How to make loofah egg soup?

After being cooked, the loofah feels soft and tender when eaten. Loofah is rich in fiber. If it is paired with eggs to make soup, the taste is light with a hint of sweetness. It is very comfortable to drink some loofah and egg soup in summer.

Ingredients for loofah egg soup:

Ingredients: 480g loofah, 200g eggs

Seasoning: 40g soybean oil, 3g salt, 2g MSG, 5g green onion

How to make loofah egg soup:

1. Peel off the loofah and cut it into diamond-shaped pieces. Crack the egg into a bowl, mix well with bamboo chopsticks, and add salt. 2. Heat soybean oil in a wok until it is 40% hot. Pour in the egg liquid, spread it into an omelet, and fry both sides over low heat until golden brown.

3. Pour into a bowl and cut into small pieces. Put the wok on the fire, heat the soybean oil in the wok, add the chopped green onion and fry until fragrant, add the loofah and fry until soft, add about 1920 grams of boiling water and boil for about 5 minutes;

4. Add the egg cubes and cook over high heat for 3 minutes. When the soup turns white, add salt and MSG. Remove from heat and pour into a soup bowl.

The efficacy of loofah egg soup: clearing away heat and fire, regulating menstrual irregularities