Before sharing the practice of loofah soup, let's briefly talk about loofah.
There are two common varieties of loofah: snake loofah and stick loofah (scientific name). Serpentine loofah, also known as linear loofah, is slender and angular. Cantonese people call it "line towel gourd" and "horn melon". Stick towel gourd, also known as meat towel gourd, is round and wrapped in meat.
No matter what kind of loofah it is, "rolling soup" is a good choice. However, what should loofah "roll soup" be made of to be delicious? Below, Lao Zheng takes the "string melon" that Cantonese people often eat as an example to share with you several methods of loofah soup.
Selection of ingredients for loofah soup
The most common ingredients for making loofah soup are eggs and pork. These two ingredients can be used together, or they can be used alone with loofah to make soup.
Meatballs, fish balls and other meatballs are also good partners for making loofah soup. The combination of meat and vegetable can better stimulate the sweetness of loofah and make the soup more delicious.
Fresh shrimp cooked with loofah soup is sweet and delicious. Adding a little towel gourd and tofu to crucian carp soup can also make a different taste.
Pork belly cooked with pepper will make the soup thicker. Add a little loofah and cook for a while, and it becomes a delicious loofah pork belly soup.
This is one of the cheapest seafood in Bai Bei. Boil white shell loofah soup in summer, add a little meat slices and add a little sweetness. It's delicious.
Luffa soup has many ingredients to choose from. If you observe more in your life, you can find a more harmonious collocation of many ingredients.
The practice of loofah soup
The first step in making loofah soup and getting sweet soup is to fry loofah first.
The first step is to fry the loofah.
Luffa that is not served is used to make soup, and the taste of soup is relatively dull, without the sweetness of Luffa. Only by frying the loofah can the sweetness of the loofah be better stimulated, and the soup will be sweeter and more delicious.
The process of frying loofah doesn't take long. You just need to stir-fry the loofah a little until the color is even and dark, and then you can use it to make soup.
When frying loofah, you can add more oil. Enough oil can effectively prevent loofah from being fried, and it can also make loofah easier to be fried. In the process of making soup, skimming off the floating oil on the water surface with a spoon can get a light but not greasy taste.
Step 2: Loofah boiling soup (Cantonese dialect)
Fried loofah can be used to roll soup. For the practice of boiling soup, according to the choice of ingredients, the following different methods can be adopted:
① Luffa Egg Soup
To make egg soup with loofah, you can fry loofah while boiling water. Boil the water, fry the loofah, directly put the fried loofah in boiling water, and clean up the oil slick while cooking.