Luffa is our favorite ingredient in summer. Making soup is refreshing and refreshing, and has a smooth texture. It is more effective than mung bean soup and red bean soup and has rich value. Luffa has the special function of maintaining skin elasticity, which can keep women's skin supple and beautify and remove wrinkles. It also has the effect of activating blood circulation and unblocking meridians, which is good for menstrual period. It is very helpful for conditioning; luffa is rich in vitamin B and other substances, which is beneficial to children's brain development; luffa is cool in nature and has the effect of dispelling cough and relieving phlegm. People with uncomfortable throats can eat more. Luffa soup, which clears away heat and detoxifies, has a smooth and tender texture, and enhances appetite, is a dish with the highest nutritional value in summer.

Most people use loofah to make soup and peel it directly, thinking that the soup will turn black and affect their appetite. In fact, it is because they add cold water. The soup with boiling water will have a bright color and a fragrant mouthfeel. Some people think that the skinned loofah tastes very hard and woody because the ribs of the loofah have not been removed. The nutritional value of loofah lies in its rind, which can remove heat and is easy to digest. Can you really make loofah soup?

Ingredients: 2 loofahs, 2 small peppers, appropriate amount of seasoning oil, salt, cooking wine and starch.

Preparation steps

1. Wash the loofah, remove the edges (just use a steel spoon), and cut into pieces; wash and cut the peppers into sections.

2. Heat oil and stir-fry the peppers, add luffa, salt and cooking wine and stir-fry for a while.

3. Add boiling water (do not add cold water, otherwise the soup will turn black), starch, and cook until the soup is thick.

Tips:

When choosing loofah, choose one with a regular shape and no protrusions. Pinch it off with your hands. Choose elastic loofah. The hard one will be bitter.

Don’t remove the rind of the loofah, because all the nutritional value of the loofah lies in the rind. Just remove the ribs on the loofah, so that it won’t taste hard or sticky. Do not add cold water, otherwise the soup will It will turn black.