Summer table minced meat and sponge gourd egg soup

Summer table minced meat and sponge gourd egg soup

Introduction:

"When summer comes, there's no appetite. Soup is essential. It's not the same as winter. It's a good entrance to light food. When I went home yesterday, I saw a lot of young Luffa in my grandfather's vegetable field, so I picked a few. I used to stir fry and eat a lot. This time, I think it's good to have a soup at noon. Luffa minced meat and egg soup is a common home dish. It's simple, quick and delicious. Luffa has the functions of clearing away heat, detoxifying, resolving phlegm, whitening and tender taste

Production steps:

Step 1: prepare the ingredients, a tender towel gourd and lean pork

Step 2: peel and slice Luffa

Step 3: mash the pork with meat shredder and marinate with chicken essence for 10 minutes

Step 4: break the eggs into egg liquid.

Step 5: add water to the pot, bring to a boil, put into the cut towel gourd slices, and cook until soft.

Step 6: take 2 tbsp of boiling water out of the pot with a spoon and pour it into the minced meat bowl. Use chopsticks to adjust evenly.

Cook the meat in a wok for 7 minutes, then mix with the sauce.

Step 8: keep medium heat, first add salt, chicken essence seasoning, and then add egg.

Step 9: add the egg liquid again until the egg flower is formed, turn off the fire and sprinkle with a little white pepper.

Step 10: this soup is suitable for all ages. It's suitable for summer

Step 11:

Materials required:

Luffa: one

Eggs: two

Minced pork: 100g

Note: 1. Do not add too much water when making soup, as long as the amount of 4 bowls. 2. Pour the boiled water into the minced meat, that is, first scald the meat half cooked, and then pour it into the pot to cook, so that it will not cook too old. 3. Add seasoning first, and then beat the egg flower, so that the egg flower will not be boiled too long.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: light