Loofah Tofu Soup
1.
Prepare the required ingredients, peel off the skin of the loofah, cut into diagonal slices with a knife, clean the tofu and cut into small long pieces, and finally chop the chives and garlic for later use;
2.
Knock the eggs into a bowl, beat them evenly, pour them into the tofu cubes, and evenly dip them in the egg liquid; note: the tofu with the egg liquid will fry more fragrant, if you don't like it, you can also fry the tofu directly;
3.
Heat up the pot and pour in a little more cooking oil than usual. After the oil is hot, turn down the heat to prevent oil splashing, and then put the tofu pieces flat in the pot;
4.
Turn up the heat slightly, and shake the frying pan from time to time to make it evenly heated. After frying until the shape is set, continue frying until the bottom is golden and then turn over and continue frying on the other side;
5.
After the fried tofu is drained of excess oil, pour it into a casserole and set aside;
6.
With the remaining oil in the pot, pour in the minced garlic and green onion, and stir fry for a fragrance;
7.
Pour the loofah and stir fry to soften;
8.
Add 1 tablespoon of oyster sauce and stir-fry evenly;
9.
Pour in boiling water that has no ingredients and boil on high fire; note that boiling water can ensure that the loofah does not turn black;
10.
Transfer the loofah into a casserole, bring to a boil with the tofu, about 5-10 minutes;
11.
After cooking, try the saltiness before serving, add a little salt to taste, and finally sprinkle with some chopped green onions to serve;
Tips:
1. It is recommended to choose old tofu, wrapped in egg liquid, so that the fried tofu is not easy to break, and the taste is more fragrant and crisp;
2. The freshness and tenderness of loofah gourd, the more tender loofah can appropriately shorten the cooking time;
3. Heat water to cook, open the lid and cook on high heat, two small techniques to make the loofah boiled without turning black and ugly.
