Luffa, tofu and egg soup

Luffa, tofu and egg soup

Overview

The temperature is rising, the weather is hot, there is more sweating and more rain, so the soups and drinks should be based on fresh and light vegetarian food. Traditional Chinese medicine believes that loofah has the effects of clearing heat and cooling blood, detoxifying and dispelling wind, unblocking meridians, and promoting blood circulation. In addition to clearing away heat, eating it in summer also regulates sebum secretion, making the skin refreshing and astringent, and balancing human endocrine. In terms of strengthening the spleen, you can eat more tofu. It is rich in plant protein, which can widen the middle and replenish qi, reconcile the spleen and stomach, and reduce swelling. Together with protein-rich eggs, they combine into a soup that nourishes, clears away heat, strengthens the spleen and replenishes qi.

Tags

Ingredients

Steps

  1. Material;

    Luffa, tofu and egg soup step 1

  2. Cut the tofu into small pieces and soak in salt water for a few minutes;

    Luffa, tofu and egg soup step 2

  3. Shred and peel the loofah, cut into hob pieces;

    Luffa, tofu and egg soup step 3

  4. Shred the ginger and mince the green onions;

    Luffa, tofu and egg soup step 4

  5. Break the eggs into a bowl first;

    Luffa, tofu and egg soup step 5

  6. Add 3 bowls of water to the pot, add shredded ginger and bring to a boil;

    Luffa, tofu and egg soup step 6

  7. Add tofu and loofah and bring to a boil;

    Luffa, tofu and egg soup step 7

  8. Pour in the egg liquid at the boil and stir;

    Luffa, tofu and egg soup step 8

  9. Stir evenly, add salt, oil and chopped green onion and drink the soup.

    Luffa, tofu and egg soup step 9