Luffa Dagu soup
Introduction:
"Luffa, a common seasonal vegetable in summer, is of high quality, low price and rich in nutrition. Luffa contains B vitamins to prevent skin aging and vitamin C to whiten skin. It can protect skin, eliminate plaque and make skin white and tender. It is a rare beauty product, so Luffa juice is called "beauty water". Loofah and Dagu soup are cooked together, which tastes delicious. "
Production steps:
Step 1: chop the big bone and soak it in water.
Step 2: cut scallion into sections and ginger into slices.
Step 3: peel luffa and cut hob block.
Step 4: put the big bone into the pot, add appropriate amount of water and bring to a boil.
Step 5: skim the foam with a frying spoon.
Step 6: add scallion and ginger slices.
Step 7: cover and turn to low heat for 50 minutes.
Step 8: add sponge gourd and salt.
Step 9: cover and cook for 10 minutes, turn off the heat.
Step 10: serve in a large bowl.
Materials required:
Big bone: 75g
Luffa: 400g
Scallion: 20g
Ginger: 10g
Salt: right amount
Water: moderate
Note: when cooking loofah, you should try to keep it light, so as to show the characteristics of tender and refreshing loofah. Towel gourd has a sweet taste, so it is not suitable to add soy sauce and Douban sauce when cooking so as not to grab the taste.
Production difficulty: ordinary
Process: boiling
Production time: one hour
Taste: salty and fresh
Chinese PinYin : Si Gua Da Gu Tang
Luffa Dagu soup
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