Loofah Preserved Egg Tofu Soup
1.
Peel the ginger, wash and cut ginger shreds, set aside
2.
Soften tofu, cut into pieces, put a little salt in the water, and steep for ten minutes
3.
One preserved egg, peeled and washed, cut into pieces
4.
One loofah, peeled, washed, and cut into small strips
5.
Heat the pan with cold oil, add shredded ginger, stir fragrant
6.
Add the loofah sticks and stir fry
7.
Loofah becomes soft, add preserved egg cubes, stir fry
8.
Add water and bring to a boil
9.
Turn the water to medium heat, add a small piece of chicken broth soup, stir to melt, turn to low heat, and use a spoon to skim the surface of the soup
10.
Add soft tofu and bring to a boil
11.
Simmer for 5 minutes, taste the saltiness, add a little salt to it, and it’s ok
12.
The finished product, this soup, is simple to make, tastes fresh, fragrant and refreshing, and rich in nutrition.
13.
Drinking a bowl of hot soup, from the stomach to the heart is relieved
Tips:
Loofah-Loofah has a sweet taste, a large amount of mucus and citrulline and other ingredients. It is sweet and cool in nature and enters the liver and stomach meridian. It has the effects of clearing heat and detoxification, cooling blood and resolving phlegm, and whitening skin.
The preserved eggs are most suitable for those who are prosperous; children, spleen-yang deficiency, cold-damp diarrhea, cardiovascular disease, liver and kidney disease patients eat less.