Red Amaranth in Soup

by elmonte

4.8 (1)

Favorite

5

Difficulty

Easy

Time

20m

Serving

2

In spring, red amaranth is at the right time, it is a good time to eat red amaranth. Red amaranth replenishes blood and calcium, improves eyesight and lowers blood pressure, clears away heat and detoxify, strengthens the body, strengthens immunity, and is known as a longevity dish. "

Ingredients

1000g Red Amaranth
2 pcs Preserved Egg
1 small handful Dried Shrimp
10g Wolfberry
1/2 teaspoon Salt

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4 cloves Garlic

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2 tbsp Oil

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Red Amaranth in Soup

1. A handful of red amaranth.

2. Pick off small sections, don’t throw away the stems, just tear off the epidermis, it won’t grow old at all.

3. Clean it up.

4. Peel the garlic and cut into small pieces.

5. Shell the preserved eggs and cut into small pieces.

6. Rinse the dried shrimps with water.

7. Soak the wolfberry in water to soften it and wash it off.

8. Heat up the frying pan and sauté the garlic until fragrant.

9. Pour 600ml of water, add the shrimp skins, and boil the preserved eggs. (Those who like soup can add more water.)

10. Add amaranth and boil soft.

11. Put the wolfberry and salt and cook for 2-3 minutes.

12. Can be vegetable soup, rich in nutrition.

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