Loofah Soup

Name: Loofah Soup
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: A Loofah; 1 Japanese tofu; 4 Oil ball; Some Minced meat; Some salt; Some Cooking Wine; Some chopped green onion

by Flying snow

4.9 (1)

Favorite

1

Difficulty

Easy

Time

10m

Serving

2

As the saying goes: "You get beans when you grow beans, you get melons when you grow melons." The three Japanese loofahs I planted began to bear fruit after midsummer, and one after another was very interesting.

This should be attributed to the two men in the family. It was hard enough to carry water from the fifth floor every evening in this midsummer. So in addition to loofah fried squid, loofah cups, etc., I changed the way to eat loofah dishes, which are very popular. This soup is moisturizing enough without using a frying pan. Simple and convenient, very delicious. "

Ingredients

A Loofah
1 Japanese Tofu
4 Oil Ball
Some Minced Meat
Some Salt

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Some Cooking Wine

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Some Chopped Green Onion

Loofah Soup

1. Ingredients: loofah, one piece; Japanese tofu, one piece; oil balls, four;

2. Minced meat, a moderate amount (salt, cooking wine and chopped green onions are already in the refrigerator).

3. Peel the loofah and cut into slices

4. Oil balls embedded in some meat

5. Pour water in a pot, add loofah slices

6. At the same time, add the oil ball cap and burn it first

7. Cut the Japanese tofu into two pieces without packaging

8. Extrude two halves separately and cut into pieces

9. Add to the pot and cook together

10. Bring in the right amount of salt and boil it to turn off the heat. Those who are accustomed to adding MSG or chicken essence can add more.

11. Out of the pot and into a bowl

Tips:
1. If you want a crispy loofah, put the oil ball to boil first, then put it in the pot

2. Japanese loofah is much shorter and the taste is the same, but it is more convenient to keep fresh in the refrigerator.

3. Japanese tofu is cut into two pieces without packaging. This operation is more convenient.