The loofah tofu omelette, which is suitable for drinking in summer, has a trick to the milky white soup and the loofah is not black

Today I would like to share with you a loofah tofu omelette, the soup is milky white, the taste is light and delicious, the ingredients are simple, especially suitable for summer~

——Loofah tofu omelette-egg soup—— (3 servings)

【Ingredients】

Ingredients; 1 loofah, 300 grams of tofu, 2 eggs

Excipients: appropriate amount of salt, appropriate amount of minced green onion, appropriate amount of white pepper

【Directions】

Step 1: Prepare the ingredients: 1 loofah about 300 grams, 2 eggs, 300 grams of tofu, chopped green onions and set aside

Step 2: Cut the tofu into cubes of about 1.5 cm for later use, and beat the eggs into a bowl.

Step 3: Add an appropriate amount of cooking oil to the pot, add minced green onions and stir-fry until fragrant.

Step 4: After stir-frying the minced chives, add the beaten egg mixture and stir-fry until cooked.

Step 5: After the eggs are scrambled, put in 2 large bowls of water and bring to a boil over high heat. (The amount of water is determined by how many people drink the soup)

Step 6: After boiling, don't rush into the tofu and loofah, boil on high heat for about five minutes, then you will find that the soup in the pot will become thick milky white. (This is a soup that has been boiling for three or four minutes, the soup is getting thicker, and the color has turned white.)

Step 7: Boil until the soup is completely milky white, add the tofu, bring to a boil over high heat again, change to medium heat and cook for a few minutes.

Step 8: When cooking tofu, process the loofah, peel the loofah and cut it into hob pieces. (Don't handle the loofah in advance, be sure to wait for the pot to peel and cut into pieces, and put it in the pot immediately after cutting.) Treat it in advance, the loofah will turn black after a long contact time with the air, and you can put it in light salt water to soak it for a while, so it is not easy to turn black)

Step 9: Add the cut loofah and add salt.

Step 10: Cook until the loofah is soft, sprinkle with some chopped chives or coriander, and a little white pepper, then turn off the heat and serve.

A simple and fast loofah tofu soup is ready, light and delicious, suitable for all ages~~

Tips:

1. During the operation, the peeled loofah should be in contact with the air as much as possible to prevent the loofah from oxidizing and turning black.

2. The key to the milky white color of this soup is that the fat in the fried egg emulsifies into milky white at high temperatures.

3. Tofu can be blanched in advance or scalded with boiling water for a few minutes, which can remove the beany smell.