Loofah Clam Soup

Name: Loofah Clam Soup
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g clams; 2 pieces Loofah; 1/2 a spoon lard; 1 tablespoon Cooking Wine; Some salt; a little White pepper; 3 slices Sliced ginger; 1 Chives

by Mother Maizi

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Loofah is delicious when fried or made into soup. Usually, my family’s most common collocation is eggs. Today I changed it and added a very delicious clam to the loofah. The clams have high protein, high trace elements, high iron, high calcium, and less. The nutritional characteristics of fat. The clam soup is rich in calcium, which is very suitable for children with long bodies and elderly people who prevent osteoporosis. These two ingredients are rich in nutrients and low in key calories, so they are really suitable for all ages and a fresh soup for men and women!

Ingredients

300g Clams
2 pieces Loofah
1/2 a spoon Lard
1 tablespoon Cooking Wine
Some Salt
a little White Pepper
3 slices Sliced Ginger
1 Chives

Loofah Clam Soup

1. Put the fresh clams in the water and add some salt to make them spit sand

2. Add appropriate amount of water, ginger slices and green onion knots to the pot, add clams and cook until they are open

3. Take out the opened clams and pour the cooked soup into a large bowl to settle

4. Wash the loofah after peeling, and then cut into hob pieces

5. Pour the settled clam soup back into the wok and bring it to a boil

6. Add the loofah cubes and bring to a boil

7. Skim off the foam on the top layer

8. Then add the blanched clams, cooking wine and a pinch of salt

9. After boiling again, add a little lard or sesame oil, sprinkle with chopped green onion and white pepper before boiling

10. Ready to serve

Tips:
If you want to taste the most delicious, pay attention to this step, that is, you must keep the water of the clams, so that the original clam soup is used to cook the loofah. This soup is not fresh and difficult.