Egg white loofah and wolfberry soup

Method

1. 01

   Step 1

   Peel the loofah, wash it clean, and cut it into sections.

   

2. 02

   Step 2

   Cut the chopped loofah into small strips.

   

3. 03

   Step 3

   Arrange the sliced ​​loofah on a plate and set aside.

   

4. 04

   Step 4

   Separate the egg white and yolk, keeping only the egg white.

   

5. 05

   Step 5

   Whisk the egg whites with chopsticks until smooth, then set aside.

   

6. 06

   Step 6

   Pour starch into 80 grams of water and stir well.

   

7. 07

   Step 7

   Add the remaining 520 grams of water to the pot and bring to a boil over high heat.

   

8. 08

   Step 8

   After the water boils, add salt and loofah strips.

   

9. 09

   Step 9

   Bring the water to a boil again, then pour in the egg whites.

   

10. 10

    Step 10

    Use a spatula to quickly stir until the egg whites coagulate.

    

11. 11

    Step 11

    After the egg whites have solidified, add the goji berries and simmer over low heat for 2 minutes.

    

12. 12

    Step 12

    When the time is up, pour in the cornstarch water (stir it first before pouring).

    

13. 13

    Step 13

    After pouring in the cornstarch slurry, use a spatula to stir constantly until the sauce thickens.

    

14. 14

    Step 14

    Once the broth has thickened, pour it into a bowl and drizzle with sesame oil.

    

15. 15

    Step 15

    Stir the sesame oil well, and it's ready to serve!