Shrimp, Luffa and Egg Soup

Overview

We planted loofahs in all the nooks and crannies in the yard of our unit. Unexpectedly, these loofahs produced a super high yield. This summer, we could harvest a large number of loofahs every day. I rarely bought loofahs for cooking in the past. This year, I tried many ways to make them. What I like most is to use shrimp to go with it, it is especially delicious... The shrimp I used this time was still brought by my mother from Qingdao. Because I was making soup, I used a bag of small shrimps. Except that the shrimp oil is not as rich as before, the taste is still great!

Tags

• soups
• egg
• garlic
• loofah
• oil
• salt
• sesame oil
• shrimp

Ingredients

Steps

1. 1 Take a look at our green and natural fat loofah

   

2. 2 Prepare the shrimps, beat the eggs into egg liquid, peel and slice the loofah, pat the garlic and mince it

   

3. 3 Heat oil and saute minced garlic until fragrant

   

4. 4 Stir-fried shrimp, always stir-fry the shrimp first when cooking with shrimp, use a shovel to shovel the shrimp head, stir-fry the shrimp oil, and the taste will be very fresh

   

5. 5 Add fried loofah and stir-fry together

   

6. 6 Add water, and after the water boils, beat the egg drop

   

7. 7 Before serving, add two drops of sesame oil