White Jade Mushroom and Loofah Soup
by One degree below zero 0511
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Wash the white jade mushroom and remove the root, cut into two pieces, peel the loofah and cut into pieces
2. Slice ginger and garlic, cut green onion into sections, and set aside one egg
3. Beat the eggs into the pan and fry until cooked, shovel into small pieces, and set aside
4. In another oil pan, add ginger, garlic and green onion to sauté until fragrant
5. Stir fry the white jade mushroom and loofah until soft
6. Add appropriate amount of water to the pot at one time and boil, boil on high heat for one minute, add some pepper in the middle
7. Add the eggs and simmer on high heat to make the soup thicker, and finally add salt and chicken essence
8. Finished picture
Tips:1. Add appropriate amount of pepper to the soup to make the soup taste more refreshing
2. In the process of cooking the soup, add the fried egg and bring it to a boil to make the color of the soup thicker.
