Original loofah soup
Overview
Luffa clears away heat and relieves internal heat. When I was a child, my favorite was the loofah soup made by my mother. The soup is thick and fragrant, and the loofah is soft and smooth in the mouth. Now my son also likes this taste. It is good to drink alone or mixed with rice
Tags
Ingredients
Steps
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Relatively more loofahs are needed because the ingredients themselves don’t have much moisture. A family of five bought five loofahs, which is enough for one meal
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When peeling, be sure to clean all the green skin and remove the white part, otherwise it will affect the taste
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Slices, about three millimeters thick
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Put it in a plate and soak it in cold water. This will prevent the loofah from changing color and allow the loofah to absorb some water to facilitate the juice
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Heat oil in a pot. You can also cut some fat into cubes and refine some oil to make the soup more flavorful
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After the oil is hot, add the luffa and stir-fry. When the luffa is slightly soft and the juice is released, add the lid to the pot and increase the heat to medium. When the loofah is too dry, you can add a little water to help the juice come out
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After the juice is released, open the lid of the pot and press lightly with a spatula to help the loofah juice come out, then add a little rock sugar or white sugar to enhance the flavor
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Finally, add a little salt and take it out of the pot. The original loofah soup is freshly baked
