Salted Egg Mushroom Luffa Soup

Disease comes silently, and it is very likely caused by us always eating indiscriminately outside. We should take this as a lesson. The following is an introduction to salted egg, mushroom and loofah soup. We will cook it ourselves in the future.

1. Cut the lean meat into slices, marinate with oil, salt, shredded ginger, etc. and set aside;

2.12 Wash the mushrooms and cut into thick slices;

3.21 Open the salted egg and cut the salted egg yolk into halves as you like;

4. Remove the old skin of the loofah, wash it and cut it into dices;

5. Put an appropriate amount of water in the pot, cold water or lean meat slices, and remove the blood foam after the water boils;

6. Then add the salted egg yolk and cook for about 5 minutes to release the flavor;

7. Then add the loofah and mushrooms and cook for another 3-5 minutes; finally, add the egg white and a little salt to season, and add the chopped green onions before serving!

The salted egg, mushroom and loofah soup needs to be carefully prepared before it comes out of the pot. If you are familiar with the steps, you will definitely be able to create the most special taste through your own meticulousness.