The following are the steps to make thin soup with preserved loofah and eggs:
1. Buy loofah, preserved eggs and plum blossom meat in advance, peel the loofah in advance, cut off the head and tail of the loofah, cut it into several hob pieces, soak the loofah pieces with salt water to control the surface moisture.
2. Remove the excess part of plum blossom meat, cut the lean meat into several thin slices, wash it repeatedly with clear water, put it in a container, add shredded ginger, half a spoonful of cooking wine, add seasonings such as soy sauce and salt, add appropriate amount of corn starch, and stir it repeatedly by hand for a while.
3. Shell the preserved eggs and cut them into small pieces. Ginger is cut into fine powder, and onion is cut into chopped green onion. Prepare loofah, preserved eggs and sliced meat.
4. Add appropriate amount of cooking oil and Jiang Mo to the pot, add appropriate amount of water to boil, add preserved eggs and lean slices in turn, and cook the lean slices.
5. Skim off some floating foam, add some loofah and cook for a few minutes, add half a spoonful of delicious food, add a little salt and pepper, stew for a while, sprinkle with chopped green onion and take out the pot.
After the above steps are completed, the thin soup of loofah preserved eggs is ready. This soup is not only delicious, but also rich in various nutrients, such as loofah, vitamin C, vitamin E and various minerals. Has the effects of clearing away heat and toxic materials, promoting salivation, quenching thirst, and promoting diuresis. Preserved eggs are rich in high-quality protein, unsaturated fatty acids, vitamin D, vitamin B group and other nutrients. Plum blossom meat is rich in nutrients such as protein, iron, zinc and phosphorus. The soup made of these ingredients together can provide us with rich nutrition and enhance immunity.