Calories of agarwood and delicious agarwood recipes

Because of its bright red color and rich calcium content, agarwood has low calories and can help people who want to lose weight. Each 100 grams of agarwood contains about 21 calories. Therefore, you can eat it with confidence. What are the common ways to cook agarwood?

How to make amaranth and tofu soup

1. Wash the amaranth, blanch it in boiling water, and then cut it into fine pieces for later use.

2. Rinse the tofu and cut into small pieces for later use.

3. After the amaranth and tofu are cooked, add salt and MSG.

The efficacy and function of amaranth and tofu soup

1. Atractylodes has the effects of clearing away heat and detoxifying, improving eyesight and relieving sore throat. In addition, Atractylodes contains rich iron and vitamin K, which can promote blood coagulation and hematopoiesis.

2. Tofu Tofu is high in protein and low in fat, and has the effects of lowering blood pressure, blood lipids, and cholesterol. It can be eaten raw or cooked, and is suitable for both the young and the old, and is a good food for health and longevity.

3. Amaranth and tofu soup promotes blood coagulation, increases hemoglobin content, promotes hematopoietic function, and has certain therapeutic value for the healing of fractures.

How to make agarwood and preserved egg soup

Ingredients: 300 grams of white amaranth and 1 preserved egg.

Seasoning: oil, 2 cloves of garlic (white skin), a bowl of chicken soup (if there is no chicken soup, use water + MSG instead), and appropriate amount of salt.

practice:

1. Wash the amaranth and tear it into two parts by hand (roots on one side and leaves on the other side). Peel and crush the garlic.

2. Remove the shell of the preserved egg and crush it with the back of a knife. If you want to be particular, cut it into pieces carefully (dip the blade in vinegar; the preserved egg will not stick to the knife, so dip it in vinegar once each time you cut the egg).

3. Heat the oil in a wok until 40% hot, then add the garlic and sauté over medium heat until fragrant.

4. Turn to high heat and add the amaranth, stir-fry the roots first and then the leaves. Add chicken broth and bring to a boil over medium heat.

5. Add the preserved eggs and cook until the amaranth is soft. Add salt to taste and serve.