Sponge gourd and egg soup
Introduction:
"Recently, the weather is very hot. My son feels a little inflamed. Burn some Luffa soup to reduce his fire!"
Production steps:
Step 1: prepare one towel gourd and two eggs
Step 2: after removing the skin of loofah, cut it into sections, add a little salt, gently grasp and set aside
Step 3: pickle towel gourd out of water, wash and drain
Step 4: add cold water to the pan and bring to a boil
Step 5: knock the eggs into a bowl, add a little salt, cooking wine and pepper
Step 6: beat the eggs well and set aside
Step 7: Boil the water in the pot, add towel gourd, continue to boil, add appropriate amount of salt and chicken essence to taste
Step 8: bring the heat to a boil, pour the egg liquid into the pan in a circle, boil and serve
Step 9: the sponge gourd egg soup is ready
Materials required:
Luffa: moderate
Eggs: right amount
Salt: right amount
Chicken essence: appropriate amount
Cooking wine: moderate
Pepper: right amount
Note: in order to ensure the green color of loofah, salt can be added before use, and then the salt water can make the color green and taste crisp
Production difficulty: simple
Process: boiling
Production time: 10 minutes
Taste: salty and fresh
Chinese PinYin : Si Gua Ji Dan Tang
Sponge gourd and egg soup
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