Loofah, Fungus and Vermicelli Soup

Loofah, Fungus and Vermicelli Soup

Overview

When we had dinner at a restaurant two days ago, we had a dish of raw loofah and shredded tripe soup. The side dishes included fungus, crab mushrooms and vermicelli. I thought it was delicious. There happened to be a tender loofah in the refrigerator today, so I soaked some fungus vermicelli and made a simple and delicious loofah and fungus vermicelli soup. Luffa has a sweet nature and taste, and has the functions of clearing heat and cooling blood, detoxifying and laxative, dispelling wind and reducing phlegm, moisturizing and beautifying, unblocking the meridians, and promoting blood circulation. Black fungus has the effects of nourishing and strengthening, clearing the lungs and replenishing qi, nourishing and activating blood, calming and relieving pain. It is a commonly used formula drug used by traditional Chinese medicine to treat waist and leg pain, cramps and numbness in hands and feet, bleeding hemorrhoids and postpartum weakness. Eating more loofah and fungus in summer is very beneficial to your health.

Tags

Ingredients

Steps

  1. Dried fungus, vermicelli, soaked in advance

    Loofah, Fungus and Vermicelli Soup step 1

  2. A group photo of the ingredients: one loofah, soaked mung bean vermicelli and fungus, two green onions, a small piece of ginger, and a piece of pork shank

    Loofah, Fungus and Vermicelli Soup step 2

  3. Slice the hind leg meat. Please forgive my knife skills. Yesterday I squeezed ☝️ so I couldn’t use my strength. As a result, my knife skills on all the dishes today were terrible

    Loofah, Fungus and Vermicelli Soup step 3

  4. Add a little light soy sauce, an appropriate amount of cooking wine, a little ginger powder and white pepper powder, a little cooking oil to the meat slices, stir evenly, then add a little cornstarch, mix well and marinate for ten minutes

    Loofah, Fungus and Vermicelli Soup step 4

  5. Peel and wash the loofah, cut into hob pieces and set aside

    Loofah, Fungus and Vermicelli Soup step 5

  6. Rub the soaked fungus with clean water and rinse, tear into small pieces and set aside. Remove the soaked vermicelli and set aside

    Loofah, Fungus and Vermicelli Soup step 6

  7. Peel, wash and slice ginger for later use

    Loofah, Fungus and Vermicelli Soup step 7

  8. Heat the pan with cold oil, add the marinated meat slices and stir-fry until the meat slices are tender

    Loofah, Fungus and Vermicelli Soup step 8

  9. Add appropriate amount of hot water and bring to a boil over medium heat

    Loofah, Fungus and Vermicelli Soup step 9

  10. Use a mesh spoon to skim off the floating residue on the surface, then simmer over low heat for four to five minutes

    Loofah, Fungus and Vermicelli Soup step 10

  11. Add loofah pieces and continue cooking for five minutes

    Loofah, Fungus and Vermicelli Soup step 11

  12. When the juice of the loofah becomes soft, add the fungus and cook for two to three minutes

    Loofah, Fungus and Vermicelli Soup step 12

  13. Add the soaked vermicelli and cook for about three minutes

    Loofah, Fungus and Vermicelli Soup step 13

  14. Add a little salt and chicken essence according to personal taste

    Loofah, Fungus and Vermicelli Soup step 14

  15. Sprinkle with chopped green onion and serve.

    Loofah, Fungus and Vermicelli Soup step 15

  16. Finished product

    Loofah, Fungus and Vermicelli Soup step 16

  17. Finished product

    Loofah, Fungus and Vermicelli Soup step 17

  18. Finished product

    Loofah, Fungus and Vermicelli Soup step 18

  19. The finished product, this soup, is quick and easy to make. The luffa is fresh and tender, the fungus is soft and glutinous, the meat slices are tender and smooth, the soup is clear and fresh, refreshing and delicious

    Loofah, Fungus and Vermicelli Soup step 19