Red Amaranth and Preserved Egg Soup

by Shen Nian (from Tencent.)

4.8 (1)

Favorite

4

Difficulty

Easy

Time

5m

Serving

2

Red amaranth is rich in iron, calcium and vitamin K, which can promote blood coagulation, increase hemoglobin content, increase oxygen carrying capacity, and promote hematopoiesis.

Ingredients

Red Amaranth and Preserved Egg Soup

1. A handful of red amaranth

2. Remove the roots and old parts, pinch into sections, wash them, wash and rinse, this dish is easy to have sand

3. Preserved eggs and garlic

4. Chopped

5. Turn on high heat, pour edible oil into the pot, and fry the minced garlic

6. Pour in the red amaranth and stir fry

7. Boil

8. Water is better than vegetables

9. Add preserved eggs when the water is boiling, add salt and continue cooking

10. Boil again, the preserved eggs can be served when they are cooked

11. Red soup, black egg, white garlic, it has a different flavor, try it

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