Luffa 1-2

Salted egg 1 piece, taking yolk.

Preserved eggs 1 piece

One or two cloves of garlic

Ham optional

How to serve soup with loofah?

Wash, peel and cut the loofah into hob blocks for later use. Salted eggs are mashed with yolk for later use. Dice preserved eggs for later use. Chop garlic or press mud for later use. Dice the ham (if any) for use.

Add oil to the pan, stir-fry garlic until fragrant, stir-fry salted egg yolk, add a spoonful of water and cook until the soup is yellow.

Add loofah and ham (if any), cover them with medium and small fire, simmer them for half a minute before taking out the pot, turn off the fire and add monosodium glutamate chicken essence according to your personal preference.

Tips

1, salted eggs and preserved eggs can be cut with fine cotton thread, iron wire and toothpicks after peeling:) ~?

2, ham is dispensable, because the soup made from salted egg yolk is delicious enough. I think the ham I added is really gilding the lily. Besides adding salt to the soup ... it didn't play a role in refreshing = = #, but there is meat to eat at last!

3. Luffa itself is rich in water, so you don't need too much water to boil salted egg yolk. Be sure to cover the pot when stewing ~?

4, preserved eggs must be served last, can not be cooked for a long time, because preserved eggs taste heavy and easy to grab the taste, if you go down early, the whole soup will become preserved egg soup haha. ?

5. Salted egg yolk has salty taste, and ham also has salty taste. Please be careful when adding salt. Please be sure to taste it before deciding whether to add it.