How to make loofah soup, how to make loofah soup stewed loofah soup loofah soup homely practice

First peel the loofah, then scrape the loofah into slices with a scraper, add a little salt and pepper to the pot to taste, you can add a little vermicelli, stop the fire and add the chopped coriander after boiling.

The delicious and fat-reducing loofah soup is simple and delicious, the key is not to grow meat and match it perfectly with spring.

While spring is not over yet, and summer is still a little far away, I will bring you a fat-reducing loofah soup suitable for drinking at the moment, simple, light and nutritious, which can satisfy you to the greatest extent in terms of diet, eat and drink well while not growing meat.

The delicious and fat-reducing loofah soup is simple and delicious, the key is not to grow meat and match it perfectly with spring.

Fat-reducing loofah soup].

Step 1: Ingredients.

A loofah, peel the skin clean, remove the gourd, then cut into thin strips and soak in water.

The delicious and fat-reducing loofah soup is simple and delicious, the key is not to grow meat and match it perfectly with spring.

A section of yam is first cut into uniform slices, then cut into shreds, and also soaked in water, which can prevent the loofah and yam from oxidizing and turning black.

The delicious and fat-reducing loofah soup is simple and delicious, the key is not to grow meat and match it perfectly with spring.

a small handful of soaked fungus, cut into small pieces; A small handful of wolfberries, soak them in clean water, beat 2 eggs in a basin, stir and beat to set aside, the crab roe in this soup actually refers to eggs, of course, if you want a more low-fat soup, you can remove the eggs.

The delicious and fat-reducing loofah soup is simple and delicious, the key is not to grow meat and match it perfectly with spring.

Step 2: Blanch.

Boil water in the pot, after the water boils, add 3 grams of white vinegar, white vinegar can prevent the loofah from turning black, pour in the loofah that controls the moisture and blanch for 30 seconds, take out the loofah after it is broken and return to green, rinse with water and cool it for later use.

The delicious and fat-reducing loofah soup is simple and delicious, the key is not to grow meat and match it perfectly with spring.

Then pour the yam into the pot, also blanch for 30 seconds, rinse with water to cool, rinse with water to maintain the bright color and taste of garlic and yam.

The delicious and fat-reducing loofah soup is simple and delicious, the key is not to grow meat and match it perfectly with spring.

Step 3: Scrambled eggs.

Heat oil in the pot, when the oil temperature is hot, pour in the egg liquid, turn on medium heat and quickly stir-fry to make the egg liquid evenly heated, and the egg liquid is all set out for later use, and the scrambled eggs are not easy to take too long and are easy to fry old.

The delicious and fat-reducing loofah soup is simple and delicious, the key is not to grow meat and match it perfectly with spring.

Step 4: Cook the soup.

Boil water in the pot again, add 2 grams of salt, 1 gram of chicken powder, 1 gram of pepper and stir well, bring the water to a boil over high heat, pour in the scrambled eggs and boil for a while, so that the nutrients in the eggs can be integrated into the soup.

The delicious and fat-reducing loofah soup is simple and delicious, the key is not to grow meat and match it perfectly with spring.

After the soup is whitened, pour all the ingredients into the pot, add 3 grams of sesame oil, mix well, and then remove from the pot.

The delicious and fat-reducing loofah soup is simple and delicious, the key is not to grow meat and match it perfectly with spring.

Put the soup in a basin, sprinkle with soaked goji berries, and serve on the table.

The delicious and fat-reducing loofah soup is simple and delicious, the key is not to grow meat and match it perfectly with spring.

Well, this light nutrient minus.

Loofah egg soup Ingredients: 2 loofahs, 3 eggs, peanut oil, salt, ginger, chives.

1.Wash the loofah with clean water, scrape off the edges and skin of the loofah with a planer, rinse it again, and cut it into pieces with a hob. Wash the ginger and shred and set aside.

Peel the eggs and beat them in the direction to adjust evenly. No2Boil water, put in loofah pieces, ginger shreds, and a little oil, open the lid and cook over high heat, and the color of the loofah will be green and delicious when boiled with the lid open.

3.When the loofah is ripe, quickly pour the mixed egg liquid into the pot, stir it with a spoon, turn off the heat for 20 seconds, add salt and chives and mix slightly to enjoy.

1. Ingredients: 400 grams of loofah.

2. Auxiliary materials: 20 grams of edamame, 100 grams of winter bamboo shoots, 30 grams of shiitake mushrooms (fresh).

3. Seasoning: 50 grams of vegetable oil, 15 grams of vegetable oil, 2 grams of sesame oil.

4. 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.

5. Peel the loofah, wash it, 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.

6. Pour it into the pot and cook it, add monosodium glutamate and sesame oil, and put it in a bowl!

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.