How to make loofah egg soup delicious, the homely practice of loofah egg soup

The key to making the loofah egg soup delicious is to fry the loofah first, then season and add water, then beat the eggs in the bowl, and pour the loofah into the bowl, the specific method is as follows:

Ingredients: 200 grams of loofah, 1 egg.

Excipients: 4 garlic cloves, 1 tablespoon of cooking oil, appropriate amount of sesame oil, 3 grams of salt, 1 gram of chicken essence.

1. Cut the loofah with a hob and chop the garlic cloves.

2. Pour oil into the soup pot, add garlic cloves after the oil is hot, and stir-fry for a while.

3. Then pour in the loofah and stir-fry for 30 seconds.

4. Then pour in an appropriate amount of cold water and wait for the water to boil.

5. After boiling, add salt and chicken essence.

6. Beat the eggs into the soup bowl.

7. Finally, pour the loofah soup directly into the egg bowl and finish.

Method steps.

Prepare half a loofah and peel off the skin.

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Wash it and then cut it into the shape of this small piece.

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The peeled skin is like this, I cut it with a peeling tool knife, which is very convenient.

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Beat the eggs. <>

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Put water in the pot, put the loofah after it boils, and put the beaten eggs down when the water boils again after a while.

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Immediately after putting it down, add salt, light soy sauce and chicken essence.

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As soon as the water is boiled, it can be packed, and the loofah and eggs are not boiled for too long, and the egg loofah soup will be out of the pot <>

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Slice the loofah and cut it into a hob, put lard in the pot, add water, boil the water and put in the eggs, boil the eggs until they are set, put the loofah and cook them together, and put some salt and white sugar to taste.

Ingredients: 1 loofah.

Accessories: Appropriate amount of oil, appropriate amount of salt, 2 eggs, a little oyster sauce, 300ml1 of water, prepare all the ingredients.

2. Cut the loofah in the middle. Then cut it into slices with an oblique knife.

3. Remove the oil from the pan. Pour the loofah in. Stir-fry over high heat.

4. Put a small amount of water.

5. Put some salt. You can cover the pot. Wait for the soup to boil.

6. Crack the eggs into a bowl.

7. Put a little salt in the egg The soup in the pot is boiling, and pour the egg liquid into it.

8. Stir and stir. Add some oyster sauce sauce.

9. Sprinkle with chopped green onions.

The home-cooked recipe for loofah egg drop soup is as follows:

1. Use a knife to scrape off the surface film of the loofah and beat an egg.

2. Cut the loofah into hob pieces, put it in a bowl, pour water, add a spoonful of salt and soak it to prevent oxidation.

3. Scramble the eggs out first and prepare the seasoning.

4. Fry the loofah with the remaining oil of scrambled eggs in the pot, and fry it a little.

5. Then add boiling water to the pot, pour the eggs and bring to a boil.

6. When the loofah is soft, add chicken powder, salt and white pepper to taste.

7. Finally, drizzle with sesame oil, turn off the heat and remove from the pot.

Precautions for making soup:

1. The operation should be exquisite

When boiling the soup, it is not advisable to put salt first, because salt has an osmotic effect, which will make the water in the raw materials discharged, the protein coagulated, and the umami is insufficient. The temperature of the soup should be maintained at 85 100 degrees Celsius for a long time, and if vegetables are added to the soup, they should be eaten at any time to avoid the destruction of vitamin C.

2. The food should be fresh

That is, the raw materials with sufficient umami and no fishy smell are selected. Fresh is not the "meat eats fresh, kills, eats jumps" in modern times, refers to fish, livestock and poultry 3 5 hours after death, fish or poultry meat is the best, not only the most nutritious, but also the best taste.

3. Choose good cooking utensils

Aged crockpots work best for fresh soups. The crockpot is made by high-temperature firing, which has the characteristics of aeration, strong adsorption, uniform heat transfer and slow heat dissipation.

4. The heat should be appropriate

The key to boiling soup is: boil on a high flame and simmer slowly over low heat. In this way, the protein extract and other fragrant substances in the food can be dissolved as much as possible, making the soup more mellow and delicious. Only a simmer can dissolve more nutrients, and the soup is clear in color and rich in flavor.

The steps for making loofah egg soup are as follows:Preparation: appropriate amount of loofah, appropriate amount of eggs, appropriate amount of chopped green onions, appropriate amount of dust, appropriate amount of minced garlic, appropriate amount of salt.

1. Prepare the ingredients, beat the eggs into egg liquid, peel and wash the loofah and cut it into hob pieces.

2. Heat the oil in a pot and add minced garlic and stir until fragrant.

3. Add the loofah and stir-fry a few times.

4. Put in the appropriate amount of water for the side branches.

5. After boiling, boil for another three minutes and add salt to taste.

6. Pour in the egg mixture.

7. Sprinkle with chopped green onions and serve.

Loofah egg soup home-cooked method:Tools Ingredients: loofah, plate, water, salt, eggs, pot, cooking oil, garlic, lid, salt, sugar.

1. After peeling and cutting the loofah, put it on a plate and set aside.

2. Put a little water in the bowl first, add a little salt, stir and melt, beat in the eggs and stir well.

3. Put the eggs into the pan and fry them, the heat should be controlled vertically, not too burnt, after the eggs are cooked, make them into small pieces, and put them on the plate for later use.

4. After the oil is slightly hot, put in the garlic flattened, immediately put in the loofah and stir for a while, then add an appropriate amount of water, submerge the loofah, cover the lid, wait for the water to boil, add the fried eggs, then add the appropriate amount of water, put in the ginger slices, and cover the lid.

5. After the water is boiled again, add an appropriate amount of salt and sugar, stir well, turn off the heat and remove from the pot.

Ingredients: 480 grams of loofah and 200 grams of eggs.

Seasoning: 40 grams of soybean oil, 3 grams of salt, 2 grams of monosodium glutamate, 5 grams of green onions.

Cooking method:1Scrape off the skin of the loofah, cut it into diamond-shaped pieces, knock the eggs into a bowl, mix well with bamboo chopsticks, and add salt;

2.In a wok, scoop in soybean oil and cook until it is hot, pour in the egg mixture, spread it into an egg cake, and fry both sides over low heat until golden brown;

3.Put it in a bowl, change it into small pieces, put it on the fire, heat the soybean oil in the pot, fry the green onion to the fragrance, add the loofah and fry until soft, add about 1920 grams of boiling water, and boil for about 5 minutes;

4.Put in the egg pieces, and then cook for 3 minutes with a strong fire, when the soup turns white, add salt and monosodium glutamate, and put it in the soup basin.

Therapeutic effect: loofah is sweet in taste, cool in nature, enters the liver and stomach meridian; It has the effects of dissipating heat and phlegm, cooling blood and detoxifying, relieving heat and trouble, activating meridians and dispelling wind;

It is used for fever, body heat, thirst, phlegm, wheezing, cough, intestinal wind, hemorrhoids, leakage, belt, blood, treatment of sores and carbuncles, women's milk and other diseases.

The loofah is sweet in taste, flat in nature, passes through the twelve meridians, can activate the meridians, clear away heat and dissolve phlegm.