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  1

  Prepare the ingredients, cut the loofah into hob pieces, remove the roots of white jade mushrooms and wash them well, beat the eggs and add 2 grams of salt.

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  2

  Pour the white jade mushroom into the water, take it out and set aside.

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  3

  Put oil in the pot, add the egg liquid and stir-fry until cooked.

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  4

  Put the eggs out and set aside.

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  5

  Add loofah and stir-fry.

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  6

  After the loofah becomes soft, add the remaining 3 grams of salt.

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  7

  Add appropriate amount of water and bring to boil.

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  8

  Put in the white jade mushrooms that have been soaked in water.

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  9

  Add the scrambled eggs before serving.

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  10

  Taste before serving. If it tastes too strong, add more salt.

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  11

  The delicious loofah, egg and mushroom soup is ready. Come autumn, try it for your family~

Tips

Loofah is easy to oxidize, so you need to peel and cut it into pieces when you need to cook it, otherwise it will easily turn black and the color will not look good. Follow me if you like it.