How to make soup and tips to learn in making it

In life, as a highly nutritious wild vegetable, people are very concerned about how to eat it, and cooking it in soup is one of them. So, how to cook it in soup?

How to prepare the soup:

Shangtang amaranth is a traditional Han Chinese delicacy in Guangdong Province, belonging to the Cantonese cuisine. The soup is slightly red, salty and fragrant. Pick and clean the amaranth, chop the preserved eggs and salted duck eggs separately, cut the red pepper and ginger into strips, and smash the garlic for later use; put the oil in a wok, heat it, add the ginger, garlic, red pepper strips, preserved eggs, and salted duck eggs, stir-fry over high heat, then add the amaranth and stir-fry for a while, pour in a little water and bring to a boil, add salt, chicken essence, pepper powder, and sesame oil to taste and serve.

Production tips:

1. There are two varieties of agarwood: green and purple. This soup usually uses green agarwood, which is called "white rice agarwood" in the south. When green agarwood is not available, purple agarwood can be used, which also tastes good, but it will ruin the color of the soup.

2. This dish requires preserved eggs, and most preserved eggs sold on the market are soft-boiled. Soft-boiled preserved eggs are delicious, but they are very troublesome to dice. The soft core in the middle sticks to the knife and the cutting board, which is very unpleasant. In this case, you can steam the preserved eggs in a steamer for 5 minutes in advance to let the soft core solidify before cutting, which is much more convenient.

3. When making soup with amaranth, you need to blanch it in advance. You need to master the time well, because amaranth is very easy to cook. If it is overcooked, it will easily become soft and lose its fresh taste. When blanching amaranth, you need to use a large amount of water. When the water in the pot is boiling, quickly put the amaranth in. When the water is about to boil again, take out the amaranth immediately.