Sponge gourd, tofu, egg, mushroom and mussel soup
Step 1 . Prepare the ingredients, wash the loofah after peeling and cut it into pieces for standby, break the eggs for standby, clean the white mushroom and cut it off, clean the mussel meat for standby, and cut the ginger and garlic into foam for standby.
Step 2 . Pour 10g salad oil into the pan and fry the eggs slightly.
Step 3 . Then turn over and fry until cooked.
Step 4 . Add the salad oil, add ginger and garlic powder and stir fry until fragrant.
Step 5 . Stir fry the mussel meat for a while, and add a proper amount of cooking wine.
Step 6 . Add white mushroom and stir fry for a while.
Step 7 . Add the chopped loofah and stir fry.
Step 8 . Add the scrambled eggs.
Step 9 . Pour a proper amount of water.
Step 10 . Add diced lactone tofu.
Step 11 . Add proper amount of salt to season, cover and simmer until cooked.
Step 12 . Take out the pot and put it in a bowl.
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