Tofu and Luffa Soup
Overview
Luffa is a vegetable commonly eaten in summer. It is rich in nutrients and contains a variety of vitamins, including a high content of vitamin B1, which is beneficial to the brain development of children and the maintenance of brain health in middle-aged and elderly people. Luffa is sweet in taste and cool in nature. It has the effects of clearing away heat and reducing phlegm, cooling blood and detoxifying.
Tags
Ingredients
Steps
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Cut the tofu into slices and blanch it in boiling water to remove the beany smell.
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Scrape off the skin of the loofah, wash and cut into slices, peel and slice the tomatoes, slice the ginger, and cut the green onion leaves into chopped green onions and set aside.
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Heat up the wok, pour in a little oil and heat it, add the ginger slices and stir-fry until fragrant, then pour a large bowl of water and bring to a boil.
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Add a tube of Shi Yunsheng pork bone condensed stock.
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After the water boils, add the loofah.
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Add tofu and cook for a while.
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After the loofah is cooked, add the tomatoes and bring to a boil.
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Add appropriate amount of salt, stir well, sprinkle with chopped green onion and serve.
