Luffa is cool, clearing away heat and toxic materials and eliminating phlegm. Contains protein, human fat, vitamins and other various nutritional elements. The summer and autumn season of the year is the season when many loofahs are sold perfectly. Luffa is cool, clearing away heat and toxic materials and eliminating phlegm. The soup of loofah and egg flower made by combining the aroma of loofah and egg is light and delicious, especially suitable for summer. People with poor gastrointestinal tract should not eat too much loofah. Loofah is the best soup with eggs in it, and it tastes light and delicious. The soup made by loofah is delicious, low in calories and nutritious, and the raw eggs in the stone pot have been fried.

Stir-fry shredded ginger and garlic, pour into the cut loofah, stir-fry until soft, add boiling water, add seafood mushrooms and fried raw eggs, boil and add a little salt, monosodium glutamate and spiced powder seasoning. Two loofahs, two raw eggs, and three or four big twists according to personal interests. Peel the loofah, slice it with the end milling cutter, break up the eggs and reserve it. Boil the oil in the pan and add garlic and ginger to saute until fragrant. Then add the loofah and stir-fry it in the sea. Add appropriate cold water. When the water boils, add the beaten raw eggs, add appropriate salt and a little monosodium glutamate.

Big twist likes to eat crisp and put it in the pot. If you like to eat light, put it in as soon as possible, and finally get some onion. Luffa auricular vermicelli egg soup: food: Luffa, auricularia auricula, sweet potato vermicelli, raw eggs, tomatoes, garlic; Seasoning: salt, oil, monosodium glutamate, soy sauce, black pepper; Practice: Peel the loofah, wash it and cut it into pieces, chop the garlic, peel the tomatoes and cut them into half cubes, soak the fungus one day in advance, add a little sesame oil to the chicken and mix well, and soak the sweet potato vermicelli in warm water until soft.

Cool the oil in a hot pan, pour in garlic to expose the fragrance, put diced tomatoes and loofah slices in the pan, add salt and a small amount of soy sauce and stir-fry for a while. Add a proper amount of water to the pot, put in the soaked fungus powder and sweet potato vermicelli (don't wait for the water to boil), cover the pot until the sweet potato vermicelli is cooked until translucent, pour the egg liquid, and add monosodium glutamate and black pepper before taking out the pot. Luffa bean curd soup. Peel and slice the loofah, and cut the tofu into small triangles for reservation. Pour a small amount of oil into the pot, stir-fry the loofah slices in the pot after boiling, then pour in half a pot of water, boil, add water and tofu, and cook for another five minutes. Add a better third bowl of water starch and thicken it.