Luffa is the most homely dish, what are the ways to make loofah soup?

Luffa is the most homely dish, what are the ways to make loofah soup?

On a hot summer day, a bowl of loofah soup is really refreshing. Because the loofah soup not only has the effect of clearing heat and detoxifying, but also can dredge the meridians, invigorate blood and eliminate blood stasis, etc., and the soup of this loofah can be cleaned, with the effect of beauty. Almost everyone can drink loofah soup.

So what are the ways to make loofah soup?

There are many ways to make loofah soup, all of which are particularly delicious, and the first one is loofah egg soup. You need two loofahs, three eggs, an appropriate amount of peanut oil, salt, ginger, chives, etc. The method is to clean the loofah, scrape the skin of the loofah and rinse it again, then cut it into pieces, and then beat the eggs for later use.

Add water to the pot and bring to a boil, put in the loofah and the zombie and put a little oil, then boil until the color of the loofah turns emerald green, then quickly pour the egg liquid into the pot, stir with a spoon, and it will be out of the pot for about 20 seconds.

The second type is loofah and clam soup. We wash the clams with clean water. Peel and wash the loofah before cutting into cubes.

Then bring it to a boil with clean water, add the clams and a small amount of cooking wine. Add the loofah and cook over high heat for two minutes before removing. There is also loofah fish head soup.

It's similar to the previous two, that is, a fish head is added. The method is to wash and marinate the fish head, then pour oil into the hot pan, put in the marinated fish head, fry it slowly over low heat, and then put the cut loofah into the pot and stir-fry it, then add water, boil until boiling, and then take it out. There is also loofah tofu soup, cut the tofu and loofah in a pot, heat it, add oil and water to boil, then put the loofah and then put the tofu water to boil for 5 minutes.

In addition to the above loofah soup, there are also loofah, gluten soup, loofah tomato soup, loofah meat slice soup, scallop loofah soup and so on.

Okay, so much loofah soup is very delicious, why don't you give it a try? It's a great pleasure to spend the night on this hot summer day.

You can make egg flower loofah soup, first pour a small amount of cooking oil into the pot, add the cut tomato pieces, add water after frying until fragrant, then put in the cut loofah slices, add the beaten egg liquid to the pot after boiling, quickly stir evenly to form the shape of egg flowers, add salt, monosodium glutamate, sesame oil and coriander, and you can get out of the pot.

Peel the loofah and cut it into thin slices, heat oil in a pot, stir-fry the green onions, ginger and garlic until fragrant, then put in the water and boil, open the loofah, and cook for about 10 minutes. Pour in the egg mixture, release the soy sauce, pour the salt monosodium glutamate into the sesame oil and remove from the pan.

Put the loofah in the hot pot and fry it first, then add water to boil, put an egg and beat it into egg drops, then put it in the pot and cook it together, add seasoning ginger to get out of the pot.

For loofah egg soup, add 1000ml of water to the pot, add loofah, boil over high heat, add eggs, seasonings, drizzle sesame oil, and sprinkle chopped green onions to get out of the pot.

There are many ways to make loofah, the first one can choose to make cold loofah, the taste is still good, and the fried meat of the loofah is also very delicious, and the other is the loofah stewed pork ribs I think is also good, these are okay.

According to your description, peel and clean the loofah, cut it into pieces, heat the pan with oil, stir-fry the garlic rice, pour in the loofah pieces, fry for 2 minutes, add an appropriate amount of water and cook.

Peel and seed the loofah, cut into sections.

Diced preserved eggs, salted duck eggs, ham sausages.

Pour oil into the pot, add garlic and stir-fry until it changes color, pour water and add ham sausage, preserved eggs and salted duck eggs to boil, then add 1 tablespoon of white pepper, 2 tablespoons of salt, 1 tablespoon of monosodium glutamate, and a little sugar to taste.

There are fragrant loofah soup, egg loofah soup, dried scallop loofah soup, and loofah clam soup, which are very simple, and the taste is also very delicious, especially delicious.

You can boil out the loofah soup directly, and you can also boil it into loofah egg soup, home-style loofah soup, loofah vermicelli soup, and loofah tofu soup, all of which are very delicious and delicious.

