The climate is dry in spring, so I often drink this soup for my family to hydrate and rejuvenate the skin, and my body is more relaxed

 Today I would like to share with you a loofah, shrimp poached egg soup, the soup is delicious, clears away heat and detoxification, dispels spring dryness, and makes the body more relaxed.

 Loofah shrimp poached egg soup 

Ingredients preparation: about 280 grams of fresh loofah (loofah is a vegetable with super high water and vitamin C, often eat loofah can clear heat and relieve fire, moisturize the skin, provide water and nutrition for the body, loofah soup is the favorite of southerners), buy 50 grams of Jiwei shrimp (Jiwei shrimp is a very common shrimp on the market, fresh Jiwei shrimp shrimp meat is tender, not only can be boiled and boiled, but also can be used to cook soup to drink, so that the soup umami is doubled), a little ginger, a few chives, a few stupid eggs, enough water and boiling water, extremely taste very fresh half a spoon, A pinch of black pepper, a drop of salt, a pinch of chicken essence and monosodium glutamate, and others.

Correct cooking order:

Step 1: Jiwei shrimp use a tool to pick out the shrimp line, peel off the shrimp shell and shrimp head, put the shrimp in an empty bowl to marinate, add a little cooking wine, sprinkle with some salt and pepper, quickly let the shrimp mix, and let the shrimp sit for 15 minutes.

Step 2: Peel off the skin of the loofah (remember not to buy the loofah, too old is not suitable for cooking soup), cut the loofah into hob pieces, the loofah can be soaked in salted water, wait for the loofah to be fried, drain the water of the loofah.

Step 3: Coat the bottom of the non-stick pan with a little oil, fry the eggs until golden brown on both sides, let the poached eggs cool, cut them all into small cubes, cut the chives into finely chopped green onions, and chop the ginger and garlic into fine pieces.

Step 4: Leave some oil at the bottom of the pot, stir-fry the shrimp a few times, wait for the shrimp to fry until they change color, pour in an appropriate amount of boiling water, and finally add the loofah pieces to cook until soft.

Step 5: Cook for about 7 minutes, pour in the fried poached eggs, continue to cook over low heat for 2 minutes, add

Add salt, chicken essence and a little monosodium glutamate in turn, and continue to let the soup cook for a while.

Step 6: Let the soup slowly change color, put it out, throw in some chopped shallots, and this loofah, shrimp poached egg soup is ready to eat