Loofah and Egg Soup

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