Gourd, shrimp skin and egg soup

Gourd, shrimp skin and egg soup

Introduction:

"I bought some gourds in the market yesterday. I wanted to make dumplings. I'll make a soup at noon today to feel its delicious! Ha ha, have you ever seen gourds? Have you eaten them? Gourd, like towel gourd, is cylindrical, light yellow green, bright color, light taste, soft quality, suitable for cooking, not raw. The water content of gourd is 95%, and it also contains protein and a variety of trace elements, which helps to enhance the body's immune function. At the same time, gourd is rich in vitamin C and carotene, which can promote the synthesis of antibodies and improve the body's antiviral ability. "

Production steps:

Step 1: peel and slice the bottle gourd, set aside

Step 2: wash coriander, cut into small pieces and set aside

Step 3: beat the eggs into a bowl, stir well and set aside

Step 4: heat the oil in the pot, add the dried shrimps first, and stir fry until fragrant

Step 5: pour in the cut gourd and stir fry for a while until well distributed

Step 6: add proper amount of boiling water and salt

Step 7: cook until the gourd is soft, tender and transparent, and the soup turns white, indicating that the gourd is cooked

Materials required:

Huzi: one

Shrimp: a handful

Eggs: two

Coriander: moderate

Edible oil: right amount

Salt: right amount

Sesame oil: appropriate amount

Notes: 1. When selecting the gourd, try to make the two ends of the gourd as thick as possible, and the crisp green shiny skin will be more tender. 2. After the gourd soup is boiled, because of the shrimp skin, there may be foam, so use a spoon to clear it, and the soup will be clearer

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: light