Clam Loofah Soup

Name: Clam Loofah Soup
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: A Loofah; 1/2 tablespoon Vegetable oil; a little salt; 200g clams; a little pepper

by Kitchen Love Private Kitchen

4.8 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Clams are one of the most high-quality and cheap shell seafood. Clams are cool in nature and have the effects of nourishing yin and moisturizing dryness, diuresis and reducing edema.
Loofah is also cool, and it has the effects of clearing away heat, detoxifying, and resolving phlegm.
The two work together, the cooked soup is light and delicious, especially suitable for drinking this season, that is, to clear the heat to remove dryness and to remove the fire to quench polydipsia. "

Ingredients

A Loofah
1/2 tablespoon Vegetable Oil
a little Salt
200g Clams
a little Pepper

Clam Loofah Soup

1. After buying the clams, first spit out the sand and soak them, then boil water in a 24cm soup pot, pour the soaked clams in and blanch them until the clams are taken out.

2. The loofah is peeled and cleaned, then cut into hob blocks

3. Add oil to the soup pot and heat it up

4. Pour in the cut loofah and fry until the edges of the loofah are soft

5. After the water is boiled, pour the blanched clams into two large bowls of water and bring to a boil

6. Pour the blanched clams after boiling

7. Season with salt and pepper to turn off the heat and serve

Tips:
Frying the loofah before boiling the soup can inspire the sweet and fragrance of the loofah, and the edges can be soft; pour the clams immediately after the water is boiled, and then turn off the heat for the seasoning. If it is cooked for too long, it will affect the umami taste of the soup.