Amaranth 300g

A preserved egg

Garlic 4 cloves

Ginger10g

How to serve amaranth soup?

Amaranth picks the tender leaves at the top and discards the old and hard stems; Ginger peeled and shredded; Peel garlic and cut it in half; Dice preserved eggs for later use.

Wash the selected amaranth with plenty of cold water, blanch it in boiling water for 30 seconds, remove and drain for later use.

Heat a little oil to 60% in a wok, add garlic cloves and shredded ginger to stir-fry until fragrant, add broth to boil, add preserved eggs and season with salt.

Pour the cooked broth into the blanched amaranth.

Tips

Tip:?

1, Amaranth has two varieties, green and purple. This dish of amaranth usually uses the green amaranth called "white rice amaranth" in the south. When there is no green amaranth, it is made of purple amaranth, which tastes good, but it will destroy the color of the soup. ?

2. Preserved eggs are needed in the process of making this dish, but most of the preserved eggs sold in the market now are preserved eggs. Preserved eggs are delicious, but it will bring a lot of trouble when diced. It is very unpleasant that the center of preserved eggs sticks to the knife and chopping board. At this time, preserved eggs can be steamed in a steamer in advance.

Minutes, it is much more convenient to let the center solidify before cutting. ?

3. When making soup amaranth, you need to blanch the amaranth in advance. This time should be mastered well, because amaranth is extremely easy to cook, and it will easily become soft and rotten and lose its fresh and tender taste if it is overdone. When scalding amaranth, the amount of water should be large. While the water in the pot is boiling, put amaranth in quickly. When the water is about to boil again, remove amaranth immediately.