How to make Luffa Mushroom and Egg Soup

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  1.Peel the loofah and cut into hob shapes for later use

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  2.Eggs Pour into a bowl and add a little salt to mix.

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  3. Pour hot oil into the hot pot Stir-fry the eggs for a while, take them out and set aside

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  4.Use the remaining oil and add shredded ginger to fry If fragrant, add white jade mushroom and stir-fry, then add loofah and stir-fry until soft

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  5.Wash the white jade mushrooms

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  6.Add shredded ginger in front and stir-fry twice p>

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  7. Pour in an appropriate amount of boiling water.After the water boils, add a little chicken essence and a few drops of sesame oil, and sprinkle with chopped green onion.Ready to serve