Shrimp and Egg Loofah Soup

Name: Shrimp and Egg Loofah Soup
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Loofah; Some Dried shrimp; 1 piece egg; Some chopped green onion; A few pieces ginger; Some Cooking oil; Some salt

by Xiao Xiaoduo and Buns

4.8 (1)

Favorite

5

Difficulty

Easy

Time

10m

Serving

3

Summer is the season when all kinds of melons are on the market, loofah, wax gourd, pumpkin and bitter gourd. Today, let’s have a shrimp skin loofah soup, which is easy and quick.

Ingredients

1 piece Loofah
Some Dried Shrimp
1 piece Egg

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Some Chopped Green Onion
A few pieces Ginger

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Some Cooking Oil
Some Salt

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Shrimp and Egg Loofah Soup

1. Wash a handful of dried shrimps.

2. Peel the loofah and cut 2-3mm slices. This is a quick soup, so slice it. If it is roasted loofah, cut the hob block.

3. Mince ginger.

4. Wash and chop the shallots.

5. Beat the eggs in a bowl and stir well.

6. Heat the pot and pour in the right amount of oil. This is for cooking the soup, which is a little less oily than normal stir-frying. Add ginger first, then shrimp skin and loofah. Stir fry until the loofah becomes soft.

7. Pour in an appropriate amount of water and bring to a boil.

8. After the water is boiled, decant the egg mixture. Season with salt to taste.

9. Sprinkle a little green onion and turn off the heat.

Tips:
1. This is a fast-handed loofah soup, so slice it, if it is roasted loofah, cut it into a hob block.
2. Stir-fry the dried shrimp and loofah with a small amount of oil, and then add water to boil the soup to taste delicious.
3. Eggs can be omitted, as you like.