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). Snake-shaped loofah, also known as line loofah, has slender and angular strips, which Guangdong people call "line melon" and "angle melon". Towel towel gourd, also known as meat towel gourd, is round and full of meat.
No matter what kind of loofah it is, it is a good choice to "boil soup". However, what should loofah "roll soup" be cooked with to taste good? Below, Lao Zheng takes the "line melon" that Cantonese people often eat as an example to share with you several methods of loofah soup.
The ingredients of loofah soup are chosen to make loofah soup. The most common ingredients are eggs and pork. These two ingredients can be used together or separately 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 shrimps cooked with loofah soup are sweet and delicious. Adding a little towel gourd and tofu to crucian carp soup can also achieve another different flavor.
Pot pepper in pork belly, and the soup will be thicker. Add a little loofah and cook it for a while, and it will immediately become a delicious pork belly loofah soup.
Bai Bei is one of the cheapest seafood. It is delicious in summer to cook loofah soup with white shellfish and add a little meat slices.
There are many ingredients to choose from in loofah soup. If you observe more in your daily life, you can find a more harmonious collocation between many ingredients.
The practice of loofah soup to make loofah soup, the first step to get sweet soup is to fry loofah first. Step one, stir-fry the loofah.
Unproked loofah is used to cook soup, and the soup tastes weak and has no sweetness of loofah. Only after frying the loofah can the fresh and sweet taste of the loofah be better stimulated, and the soup made will be sweeter and more delicious.
The process of frying loofah doesn't take long. Just fry the loofah slightly until the color is even and dark, and it can be used to cook soup.
When frying loofah, you can put a little more oil. Enough oil can effectively prevent the loofah from frying, and also make it easier to fry the loofah thoroughly. In the process of cooking soup, skim off the floating oil on the water surface with a spoon to get a light but not greasy taste.
Step 2: Boil soup with loofah (Cantonese dialect)
After frying the loofah, you can use it to boil soup. The practice of boiling soup can be handled in the following different ways according to the choice of ingredients:
① Luffa Egg Soup
To make egg soup with loofah, you can boil water while frying loofah. Boil the boiling water, stir-fry the loofah, directly put the stir-fried loofah into the boiling water, and skim the oil slick while cooking.
Cook for two or three minutes, and when the loofah completely changes color and becomes transparent, you can put salt to taste. Break up the eggs and pour them in at the end.
To pour the egg liquid, use chopsticks to break it up and pour it evenly into the pot. After all the egg liquid is poured in, turn off the fire immediately and use the temperature of the soup to cook the eggs. The eggs made in this way will have a tender and smooth taste.
② Sliced meat, loofah and egg soup
If you want the loofah soup to be sweeter and more delicious, you'd better add a little pork to cook it.
Pork can be cut into pieces or chopped into meat stuffing. If you cut into pieces of meat, it is best to use some raw flour, soy sauce and peanut oil first, and then marinate the pieces of meat for a while before cooking, so that the cooked pieces of meat will have a tender and smooth taste.
After the water for soup is boiled, put the marinated meat slices into the boiling water and cook for two or three minutes to make the meat slices taste, then pour in the fried loofah and cook for a while. The loofah becomes transparent and can be seasoned with salt. Finally, pour in the broken egg liquid, and then turn off the fire and start the pot.
If it is cooked with meat stuffing, when the loofah is fried and put into boiling water, add the meat stuffing, cook with the loofah, and finally add eggs.
Using ingredients such as meatballs, fish balls and fresh shrimps to cook the loofah soup, you can cook the loofah soup with sliced meat.
③ Baibei Luffa Decoction
Using white shellfish to make loofah soup will be very delicious. After all, seafood is used to make soup. In the ingredients of this soup, it is best to add a little meat slices, which will taste better.
Baibei loofah soup is the most complicated soup with loofah as the soup formula. Loofah should be fried, so should Bai Bei, and it is better to fry separately.
Bai Bei, which has not been fried, is not fresh and sweet enough. Fried Bai Bei, the boiled soup will turn white and taste fresh.
Stir-fry Bai Bei, and you need a hot pot. After the wok is heated, put oil on the fire to heat it, add a little garlic cloves and saute until fragrant, and then pour in Bai Bei, which has been washed and drained. When the fire is stirred until Bai Bei begins to burst, you can scoop it up and put it into boiling water to cook the soup.
After Bai Bei enters the boiling water, add the fried loofah and cook for two or three minutes. Bai Bei itself is salty and basically does not need to be seasoned with salt.
The order of making this soup is as follows: after the water is boiled, the sliced meat is boiled for a while, then the fried Bai Bei is added, and finally the fried loofah is added.
Operation details ① When planing loofah, it is best to clean it as much as possible, which will make it taste better.
② Different methods of cutting loofah will have different tastes. If you like crispy taste, you can cut the loofah into hob pieces.
③ Stir-fried loofah and stir-fried Bai Bei should put as much oil as possible, so that the boiled soup will have no black spots and no burnt smell. When cooking soup, skim off the oil slick on the surface of the soup.