Amaranth for soup
Overview
Dark green vegetables, carmine red soup, dotted with red garlic slices, a good-looking home-cooked dish, plus the special fragrance of preserved eggs, the soup is even more delicious.
Tags
Ingredients
Steps
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Pick the young leaves of amaranth and clean them.
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Peel the preserved eggs and cut them into small pieces, and chop the ginger and garlic.
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Heat the pan with cold oil, add ginger, garlic, and preserved eggs and stir-fry until fragrant.
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Add boiling water and cook for a few minutes until the soup becomes thick and white.
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Add amaranth and cook for 2 or 3 minutes. Add salt and a little oyster sauce to taste.
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Dark green vegetables, carmine red soup, dotted with red garlic slices, the soup is also very delicious.
