Exclusive Egg and Loofah Soup
Pan-fried eggs and stir-fried loofah simmered briefly in clear water make a light, subtly sweet soup where the squash stays tender and the broth tastes clean and fresh.
Instructions
- 1
Prepare the ingredients.
- 2
Peel the loofah, wash it clean, and cut it into pieces for later use.
- 3
Pour an appropriate amount of oil into the pan, heat it, and then crack in the eggs to fry.
- 4
Fry until half-cooked and then scoop it out.
- 5
Pour an appropriate amount of oil into the pan, then stir-fry the dried sponge gourd.
- 6
After stir-frying thoroughly, add an appropriate amount of water and cook.
- 7
After boiling, pour in the fried eggs and season with an appropriate amount of salt.
- 8
Cook all the ingredients until done. (Loofah cooks easily and should not be boiled for long)
- 9
Finished product. A soup that is both crispy and sweet has come out. Want to try making it yourself?
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Ingredients
Main Ingredients
- Luffa2 pieces
- Egg2 pieces
Seasonings
- Saltto taste
- oilto taste