Luffa and clam soup

Ingredients: 250 grams of clams, 1 loofah, 4 grams of salt, 2 green onions, 3 ginger slices, and 30 ml of cooking wine.

Method: Prepare all materials in advance. After washing the clams, it is best to keep them for 2 hours. Pour in some salt and wait for them to spit sand faster. Cut the ginger into shreds and set aside. Prepare a pot of water, bring to a boil, add clams and shredded ginger, add cooking wine, and cook until the clams boil. Remove the blanched clams, drain and set aside. Wash the loofah, peel it and cut it into hob pieces. Prepare a wok, heat the pan, add oil, pour in the loofah, stir-fry for a while, and remove. Prepare another soup pot, add an appropriate amount of water, bring to a boil over high heat, and pour the loofah into it. After the soup is boiled with water, you can add an appropriate amount of salt to taste according to personal preference, and finally sprinkle with chopped green onion and serve.

Mushroom, Clam and Luffa Soup

Method: First remove the skin on the surface of the purchased loofah, and at the same time remove the skin on the inside of the loofah. Cut into slightly thicker slices, clean and set aside. After cleaning the mushrooms, cut into pieces and set aside. Soak the clams in salt water a day in advance to spit out the sand inside them. After cleaning it the next day, you can cook it directly. Wash the wolfberries with clean water. Take a soup pot, add an appropriate amount of water, and bring to a boil. After boiling together with the clams, add loofah, mushrooms, and wolfberry in turn and cook for a while. Be careful not to cook it for too long, otherwise the mussel meat will become old and affect the taste. This soup only needs to be seasoned with a little salt because the luffa, matsutake, and clams are delicious on their own. If other seasonings are added, the original flavor of the ingredients will be masked.