Loofah Egg Flower Sea Rice Soup
1.
Remove the skin after washing the loofah
2.
The peeled loofah is washed and cut into hob pieces, the carrots are carved with a mold, sea rice, and fungus are soaked in advance and set aside...
3.
Pour an appropriate amount of water into the pot and bring it to a boil, add a spoonful of salt and a spoonful of cooking oil, blanch the loofah and carrots, and drain them for later use...
4.
From another pot, pour an appropriate amount of peanut oil to heat, put the onion, ginger, and garlic into the pot to burst the fragrance...
5.
Add the carrots and stir-fry slowly for a while, so that the carotene can really be released...
6.
Add the blanched loofah and continue to stir fry
7.
Stir-fry the loofah for a while, pour an appropriate amount of water and bring it to a boil, add the fungus
8.
Add the soaked sea rice
9.
Turn to low heat and simmer for 3 minutes
10.
After the eggs are beaten, pour into the pot and bring to a boil
11.
Add appropriate amount of salt and chicken essence to season and stir, turn off the heat, drizzle with sesame oil and stir evenly...
12.
The nutritious, healthy and delicious loofah egg sea rice soup is ready...
13.
Served with homemade veggie fillings
14.
Beauty and deliciousness coexist...
Tips:
Loofah and carrots must be blanched in advance for later use. When blanching, remember to add an appropriate amount of salt and cooking oil, so that the blanched ingredients are beautiful in color and the nutrients are also locked...
