Egg and Luffa Soup

Overview

The egg is rich in flavor, the loofah is tender and smooth, and the soup is delicious. It can be soaked in steamed buns and rice.

Peel the loofah
Broken into four halves
Change the blade into a diamond-shaped block
Smash and dice the garlic, wash it with water and drain it
Shredded ginger
Put oil in the pot, add ginger and garlic, and stir-fry over low heat until the garlic is light golden.
In another pot, add appropriate amount of oil, beat two eggs and fry them whole. If you don’t have two pots, you can also fry the whole egg first and set aside
Add the eggs to the ginger and garlic
Pour in boiling water, bring to a boil over high heat,
After seven or eight minutes, add milk, add salt, chicken essence, and sugar, and continue to cook over high heat for another minute or two
Add the loofah and cook over high heat for 2 minutes
Sprinkle white pepper on the bottom of the bowl
Pour the soup into a bowl