Several methods of sponge gourd and pork soup

There are many ways to cook loofah, and the ways to eat it are also different, which naturally depends on each person's taste. Here are some ways to cook loofah:

Delicious loofah and pork soup

raw material

250g loofah, 200g lean pork, appropriate amount of vegetable oil. Auxiliary ingredients: 3g salt, 1g MSG, 0.5g pepper, 5g cooking wine, 5g scallion, 10g ginger.

practice

1. Peel and wash the loofah, cut it in half and slice it; wash the pork, blanch it in boiling water, remove it from the water, drain it and cut it into slices.

2. Heat oil in a pan, stir-fry scallions and ginger slices, then add the meat slices and fry until dry, add cooking wine, add 750 grams of water, then add salt, MSG, and pepper, and cook until the meat is cooked.

3. Add the loofah slices to the pot and cook until they are cooked, discard the scallions and ginger slices, and serve in a soup bowl. Features: tender meat slices, clear and delicious soup.

Dish name: Loofah, pork slices and mushroom soup

Main ingredients: 500 grams of loofah, 250 grams of meat slices, and 200 grams of straw mushrooms.

Method: Boil 6 bowls of water for 15 minutes.

Medicinal value: Relieve heat, clear away heat, resolve phlegm, remove dampness, and activate blood circulation.

Note: Loofah is mild in nature, but it belongs to the vegetable family. It will be slightly cool when used in boiling soup. People with cold constitutions are better off adding a slice of ginger when boiling.

Clam, loofah and pork soup

1. 1 catties of sand clams, spit out the sand and clean

2. Peel and cut 1 catties of loofah into sections

3. Cut 1/4 pound of lean meat into slices, season with a little salt and pepper, and rub with a little cornstarch.

4. 2 slices of ginger, 1 clove of garlic, sliced

5. Boil water and set aside (enough for a large soup bowl)

6. Heat half a teaspoon of peanut oil in a wok, add ginger and garlic, and fry the clams until they open, then add boiling water and bring to a boil over high heat.

7. Take out the clams, ginger and garlic and put them into the soup bowl, avoiding stirring up the sand at the bottom of the wok (if any)

8. Pour the soup into the soup bowl, avoiding pouring the sand (if any) from the bottom of the wok into the soup bowl

9. Clean the wok, add the clams and soup, add the loofah, and then add the meat slices, season well and enjoy.

Loofah, Salted Egg and Pork Soup

Material:

1 loofah, 1 salted egg, 200g lean meat, 3 slices of ginger

Seasoning:

(1) 1 teaspoon salt, 1/2 teaspoon sugar, 1/2 teaspoon starch, a pinch of pepper

(2) 1 teaspoon salt, a little pepper and sesame oil

practice:

1. Slice the lean meat and marinate with seasoning (1) for 10 minutes.

2. Peel the loofah and cut into small pieces.

3. Add 5 cups of water into the pot and bring to a boil. Add the loofah and ginger slices first. When they are slightly soft, turn to low heat, add the meat slices and salted eggs and cook for another 3 minutes.

4. When the meat is cooked, add seasoning (2), turn off the heat and serve in a bowl.

Important Tips:

1. When adding the meat slices, be sure to lower the heat. Do not let the soup boil, otherwise the meat slices will be overcooked and the soup will become turbid.

2. You can also use cucumber instead of loofah. Cut the cucumber into diamond-shaped slices first; to retain the fragrance of the cucumber, in step 3, you should first put the meat slices and salted eggs in and cook for 3 minutes, then put the cucumber in and cook for a while, so that you can create a "cucumber, salted egg and meat slice soup".