Simple loofah and egg drop soup

Overview

How to cook Simple loofah and egg drop soup at home

Peeling the loofah, my husband and I eat together, so this section is enough.
Cut the loofah and carrot into thin slices, wash and cut the coriander into small pieces, chop the onion, ginger and garlic and set aside
Heat oil in a pan, stir-fry loofah and carrots
When the aroma comes out, add appropriate amount of water
Add appropriate amount of seafood soup
Cover the pot and cook over high heat for three to four minutes
Pour in the egg drop and serve. Here is a small method. First make a small hole in one end of the egg, then use chopsticks to stir the egg liquid, and then pour it directly into the pot. When pouring, use the other hand to use chopsticks to quickly stir the soup. This way, the egg drop will be beautiful and even!
Because the soup has been added, there is no need to add salt. Just add coriander and serve
The red and green, fragrant loofah and egg drop soup is ready!