[Home-made practice of loofah soup]_ production method _ practice Daquan

[Home-made practice of loofah soup]_ production method _ practice Daquan

Loofah is a kind of gourmet with relatively light taste. The nutritional value of loofah is high, it is good for absorption, and it can promote digestion. Loofah can be used as soup and stewed porridge. There are many ways to eat loofah.The most popular is the loofah soup, which is topped with loofah, and the soup can be made with a few eggs in it, which will make the taste better and a very light dish.

The main ingredients are vermicelli, egg, ingredients, onion, ginger, garlic, salt, loofah, and egg soup. Step 1.

Loofah is peeled and cut into strips of about three centimeters.

Scallion, ginger and garlic are cut and set aside.

2.

Pour a small amount of vegetable oil in the pot, stir-fry the leek with garlic, garlic and garlic, and stir-fry the loofah with medium heat. Pour a small amount of raw soy sauce and stir-fry until it is soft.

Add an appropriate amount of water and bring to a boil.

3.

Prepare ravioli during cooking.

The specific method is to take an appropriate amount of dry flour into the pot, stir clockwise while adding a small amount of water, stir evenly, then add water and then stir.

Until the flour becomes snowflake-like.

4.

Take an egg and break it up. After boiling the water, stir the soup and pour in the egg liquid. This will form a uniform egg flower.

After the water is boiled again, add noodles in the same way, and keep starting until the noodles are uniform in size and not large.

5,

After cooking, cut into shredded laver, and seasoned with salt chicken essence.

Dinner-Tomato and egg soup ingredients 3 tomatoes (small) eggs 2 celery tender leaves 1 small (or cilantro) tomato sauce 2 tablespoons (30ml) ordinary flour 80g green onions 3 slices water 8ml salt 1 teaspoon (5g)) 1/2 teaspoon of white pepper powder (about 3 grams) Practice 1) Wash the tomatoes and cut into pieces.

Remove the young leaves of celery and wash them.

Shallot slices.

2) Heat the pan, pour the oil, add the shallot slices, and add the tomato pieces. Stir-fry until the soup is added, and then add water (1000ml). After the high heat is boiled, add tomato sauce and stir well for 2 minutes.

3) While this time, use a spoon to hold clear water, add it to the flour little by little, and stir quickly while adding it. Be sure to quickly, do not let the dough become agglomerated, and stir into a uniform flour.

Never add all the water at once.

4) Then use the chopsticks to pour the flour particles a little bit into the pot. Do not pour the flour all at once, otherwise the flour will easily become agglomerated.

After pouring in all the flour, stir with a spoon and cook over medium heat for 3 minutes.

5) Stir in salt and white pepper, then break up the eggs, pour into the pot a little bit in a circle, and turn into egg flowers.

6) Turn off the heat and sprinkle in celery leaves.

Ingredients for seafood soup soup: live shrimp, flower clams, cabbage leaves, fungus, flour, tomatoes, ingredients: green onions, ginger, broth essence, salt, pepper, black fungus foaming in advance, onion ginger slices, tomato dicing,Shred cabbage.

Remove the live shrimp from the shrimp line, add water to the pot, and remove for future use.

Place the clams in the pot and simmer them in water.

Remove the clam meat and stir it in the clam water with clockwise chopsticks for 3 minutes to remove.

(The purpose is to maintain the umami taste and remove the sand.

) Leave the clam soup for 10 minutes to settle, then pour the clear soup into a plate and set aside.

Add flour to a large bowl, gradually add water to the flour, and stir with a chopsticks to form a scoop.

Raise the pan, stir-fry the shallot ginger, stir-fry the tomatoes for 2 minutes, add water, black fungus, clam soup, and broth to boil over high heat.

Add ravioli in the pot and stir with a spoon to avoid sticking. After the pot is opened, add shrimp and cook for 2 minutes. Finally, add the clam meat.

Season with salt and pepper.

Tip: Don’t cut the clams into the water for too long, and add the soup at the end, otherwise it will lose the umami taste.

The soup of boiled clams is very fresh. Adding to the soup can increase the flavor of the soup.
The best green cabbage is Tianjin green.
Add water a little bit when making ravioli, as long as there is no dry noodles in the bowl.