As the saying goes: Eat buds in spring and melons in summer. Every summer, all kinds of fruits and vegetables are on the market in their freshest and most tender form. Among them, watermelons are the most thirst-quenching and refreshing, and watermelons are the most whitening and hydrating ones. Loofah. Luffa is produced from May every year until late autumn. The fragrant loofah can make a delicious and attractive dish whether it is stir-fried or cooked in soup.

Making soup with loofah should be one of the most suitable ways to eat in summer. In addition to replenishing the water lost due to the heat, eating more can also achieve the effect of whitening and relieving heat. A bowl of it is refreshing and refreshing in the hot summer. , it only costs 5 yuan to cook a pot, and it is more nourishing than bone soup, especially women who need to drink more.

Luffa and Tofu Soup

1. First, we prepare a piece of soft tofu, cut it into thick slices first, and then cut it into cubes of about one centimeter. Don’t cut it too big, otherwise Not easy to taste.

2. Take a loofah, scrape the outer skin, cut it into slices and then into strips. After cutting, soak it in water to prevent it from oxidizing and turning black.

3. Crack 2 eggs into a bowl, add a little salt to taste, stir and beat into egg liquid, and chop some green onion for later use.

4. After all the ingredients are ready, we start cooking. Heat the oil in the pot. After the pot is fully slid, pour out the hot oil, leaving a little base oil. Pour the egg liquid into the pot and gently turn the pot. Spread it into a round egg cake and pour a little vegetable oil along the edge of the pan. The vegetable oil can make the egg cake automatically separate from the edge of the pan.

5. After the egg liquid is completely set, turn the pan over, fry both sides of the egg cake until golden brown, pour it out, and cut it into even small pieces and set aside.

6. Boil water in a pot, add a spoonful of salt, pour the tofu into the pot and blanch it to remove the beany smell. The tofu cooked in light salt water will be firmer and less likely to break. After about a minute, pour out the tofu, rinse it with water and set aside.

7. Because we are cooking a clear soup, there is no need to add oil at this time. Put the chopped green onions into the pot and stir-fry for a few times until fragrant. Pour boiling water along the edge of the pot, add tofu, loofah and eggs. Add 3 grams of salt, 2 grams of chicken essence, and 1 gram of pepper, stir to dissolve the seasonings, and stir-fry the eggs into the soup to make the soup richer and more delicious.

8. After the soup boils, remove the foam in the pot, then turn to medium heat and cook for 2 minutes until it becomes very rich and milky white. Pour in a little sesame oil. Take it out of the pan, add coriander at the end, it’s delicious.

A Fei has something to say:

1. Soak the cut loofah in water to isolate the air to avoid oxidation and blackening

2. After the eggs are fried, It can make the stewed soup more milky and fragrant;

3. Blanching tofu is mainly to remove the beany smell; add salt to prevent the tofu from breaking easily

4. Because it is made For clear soup, you don’t need to add any oil when cooking. Just pour some sesame oil at the end to enhance the flavor.

Ok, this fragrant and nutritious loofah and tofu soup is ready. It is indispensable for replenishing moisture, whitening and preventing heatstroke in summer.