Required ingredients

A piece of white gourd, a carrot, a tomato, an egg, a little white vinegar, a proper amount of chopped green onion, a proper amount of red wolfberry, a proper amount of water starch, a proper amount of cooking oil and a little salt.

Practice steps

1 After cleaning the wax gourd, remove the pulp, cut it into thin slices with uniform thickness, and then change the knife into thicker silk and put it into a plate for later use. Carrots are peeled and shredded, and tomatoes are peeled and chopped. Tear laver into small pieces, soak it in clear water, clean it, take it out and squeeze it out for later use.

2. Prepare a bowl, beat an egg in the bowl, add a little white vinegar to remove the fishy smell of the egg, stir well and set aside. Then prepare a little chopped green onion and red wolfberry, prepare a proper amount of water starch and stir well.

3. Pour oil into the pot. When the oil temperature is 50% hot, add tomatoes and add a little salt at the same time, so that tomatoes are easy to juice. Stir-fry the juice, add the shredded melon and carrot, and stir-fry for about two minutes. In this way, the fried shredded wax gourd is more delicious, and the juice of tomatoes is integrated into the wax gourd, making it more nutritious, tasty and delicious. Add the crisp and refreshing carrot shreds to bring a different taste.

4. After eating, add a proper amount of water and cook until the water boils. After the water boils, cover it and cook for about 3 minutes on high fire. When the wax gourd breaks and the carrot becomes soft, add seaweed, pour water starch and mix well. When the soup becomes slightly thick, add the red wolfberry.

5. Keep the fire and water boiling, and pour the scattered egg liquid into the pot clockwise. Stir it gently along the edge of the pot to the center with a shovel, so that the eggs will be more beautiful, tender and delicious. Add a little salt, a little pepper, a little sesame oil, stir well, and finally add some chopped green onion to decorate, and serve delicious. The winter melon health-preserving soup made in this way is delicious and nutritious, and the smooth and tender eggs and crisp carrots, together with the special taste of laver, make this soup even more extreme. Friends who like it can collect it.