How to make preserved egg and amaranth soup, the benefits of eating preserved eggs regularly

Preserved egg and pickled turnip soup is a common salty soup in home cooking recipes. Many people choose these two ingredients when making soup. So, how to make preserved egg and pickled turnip?

Preserved egg and amaranth soup recipe:

Ingredients

Amaranth (green) 500

grams, Songhua eggs (duck eggs) 100 grams;

Seasoning

5g garlic (white skin), 5g ginger, 5g chicken essence, 5g salt;

Preparation method

1. Put the washed amaranth into boiling water and blanch it;

2. Add a little oil to the pan, add the chopped garlic and ginger and sauté until fragrant;

3. Add the chopped preserved eggs and stir-fry for a few times;

4. Pour water into the pot, bring to a boil and add the blanched amaranth;

5. Cover the pot and cook for 6 to 8 minutes;

6. When the amaranth is cooked soft, add salt and chicken essence to season.

Benefits of eating preserved eggs:

First of all, the production method of preserved eggs determines that preserved eggs contain very rich minerals, which can effectively promote digestion and absorption and improve people's appetite;

Because preserved eggs are made from strong alkaline substances such as lime, they can naturally neutralize our stomach acid and have a certain relieving effect on stomach pain or stomach problems caused by stomach acid;

Preserved eggs also have a certain effect of cooling down and relieving heat, and the cooking methods of preserved eggs are basically to mix them cold or directly add some seasonings and eat them, so they can achieve the effect of clearing heat.