Name: Amaranth and Gluten Soup
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g High-gluten flour; 150g water; 100g Amaranth; 30g seaweed strips; 1 piece potato; 1 piece tomato; 2 pcs egg; 10g pickle; 10g peanut; 20g Peanut oil; 2 tablespoons Soy sauce; 5g salt; 1 stage shallot

Amaranth and Gluten Soup

by Haitian Yishi 6305

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

I learned gluten soup from my mother-in-law. In summer, we often go back to our hometown to visit mother-in-law on weekends. In the afternoon, mother-in-law always prepares a bowl of water with a large dough and starts to knead the gluten. I think it’s because of the gluten kneading process. It's like scrubbing clothes. Wait until the dough in your hands is slowly kneaded until there is a small piece left, and the water has turned into flour water, and the process is finished. Together with the amaranth picked from the wild and various other side dishes, a pot of amaranth gluten soup is burnt, and each person has to drink at least two bowls to enjoy it. After watching it for a long time, sometimes I will cook a pot of gluten soup and drink it. This is also a kind of inheritance.

Amaranth and Gluten Soup

1. Add flour and water to form a smooth dough, cover with plastic wrap and wake up for half an hour

2. Prepare a basin of clean water, put the dough into the rub and wash until only a small piece of gluten remains

3. Leave the flour and water for later use, soak the gluten in water for later use

4. Amaranth, just take the tender leaves, wash and cut

5. Rinse the kelp shreds and soak them in clean water for later use

6. Cut the pickles into thin strips, rinse well with salt and set aside

7. Wash peanuts and cut into small pieces

8. Wash potato shreds, peel and cut into thin shreds, chopped green onion

9. Peel and cut tomatoes

10. Beat the eggs in a bowl

11. Add oil to the pot, add peanuts when the oil is warm and stir fry until the surface is golden

12. Add the pickles and stir fry

13. Add chopped green onion and stir well

14. Add potato shreds and stir well

15. Add soy sauce and mix well

16. Pour in a small amount of water, then pull the gluten into small pieces and put it in the pot to boil slightly

17. Pour the gluten-washing water

18. Pour the amaranth leaves after boiling

19. Join kelp silk

20. Pour in tomato and egg liquid

21. Keep stirring until the soup thickens and then add salt to taste

Tips:
After the gluten water is left for a while, there will be obvious stratification. Before pouring it into the pot, stir it well before using it. Do not add it all at once. It depends on the thickness of the soup first. Do not pour out the remaining flour water. Can be used to make Liangpi. After adding the gluten water, keep stirring to prevent it from sticking to the pot. You can also add vinegar or pepper to drink according to your personal taste.