In spring, loofah is a perfect match for it. The soup is so delicious. My son loves to drink it. It is very nutritious to eat in spring. In March, the weather is warm and the rain increases. At this time, many vegetations begin to grow vigorously. The luffas (water melons) planted by my mother on the farm have also begun to grow. It is not yet the season for large quantities of luffas to be on the market. It will not be until summer. Luffa has begun to mature in large quantities and is available on the market, but some relatively tender small luffas have grown and can be eaten. Our family loves to eat luffa, and children who don’t like vegetables also like to eat it. Luffa itself has a sweet taste. The taste is very sweet without meat and has a smooth texture, which is very popular among diners. Our family eats loofah every three or five times. It is delicious when cooked in soup, stir-fried or steamed.

Luffa is not only delicious, but also very nutritious. In addition to being rich in vitamins and dietary fiber, which helps our intestinal digestion, loofah also increases appetite, clears away heat and moisturizes. It is worth mentioning that loofah contains B vitamins that prevent skin aging, and vitamin C that whitens the skin. It can protect the skin, whiten and eliminate spots, and has a good effect on beautifying the skin. Therefore, loofah juice also has the "beauty effect" It is known as "water". Summer is coming soon. Friends who want to whiten their skin can eat more loofah.

There are many ways to eat loofah. The recipe I want to share here is: fish bone loofah soup. The soup made with loofah and fish is fragrant, sweet and nutritious. The combination of meat and vegetables is also more comprehensive. The fish bones are used here. Fry them first and cook them with a fried poached egg to make a milky white fish soup. Then add the loofah and cook together. Boil the loofah until soft and season it before serving. It is simple to make, tastes sweet and nutritious. It is a nutritious soup suitable for all ages in spring. See the detailed instructions.

Fish bone, loofah and egg soup

Prepare ingredients: appropriate amount of raw fish bones, one loofah, and one egg.

Prepare ingredients: a little oil and salt.

Detailed method:

1. Buy raw fish bones directly, take them back and clean them for later use.

2. Peel, wash and slice the loofah and set aside.

3. Heat the oil in the pan and fry the eggs until golden brown on both sides. Set aside.

4. Add a little more oil to the pan and fry the fish bones until both sides are golden brown. (Fry the fish bones first and then boil them to make them creamier and sweeter).

5. Add the fried fish bones and poached eggs to the soup pot, and pour in an appropriate amount of water (it can be boiling or cold water). Bring to a boil over high heat and continue to cook for 10 minutes until the fish soup is milky white.

6. Add the loofah to the pot and cook until soft. Add a little salt and pepper to taste and mix well.

Take it out of the pot and serve it in a bowl. This is a home-cooked version: fish bone and loofah soup. The fish soup made in this way is milky, white and sweet, with the fragrance of loofah and It is sweet, nutritious, delicious and not greasy. It is very comfortable to drink in spring. The combination of meat and vegetables is also very nutritious. Our whole family likes this fish soup recipe and drinks it up every time I make it. I share with you a simple and delicious recipe, you can try it if you like.

Lily’s Food Talk Cooking Tips:

1. There are angular loofahs and smooth loofahs. This relatively thick and short loofah is also called watermelon in our local area. Melon tastes as nutritious and delicious as loofah.

2. Fish bones are used to cook the soup here. You can also choose crucian carp or your favorite fish to make it. The taste is also very fresh and sweet.

3. The fish needs to be fried first and then the soup will taste more sweet and creamy. Adding a fried poached egg together will make the fish soup more fresh and sweet. Both cold water and boiling water can be used to cook milky white fish soup, but cold water takes longer to cook.