Luffa Huajia soup
After the soup is boiled, the lid needs to be opened immediately, because if you continue to cook under the lid, the loofah is easy to turn yellow and soft, the color is not so green, and the taste is not so crisp and tender.
Step 1 . Get all the ingredients ready.
Step 2 . Peel the loofah and cut it into hob pieces.
Step 3 . Ginger shreds and gold do not change.
Step 4 . The flower shell is blanched first, and the shell is pulled out after the shell is opened.
Step 5 . Stir fry shredded ginger with hot oil.
Step 6 . Pour in the scallop and stir fry.
Step 7 . Pour in loofah and stir fry for a while.
Step 8 . Add a proper amount of water and cover until the water boils.
Step 9 . When the soup is boiled, open the lid immediately and continue to cook until the loofah turns emerald green.
Step 10 . Add salt and chicken essence to taste, and finally put them into the Jinbu exchange pot.
Step 11 . Finished products. The soup is delicious, and the loofah is sweet and crisp.
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