Red apricot is amaranth, its original name is: Amaranth, alias: Yan Laihong, Lao Shao, Lao Lai Shao, Tricolor Amaranth, Latin name: Amaranthus tricolor, Amaranthaceae, Amaranth is an annual herb with thick stems. Green or red, often branched, hairy or hairless when young. Amaranth has a soft and smooth body and a strong flavor. It is sweet and fragrant in the mouth and has the effect of moisturizing the stomach and clearing away heat. It is also known as "Kui", "Crab", "Nymphatic" and "Nymphatic". In some places, it is also known as "Red Mushroom Tiger", Yunxiangcai, Yuntiancai, Hancai, etc.

Materials

The rhizome fiber of amaranth is generally thicker and will leave residue when chewed, but the leaves are soft and smooth, with a strong vegetable flavor and a sweet fragrance in the mouth. Today I will introduce this amaranth, tofu and double egg soup, which has Chaoshan characteristics. The amaranth is ready to eat as soon as it is rolled. It is tender, smooth and refreshing. The soup also has the sweet aroma of preserved eggs and salted eggs. Eating some amaranth in spring can also clear away heat, detoxify, and dehumidify. It can be eaten by everyone, and it is a delicacy for the elderly, young, women, and dieters. Green leafy amaranth: 400g tofu: two large pieces of salted egg: 1 preserved egg: 1 garlic: 2 cloves ginger: 1 slice water: 5 bowls

Method

1. Wash the amaranth Clean and pick; rinse the tofu with water and cut into pieces;

2. Wash and peel the preserved eggs and salted eggs, and cut them into small pieces;

3. Remove the garlic and wash it Cut into thin slices;

4. Heat two tablespoons of oil in a pan. When the oil is 60% hot, add ginger slices and garlic slices and saute until fragrant. Add water and bring to a boil. Add tofu, preserved eggs and salted eggs, cover and bring to a boil. 5 minutes;

5. Boil the amaranth until soft, season with salt and serve.