Luffa 2 roots Clam 200 grams
Ginger slices 3 tablets Scallions 1 root
Oil and salt Appropriate amount
How to make clam and loofah soup Illustration of how to make Clam Loofah Soup#Spring Banquet on the Tip of the Tongue# 1

Step 1

Prepare raw materials;Illustration of how to make Clam Loofah Soup#Spring Banquet on the Tip of the Tongue# 2

Step 2

Soak the clams in water first after buying them, add a few drops of oil to the salt water, and change the water several times in the process; before preparing to make, put the clams into a crisper box, add a little water, cover it, hold the crisper box with both hands, and shake it up and down. Clean the sand inside the clams more thoroughly; Illustration of how to make Clam Loofah Soup#Spring Banquet on the Tip of the Tongue# 3

Step 3

Put cold water into the pot, put the cleaned clams into it, add three slices of ginger, and cook over high heat; Clam and Luffa Soup#Spring Feast on the Tip of the Tongue# Recipe Illustration 4

Step 4

Wait until the clam shells explode. Take out the fried clams immediately and put them into a bowl and set aside; Illustration of how to make Clam Loofah Soup#Spring Banquet on the Tip of the Tongue# 5

Step 5

Heat oil in a pan, add minced ginger and sauté until fragrant; Illustration of how to make Clam Loofah Soup#Spring Banquet on the Tip of the Tongue# 6

Step 6

After sautéing, add the loofah and stir-fry;Illustration of how to make Clam Loofah Soup#Spring Banquet on the Tip of the Tongue# 7

Step 7

Stir-fry the loofah a few more times, then add an appropriate amount of water and simmer; Illustration of how to make Clam Loofah Soup#Spring Banquet on the Tip of the Tongue# 8

Step 8

Bring to a boil over high heat, simmer for another two minutes, then add an appropriate amount of salt and pepper to taste; Illustration of how to make Clam Loofah Soup#Spring Banquet on the Tip of the Tongue# 9

Step 9

Finally add the blanched clams, bring to a boil over high heat and serve in a bowl. Illustration of how to make Clam Loofah Soup#Spring Banquet on the Tip of the Tongue# 10

Step 10

It's served. Clam and Luffa Soup Recipes

1. After you buy the clams, soak them in salt water with a few drops of oil and let them spit out sand. Remember to change the water halfway; if you want to make them spit out sand quickly, you can put them in a crisper and shake them like this. The sand is more thorough; 2. When blanching, add ginger slices to help remove the fishy smell, and take them out as soon as they open; 3. When cooking the soup, saute the minced ginger until fragrant, then add the loofah and stir-fry, add water to simmer, and season. , finally add the blanched clams, and be sure to bring them to a boil, it doesn’t take too long.