How to make the soup of flower nail and loofah at home, and the husband and children are scrambling to eat it? Luffa is loved by every household in summer because of its refreshing taste and relieving summer heat, but it can't be let go in autumn. Before the "autumn tiger" passes, eat more, which can relieve summer heat and supplement nutrition. Luffa has high nutritional value, and it is softer and more delicious after peeling. Many people with bad teeth have no difficulty biting loofah. Luffa is rich in vitamins B and C, which have antioxidant and other cosmetic effects, and many substances obtained from it also have strong antiviral effects, which is very helpful to improve human immunity.

There are also many cooking methods of loofah, which can be cold and fried in hot summer, and is also most suitable for cooking soup in autumn when tonic is necessary. Except for the growing fruit of Luffa, the roots, vines and stems of Luffa are different.

Medicinal value, very beneficial to the body. The soup made of prawn with flower shell is delicious, and it is also the nourishing top grade of female beauty beauty. Cuisine: Flower-covered Loofah Soup Required food: one towel gourd, 200g flower-covered towel gourd, sea lobster100g, purified water, ginger, garlic, onion, rice wine, pepper, pepper, salt and edible oil.

Step 1: First, prepare the seasonings and food commonly used in the flower-nail loofah soup. This soup should be delicious. Be sure to choose flowers and prawns. The freshness of the two seafood ingredients greatly affects the quality of the whole dish.

Step 2: Prepare a basin, pour a proper amount of water, add a little salt and stir well, then put the fresh flower nail bought from the market in it and soak it for about 30 minutes, which will help the flower nail spit out the impurities such as sand.

Step 3: Take out a towel gourd, rinse it under running water, peel off the green husk with a paring knife and cut it into towel gourd sections of three to five centimeters. Wash the onion, garlic and ginger slices, cut them into onion segments, garlic paste and Jiang Mo respectively, then wash the red pepper without removing the white seeds inside, and cut them into oblique slices. Put all these processed materials in a bowl for later use.

Step 4: Take out the flower nail soaked in salt water, which has been soaked in clear water for several times, and then wash it carefully with running water to prevent the residual impurities in the flower nail from being cleaned. Pour pure water into a pot, boil water over high fire, and then put it into the flower shell. After the flower shell is opened, it can be taken out with a colander for use.

Step 5: Cool the cooked and fished flower nail to room temperature, and then rinse it repeatedly with clear water. After repeated cleaning, all the sand in the flower nail should be washed away. Pour out the remaining water from the pre-cooked flower buds, brush the pot and put it on the stove, then pour in the cooking oil. When the oil is 70% hot, add garlic, onion, red pepper and Jiang Mo, stir-fry quickly and evenly. Until you can smell all the spices and ingredients in the pot, put all the processed flowers in it.