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Chinese Luffa Shrimp Soup Recipe

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Chinese Luffa Shrimp Soup Recipe

Features:
  • Boiling
Cuisine:

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.

  • 50 minutes
  • Serves 2
  • Medium

Ingredients

  • seasoning

Directions

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Tips

  1. No need to remove shrimp sand vein if you desire. It saves time and has no impact on the taste.
  1. 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.

Steps

1
Done
5 minutes

Wash the coriander and cut it into small strips.

2
Done
5 minutes

Remove shrimp shell. Make a cut from the back of shrimp, remove the sand vein.  Wash and clean.  Put into a bowl.

3
Done
10 minutes

Add a little salt, cooking wine, chicken powder, egg white, cornstarch. Put into a refrigerate and marinate for 10 minutes.

4
Done
5 minutes

Remove two ends of luffa. Wash and clean. Then cut into slices.

5
Done
5 minutes

Remove the melon pulp of luffa to make the luffa rings. Soak them in the salt water for a while and remove.

6
Done
5 minutes

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.

7
Done
5 minutes

Add soup stock and water into a skillet. Add salt, cooking wine, white pepper, chicken powder and bring to a boil.

8
Done
5 minutes

Gently add the shrimp rings, cook until floated and done.  Remove shrimp rings to a soup bowl.

9
Done
5 minutes

Skim the foam and add a little sesame oil. Pour into the shrimp rings bowl.

10
Done
5 minutes

Top with coriander on the soup. And serve with Hoisin sauce and fermented bean curd.

Lucy Xue

Meeting you is so nice. I am happy to share my passion for all things that are salted, sweet and savory. I hope pleasure, happiness, and nourishment can be found in every food we make today.

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