Loofah and Beef Soup

Slice the beef thinly, mix with oil, salt, and starch. Since oil has already been added when marinating the beef, there is no need to add more oil during the subsequent cooking process.

Cut the loofah into large, diagonal chunks.

Soak the shiitake mushrooms in clean water and wash them thoroughly.

Boil a pot of water, add the shiitake mushrooms, cover, and cook for ten minutes.

Open the lid and add the sponge gourd, cook for 7–8 minutes, no need to cover it anymore.

Finally, add the slices of beef. The beef cooks quickly; blanch it for one minute, then add some salt and chicken bouillon, and you can turn off the heat.

Finished product. Luffa has the effects of cooling the blood and clearing heat and toxins. It's a simple and tasty soup, perfect to eat more in summer!