Summer nourishing soup clam and loofah soup

Summer nourishing soup clam and loofah soup

Introduction:

"The faint fragrance is fresh and refreshing. At the entrance, there is a kind of moistening soft and sweet, which is as refreshing as a spring rain on the taste buds, calming the hot and dry fire in people's heart. In the sponge gourd slices with green skin and snow core in the ups and downs soup, the clams are in full bloom like a lotus, blooming with plump and moist clam meat like topaz. The scene is cool to the eye, as it tastes in my mouth. I have to wonder what a strange creature it is. It comes from the rough and salty sea sand, but it has such a clean appearance and simple and pure sweetness

Production steps:

Step 1: wash the clams and soak them in brine for two hours to make them spit out sediment and wash.

Step 2: peel loofah and cut into hob pieces. Cut tofu into pieces for later use.

Step 3: add water to the pan, add ginger slices and cooking wine, put in blanching water, and remove the clams immediately.

Step 4: heat the pan with oil and saute ginger slices.

Step 5: put in the sponge gourd block, stir fry it quickly, cut the raw, and take out.

Step 6: leave the bottom oil in the pan, add clams and stock, bring to a boil over high heat.

Step 7: turn to casserole, add tofu and simmer for 10 minutes.

Step 8: add a little salt to taste, pour in towel gourd and simmer for 5 minutes.

Materials required:

Clams: moderate

Luffa: moderate

Tofu: right amount

Ginger: right amount

Soup: right amount

Salt: right amount

Note: clams and other shellfish are very delicious, so it is not necessary to add monosodium glutamate when cooking, and put less salt to avoid the loss of flavor.

Production difficulty: ordinary

Technology: stewing

Production time: 20 minutes

Taste: light