Amaranth, also known as wild amaranth, red amaranth, and wild goose red, is a kind of wild vegetable. Due to its high nutritional value, amaranth is called "longevity vegetable" in some areas. There are three types of amaranth cultivated in my country: one is green amaranth, with green leaves, strong heat resistance and hard texture. The second is red amaranth, with purple-red leaves, medium heat resistance, and soft and waxy texture. The third one is colorful amaranth, which is purple-red near the veins and green at the edge of the leaves, and tastes soft and waxy.

Ingredients

Main ingredients

50g amaranth

2 eggs

Ingredients

Appropriate amount of starch

Appropriate amount of salt

Method/steps

1

Pick and wash the amaranth and set aside.

2

Put water into the pot and bring to a boil. Add appropriate amount of salt.

3

Add amaranth again.

4

When the amaranth is boiled and soft, pour in the prepared water starch and stir evenly.

5

When the pot boils again, you can add the stirred egg liquid and wait until the eggs solidify before taking it out of the pot.

END

Notes

After pouring in the egg liquid, do not stir it until the egg solidifies. Otherwise, the eggs will be beaten too much before they are solidified, like a paste, which will affect the taste.