Loofah and Scallop Soup

Loofah and Scallop Soup

1. 2 long loofahs are ready;

2. Rinse the scallops twice with cold water, and then soak them in an appropriate amount of cold water for 30 minutes. After the scallops have absorbed enough water, they will ripen quickly after being put into the pot; there will be a little black line on the scallops, which is the digestive tract of the scallops, wait until fully soaked , It can be removed;

3. There is no need to use a scraper to peel the loofah, which will cut off the flesh and waste. Use the knife of a kitchen knife to scrape off the loofah skin quickly and cleanly. Rinse it off with cold water;

4. If the loofah is not used immediately, do not cut it, it will easily turn black after oxidation. Cut it into pieces just before cooking to keep the loofah meat white;

5. Pour a little oil in the wok and stir-fry the chopped green onion for a fragrance; do not use an iron wok for the loofah to turn black quickly. Use non-stick pans, casseroles, high-temperature glass pans, stainless steel pans, etc.;

6. Pour the loofah cubes into the pot and stir fry for 2 minutes to make the loofah slightly soft;

7. Pour the soaked scallops and scallop soup into the pot and mix well;

8. Do not need to cook for too long, just boil, sprinkle a little salt to mix, and remove.

Tips:

1. There are many varieties of loofah. The thin, long and smooth varieties I use are more common in the north. The meat is tender and juicy. The blade is more relaxed than the ribbed loofah;
2. The scallops have been soaked and are very tender and full of umami flavor. Cook the scallop soup together without adding other seasonings;
3. The loofah soup is not limited to scallops. You can use scallops, shrimp, dried sea rice, eggs, or tofu.