Chinese Luffa Shrimp Soup Recipe
Luffa shrimp soup is popular in summer because luffa has a special ingredient-saponins, which can balance yin and yang in Chinese medicine. It also makes you feel comfortable and relieve, especially when you in the environment. Shrimp brings a sweet and fresh taste in this soup. These two ingredients combination have been developed and tested by millions of people.
15 g coriander
white pepper powder
fermented bean curd
- No need to remove shrimp sand vein if you desire. It saves time and has no impact on the taste.
- Soak luffa in salt water prevents color turn dark during cooking. After soaking in salt water, luffa‘s color will be more bright and appetizing.
Wash the coriander and cut it into small strips.
Remove shrimp shell. Make a cut from the back of shrimp, remove the sand vein. Wash and clean. Put into a bowl.
Add a little salt, cooking wine, chicken powder, egg white, cornstarch. Put into a refrigerate and marinate for 10 minutes.
Remove two ends of luffa. Wash and clean. Then cut into slices.
Remove the melon pulp of luffa to make the luffa rings. Soak them in the salt water for a while and remove.
Take out the shrimp from the refrigerator. Use kitchen paper soaks excess water on shrimps. Gently squeeze until the water run out. Put the shrimp into the luffa ring.
Add soup stock and water into a skillet. Add salt, cooking wine, white pepper, chicken powder and bring to a boil.
Gently add the shrimp rings, cook until floated and done. Remove shrimp rings to a soup bowl.
Skim the foam and add a little sesame oil. Pour into the shrimp rings bowl.
Top with coriander on the soup. And serve with Hoisin sauce and fermented bean curd.