Luffa egg soup practice 1: two luffa, two eggs, and the right amount of soup. Put the oil in the pot, heat it, put the loofah in and stir-fry it a little, add the right amount of salt, add the right amount of broth or water, add the eggs after the water is boiled, add a little chicken essence and boil it a little.
Luffa egg soup practice 2: one luffa, eggs, Tianjin winter vegetables and chopped green onion. Cut the loofah into long sections, and fry the eggs in the pan for later use. Boil water, add loofah, eggs and winter vegetables, then add salt, monosodium glutamate and chicken powder, boil and sprinkle with chopped green onion.
Three Different Methods of Luffa Egg Soup
Luffa egg soup practice 3: two eggs, two or three luffa, and eggs with salt. Wash the loofah and cut it into strips. Put the right amount of oil in the pot, 60% to 70% hot, add the eggs, fry them, and add the right amount of water while the pot is hot. After the water boils, add the towel gourd strips, cook until soft and cooked, and season with salt before taking out.
Production essentials: When cooking loofah, attention should be paid to using as little oil as possible and keeping it light, so as to highlight the fragrant and refreshing characteristics of loofah. Luffa has a sweet taste, so it is not advisable to add heavy sauces such as soy sauce and bean paste when cooking, so as not to grab the taste.
There are two methods for you to choose from when planing loofah: one is to directly remove the outer layer of green skin with a scraper; Instead, gently scrape the epidermis with a knife and remove only the outermost rough skin.