It's hot in summer, so I feel sweaty every time I move a little this season. It is easy to sweat when the weather is hot. Drink plenty of water every day to replenish water. You can also eat more fruits and vegetables with more water for three meals a day, and usually burn more soup to drink. We locals like soup very much, and basically every meal has soup. Different from tonic soup in winter, soup in summer prefers light and healthy automatic instant soup.

In June, the climate is getting hotter and hotter. This season is also the season when loofah is on the market in large quantities, and eating it in summer is just the season. The content of vitamin C and vitamin B in loofah is particularly rich, and it tastes sweet and cold. Eating loofah in summer has the effects of clearing away heat and toxic materials, cooling blood and resolving phlegm, and whitening skin. Luffa itself has a sweet taste. Although it is a vegetarian dish, it is also very popular with children. There are many methods of loofah, such as stir-frying, cold salad and steaming. Each method has its own unique flavor. In June, our family prefers to use loofah to make soup.

The loofah soup to be shared here is: loofah mushroom soup. In addition to loofah, there are also fungus ingredients: Pleurotus eryngii and eggs, and the soup cooked together is sweet and delicious, very delicious, and the method is very simple. Pleurotus eryngii is also rich in nutrition. Besides protein, it also contains essential amino acids, which is a very healthy and delicious food. These three dishes make soup together, which is fresh and nutritious. Cook it for children every once in a while, and the more you drink it, the more you like it. This soup tastes best in hot weather. It is simple to make and delicious. It can clear away heat, relieve summer heat and whiten skin. The more women drink, the more beautiful they become. Let's take a look at the detailed practice.

Prepare ingredients: a loofah, a proper amount of Pleurotus eryngii, and 2 eggs. Ingredients: oil and salt.

1. Wash Pleurotus ostreatus and cut it into sections for later use.

2, loofah peeled, washed and cut into pieces for use.

3. Add a proper amount of water to the pot, boil water over high fire, wash the Pleurotus ostreatus, cut it into sections, and blanch it for later use.

4. Pour water into the pot, add a little oil, boil water over high heat, and add loofah slices to the pot to boil.

5. Add the blanched Pleurotus eryngii and cook together. Pleurotus eryngii is a fungus, and our family generally likes to blanch it to remove impurities, then fry it and then go back to the pot to fry or cook it.

6. After the loofah is cooked, pour the egg liquid into the pot, stir while pouring the egg liquid, stir the egg liquid into egg flowers, and finally season with a little salt.

You can enjoy it when you are out of the pot and bowl, so a home-cooked version: loofah mushroom soup is ready. Luffa itself has a sweet taste. Cooking soup with eggs and mushrooms makes the whole soup sweeter, lighter, sweeter and more nutritious. This is a delicious instant soup that cannot be missed in summer. Suitable for the whole family to enjoy, simple and delicious way to share with you, like you can try it.

Tips for Lily Food Lecture:

1, Pleurotus ostreatus can also be replaced by seafood mushrooms, and other mushrooms such as Pleurotus ostreatus can also be used.

2. When burning edible fungus, it is recommended to blanch it before cooking, so as to remove impurities in edible fungus.

The whole taste of this soup is light and sweet. We don't need to add too many ingredients, just add some oil and salt, and we don't need to put chicken essence.