Shrimp and Loofah Soup

Taste: Salty and Fresh; Cooking Method: Steaming; Time: Half an Hour; Difficulty: Ordinary.

Steps for Making Shrimp and Loofah Soup

Prepare the main ingredients: clean the shrimp, cut the pork into small pieces, and cut the loofah into sections of similar length;

Peel the shrimp, make a shallow cut along the back of each shrimp and remove the vein, leaving a few shrimp tails; cut the pork into pieces about 2 cm in size;

Prepare an egg white, cut fresh ginger and a piece of scallion into thin shreds, soak them in a little cold water (you can use more water, but only a little is needed, the rest can be used for cooking or stewing meat to avoid waste); white pepper powder can remove the fishy smell and enhance the flavor, only a little is needed; salt is needed in a small amount;

Put the shrimp meat, pork, egg white, white pepper powder, salt, and a little scallion and ginger water into a food processor;

Cover the lid, turn on the power, select the second gear, and instantly turn it into a fine shrimp paste;

Gently scrape off the slightly hard outer skin of the loofah with a knife, do not use a peeler, as it will waste the tender skin under the surface. Cut it into sections of similar length, and dig a hole in the middle with a small spoon, the depth of which depends on the size of the spoon and your own skill;

Fill the shrimp paste into the hole of the loofah, and then shape the surface into a round arch. If you want to save time, you can directly fill the shrimp paste into the loofah. If you want the shrimp paste and loofah to stick together seamlessly, you can sprinkle a little starch in the loofah hole to act as a binder;

Place the prepared shrimp and loofah soup in a steamer, steam for 5 minutes after the steam comes out, and then pour a little steamed fish soy sauce on top before serving.

Shrimp and loofah soup, eat more of this dish in hot weather, it won’t cause internal heat or weight gain!