Ingredients for 2 people.

400 grams of loofah.

Accessories. 2 eggs, 10 ml vegetable oil, 5 grams of salt, 5 grams of cooking wine.

The loofah soup made with this method is delicious, low in calories, and rich in nutrients. Fry the eggs in a casserole until cooked through, then add the sliced loofah, green onion and ginger until fragrant. When softened, add boiling water, add fresh mushrooms and scrambled eggs, then add a pinch of salt, chicken essence and pepper to taste, then add tomato loofah soup.

It's a common soup, but I think it's a bit difficult to make it well. Peel and slice the loofah. Peel the tomatoes and cut them into small pieces.

The key to peeling tomatoes is to blanch them in a pan with boiling water.

If you don't peel the tomatoes, I think the soup is already half the story. Add half a pot of water and bring to a boil. Add the round mountain into the loofah and cook for about 5 minutes.

Add corn flour to thicken, then serve with a delicious tomato loofah soup. Loofah tofu soup. Peel the loofah and cut it into thin slices.

Cut the tofu into small cubes. Pour a little oil into the wok and stir-fry the loofah slices. Then add half a pot of water and bring to a boil.

Add the tofu and cook for another 5 minutes. The cornstarch in this soup will make the tofu soft and smooth. I recommend vegetarian soup, be sure to add cornstarch.

The loofah is cool, clearing heat and removing phlegm. Contains proteins, fats, vitamins, and other nutrients. Every summer and autumn is the season when a large number of loofahs ripen and go on the market.

In rural China, almost every household has planted a few loofahs on the edge of the fence. In the past, towel melons were mainly picked and dried after ripening, and could be used to wash pots and pots. Now we are slowly learning to use loofahs to make all kinds of delicacies.

Cut the loofah eggs into small pieces, add the chopped green onions and garlic, and stir-fry in hot oil until fragrant.

You can also stir-fry it with shrimp until fragrant) Squeeze the pickled loofah slightly with your hands, then pour the loofah into the pot, add a little salt, a spoonful of oyster sauce, a little chicken essence and stir-fry a few times, and then pour in an appropriate amount of boiling water! Then place the loofah in the pot. The way to do it is simple:

First, soak the agate in cold water, wash it, and tear it into small flowers; Wash the loofah, peel it and cut it into thin slices; Put an appropriate amount of oil in the pot, put in the loofah slices, stir-fry a few times, add agate and stir-fry, add an appropriate amount of water, about five minutes after the water boils, add salt to taste, I think this soup will be fragrant and delicious.

Just salt. Because the loofah itself has its own umami, its taste will be richer than other vegetables, and it will be delicious when boiled with a little salt.

The loofah soup needs to use onions, ginger slices, chicken essence, pepper, iodized salt, corn starch, and other seasonings.

Salt, sugar, monosodium glutamate, oyster sauce, light soy sauce, dark soy sauce, pepper, star anise, cinnamon, chili pepper.

After the water boils, put the scrambled eggs into the pot and cook them together for a minute, then turn off the heat, put the dishes in the bowl and enjoy the food, the mushroom egg loofah soup that is light and delicious, clears the heat and relieves the heat, and the loofah soup is completed! : Add an appropriate amount of oil to the wok, put the loofah pieces into the pot and stir-fry it simply, stir-fry until the loofah is half cooked, add an appropriate amount of hot water to the pot and bring to a boil. Many people like to drink loofah soup, the loofah itself has a unique fragrance, its calories are very low, eat more loofah soup in summer has the effect of relieving heat and clearing heat, the loofah is green and white, and the nutrition is also very rich, so the meat slices loofah soup introduced to you today is <>

