Super simple and refreshing luffa and razor clam soup without oil smoke

Super simple and refreshing luffa and razor clam soup without oil smoke

Introduction:

Production steps:

Step 1: put the razor clam in the salt water for 2 hours to spit out the sediment. Generally, the vendor in the vegetable market will spit out the sediment in the razor clam before selling it. However, to be on the safe side, it's good to spit it out again.

Step 2: prepare the ingredients, a towel gourd and a piece of ginger, and clean the shell of razor clam with a toothbrush.

Step 3: put half a bowl of water in the pot, add shredded ginger and bring to a boil.

Step 4: peel and cut off Luffa. (this step is done in the boiling stage. In order to keep the color of loofah crisp green, loofah will turn black if cut early.)

Step 5: put towel gourd and razor clam into boiling water, cover and simmer for a while until razor clam opens.

Step 6: add appropriate amount of salt and sesame oil.

Materials required:

Towel gourd: 1

Razor clam: 10

Ginger: 1 piece

Salt: right amount

Sesame oil: right amount

Note: don't cook loofah and razor clam for a long time. Cook until loofah becomes soft and razor clam opens. If boiled too long, loofah will turn black, razor clam will get old, and taste will be greatly reduced.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: light