The courtyard wall is decorated with walls, with green vines and yellow flowers. The late spring and early summer are the season when loofah comes on the market. As the saying goes, "eat buds in spring and melons in summer." At this time, the loofah is tender, sweet, juicy and has a large output, and can be eaten from early summer to late autumn. The unique sweetness makes people never tire of eating. Luffa can be said to be a treasure all over. When fresh and tender, it is a good ingredient. Luffa is old, and its seeds are thin and strong. It is the best tool for washing dishes and pots.

Luffa is rich in nutrition and water, and is often called "beauty water" and "beauty melon". Eating more loofah in summer can not only replenish our lost water and nutrition, but also reduce dryness and calories. Moreover, loofah has its own "umami". When it is used to make soup, it will taste especially sweet without adding seasonings such as chicken essence and monosodium glutamate. Summer is coming, remember to drink more soup and make a simple towel gourd.

Ingredients: 1 loofah, 1 egg, 1 Cordyceps sinensis, 5 Lycium barbarum, proper amount of salt and 2 cloves of garlic.

1. Wash the loofah, peel it, cut it into hob blocks obliquely, break the eggs, add salt, stir fry, take it out, wash the Cordyceps sinensis and Lycium barbarum, and soak for 5 minutes.

2. Add a small amount of oil to the pot, pour the garlic slices into the oil, cut the loofah, and stir-fry until the loofah is slightly soft.

3. After the scent of loofah wafts out, add a bowl of clear water and 2 pieces of stock, boil over high fire, and then turn to low heat 1 min.

Tip: The old soup blocks here are all prepared by the old well in advance. Generally, when cooking and cooking soup at home, put two pieces, so that the food is more fragrant. If you want to learn the recipe of soup stock, you can read the recipe I published the day before yesterday. It is a very practical method of family soup stock. There is no soup stock at home, so you don't need to add it.

4. After boiling, pour in eggs, cordyceps and medlar. The eggs are cooked. At this time, you only need to cook for about 1 minute. Add a little salt to taste after cooking. A bowl of delicious, nutritious and delicious loofah egg soup is ready.

Tip: The soup made by loofah here is mainly "fresh", and fresh eggs and loofah are enough. Without adding seasonings such as soy sauce and oyster sauce, it will affect the color of the soup and rob the fragrance of loofah.

Guangdong, Guangxi and other places call this kind of towel gourd "watermelon". In the north, the skin of loofah is smooth and has no ribs. In these places, there is also a kind of towel gourd with a "ridge", which is very unpalatable. In Cantonese, the pronunciation of silk and loss is similar and unlucky, so it is also called "winning melon". This kind of towel gourd is sweet, and friends in the north can try it if they can buy it.