Loofah Preserved Egg Tofu Soup

Name: Loofah Preserved Egg Tofu Soup
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: A Loofah; 1 preserved egg; a small piece Soft tofu; a small piece ginger; a small piece Thick soup treasure; A small amount salt; A small amount Cooking oil

by Achen Qingcheng

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

In the hot summer, I don't want to drink the greasy bone rib soup. Today I made a loofah soup with preserved egg and tofu. Loofah has the effect of clearing away heat and detoxifying. At the same time, it is also suitable for symptoms such as bad breath, joint pain, burning and irritation of the urethra. Soft tofu is white in color, delicate, soft, rich in protein, and has high nutritional value. Often eating gypsum tofu can make people's faces white and tender. Songhua egg tastes pungent, astringent, sweet, salty, cold in nature, enters the stomach meridian; it has the effects of moistening the throat, removing heat, sobering up, removing large intestine fire, and curing diarrhea. This loofah and preserved egg tofu soup is easy to operate, light in taste, rich in nutrition, suitable for family preparation and consumption"

Ingredients

A Loofah
1 Preserved Egg
a small piece Soft Tofu
a small piece Ginger
a small piece Thick Soup Treasure
A small amount Salt
A small amount Cooking Oil

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.