Luffa and egg soup

Overview

In summer, due to the influence of high temperature environment, the human body perspires a lot, and the digestive function of the human gastrointestinal tract also deteriorates, making it easy for the body to lose a large amount of water, minerals and vitamins. You might as well eat more loofah soup, which can not only replenish water but also relieve internal heat. In addition, it is also a very effective food for weight loss and maternal lactation. Luffa contains a variety of vitamins and has the effects of eliminating troubles, stimulating menstruation, activating meridians, and regulating qi.

Tags

• soups
• home cooking
• maternity
• summer recipes
• dinner
• students
• egg
• loofah
• onions
• starch

Ingredients

Steps

1. 1 Prepare the ingredients

   

2. 2 Peel and slice loofah

   

3. 3 Chop green onions into finely chopped green onions

   

4. 4 Add a small amount of cold water to starch to make starch water

   

5. 5 Crack the eggs and mix into egg liquid

   

6. 6 Heat the pot to 60% heat, add a few drops of oil in the pot, sauté the chopped green onions, add an appropriate amount of water and bring to a boil

   

7. 7 Add loofah and a few slices of black fungus

   

8. 8 After boiling, add an appropriate amount of salt to taste. I never add chicken essence and MSG. If there are eggs, it is recommended not to add chicken essence as much as possible

   

9. 9 Add starch water to thicken and bring to boil

   

10. 10 Pour the egg liquid into a spoon to form thin egg droplets and turn off the heat. Be careful not to wait until it boils before turning off the heat, because the egg droplets are very thin and can be cooked while the remaining heat is present

    

11. 11 Turn off the heat and add a few drops of sesame oil

    

12. 12 Plate and enjoy the delicious soup