Red Amaranth in Double Egg Soup

Name: Red Amaranth in Double Egg Soup
Total time: 10 min
Yield: 4
Cuisine: Chinese
Ingredients: 350g Red amaranth; 1 piece preserved egg; 1 piece Salted Duck Egg; 3g ginger; 8g garlic; 2g Refined salt; 1g pepper

by Happy elf a

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

Amaranth, also known as sweat dish, has the functions of clearing heat and detoxification, reducing inflammation and swelling, reducing weight and clearing the body, replenishing qi and improving eyesight, diuresis and dehumidification. It is rich in protein, fat, sugar, vitamins and minerals, and it is a "longevity dish for the common people." "The name.
Summer is the season when amaranth is abundant, so it also has the reputation of being the first dish in midsummer. Amaranth has green, red, purple and other colors, among which red is better, called red amaranth and red amaranth. Our family likes red amaranth, especially Angbao, who likes to use its purple juice for bibimbap, which is really eye-catching.
Soup dishes, that is, there are vegetables, soups, and soups in one. It is especially suitable for lazy people who want to eat dishes and want to bring some soup. I am one of them, ha ha... Double egg soup with red amaranth, Preserved eggs, salted duck eggs and red amaranth are combined. The salty freshness is moderate, and the entrance has a special flavor. If you like it too, come on...

Ingredients

Red Amaranth in Double Egg Soup

1. All kinds of ingredients are prepared.

2. Red amaranth, remove old leaves and stems, pinch small sections.

3. Soak in light salt water for 20 minutes.

4. Preserved eggs and salted duck eggs are peeled and cut into small pieces, ginger and garlic are finely chopped.

5. Remove the soaked red amaranth, wash and drain for later use.

6. Pour cooking oil into the pot, add ginger and minced garlic and stir fry.

7. After frying the flavor, put the preserved eggs and the salted duck eggs.

8. When the egg crust is slightly browned, add plenty of water.

9. After boiling, add red amaranth.

10. Stir fry with chopsticks.

11. With salt.

12. Season with pepper.

13. Stir-fry evenly, cook until the red amaranth is soft and ready to serve.

Tips:
1: Soak in light salt water to better remove pesticide residues.
2: Preserved eggs and salted duck eggs are salty, add salt as appropriate in the later stage.
3: If you want a richer taste, you can add a little ham. For example, Jinhua ham, ordinary ham will also work.
4: If there is broth, you don't need water, just add broth directly.