It is especially suitable for the soup eaten in summer, and it is refreshing, delicious and greasy

 

 Super satisfying and delicious loofah tofu soup  

Ingredients: 1/2 loofah, 1 handful of enoki mushrooms, 1 egg, 1 piece of tofu, 1 small piece of shallot, appropriate amount of coriander, 1 tablespoon of oyster sauce, appropriate amount of salt, a little pepper

1. We first carry out a simple processing of the required ingredients, scrape off the skin of the loofah, wash it, and then cut it into hob pieces; Enoki mushrooms are rinsed with running water, torn into small florets, and then cut into small pieces; Tofu cut into small pieces; Beat the eggs; Peel off the skin and chop the shallots; Parsley cut into pieces 

2. Add a little corn oil to the pot, put in the egg wash after the oil is hot, turn the pot slowly, let the egg wash form a thin and uniform egg cake, wait for the egg wash to be shaped on one side and then turn it over, both sides are set, take it out when there is no egg wash, and then cut it into wider strips, put it on a plate for later use 

3. Then without oil, directly put in the chopped shallots and stir-fry over low heat to bring out the fragrance 

4. Then put in the loofah pieces and enoki mushrooms and stir-fry constantly, because the loofah contains water, in order not to make the finished product have a jerky taste, in this step to stir-fry the water in the loofah

5. Then add an appropriate amount of warm water, not too much water, unless you want to drink a lot 

6. After the soup in the pot boils, add the tofu and turn to low heat for a while 

7. Then add the egg skin, then start seasoning, add an appropriate amount of salt and a spoonful of oyster sauce according to your taste and stir well, you can also add an appropriate amount of Yipin fresh soy sauce here, but the color of the soup will become darker after adding

8. Finally, sprinkle an appropriate amount of chopped coriander before cooking.

9. This bowl of loofah tofu soup has a beautiful color, rich taste, reasonable combination of ingredients, and comprehensive nutrition, even if no seafood is added, the taste is delicious.  

Tips:

1. The skin of the loofah is relatively hard, so it should be scraped off before eating.

2. The water content of the loofah is relatively large, and the water should be fried out, on the one hand, it can add more flavor, and on the other hand, it can also remove the original jerky taste of the loofah, so that it tastes better.

3. In order to keep the loofah from blackening, it is recommended not to use an iron pot to make it!