Loofah and Fungus Vermicelli Soup

Name: Loofah and Fungus Vermicelli Soup
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: A Loofah; A handful Mung bean vermicelli; 80g Pork hind leg; Count flowers Dried fungus; a little Cooking oil; a little Soy sauce; a little Corn flour; a little salt; 2 Shallots; a little White pepper; a small piece ginger

by Achen Qingcheng

4.6 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

When we had dinner at the restaurant two days ago, there was a piece of loofah soup. The side dishes included fungus, crab-flavored mushrooms and vermicelli, which was delicious. It happened that there was still a tender loofah in the refrigerator today, so I soaked some fungus vermicelli, and made a simple and delicious loofah fungus vermicelli soup.

Loofah is sweet in nature and has the effects of clearing heat and cooling blood, detoxifying and laxative, expelling wind and phlegm, moisturizing and beautifying, clearing the meridians, and promoting blood circulation. Black fungus has the effects of nourishing and strengthening, clearing lungs and nourishing qi, nourishing blood and promoting blood circulation, and calming pain. It is a formula medicine commonly used in traditional Chinese medicine to treat waist and leg pain, cramps and numbness of hands and feet, hemorrhoids, bleeding and postpartum weakness. Eating more loofah fungus in summer is very good for your health. "

Loofah and Fungus Vermicelli Soup

1. Dry fungus, vermicelli, soak in advance

Loofah and Fungus Vermicelli Soup recipe

2. Group photo of the ingredients: one loofah, soaked mung bean vermicelli and fungus, two green onions, one small piece of ginger, one pork hind leg

3. Slicing the hind leg meat, forgive my knife skills, I squeezed ☝️ yesterday and couldn’t use force, which made the knife skills of all the dishes horrible today

4. Add a little light soy sauce, some cooking wine, a little ginger powder and white pepper, a little edible oil, stir well, add a little cornstarch, mix well and marinate for ten minutes

5. Peel the loofah, wash and cut the hob block for later use

6. Rinse the soaked fungus with clean water, tear them into small flowers for later use, remove the soaked vermicelli

7. Peel the ginger, wash, slice and set aside

8. Heat the pan with cold oil, add the marinated meat slices and fry until the meat slices are raw

9. Add appropriate amount of hot water and bring to a boil over medium heat

10. Use a net spoon to skim the floating powder on the surface, simmer for four to five minutes on low heat

11. Add the loofah cubes and continue to cook for five minutes

12. The loofah juice becomes soft, add fungus and cook for two or three minutes

13. Add the soaked vermicelli and cook for about three minutes

14. Add a little salt and chicken essence according to personal taste

15. Sprinkle with scallions and chopped green onions.

16. Finished product

17. Finished product

18. Finished product

19. The finished product, this soup, is quick and simple to make, the loofah is fresh and tender, the fungus is soft and waxy, the meat slices are tender and smooth, the soup is clear and delicious, refreshing and delicious

Tips:
Fresh fungus contains toxins and is not edible. Black fungus has the effect of promoting blood circulation and anticoagulation, so it is not suitable for people with bleeding diseases. Pregnant women should not eat more.
In addition: Fungus is rich in nutrients, but if it is improperly soaked, it will be hard and small, unremarkable and unpalatable. If it is soaked in boiled rice soup, the soaked fungus will be plump, soft and delicious.

Loofah can be eaten by the general population.
Women with irregular menstruation, fatigue, phlegm, coughing, and postpartum milk problems should eat more loofah.
People with weak body and internal cold and diarrhea should not eat more.