Dried Bess Melon Egg Soup

Overview

A particularly delicious and refreshing soup, perfect for the hot summer! After drinking two bowls, the heat will disappear!

Wash and soak scallops for 1 hour and set aside. Peel the loofah and cut into cubes. Beat the eggs, chop the scallions and set aside.
Put a little corn germ oil in the pot, add scallions and stir-fry until fragrant.
Add the loofah and stir-fry until slightly soft.
Pour in the water used to soak the scallops, and add water to the appropriate amount of soup. Bring to a boil over high heat.
Pour in the scallops and cook for 3 minutes, then add appropriate amount of salt to taste.
Pour in the egg liquid, stir while pouring, and turn off the heat after pouring!
Sprinkle in the chopped green onions and serve.
A particularly delicious and refreshing soup, perfect for the hot summer!