the southern region is relatively good, and you can choose according to your taste preferences.