Loofah and Egg Soup

Name: Loofah and Egg Soup
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 Loofah; 1 piece egg; 5g Starch or flour; 2s shallot

by Pistachio 365Q

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

In summer, due to the high temperature environment, the human body sweats a lot, and the digestive function of the stomach and intestines also deteriorates. It is easy for the body to lose a lot of water, minerals and vitamins. You might as well eat more loofah soup, which can not only add moisture but also relieve your heartburn. In addition, it is also a very effective ingredient for weight loss and breastfeeding for pregnant women. Loofah contains a variety of vitamins, has the effects of eliminating troubles, clearing the meridians, and regulating qi.

Ingredients

Loofah and Egg Soup

1. Prepare the ingredients

2. Loofah peeled and sliced

3. Chopped green onions

4. Mix starch with a small amount of cold water to make starch water

5. Broken eggs and mix into egg liquid

6. Heat the pot for six minutes, add a few drops of oil to the pot, sauté the chopped green onion, add appropriate amount of water to boil

7. Put in the loofah, you can also add a few pieces of black fungus

8. After boiling, add appropriate amount of salt to taste. I never add chicken essence and MSG. If there are eggs, it is recommended to not put chicken essence as much as possible.

9. Add starch water to thicken and boil

10. Pour the egg liquid into a spoon and pour it into thin egg whites. Turn off the heat. Be careful not to wait for it to turn off and then turn off the heat, because the egg whites are very thin and can be cooked while remaining hot.

11. Put a few drops of sesame oil after turning off the heat

12. Serve and enjoy the soup

Tips:
1. Soup, it is recommended not to put chicken essence if there are eggs

2. Beat the egg liquid into the pot, don’t wait until the pot is turned off and then turn off the heat, because the egg flower is very thin and can be cooked while remaining hot