Luffa oil ball soup

Luffa oil ball soup

Introduction:

"As the saying goes," if you plant beans, you get beans, if you plant melons, you get melons. ". Three strains of Japanese Luffa planted by ourselves began to bear fruit after the midsummer, which was very interesting one after another. This should be attributed to the two men at home. It's hard enough to carry water down from the fifth floor every evening in midsummer. So I in addition to loofah fried squid, loofah cup and so on, changed the way to do loofah dishes to eat, very popular. This soup is moist enough without cooking. It's simple, convenient and delicious. "

Production steps:

Step 1: Ingredients: towel gourd, one; Japanese tofu, one; oil ball, four;

Step 2: meat filling, appropriate amount (ready-made in the refrigerator, already mixed with salt, cooking wine and scallion).

Step 3: peel and slice Luffa

Step 4: insert the oil ball into some meat stuffing

Step 5: pour water into the pan and add sponge gourd slices

Step 6: add the oil ball at the same time, and the cover is burned first

Step 7: cut Japanese tofu into two sections without packaging

Step 8: extrude two half segments respectively and cut them into slices

Step 9: add to the pot and cook together

Step 10: add appropriate amount of salt, boil and turn off the heat. Used to add monosodium glutamate or chicken essence can add some.

Step 11: take out the pot and put into the bowl

Materials required:

Luffa: one

Japanese tofu: one

Oil balls: Four

Meat stuffing: right amount

Salt: right amount

Cooking wine: moderate

Scallion: right amount

Note: 1, loofah want to eat crisp taste, first under the oil ball to boil and then under the pot. 2, Japanese loofah is more common, loofah is much shorter, taste the same, but more convenient to enter the refrigerator preservation. 3. Japanese tofu is cut into two sections without packaging. This is more convenient.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: salty and fresh