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How to make loofah soup delicious?
Ingredients: loofah 400g.

Accessories: 20 grams of soybean, winter bamboo shoots/0/00 gram of kloc, 30 grams of mushroom (fresh).

Seasoning: 50g vegetable oil/2 g kloc-0/5g sesame oil.

method of work

200g of towel gourd, 0/5g of water-soaked mushroom/kloc-0, 3g of sesame oil10g, 3g of monosodium glutamate, 0g of refined salt15g, 30g of vegetable oil and 500g of clean water.

Peel the loofah, wash it, and cut it into rolling blades. Wash the mushrooms and cut them into small pieces.

2. Set the wok on fire, add vegetable oil, heat it, pour in loofah, stir-fry for a while, add salt, then add mushrooms and water.

Pour it into the pot and boil it, add monosodium glutamate and sesame oil, and serve in a bowl!

Peel the loofah, cut it into hob blocks, rinse and drain for later use.

3. Slice the ham sausage.

4. break the eggs.

5. Pour a little oil into the pot, heat it and put the loofah into stir fry.

6. After the loofah is stir-fried and softened, inject two bowls of water to boil.

7. After the soup is boiled, add the shrimp skin and slowly pour in the egg liquid.

When the egg liquid goes into the pot, it should be poured down along the pot, and when it solidifies in the pot, it will be a beautiful egg flower.

8. Turn off the fire, because the ham sausage is already cooked, so put it last. Then add a proper amount of salt and stir well.

Luffa 1 root (about 1 80g), fresh soybean kernels100g, concentrated soup1piece, and 750ml of water.

Production method

1, clean fresh soybean kernels for later use; Wash the loofah and cut into pieces for later use.

2. Put three bowls of water (750 ml) into the pot, boil it, and add an old hen soup-flavored concentrated soup.

Add soybean kernels and loofah blocks, and cook for 8-10 minutes on medium heat.

Ingredients: 300g of edamame and 300g of loofah.

Seasoning: ginger, salt, cooking wine, sesame oil and monosodium glutamate.

Production method

1, clean the edamame; Peel the loofah, clean it, cut it into hob pieces, put it in a bowl and sprinkle with salt.

2. Put the edamame in the pot, add a proper amount of water, boil it with high fire, then switch to low fire for 10 minute, and then switch to high fire.

3. When the soup in the pot is wide open, add cooking wine and ginger, skim off the floating foam after boiling, and add salt and loofah.

After boiling, remove the ginger pieces, put the others into the soup bowl, and add monosodium glutamate and sesame oil.

300g of towel gourd, pork tenderloin100g, 5g of salt, 3g of monosodium glutamate, 5g of chicken essence, 20g of cooking wine, 3g of pepper, 0g of onion and ginger slices10g, 50g of salad oil and 20g of broth.

Production method

1, wash the loofah and cut it into small flowers. Slice tenderloin and add salt to taste.

2. Bring the broth to a boil, put the onion, ginger and loofah to boil for 3 minutes, add salt, monosodium glutamate and pepper, and put the tenderloin slices to boil for 1 minute.