When browsing the vegetable market, I saw that the loofah was very fresh and hadn’t eaten it for a long time. So I used it to pair with clams to make a clam loofah soup. Luffa is known as “beauty water” and is often consumed for its moisturizing, whitening, brain strengthening, blood circulation, detoxification, and swelling reducing effects. Clam and loofah soup is an absolutely nutritious and healthy dish. This soup is easy to make and takes a short cooking time, but when combined, it does taste delicious. In the lush green loofah slices, clams bloom like lotus flowers, giving off plump and plump clam flesh like jade. It looks good to drink, especially suitable for post holiday fat clearing and weight loss.
Preparation of Clam and Luffa Soup
- 1 induction cooker
- 1 wok
- 1 frying spoon
- 2 sticks loofah
- 200 g clams
- 3 pieces Ginger
- 1 shallots
- Appropriate Oil and salt
- Prepare raw materials;
- Soak the clams in water first when you buy them, add a few drops of oil to the salt water, and change the water several times in the middle; Clean the sand inside the clams more thoroughly;
- Put cold water in the pot, put the cleaned clams into it, add three slices of ginger, and cook on high heat;
- Until the shells of the clams explode, take out the clams immediately and put them in a bowl for later use
- Heat a pan with cold oil, add minced ginger and sauté until fragrant;
- After sautéing, add loofah and stir fry;
- Stir-fry the loofah a few times, then add an appropriate amount of water to stew;
- Bring to a boil over high heat, cook for another one or two minutes, then add some salt and pepper to taste;
- Finally, add the boiled clams, bring to a boil over high heat and then pour into a bowl.
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