Luffa, mushroom and razor clam soup
| Razor clam 400g | Luffa 1 root |
| Mushroom Six | rapeseed oil Appropriate amount |
| Salt Appropriate amount |
Step 1
Prepare all the ingredients, cut the loofah with a hob, and slice the mushrooms. Don’t cut them too thinly.
Step 2
Boil the water, note⚠️The water must be boiling before you can lay the razor clams, just boil for one minute! It can't be too long, otherwise it will get old. Once the shell is opened, you can pick it up and remove the black film. Don’t throw away the water used to cook the razor clams. Keep it ready for later use (don’t worry about the broken shells and impurities underneath, which will settle down. Of course, it’s better to have a filter)
Step 3
Heat oil in a pan (note⚠️use rapeseed oil!) The soup will turn yellow. Add minced garlic, then add loofah and stir-fry for half a minute, add mushrooms and stir-fry for 10 seconds. Don't fry for too long, as these foods are easy to cook
Step 4
Add the soup in which the razor clams were boiled and boil for half a minute. Add the razor clams. These three ingredients are very fresh on their own. You only need to add a little salt to taste. You don’t need to add anything else to make them fresh!
Step 5
It’s simple and quick, the soup is delicious, and the fat-reducing sisters can show off at will! Recipe for cooking loofah mushroom and razor clam soup
