Chinese Food
Luffa tofu and egg soup
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The temperature keeps rising. The weather is hot. There is more sweat and more rain. The soup should be mainly fresh and light vegetarian. Traditional Chinese medicine believes that loofah has the functions of clearing away heat and blood, detoxifying and expelling wind, dredging channels and collaterals, and promoting blood circulation. In addition to clearing away heat, eating loofah in summer can also regulate the secretion of sebum, make the skin refreshing, astringent and balance the internal secretion of human body. For spleen strengthening, you can eat more tofu. It is rich in plant protein. It can widen the middle and benefit the Qi, harmonize the spleen and stomach, remove the swelling. In addition, it is rich in protein eggs. Together, it can nourish the soup, clear the heat, strengthen the spleen and benefit the Qi.
Cooking ingredients
Cooking Steps
Step1:Material
Step2:Cut tofu into small pieces. Soak in light salt water for a few minutes
Step3:Loofah is peeled and cut into hob pieces
Step4:Shredded ginger, chopped scallion
Step5:Break the eggs in the bowl first
Step6:Add 3 bowls of water to the pot. Put in ginger and bring to a boil
Step7:Add tofu and Loofah and roll away
Step8:Stir in the egg mixture at the boiling point
Step9:Stir well and add salt, oil and scallion to drink soup
Cooking tips:There are skills in making delicious dishes.
