Luffa and egg soup
Overview
Luffa contains protein, fat, carbohydrates, crude fiber, calcium, phosphorus, iron, citrulline, riboflavin and other B vitamins and vitamin C. It also contains saponins, a component contained in ginseng. It is a home-cooked vegetable in summer and autumn. It is delicious, smooth, suitable for all ages, rich in nutrients, and has medicinal value. Traditional Chinese medicine believes that loofah is sweet, cool and non-toxic. It has the functions of clearing away heat and benefiting the intestines, cooling blood and detoxifying, activating meridians and stimulating menstruation, relieving summer heat, quenching polydipsia, dispelling wind and reducing phlegm, promoting blood circulation, releasing lactation and killing insects. It is a good choice for summer health care.
Tags
Ingredients
Steps
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Material diagram
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Peel, wash and slice the loofah. Crack the eggs into a bowl and add some salt to beat them
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Put enough water in the pot and bring to boil
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Add loofah slices and boil
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Pour in the egg liquid
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Boil it again and add a little salt
