Chapter 16 Section 16 Loofah Soup

Loofah has a relationship with summer. Loofah was introduced from the hot place in Nanyang in the Ming Dynasty. Quanzhou, which is near the sea, called it summer melon. This should be correct. Loofah is a really good cooling and antipyretic melon.Loofah is suitable for making soup or stir-frying. The soup is to dilute the surge of the complex, and the stir-fry is to condense the mood. The loofah soup I often make is egg loofah soup and sliced ​​meat loofah soup.There are two ways to make egg loofah soup. When the taste is heavy, first scratch the egg, fry the yellow and mash it, add water to cook the soup, when the soup boils and whiten, add loofah, shredded loofah or half-moon-shaped slices, with salt, shredded ginger and garlic cloves ; When the taste is light, first boil the loofah with water, and then pour the eggs into the boiling soup, and the egg flower will bloom in the boiling soup.To make loofah soup with sliced ​​meat, stir-fry the loofah slightly, add water to boil, the meat is pork, the top grade is tenderloin, and the second is lean meat from the front blade, shredded or sliced. After boiling, put it into the pot and stir it lightly, and the meat will be cooked immediately, so that the meat is fresh and tender, and the loofah is sweet and smooth.Drinking this kind of loofah soup is a good memory of summer, and it has the effect of clearing away heat.

Stir-fried loofah also has three dimensions of reality. Purely stir-fried loofah is light and smooth, and can be swallowed. It only needs a little garlic seasoning. If you like pepper, you can put a little pepper. Stir-fried The loofah has a little soup, the original taste of this soup is strong, and the bibimbap is also very tasty.To make scrambled eggs with loofah, fry the eggs to yellow first, add the loofah and stir-fry together, or fry the two separately and then stir-fry them together.To stir-fry the meat, you need to grab the meat, stir-fry until it is half-ripe, put it in the pot, wash the pot, add oil and stir-fry the loofah, when the loofah is almost ripe, add the meat and stir-fry, serve with minced garlic, double-cooked and cook, if the picture is beautiful, add a few red peppers Silk, the meat is pink, the eggs are golden yellow, the loofah is green, the garlic is white, and there are a few shreds of red pepper, which is a little bit gorgeous between pure and pure.

The feeling of eating loofah is generally light and elegant. It is best to plant a loofah under the front window, or you can plant it in a large tank on the balcony. The small melon suddenly becomes a long long melon, cut off from the melon pedicle with scissors, peeled, the flesh color is white, and the green breath permeates lightly, like the green field in summer in the wind From afar.There are stir-fried loofah or loofah soup, braised a pot of white rice, or boiled a few bowls of porridge, and eating it leisurely can also forget some dusty things and not feel the noise of the market.