Loofah and Egg Drop Soup

by Pomegranate tree 2008

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

It is hot in summer and people are easy to get angry, so it is necessary to drink more water, the most direct way is to drink more water, and a more effective way is to drink soup. This soup should not be too oily, the lighter the better, it is good for absorption and good for appetite. "

Ingredients

1 piece Egg

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340g Loofah
a little Shallot

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a little Parsley
3g Salt

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1 tablespoon Sesame Oil

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Loofah and Egg Drop Soup

1. Peel the loofah, cut off both ends, and wash.

2. This loofah is relatively slender, cut it horizontally, and then cut into hob blocks, so that the loofah is easy to ripen.

3. Beat 1 egg into a bowl, and scatter it without adding anything.

4. Put salt, monosodium glutamate, coriander, and chopped green onion in a large bowl.

5. Add clean water to the pot and bring to a boil.

6. Pour the loofah into the pot, cook on high heat, do not cover, and cook until the pot is boiled again.

7. Pour the eggs into the pot to form egg flowers.

8. Turn off the heat and quickly pour the cooked loofah egg drop soup into a large bowl filled with seasonings.

9. Finally, put a spoonful of sesame oil.

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