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Exclusive Bean Sprout and Loofah Soup
A light bean sprout and loofah soup with tomatoes and sprouts stir-fried first for aroma, then simmered quickly to keep everything crisp-tender and fresh.
Instructions
- 1
Prepare materials in advance for backup.
- 2
Wash the bean sprouts thoroughly and set aside.
- 3
Heat the pan and pour in corn oil, then stir-fry the tomatoes over high heat.
- 4
Pour in the bean sprouts and stir-fry together.
- 5
Pour in an appropriate amount of water and bring it to a boil.
- 6
Pour in the sponge gourd, cook for a few minutes, then pour in the green vegetables.
- 7
Add a spoonful of salt and mix evenly.
- 8
In a bowl, the finished product.
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Ingredients
Main Ingredients
- Bean sproutsto taste
- Luffa1 piece
- Tomato1 piece
- Green vegetablesto taste
Seasonings
- Corn oilto taste
- Salt1 tsp