Luffa and Three-Treasure Soup
ID: 9aec67e0...
This Luffa and Three-Treasure Soup is incredibly delicious with a rich, creamy broth that is quick and easy to make. The luffa provides a refreshing sweetness perfect for summer, while the combination of shrimp, eggs, and white beech mushrooms creates a nutritious dish that is great for clearing internal heat.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Prepare ingredients: Cut luffa into chunks and soak in salt water, wash the mushrooms, and prepare ginger and green onions. → Pan-fry eggs: Fry eggs until both sides are golden brown, then break into smaller pieces and set aside. → Sauté: Stir-fry green onion, ginger, and white beech mushrooms until fragrant, then add the luffa and stir-fry briefly. → Boil soup: Add boiling water and fried eggs, bring to a boil over high heat to create a creamy white broth, then add shrimp and goji berries until cooked. → Season: Add salt and white pepper to taste, garnish with chopped green onions, and serve.
Cooking Steps
Brief Cooking Order
Prepare ingredients: Cut luffa into chunks and soak in salt water, wash the mushrooms, and prepare ginger and green onions. → Pan-fry eggs: Fry eggs until both sides are golden brown, then break into smaller pieces and set aside. → Sauté: Stir-fry green onion, ginger, and white beech mushrooms until fragrant, then add the luffa and stir-fry briefly. → Boil soup: Add boiling water and fried eggs, bring to a boil over high heat to create a creamy white broth, then add shrimp and goji berries until cooked. → Season: Add salt and white pepper to taste, garnish with chopped green onions, and serve.
Introduction
This Luffa and Three-Treasure Soup is incredibly delicious with a rich, creamy broth that is quick and easy to make. The luffa provides a refreshing sweetness perfect for summer, while the combination of shrimp, eggs, and white beech mushrooms creates a nutritious dish that is great for clearing internal heat.
Step 1
Peel the luffa, cut into roll-cut pieces, place in a bowl with a little salt and water to soak and prevent oxidation/darkening.
Step 2
Trim the roots of the white beech mushrooms and wash, slice the ginger, chop the green onions (separate white and green parts), and rinse the shrimp.
Step 3
Heat oil in a pan, crack in 2 eggs, fry until both sides are golden and crispy, break into pieces with a spatula, and set aside.
Step 4
Leave a little oil in the pan, add ginger slices and white onion parts to sauté until fragrant, then add white beech mushrooms and stir-fry until slightly soft.
Step 5
Add the drained luffa chunks, stir-fry quickly over high heat until the luffa begins to soften.
Ingredients List
Important Notes
💡 Once cut, luffa oxidizes and darkens easily; soaking it in light salt water keeps it vibrant green.
🔥 When pan-frying eggs, ensure the oil is hot enough. Frying them until golden and fluffy, then adding hot water and boiling over high heat, is the secret to a rich, creamy, milky broth.
⚠️ The water added to the pot must be boiling (hot water); using cold water will adversely affect the soup's color and texture.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...