夏日滾湯｜絲瓜三鮮湯 Luffa, pork, egg and shimeji mushroom soup
夏日炎炎，熱到無心機煮飯，滾一個絲瓜三鮮湯都係唔錯的選擇，因為佢嘅營養豐富、口感清爽，有菜有肉有蛋有菇，既有纖維亦有優質的蛋白質，仲有啖湯飲，無論是做餸或用作湯飯都係唔錯的選擇。
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1瘦肉切薄片 Slice lean pork thinly.
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2加入鹽、胡椒粉及蛋白醃5分鐘 Marinate with salt, pepper powder, and egg white for 5 minutes.
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3加入生粉拌勻備用 Add corn starch and mix well.
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4海鮮菇切細段 Cut the shimeji mushroom into sections.
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5絲瓜去棱 Remove the hard edges of luffa.
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6滾刀切件 Cut into irregular piecese.
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7放進加有鹽及白醋的水中泡浸一會，防止發黑 Soak the luffa pieces in water with salt and white vinegar to prevent discoloration.
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8杞子浸軟 Soak goji berries until they are soft.
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9雞蛋下鑊煎熟，切碎盛起 Pan fry eggs in a pan, then cut them into small pieces and set them aside.
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10原鑊下海鮮菇 Add the shimeji mushroom sections to the original pan
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11灒酒炒香 Stir-fry with Shaoxing wine.
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12雞蛋回鑊 Return the eggs to the pan.
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13注入熱水大火煲滾至湯呈白色 Pour in hot water and bring to a boil until the soup turns white.
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14加入肉片，滾起後盛去浮泡 Add the pork slices and remove any foam.
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15放入絲瓜件，大火再滾5分鐘 Add the luffa pieces and boil for another 5 minutes.
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16加入杞子，滾1分鐘 Add the goji berries and boil for another minute.
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17酌量加鹽調味，完成 Add salt to taste and serve.
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