Luffa and Egg Dumpling Soup

Overview

It’s the season when loofahs are on the market in large quantities, so you can enjoy the deliciousness in a variety of ways.

Material collection diagram.
Peel and cut the loofah into small dices, cut the sausage into small dices, mince the garlic, chop the chives, beat the eggs and add a few drops of rice wine to remove the fishy smell.
Heat a wok, add an appropriate amount of salad oil, and sauté the garlic until fragrant.
Add diced loofah and sausage and stir-fry evenly.
Add appropriate amount of boiled water and bring to a boil over high heat.
Put the flour into a basin and add water evenly.
Use chopsticks to stir in the same direction into small gnocchi of even size.
After the fire comes to a boil, add the gnocchi dispersedly and cook over medium heat until the gnocchi float, the loofah is soft and the soup is thick.
Pour in the egg liquid, stir quickly, and cook until egg droplets form. Add salt and light soy sauce to taste, sprinkle in chopped green onion and stir evenly, add a few drops of sesame oil to enhance the aroma and serve.
Finished product picture.