The loofah is cool, sweet, has the effect of clearing heat and dissolving phlegm, cooling blood and detoxifying, eating in summer is conducive to clearing heat and relieving heat, loofah can be fried, cold dressing, but the most common is loofah soup, loofah soup has the following methods (but this is very suitable for summer consumption, stir-frying, steaming, boiling can be, the summer weather is hot, easy to be thirsty, loss of appetite, but come to a bowl of loofah soup, it is still very beautiful to eat, I will share a kind of loofah soup practice, I hope you like it.) Luffa soup is the favorite soup of Cantonese people in summer, the loofah is sweet and hot, so almost all Cantonese people will eat melon soup in summer, the most common way to do lean meat loofah soup, dace slippery loofah soup, egg mushroom rolling loofah soup, etc., first of all, the loofah is a treasure, beauty, skin, moisturizing, and clearing fire, almost everyone will not refuse. There are many ways to eat it, which can be steamed, stir-fried, and stewed, but the important thing is that it can not only be a stand-alone dish, but also a mix and match.

I prefer to make crucian carp soup, in the summer I use loofah to make egg soup, do the most, this soup has the taste of my childhood, a soup I often drank when I was a child, when I was a child, there were hens at home, hens lay a lot of eggs, after the family planted loofahs, often pick loofahs, come back to cook egg soup, I have done loofahs and mushrooms stir-fried after the water starch thickens the soup, after the soup boils, pour in the egg liquid, sprinkle with chopped green onions and an appropriate amount of salt.

Prepare the ingredients: loofah, eggs, salt, cooking wine, vegetable oil, the eggs are broken and the appropriate amount of salt is stirred evenly for later use, and the loofah is peeled and cut into hob shapes. Pour water into the pot, add the cut loofah to boil, add the broken eggs to cook, and finally add an appropriate amount of vegetable oil and salt.

A delicious and nutritious loofah soup is complete.

200 grams of loofah, 15 grams of shiitake mushrooms, 10 grams of sesame oil, 3 grams of monosodium glutamate, 15 grams of refined salt, 30 grams of vegetable oil, 500 grams of water. 1. Peel and wash the loofah first, and cut it into hob blades. Wash the mushrooms and cut them into small pieces.

2.Put the wok on the fire, add vegetable oil, pour in the loofah and stir-fry for a while, add salt, then add the mushrooms and water. 2. Pour it into the pot and boil it, add monosodium glutamate and sesame oil, and put it in a bowl!

White mushroom loofah soup, cut the loofah into hob pieces, remove the roots of the white mushrooms and wash them, beat the eggs and add 2 grams of salt. Put the white mushrooms into the water, remove the oil in the spare pot, and add the egg liquid to stir-fry. Eggs are put out for standby, add the remaining 3 grams of salt after the loofah is softened, add an appropriate amount of water to boil the loofah, put the scrambled eggs into the pot before the white mushroom comes out of the pot, if the taste is heavy, you can add a little salt and the delicious loofah egg mushroom soup is done, the loofah egg gnocchi soup, add a small amount of water to the flour and stir it into a flocculent, do not knead the loofah slices, pour the appropriate amount of oil into the ham slice pot, fry the chives and add a beaten egg to fry until it is broken, Add an appropriate amount of salt to taste, add an appropriate amount of water to boil, add the stirred gnocchi, cook it, add less water to the flour, not more, and make the dough as small as possible.

Loofah egg soup, peel the loofah, first cut it in half from the middle and then cut it into slices, beat the eggs, chop the coriander and put it on the fire, pour in water and boil over high heat, pour in the loofah slices and cook for about three minutes, turn to low heat, pour in the beaten egg liquid, stir gently, add salt, and sprinkle with coriander.

Nutritious loofah soup.

Ingredients: 3 loofahs, a little seafood mushrooms, a tomato, a ham sausage, two eggs, a little white vinegar, a few garlic, a small piece of ginger, a green onion, a small handful of red wolfberries, an appropriate amount of cooking oil, and an appropriate amount of salt.

Steps] 1. Prepare 3 loofahs, clean them and cut them into hob pieces, put them in a basin with clean water, add a small spoon of salt, stir and dissolve, this is the key to keeping the color of the loofah green and refreshing, and drain the water before putting it into the pot.

2. Prepare a little seafood mushrooms, wash them, cut them in half, and the seafood mushrooms play a role in improving the freshness of this soup, and put them on a plate for later use. Prepare a tomato peeled and cut into pieces, the tomato plays a role in brightening and adding color, adding a lot of points to the soup, and also has the special taste of tomatoes.

