Simple Loofah and Egg Drop Soup
by Imperial Kitchen Little Lady
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. When the loofah is peeled, I will have dinner with my husband, so this is enough.
2. Cut the loofah and carrot into thin slices, pick and wash the coriander, cut into small sections, cut the green onion, ginger and garlic and set aside
3. Heat oil in a pan, add loofah and carrots and stir fry
4. When the fragrant is fry, add proper amount of water
5. Add some seafood soup
6. Cover the pot and cook on high heat for three or four minutes
7. Just pour in egg flowers. Here is a small method, first knock the egg into a small hole, then stir the egg liquid with chopsticks, and then pour it directly into the pot. When pouring, use the chopsticks to stir the soup quickly with the other hand, so that the egg comes out. The flowers are beautiful and even!
8. Because the soup is added, there is no need to add salt, just add the coriander and serve it out.
9. Red and green, the fragrant loofah and egg drop soup is ready!
