Shrimp and Loofah Soup

Name: Shrimp and Loofah Soup
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: A Loofah; A pinch Dried shrimp; 200g tofu; Some oil; Some salt; Some Minced Ginger and Garlic

by Meimeijia's Kitchen

4.8 (1)

Favorite

4

Difficulty

Normal

Time

10m

Serving

2

Loofah is sweet and cool in taste, has the effects of clearing heat and resolving phlegm, cooling blood and detoxification. It can clear damp heat and resolve phlegm and dampness. It is most suitable for summer and autumn seasons. Scurvy and prevention of various vitamin C deficiencies.

Ingredients

Shrimp and Loofah Soup

1. The loofah is peeled, washed clean, cut in half, and then cut into thin slices.

2. The tofu is also cut into slices about the size of a loofah, and the tofu slices are slightly smaller, making it more delicious when cooked.

3. Wash the shrimp skins, remove them and drain them for later use.

4. Heat up the oil pan, pour in the minced ginger and garlic, fry the flavor, this soup should not be too greasy, so just put a little oil, not too much.

5. Pour in the shrimp skins and toss slightly.

6. Pour the loofah slices into the pot and stir fry until the color changes slightly.

7. Pour in the water that has been soaked in the loofah and bring it to a boil.

8. Pour the tofu slices into the pot, cook until the pot is boiled again, add salt to taste, and then it can be taken out.

Tips:
This dish is light and refreshing. Do not overdo oil and salt. Tofu is rich in plant protein. Like loofah, it is a soup for clearing fire and reducing phlegm. It is most suitable for summer and autumn.