Seafood loofah soup

Overview

This is a quick soup. It’s great to make this quick soup when you don’t have time to make the soup! Mackerel fish balls are very popular in our local area, as well as fish skin dumplings, which are different from those sold in supermarkets, so people who travel far away often take some with them every time they return to their hometown. I am no exception. I ate it slowly and almost finished it by now! Fish balls and fish skin dumplings are very fresh and sweet, and loofah itself is also sweet, so the taste of this quick soup is naturally very sweet and delicious!

Tags

• soups
• common dishes
• soup
• cantonese cuisine
• old man
• autumn recipes
• banquet dishes
• dinner
• coriander
• fish balls
• fish skin dumplings
• loofah
• red dates
• yao zhu
• ginger
• salt

Ingredients

Steps

1. 1 Prepare the ingredients, peel and slice the loofah

   

2. 2 Boil water in a pot, add scallops, red dates and ginger slices, bring to a boil over high heat

   

3. 3 After the water boils, add the fish balls and fish skin dumplings, bring to the boil again and cook over medium heat for a few minutes

   

4. 4 Add a few drops of oil to the pot, pour the loofah into the pot and bring to a boil over high heat

   

5. 5 Cook until the loofah is translucent, add salt to taste, and add coriander as desired