Konjac Loofah Soup

Name: Konjac Loofah Soup
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Loofah; Some Konjac silk knot; 1 tsp Vegetable oil; 1 stage shallot; 1 piece ginger; 3g salt; 1 tsp Oyster sauce; A few drops sesame oil; Some water

by tgcyy

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Loofah extract has obvious preventive effect on Japanese encephalitis virus. An anti-allergic substance, laxidyl alkyd, is also extracted from the loofah tissue culture solution, which has a strong anti-allergic effect. Konjac is a low-calorie food. The glucomannan contained in it will swell with water and increase to 30-100 times its original volume. Therefore, it will feel full after eating. It can be used to treat diabetes and is also an ideal diet food.

Ingredients

2 pcs Loofah
Some Konjac Silk Knot
1 tsp Vegetable Oil
1 stage Shallot
1 piece Ginger
3g Salt
1 tsp Oyster Sauce
A few drops Sesame Oil
Some Water

Konjac Loofah Soup

1. Prepare the ingredients

2. Pour a little oil in the wok, add chopped green onion and ginger, stir fry until fragrant, add a little oyster sauce

3. Add appropriate amount of water or stock, add the konjac knot and cook until half-cooked, then add the ham and loofah to cook

4. Boil until the konjac knot is mature, add a little salt and pour in a few drops of sesame oil.

Tips:
Loofah is very easy to ripen, so put it at the end. Adding oyster sauce is to add freshness to the soup. If you have stock, you don’t need to add oyster sauce.