Loofah and Shrimp Soup

Name: Loofah and Shrimp Soup
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 plate Prawns; 4 pieces Loofah; 1 piece ginger; a little oil; a little salt; 2 bowls water

by meggy dancing apple

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

The varieties of loofah are different from the north to the south, even in the market in the north of me, they can be seen differently. The local loofah is smooth in appearance, dark green in color, long and short, and very porcelain when pinched by hand; there is also a kind of loofah that has a shallow skin, with edges, thick at one end and thin at the other end, and a little soft when pinched. The taste of the two is slightly different, but the nutrition and efficacy are similar.
Loofah is cool in nature and sweet in taste. It has the effects of clearing heat and cooling blood, resolving phlegm and detoxification, removing skin oil, hydrating and moisturizing, tenderizing the skin, and removing fine wrinkles. Therefore, loofah is also called "beauty water". The high content of vitamin C and plant protein in loofah can promote the synthesis of immune proteins in the human body and enhance the immune function of the human body; and shrimp meat is a high-protein non-fat aquatic product, and it can also improve immunity when eaten regularly. Worried about growing flesh.
When you have plenty of time, you can mash the prawns, cut the loofah into sections, use the loofah as a cup, and put the prawns in it. The steamed loofah and prawns are delicious and beautiful. Today, let’s have a simple recipe. Peel the prawns, stir-fry them with the loofah, add some water to boil, and the vegetables and the soup. The loofah and the prawns are slightly sweet, which is really a refreshing warming soup.

Ingredients

1 plate Prawns
4 pieces Loofah
1 piece Ginger
a little Oil
a little Salt
2 bowls Water

Loofah and Shrimp Soup

1. Clean the prawns;

2. Peel the shell, use a toothpick to pick out the shrimp thread from the tail up to the third section, and rinse it;

3. Use a sharp knife to scrape off the skin of the loofah, please pay attention, it is to scrape off the hard green skin on the outermost layer, not peeling; this way the processed loofah will not be lost and the shape is complete, and the color is beautiful;

4. Cut the loofah into hob pieces;

5. Pour a little oil in the wok, stir-fry the minced ginger for a fragrance, pour the loofah cubes into the wok and stir fry;

6. Add a little salt and stir fry to soften the loofah, then pour in a suitable amount of water and bring to a boil. Put the shrimp into the pot and cook until the body is curled and the color turns red, and then it is taken out of the pot.

7. Loofah and shrimp soup, light and refreshing, delicious and nutritious!

Tips:
1. Do not cut the loofah too early to prevent oxidation and blackening;
2. The shrimp can be bought ready-made or peeled by yourself, the taste is different.