1. This is green amaranth. The edible part is 30~50% of the whole plant, so its roots should be removed and the tender part should be eaten.

The practice of serving soup, preserved eggs and amaranth step 22. Prepare the ingredients.

Steps of serving preserved eggs and amaranth in soup 33. Boil the pot with high fire, and add the right amount of salt and peanut oil after the water boils.

Steps for serving preserved eggs and amaranth in soup 44. Boil the amaranth in the pot until it changes color (about 30 seconds).

How to serve amaranth with preserved eggs in soup Step 55. Pour the blanched amaranth into a sieve, rinse with water for supercooling, and thoroughly drain the water for later use.

Steps for serving soup, preserved eggs and amaranth 66. Heat the pot to 6 minutes on high fire, pat the garlic and ginger slices until fragrant, and then stir-fry the diced meat for a while.

Steps for serving preserved eggs and amaranth in soup 77. After adding clear chicken soup, add 3 bowls of water (about 350 ml).

The practice of serving preserved eggs and amaranth in soup step 88. After the fire is boiled, the preserved eggs are crushed into large pieces.

Steps of serving soup, preserved eggs and amaranth 99. Add the blanched amaranth, boil it again, season with salt, chicken essence and white sugar, and serve.

Steps for serving amaranth with preserved eggs in soup 10 10. Take out the pan and put it on a plate, and make a little arrangement.