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.
