loofah

2 pieces

deep-fried dough twist

2 bars

Soup treasure or soup stock

One/the right amount

salt

of appropriate amount

water

of appropriate amount

scallion

of appropriate amount

Practice of loofah prickly heat soup

Peel the loofah and cut it into hob pieces. Don't cut it too small, otherwise it will become very small after cooking. Put the dumplings in the soup bowl for later use, cut the onions into chopped green onion, and use the thick soup of loofah and dumplings when there is no broth at home.

Step 1

After the oil is hot, add a proper amount of chopped green onion to burst into fragrance, and add a proper amount of water or broth (if you don't want to be too oily, you can use more than half of the broth and less than half of the water).

Step 2

After the water is boiled, add a piece of thick soup treasure, then cover the pot and simmer for a few minutes until the soup turns white. Add loofah and change the practice of high-fire loofah soup.

Step 3

The loofah is soft and discolored. If it is shrunk, it can be judged that the loofah is cooked. Of course, you can also try the method of loofah soup.

Step 4

After the loofah is cooked, add some salt, and you can pour the loofah soup into the soup bowl prepared before. Decorate it with chopped green onion and you can eat it! Practice of loofah prickly heat soup

Step 5

Finished product! The soup will be eaten after a few seconds! The prickly heat will be soaked for a long time, so it won't be brittle! If you don't eat right away, you can cook the soup first and pour it into the dumplings when you eat!