How to make hibiscus mushroom and loofah soup

We are a nation that pursues delicious food, and we are very particular about eating. Below I will introduce to you a recipe for hibiscus mushroom and loofah soup. You can try to make it yourself after reading this.

1. Peel the loofah (do not use a planer, use a stainless steel spoon to gently scrape off the outer layer, which not only retains the nutrients but also makes the color beautiful. In fact, when we were young, we used to scrape with a spoon)

2. Remove the two ends and cut into dice

3. Boil a pot of water, add a small amount of oil and salt, put in the loofah cubes and blanch until half cooked.

4. Take out and soak in cold water

5. After cooling, remove from the water and place in a bowl

6. Take two egg whites (the yolks are used to make bread)

7. Add oil to the pan, add egg whites and fry until done.

8. Remove the roots of oyster mushrooms, white jade mushrooms, fresh shiitake mushrooms, and enoki mushrooms, wash and drain

10. Heat a small amount of oil in a pan, add oyster mushrooms, white jade mushrooms and fresh shiitake mushrooms and stir-fry until fragrant.

11. Add water and bring to a boil, simmer over medium-low heat for five or six minutes

12. Add shredded carrots (you can also add them together with the mushrooms) and cook for a while, sprinkle with salt to taste, then add enoki mushrooms and bring to a boil.

13. Add the fried egg whites, drizzle with sesame oil and turn off the heat

14. Pour the cooked soup over the cooked loofah

15. Mix it

The steps of making hibiscus mushroom and loofah soup are simple, but to make it well, you still need to try and practice seriously. Although the method is important, understanding is more important. Only by truly understanding can you make delicious food.