Seasoning: refined salt and soybean oil.

Methods: 1. Cut the loofah and wax gourd into small pieces for later use.

2. Heat the pot, add the soybean oil, stir-fry the loofah, wax gourd and edamame rice in the pot for about 5 minutes, and then stir-fry for a while.

3, add water to boil, simmer for about 7 or 8 minutes, and when the soup becomes milky white, the melon will be translucent, without any essence, and it is very delicious.