Loofah Mushroom Soup

Name: Loofah Mushroom Soup
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 Loofah; 2 pcs egg; 100g White jade mushroom; 100g Crab Mushroom; 1 tablespoon Rice vinegar; 1 tsp salt; a little ginger

by Mom Nini

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Eggs are a high-quality provider of protein, and loofah is a very common food. Clear heat and cool blood, beautify your face. The white jade mushroom has a delicate texture, sweet and delicious, and the unique seafood taste of crab-flavored mushrooms. When they are cooked together, the soup is sweet and fragrant without adding too much seasoning. It is very delicious.

Ingredients

1 Loofah
2 pcs Egg
100g White Jade Mushroom
100g Crab Mushroom
1 tablespoon Rice Vinegar
1 tsp Salt
a little Ginger

Loofah Mushroom Soup

1. Prepare ingredients and wash all kinds of vegetables

2. Remove the old roots of crab mushrooms and white jade mushrooms and cut into small pieces

3. Peel the loofah and cut into hob pieces

4. Add water to a boil in the pot, pour the mushrooms and blanch the water and remove the water control

5. Add minced ginger, white pepper, and salt to the egg and beat well

6. Add oil to the pan and heat, pour in the egg mixture and fry into large pieces, and finally add rice vinegar and stir-fry well

7. Quickly pour boiling water on high heat and boil for 5 minutes into milky white soup

8. Pour in mushrooms and loofah and boil on high heat. Turn to medium heat and cook until ripe, about 5 minutes. Skim the froth in the middle.

9. Finally add salt to taste and then turn off the heat and serve

Tips:
1. The fungus generally needs to be blanched, scalded to remove impurities and odors, and taste better.
2. Rice vinegar can remove the fishy smell of eggs, and at the same time you can taste the taste of crab roe.