Classic Loofah Soup

Name: Classic Loofah Soup
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Loofah; Some salt; A small amount oil; A small amount water

by Autumnal Equinox 0923

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

In the northeast of April, the season for loofah to go on the market has not yet arrived. At the very least, we will not be able to harvest them in large quantities until mid to late July. But today I saw the shadow of loofah at the vegetable market. Although it is a shack, it does not taste the canonical of seasonal vegetables, but for my loyal loofah powder, I will survive a winter + wait for a spring, try it. !

Ingredients

2 pieces Loofah
Some Salt
A small amount Oil
A small amount Water

Classic Loofah Soup

1. Wash the loofah with water

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

3. Put a small amount of oil in the pot and heat it over a medium-to-small heat.

4. Add loofah and salt, stir fry over low heat.

5. The loofah gradually softens until the juice comes out.

6. If you like to drink soup, you can add a bowl of clear water, not too much, and the food is the original flavor.

7. Simmer it on low heat until the loofah comes out of the pot.

Tips:
1. Don't cut the loofah slices too thick, but also not too thin, just a little thinner in the medium. 2. Put salt after putting the loofah. The purpose is to use salt to slowly reap the water in the vegetables. One advantage is that it does not stick to the pan and does not paste the vegetables; secondly, the juice produced is the original loofah juice, this is. It is very nutritious, don't waste it.