Poached Egg and Loofah Soup
by Haiko Lingling
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Tricholoma slices.
2. Peel the loofah and clean it, cut the hob into pieces, and slice the ginger.
3. Shred the lean meat, use a little salt, light soy sauce, starch, and mix evenly to marinate for 5 minutes.
4. Boil the water, add the mushroom slices after the water is boiled, and blanch the water for one minute to remove the peculiar smell of the mushrooms.
5. Remove and drain the water.
6. Start the pot and heat the oil, and beat in the two eggs. The yolks do not need to be stirred.
7. Fry the golden brown on one side, turn the other side and continue to fry until golden.
8. Add 3 to 4 bowls of warm water, pour in the loofah and mushroom slices.
9. After the water is boiled, add half a thick soup treasure, turn to medium-low heat and simmer for 2 minutes.
10. Two minutes later, the thick soup treasure has been fully integrated in the soup, turn the heat to high, and pour the pork shreds in.
11. Use chopsticks to stir apart the pork shreds, add a little salt and an appropriate amount of pepper, and bring it to a boil again.
12. Poached egg loofah soup, simple and quick, light late, is the most common soup in summer.