3. Prepare a ham sausage and cut it into slices, which is delicious and delicate, delicious and palatable, and adds a lot of flavor to the soup. Prepare a bowl, beat in two eggs, add a little white vinegar to remove the smell of eggs, beat and stir evenly for later use. Prepare a little minced garlic, ginger and chopped green onions.

Prepare a small handful of red goji berries, wash them and set aside.

4. Pour a little oil into the pot, when the oil temperature is hot, add the egg mixture, turn on low heat and fry until it is set, so that it will be more fragrant and tender, fry until golden on both sides, take it out and put it on a plate to cool. Once the eggs have cooled, cut them horizontally and vertically into diamond-shaped slices for later use.

5. Pour a little oil into the pot, after the oil is hot, pour in the ginger, garlic and shallots and stir-fry until fragrant, pour in the tomatoes, and gently stir-fry a few times. Then pour in the loofah and seafood mushrooms, stir-fry over high heat for 15 seconds, and under the high temperature, it will look more appetizing, so that the ingredients can give full play to the charm and make the soup more fragrant.

6. Stir-fry until you can clearly smell the fragrance of the loofah and the umami of the seafood mushrooms, add an appropriate amount of water. After the water is boiled, simmer for 4 minutes on low heat, then pour in the egg skin and ham sausage, stir-fry a few times, mix evenly, add an appropriate amount of salt to taste, put in the red wolfberry, the soup is delicious and delicious, and there is no need to add a lot of seasonings. The special taste of the tomatoes, the crisp and tender seafood mushrooms, and the aroma of eggs and ham sausages penetrate into the loofah, making the taste to the extreme, and it is light but not monotonous.

The five homely recipes of loofah soup are: loofah egg soup, yellow and dusty fish loofah soup, bamboo sunflower loofah soup, loofah pork liver lean meat soup, and loofah tofu soup.

1. Loofah egg soup: take 2 eggs, break them, add an appropriate amount of salt, stir well, pour cooking oil into the pot, wait for the oil to heat up, pour in the egg liquid, fry the eggs, and put them on a plate for later use. Peel the loofah and cut it into a hob.

Pour water into the pot, add the cut loofah to boil, add the fried egg to cook, add an appropriate amount of lard and salt, and then you can eat it in the pot.

2. Yellow bone fish loofah soup: remove the internal organs of the fresh yellow bone fish and wash it, peel and wash the loofah and cut it into hob shapes, and wash and cut the tomatoes into slices. Pour oil into a hot pan, add the yellow bone fish and fry until golden on both sides, add an appropriate amount of cooking wine to remove the smell, add water to boil, pour in the tomatoes and continue to cook for about 5 minutes, add the loofah about two minutes before the pot to cook, and finally add an appropriate amount of pepper, salt and other seasonings to eat.

3. Bamboo and loofah soup: Soak and wash the bamboo in warm water for later use. Wash the ginger and mince it for later use, peel and cut the loofah into small pieces.

Add an appropriate amount of water or clear soup to the pot and boil, add loofah and bamboo sunflower and boil again, add ginger, cook, and finally add pepper, edible salt, and monosodium glutamate to taste.

4. Loofah pork liver and lean meat soup: Pork liver and lean meat are washed and sliced, marinated with cooking wine, salt, etc., peeled and cut into small pieces, and ginger is washed and sliced. Pour cold water into the pot and boil, add loofah, ginger slices and boil again, then add pork liver, lean meat, etc. to cook, and finally add an appropriate amount of salt, monosodium glutamate and other seasonings to drink.

5. Loofah and tofu soup: peel and slice the loofah for later use. Wash the tofu and cut it into small pieces, wash the ginger and cut it into shreds, wash and cut the base of the garlic, pour oil into the hot pan and heat it, add the ginger shreds and minced garlic and stir-fry until fragrant, add an appropriate amount of water, add the loofah and tofu to boil, change to low heat and cook for 3-5 minutes, and add an appropriate amount of salt, monosodium glutamate, soy sauce, rice vinegar and other seasoning before starting the pot.