How to make delicious amaranth soup in summer

In summer, we often see agarwood. It was originally a wild vegetable. It is also called "longevity vegetable". Agarwood is rich in many vitamins and minerals needed by the human body, and it is easily absorbed by the human body. Therefore, agarwood is loved by many people. So, how to make soup with agarwood?

1. Red amaranth and preserved egg soup

Ingredients: 1 handful of red amaranth, 2 preserved eggs, half a bowl of boiling water, oil, salt, and 2 cloves of garlic.

practice:

1. Remove the old stems of the amaranth and wash the mud and sand on it several times with clean water. After washing, pick it up and drain the water.

2. Chop the garlic and peel the preserved eggs and cut them into small pieces.

3. Heat the pot and pour in oil. Stir-fry the minced garlic and add the amaranth. Stir-fry until the leaves become soft, then add boiling water. Put the preserved eggs in, add salt, and boil over high heat for a few minutes.

2. Amaranth and Tofu Soup

Ingredients: 500g amaranth, 1 box of rennet tofu, 3 fresh mushrooms, some green onion and ginger, some salt, some water starch, chicken essence and light soy sauce

practice:

1. Remove the old roots of the amaranth and wash it clean. Boil water in a pot, add a little salt and blanch the amaranth. Then cool it down and drain the water.

2. Chop the amaranth and set aside. Dice the mushrooms and blanch them in boiling water. Set aside.

3. Add oil to a wok and sauté chopped green onions. Add mushrooms and stir-fry for a while, then turn off the heat.

4. Pour the mushrooms into a clay pot and add an appropriate amount of water. Cook for 3 minutes and then add the amaranth.

5. Add salt to enhance the flavor. Then add water starch and stir until thick.

6. Add tofu, bring to a boil, add a little chicken essence and sesame oil.

7. Stir well and turn off the heat.