Ingredients: Fujian towel gourd, Ningbo taro, 400g seasoning: vegetable oil, salt, mushroom essence, ginger, coconut milk, two spoonfuls. Practice: 1, loofah peeled, washed and cut into pieces; Peel taro, wash and cut into pieces. 2. Stir-fry the taro in an oil pan for a while, then put it in a casserole with ginger, add water to the pot water and cover the taro. 3. After the fire rolls, turn to slow fire until cooked, then put down the loofah, add coconut milk and roll for a while. 4. Add appropriate amount of salt and mushroom essence to taste before eating. Tip: Taro is soft, glutinous, sweet and delicious. Traditional Chinese medicine believes that benefiting stomach, relaxing bowels, relieving constipation, detoxifying, dispersing stagnation, regulating middle energizer and resolving phlegm. Long-term administration can tonify middle energizer, benefit liver and kidney, clear away heat and quench thirst, and add essence. Although loofah taro soup is vegetarian soup, its fragrance is soft and tender, and with coconut milk, it is a delicious and rich family soup, which is very suitable for people who like sweetness but hate fat.