Sponge gourd and egg soup

Sponge gourd and egg soup

Introduction:

"Luffa is a vegetable that is often eaten in summer. It is rich in nutrients and contains a variety of vitamins, among which vitamin B1 is very high, which is conducive to the brain development of children and the brain health of middle-aged and elderly people. Luffa is sweet and cool in taste. It has the functions of clearing away heat and phlegm, cooling blood and detoxifying. However, Luffa is cold in nature. When eating Luffa, you can match some warm seasonings, such as green onion, ginger, garlic and pepper

Production steps:

Step 1: after scraping the skin of Luffa, wash it and cut it into thin slices. Cut scallion into sections and ginger into slices.

Step 2: beat the eggs into a bowl, add a little salt and stir well.

Step 3: heat up the frying pan, add a small amount of cooking oil, heat up, and stir fry the scallion and ginger slices until fragrant.

Step 4: pour in a bowl of water and bring to a boil.

Step 5: add towel gourd slices to cook, add appropriate amount of salt and beef powder.

Step 6: pour in the starch and thicken.

Step 7: slowly pour in the egg and bring to a boil.

Step 8: Sprinkle with scallions and serve.

Materials required:

Luffa: one

Egg: one

Oil: right amount

Salt: right amount

Scallion: right amount

Ginger: right amount

Starch: appropriate amount

Beef powder: right amount

Scallion: right amount

Note: towel gourd will be oxidized black, so cut as soon as possible after cooking.

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: light