Loofah Tomato Soup
1.
Blanch the tomatoes with hot water, peel them, and cut them into small pieces.
2.
Peel the loofah and make it into slices.
3.
Mince the green onions and ginger, add the green onions and ginger to fragrant after the oil is hot in the pot,
4.
Break the eggs into a bowl and use chopsticks to break them up.
5.
Then add the tomatoes and stir fry, and fry for a little longer to get the tomato juice, so that the tomatoes will be blended into the soup and the soup will taste better.
6.
Pour in the loofah and stir fry, then add some water, and boil. Be careful not to cover the lid. The lidded loofah is easy to turn black.
7.
After boiling, pour the beaten eggs into the pot in a circular motion, do not stir them immediately, wait for the eggs to form, and then push them a few times with a spatula.
8.
Add a little salt to adjust the taste and bring it out of the pot.
Tips:
1. Tomatoes have a better taste when they are peeled. When they are fried, they will fry for a while. When the soup comes out, it will be fried, so that the soup will taste better.
2. When cooking the loofah soup, do not cover the lid, otherwise the loofah will easily change color and turn black.
