Thousands of miles have different winds, and hundreds of miles have different customs. It is true that Cantonese people drink soup 365 days a year, but they do not always spend several hours making soup every day. In spring, Guangdong is very humid. In the past two days, it has been cold and rainy, and without the habit of turning on the heating, northerners will think that Guangdong is really "cold". When the weather is cold, I want to drink a bowl of warm soup, but this soup is not seaweed and egg drop soup, tomato and egg soup, nor Laohuo soup, but spring wild vegetable soup.

In the north there are toon, shepherd's purse, malantou, and dandelion, while in the south there are many different amaranths. The common purslane and red amaranth are all from the Amaranthaceae family. Amaranth often grows on the edges of fields. It used to be really a wild vegetable, but rural people like it. When they see it on the edge of the fields, they will pick a handful of the tender tips, take them home, wash them, and make egg soup. The taste is delicious. OK There are several types of wild amaranth in the south, and there are only 3-4 types available in the market now.

In spring, my family often makes soup with seasonal wild vegetables, sometimes lean meat, sometimes eggs. In short, each has its own combination and method. Today's bowl of "wild vegetable soup" has been a favorite of my children since they were in kindergarten. Every spring is also the season for eating wild amaranth. Cantonese people like to boil it with preserved eggs to make soup. You heard it right, preserved eggs, only when combined with preserved eggs, the taste is more outstanding and more delicious. Don’t ask why, some foods cannot be recorded in a few words or words, you can only try and taste them yourself.

Preserved egg and wild amaranth soup

Ingredients: 1 preserved egg, a little shredded ginger, 1 handful of wild amaranth, a little oil, appropriate amount of salt.

Method:

1. This is wild amaranth. It is also called purslane in different places, but the local purslane is another kind.

2. The stems and leaves of wild amaranth are green, but its roots are pink. Wild amaranth has the effect of clearing away heat and dampness, removing liver fire and removing moisture. Eat more amaranth in spring , to expel moisture from the body, is also the daily eating habit of old Cantonese people.

3. Chop the preserved eggs, prepare some ginger slices, and cut them into thin shreds for later use. Ginger repels cold and warms the stomach. You can prepare some when making soup in spring.

4. Remove the roots of wild amaranth and wash them 3-4 times. This wild amaranth is also thick and long, so no fertilizer or pesticide is needed, but there is a lot of fine sand, so wash it several times.

5. Heat the soup pot, add preserved eggs and shredded ginger, and bring to a boil over high heat.

6. Then pour the cleaned wild amaranth into the pot and boil it together with the preserved egg soup.

7. Wild amaranth is easy to cook, and even a pound of wild amaranth does not show much after being put into the pot. After boiling, add a little oil and an appropriate amount of salt to taste.

Everyone has tasted preserved egg porridge and preserved egg vegetable soup, which tastes very good too! While amaranth is in season in spring, buy a handful and give it a try!

Thinking:

You can also prepare some shredded pork or sliced ??meat. The right amount of sliced ??meat can make the soup more delicious