Amaranth and Egg Soup

Name: Amaranth and Egg Soup
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Amaranth; 2 egg; Some Green onion ginger; 20g oil; 3g salt; 2g Oyster sauce

by Minger Kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

3

This wild vegetable is the amaranth that we often eat. There are two kinds of amaranths depending on the color. One is red amaranth with purple spots on the leaves, and the other is green amaranth with green leaves, which have similar nutritional effects. Every day when I go to work, there are a few amaranths on the side of the flower pond in the square passing by. I can see that it grows in my heart. When I grow up, I will take the tender part of the head home. It's delicious, and it doesn't cost money, so good!
This dish is a "natural calcium storehouse", grab a handful on the way from get off work, simple stir-fry is very smooth and tender, the whole family will eat it! The iron and calcium content in amaranth is very high, several times that of spinach, and amaranth does not contain oxalic acid, so iron and calcium will be well absorbed after entering the human body. Children in growth and development and people over forty years old can Eat regularly. Amaranth has a very good effect on red eyes and sore throat caused by damp and heat. It is most suitable for summer consumption. It is simple, smooth and delicious without getting angry!

Ingredients

200g Amaranth
2 Egg
Some Green Onion Ginger
20g Oil
3g Salt
2g Oyster Sauce

Amaranth and Egg Soup

1. Pull the amaranth home, as long as the leaves and the tender parts of the head, wash and set aside.

2. Heat the pan and heat the oil, add the green onion and ginger until fragrant, pour in the prepared amaranth and stir fry. It takes a little longer to fry the amaranth before it becomes smooth and tender, otherwise it will become astringent.