The method and efficacy of preserved egg and amaranth soup, great tonic!

Amaranthus is a very common vegetable in the Jiangnan region and is very popular among local people because it is rich in nutrients and delicious. Today, the editor brings you a recipe for amaranth soup.

How to make preserved egg and amaranth soup

Ingredients: 1 bundle of red amaranth, 1 preserved egg, garlic

Accessories: cooking oil, salt, sesame oil

Steps:

1. Wash the vegetables, chop the amaranth into sections, peel the garlic, wash and cut into slices, peel the preserved eggs, rinse and drain, and then cut into even small cubes;

2Pour cooking oil into a wok. When the oil is about 60% hot, add the garlic slices. Stir-fry until fragrant. Then add the diced preserved egg and continue to stir-fry until golden bubbles appear on the skin.

3 Add the water spinach and stir-fry until it wilts slightly. Then pour in hot water. When the water spinach is red and the leaves are soft and green, add salt and a few drops of sesame oil to season. Turn off the heat and serve in a bowl.

Tips:

Fried garlic cloves and preserved eggs are good seasonings for the soup. The soft-boiled amaranth has a delicate texture, and the preserved eggs, which can clear away heat and relieve depression, strengthen the spleen and stimulate appetite, form a choice of both vegetable and soup. This soup is for three people and costs less than 5 yuan.

effect:

There are two types of amaranth: white amaranth and red amaranth. They are in season in June and July of the lunar calendar. Amaranth is rich in iron, calcium and vitamin K, which can replenish the nutrients needed by the human body. It has the effects of clearing the liver and detoxifying, cooling blood and removing blood stasis. Eating it regularly can help lose weight, promote detoxification and prevent constipation.

Preserved eggs are a traditional food ingredient made from duck eggs through a special process. They are alkaline foods and rich in the minerals sodium, iron, vitamin E and vitamin B. They are also commonly used as side dishes and seasonings for cooking and making soups. Preserved eggs made using traditional methods do not contain lead. Traditional Chinese medicine believes that preserved eggs are cool in nature and eating them in moderation can relieve eye diseases and toothaches, prevent anemia, and promote appetite. They are edible for most people, especially those with excessive internal heat. However, children, people with insufficient spleen yang, cold and damp diarrhea, and patients with cardiovascular diseases and liver and kidney diseases should eat less.