How to make clean loofah soup, how to make light loofah soup

The loofah is sweet, cool, non-toxic, has the effects of clearing heat and relieving the intestines, cooling the blood and detoxifying, activating the meridians, relieving heat and thirst, quenching polydipsia, dispelling wind and phlegm, running blood and veins, lower milk, killing insects, etc., and is a good product for summer health care. <>

Ingredients. 2 loofahs.

Salt to taste. Oil in small amounts.

Water in small amounts. Step Method.

Rinse the loofah with water.

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Peel off the skin with a spatula and slice it diagonally.

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Heat a small amount of oil in a pan over medium-low heat.

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Add the loofah and salt and stir-fry over low heat.

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Until the juice is stir-fried and the loofah is soft.

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Cook slowly over low heat until the loofah is ripe and out of the pot.

Peel the loofah and cut it into hob blades. Wash the mushrooms and cut them into small pieces. Put the wok on the fire, add vegetable oil, pour in the loofah and stir-fry for a while with salt, then pour the mushrooms and water into the pot and cook together, add monosodium glutamate and sesame oil.

You can slice the loofah, put a little oil in the pot to stir-fry the cut loofah evenly, add shredded ginger and an appropriate amount of water, bring to a boil over high heat, and add a little salt to taste. If you like chopped green onions, you can sprinkle some chopped green onions and you can start the pot. If you want to eat light, just put water in the pot and add shredded ginger.

Bring to a boil over high heat, add the loofah slices, and when the loofah is ripe, add a little salt to the pan. This loofah soup has a faint fragrance and is very delicious.

The preparation of light loofah soup is as follows:

Tools Materials: loofah, shrimp, eggs, salt, cooking oil, water, pots, chopsticks, bowls, cutting boards, knives. Be careful.

1. Remove the shrimp head and clean the shrimp line for later use.

2. Peel off the skin of the loofah, cut it with a hob, if you want the taste to be crispy, don't peel the skin too cleanly when peeling, and leave a little bit of the skin.

3. Heat the oil in a pan, add the shrimp, fry until both sides change color, pour in boiling water and cover the pot with a lid and bring to a boil.

4. Pour in the loofah and boil it again, turn to medium heat and cook for 2-3 minutes after boiling.

5. Beat the eggs fully and pour them into the pot, stir with chopsticks while pouring them, add salt to taste after the water is boiled again, and the light loofah soup is ready.

Loofah is a light vegetable dish rich in vitamins and minerals, and is regarded as the "best summer product". And loofah soup has also become a common dish on the family table in summer. There are many ways to make loofah soup, but here's a simple and easy way to make it.

First, prepare ingredients such as loofahs, mushrooms, onions, eggs, etc. Wash and peel the loofah and mushrooms, cut them into small pieces, cut the onion into thin slices, beat the eggs and set aside. Heat an appropriate amount of oil in a pan, add the onion and stir-fry until the fragrance comes out, then add the loofah and mushrooms and stir-fry well.

Then, add an appropriate amount of water, add salt to taste, bring to a boil, turn to low heat and cook for about 10 minutes until the loofah is ripe and soft. Finally, pour in the egg mixture and cook for about 2 minutes until the egg mixture is solidified. Pour the soup into a bowl and sprinkle with a little chopped green onion to eat, especially in summer, drink a bowl of light loofah soup, not only quench your thirst and relieve the heat, but also beautify your skin.

In short, the light loofah soup is simple and simple, but it is nutritious and has a refreshing and delicious taste. If you want a richer taste, you can also add other ingredients such as chicken, meat slices, fish pieces, etc., according to your personal taste, and eggplant pants can not only increase the deliciousness of the soup, but also increase the nutritional supplement for the body.

Home-cooked recipe for loofah soup:Ingredients: a loofah, an appropriate amount of shrimp skin, two eggs.

Excipients: appropriate amount of salt, appropriate amount of green onion, appropriate amount of blending oil.

