Salted Egg Boiled Red Amaranth Soup

There is a kind of vegetable that can only be eaten in summer. There are two kinds of white and red, and the red one. After cooking, the soup is purple and purple. It starts to be sold in large quantities in May every year. In July and August, the taste is Knowing that the old rough food is tasteless, it will be slowly removed from the shelves. It is called amaranth.
I don't know what other places are called? Anyway, the white one is called white amaranth, the red one is called red amaranth, and the local dialect is also called sweat dish. It is a vegetable with very high nutritional value. In addition to being rich in dietary fiber, its calcium content , The iron content is many times higher than that of many vegetables, so it also has the reputation of "longevity dishes".
Both the leaves and tender stems of amaranth can be eaten because it is rich in dietary fiber, iron and calcium that is easily absorbed by the human body. It can promote growth, reduce fat and lose weight, clear heat and detoxify, diuresis and dehumidification, and prevent constipation. ; Amaranth is good, but not everyone can eat it, especially pregnant women, it must not be eaten, because it will cause tires. Therefore, except for pregnant women, other people can basically eat amaranth with confidence.
Now when I go to the vegetable market, every stall is filled with watery amaranths. Maybe you like purple from the bottom of my heart, so I usually buy red amaranths. . .
It is the best encouragement to life to use simple food ingredients to make different tastes! I believe that every hard-working cook has been on the way of learning~ Today I shared a soup made with red amaranth. I believe that many friends, the first reaction to get red amaranth is to stir-fry. In fact, it is the soup. The most delicious, the best drink, and the nutrition is doubled. The most important thing is that the method is not complicated, the ingredients are ready, and it does not take 10 minutes to get out of the pot properly. Use it to replace the broth or something, it tastes good and does not grow fleshy. As long as I cook this soup, the appetite of the children in the family will double. I am really afraid that if I cook it every day, if I accidentally feed it into small meat balls, some of it will not be good. So in addition to cooking the soup, occasionally sauté the red amaranth, saute the garlic and put it in the pot, stir fry a few times quickly, add a little salt to season the pot, and it will be equally delicious. . .