In fact, the earliest soup I saw on the JJ's "The Flavor of Cooking", her name is the mushroom and the melon. For me, I made some changes based on my own situation and became my own dish.
Peeling the loofah (do not use a planer, use a stainless steel spoon to gently scrape off the outer layer, so that not only retains nutrition, but also beautiful colors. In fact, we used a spoon to scrape when we were young)
Go to the two ends and cut the knife block
Boil a pot of water, add a small amount of oil and salt, put in a loofah block and cook until 5 or 6 minutes.
Take out immersed in cold water
To be cooled and put out in a bowl
Take two chicken eggs (the egg yolk is used to make bread)
Put the oil in the pot and put it into the protein.
Crab-flavored mushrooms, white jade mushrooms, fresh mushrooms, and enoki mushrooms go to the roots, washed and drained
Carrot washed shred
Put a small amount of oil on the pan, add the crab mushroom, white mushroom, fresh mushrooms, stir-fry
Add water to boil, medium and small fire for five or six minutes
Add carrots (you can also put them in with the mushrooms in front) and cook for a while, season with salt, then add mushrooms to cook.
Put the fried protein, sesame oil and turn off the fire
Pour the boiled soup on the boiled loofah