Preserved egg and amaranth soup in soup

Amaranth leaf

Preserved egg

Chicken soup

A little oil and minced garlic , then add the amaranth leaves and stir-fry for a while, then pour in the chicken soup, add the preserved eggs~just boil

Super delicious! Experience: Don’t cover it after it’s cooked. The color will change if you sit in the pot~ but it’s still delicious

Ingredients for preserved egg and amaranth stew

1 pound of amaranth, 1 pound of preserved egg, 1 salted egg yolk 2 soup stock, 300cc, appropriate amount of yam powder, 1 egg white, 3 pieces of garlic, Method 1

Slice the garlic, cut the amaranth into sections, dice the salted egg yolk and preserved egg for Method 2

Put up a pan of oil , sauté the garlic slices with a little oil until fragrant, add amaranth and stock to simmer, then add salted eggs and preserved eggs and stir-fry briefly, then take them out and set aside. Method 3

Take a casserole and heat it up for use. Method 4

Pour the fried amaranth and eggs into the casserole, mix the yam powder with water and pour in In the pot, add a little gravy, sprinkle with egg whites, simmer together in a casserole, and it's done. Remarks

* Any dishes that require the use of cornstarch powder can be replaced with yam powder, which is less burdensome on the body. *You can also add raw salted egg whites. Here, egg whites are added. ＊You can also replace the preserved eggs with larvae