When the scorching sun of July scorched the earth, we ushered in the dog days of the scorching summer. At this time, a bowl of refreshing and nutritious soup becomes a lifesaver on the table. Loofah and kelp shrimp soup is not only delicious, but also a nutritious dish.
This soup is characterized by its abundance of ingredients and balanced nutrition. The tenderness of the loofah and the deliciousness of the kelp are intertwined, and the tenderness of the shrimp adds a taste of the sea to the soup. The combination of the three forms a unique taste that combines the freshness of vegetables with the freshness of seafood and the deliciousness of seafood.
In addition, loofah and kelp shrimp soup is also a soup with high calcium, high protein and low fat. The loofah is rich in vitamins and minerals, which help to clear away heat and detoxify; Kelp is rich in iodine and dietary fiber, which has the effect of lowering blood pressure and blood sugar; Shrimp, on the other hand, is a source of high-quality protein and is rich in a variety of essential amino acids. This combination makes this soup both nutritious and healthy.
On a hot summer day, a bowl of loofah and kelp shrimp soup can not only relieve the heat but also replenish nutrition. It's fresher than chicken broth and more nutritious than fish broth, making it a great choice on a summer table. Let's enjoy the food at the same time, but also bring a cooling and health to the body.
【Loofah and kelp shrimp soup】
Ingredients: 1 loofah, 1 kelp, appropriate amount of shrimp, 1 small piece of tofu, 2 eggs, 1 tablespoon of salt, a small amount of white pepper
Steps:
1. Prepare all the ingredients you need. The loofah, a long green vegetable, is the soul of this soup with its tender taste and light aroma. After peeling, we cut it into hob pieces. Next, the tender shrimp are blanched in advance until they change color, which not only retains the freshness of the shrimp, but also removes the excess fishy smell. Seaweed, soaked and washed and cut into small pieces, its flavor and nutritional value will add a lot of luster to this soup. Finally, cut the tofu into strips and blanch it slightly if you like it to remove the beany smell. Of course, if you like other ingredients, you can also substitute them according to your taste.
2. Take an egg and fry it until golden brown on both sides. This step is not only to increase the aroma and taste of the soup, but also to prepare for the next step. When the eggs are fried until golden brown, we add boiling water and cook for a few minutes, and you will find that the original clear soup gradually becomes thick and white, which is the magic of this egg recipe.
3. Next, we put all the ingredients we prepared before - loofah, shrimp, kelp, and tofu into the pot one by one. As the heat slowly heats up, the ingredients begin to blend with each other to release their own flavor. As you can see, the otherwise calm soup begins to tumble slightly, giving off an enticing aroma.
4. Cook for about 2 minutes, when all the ingredients have been fully integrated, we start to season. Add salt and white pepper and stir gently to allow the seasoning to blend well into the soup. You'll notice that the otherwise light soup becomes more delicious, and every bite is full of layering.
Before cooking, we add some goji berries, which not only add color to the soup, but also add nutritional value. Finally, drizzle with some sesame oil, which not only adds to the aroma of the soup, but also makes the whole dish look more enticing.
5. A bowl of loofah, shrimp and kelp tofu soup with good color and flavor is ready. It is rich in ingredients, complete in nutrients, high in calcium, high in protein and low in fat, making it an excellent choice for the summer table. Take a sip and you will find that it is fresher than chicken soup and more nutritious than fish soup. On this dog day, you might as well make a bowl of these soups for yourself and your family, so that the coolness and nutrition go hand in hand.
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