Steps: 1. Peel and slice a loofah.

2. Stir the eggs into egg liquid.

3. Shopee for later use.

4. Pour peanut oil into the pot, add the shrimp skin and stir-fry after the oil is hot.

5. Add the sliced loofah and add an appropriate amount of Weidamei to taste.

6. Add an appropriate amount of water and bring the soup to a boil.

7. After the soup is boiled, add the egg mixture.

8. Stir gently after adding the egg mixture, and add an appropriate amount of salt after boiling.

9. Delicious loofah soup out of the pot.

The home-cooked recipe for loofah soup is as follows:Ingredients: 1 loofah, 2 eggs.

Excipients: 1 spoon of oil, a little chicken essence, a little salt.

1. Put water in a pot first and bring to a boil over high heat.

2. Add the diced loofah.

3. After boiling, pour in the egg mixture.

4. Add chicken essence, salt, and oyster sauce, stir well, and then put it out, and the loofah soup is ready.

Peel and cut the loofah into cubes, beat the eggs and set aside. .

Heat the oil in a pot, stir-fry the loofah for two minutes, and add an appropriate amount of salt to taste.

After the loofah is soft, add an appropriate amount of water and bring to a boil, and add ginger slices.

When the water is boiling, add the green onion.

Then pour in the egg mixture, do not shovel it immediately after adding the egg mixture, let it set naturally.

After the soup boils again, add the pepper.

Then add the chopped green onion, you can taste it, if you don't have enough salt, add a little more, and you can get out of the pot. Finished product.

Luffa soup is eaten with loofah soup in summer, which is not only delicious and not greasy, but also has the effects of clearing fire, detoxifying, dissolving phlegm, relieving asthma, laxative, and reducing edema.

Method Take two loofahs and peel them, try to retain the green inner skin, cut and remove the heart of the melon, cut the loofah into pieces, and boil it with water for three minutes.

2.Then, pour two tablespoons of refined oil into the wok, wait for the oil to heat and pour the cooked loofah into the pot and fry slightly, then add a small amount of wine, salt, monosodium glutamate, if there is chicken broth or broth, then put some more, boil for five minutes, and then serve on the table.

1. Loofah egg soup

Ingredients: loofah, egg, salt, vegetable oil, lard.

Method: Take 2 eggs and 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 to 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

Ingredients: yellow bone fish sticks, loofah, 1 tomato, pepper, salt, oil, cooking wine.

Method: 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 loofah soup

Ingredients: loofah, bamboo, ginger, salt, oil, condiments.

Method: Soak the bamboo sunflower in warm water first, wash it and set aside. 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

Ingredients: pork liver, lean pork, loofah, 1 slice of ginger, salt, a little monosodium glutamate.

Method: Wash and slice pork liver and lean meat, marinate it with cooking wine, rotten salt, etc., peel and cut the loofah into small pieces, and wash and slice the ginger. 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.

Note: The pork liver must be soaked in bloody water in clean water, otherwise the fishy smell will be stronger.

5. Loofah tofu soup

Ingredients: fresh loofah, tender tofu, ginger, garlic, salt, monosodium glutamate, condiments, etc.

Method: 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 chop the garlic, pour oil into the hot pan and heat it, add the ginger shreds, minced garlic and stir-fry until fragrant, add an appropriate amount of water, add the loofah and tofu to boil, change the heat to cook for 3-5 minutes, and intervene in the appropriate amount of salt, monosodium glutamate, soy sauce, rice vinegar and other seasonings before starting the pot.

The home-cooked recipe for loofah soup is as follows:Ingredients: 1 loofah, 2 eggs.

Excipients: 1 spoon of oil, a little chicken essence, a little salt.

1. Put water in a pot first and bring to a boil over high heat.

2. Add the diced loofah.

3. After boiling, pour in the egg mixture.

4. Add chicken essence, salt, and oyster sauce, stir well, and then put it out, and the loofah soup is ready.