Oil-free Loofah and Shrimp Soup

by meggy dancing apple

4.7 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

3

Loofah is also called "beautiful melon" because of its rich juice, fresh taste and rich vitamin C and E. Summer loofah is good and cheap, and can be soup or vegetable. Using loofah to make fast hand soup not only has its own fragrance, but also has a heat-clearing effect. With the fresh and tender shrimp, it is really a high-protein, low-calorie summer hydrating soup.

Ingredients

Oil-free Loofah and Shrimp Soup

1. Rinse the oyster shrimp with clean water several times;

2. Remove the shells of the shrimp, rinse the shrimp meat with water until it becomes transparent; put a little flour in the shell of the shrimp, and deep-fried it to become crispy. It is a great side dish for porridge and wine;

3. Use a knife to scrape off the skin of the loofah and rinse it off;

4. Cut the hob block before putting it in the pot, don't cut the block too early to prevent oxidation and blackening;

5. Put the loofah into the soup pot, add appropriate amount of water, and boil;

6. Put the oysters and shrimps into the pot, turn off the heat when the color changes, and sprinkle a little salt.

Tips:
1. The size of oyster shrimp is small, the shell is more difficult to peel, and the condition of the shrimp gun is very hard, you need to be careful and patience when peeling the shell;
2. Loofah and prawns are easy to cook, no need to cook for too long to prevent the loofah from being too wilted and the prawns being too old;
3. The oyster shrimp is sea shrimp. If you can't buy it, you can use other shrimp instead, it won't affect the deliciousness of this soup.

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