I don't know if you've heard of it. It is said that drinking wax gourd and fungus soup can lose weight. Is that really the case? In fact, it is mainly attributed to the characteristics of wax gourd, which contains a variety of minerals and vitamins, but has low calories and no fat, so it is not so magical to lose weight, at least it is not easy to gain weight, and the characteristics of auricularia can clear the intestines and reduce swelling, which is no exaggeration. Of course, any low-fat and low-calorie food can prevent obesity. In the final analysis, the most important thing is that the food is delicious and suitable. Today, we will make a delicious and healthy soup of wax gourd and fungus.

1. Prepare ingredients

Soak auricularia auricula in clear water for 1 hour, then take it out and chop it up.

Prepare a piece of wax gourd, remove the skin and pulp of the melon and cut it into filaments.

Half a carrot is also cut into filaments.

Prepare another ham and cut it into the same filaments.

Cut some chopped green onion and Jiang Mo for later use.

Beat 2 eggs in a bowl and quickly beat in the egg mixture.

Prepare a small pot, put a spoonful of starch and appropriate amount of flour, add a small amount of water at a time, and stir into a delicate batter.

Cut more parsley for later use.

When the ingredients are ready, blanch them.

Add a proper amount of water to the pot. After the fire comes to a boil, blanch the wax gourd and carrot for 30 seconds and cook until it is immature.

Add fungus and ham, scald it slightly, pour it out, and quickly put it in clear water to cool it, so it tastes more crisp.

3. Start stewing soup after blanching.

Heat the pan, add a little base oil, add chopped green onion and Jiang Mo, stir-fry until fragrant, then pour a proper amount of water along the edge of the pan, pour the blanched side dish, and add 2g salt, 2g pepper, 10g soy sauce and 5g chicken juice (or chicken essence).

After the fire boils, remove the floating foam from the pot and pour in the batter while stirring, and adjust it to your favorite consistency.

Continue to cook until the soup boils, then turn to low heat and pour in the egg mixture. After all the eggs float, pour in a little sesame oil and sprinkle with coriander.

Tip: 1. Auricularia auricula is best soaked in clear water or warm water, which is more crisp to eat.

2. The batter can only be mixed with flour, and adding starch can increase the brightness.

3. The blanched side dishes should be cooled quickly, so that the taste is more crisp and tender.