Amaranth for soup

Overview

Amaranth in soup is a traditional Han Chinese dish in Guangdong Province and belongs to Cantonese cuisine. This dish has common ingredients and simple operation. The soup is reddish in color, salty and delicious, and is very suitable for family consumption in summer.

Tags

• hot dishes
• home cooking
• old man
• summer recipes
• banquet dishes
• lunch
• amaranth
• edible oil
• garlic
• king of kings ham sausage
• mushrooms
• preserved egg
• tangbao
• ginger
• salt

Ingredients

Steps

1. 1 Soak four dried shiitake mushrooms and cut into small cubes, cut ham sausage into small cubes, peel and cut one preserved egg into small cubes, set aside

   

2. 2 Remove the old roots of amaranth, wash and filter water and set aside

   

3. 3 A box of thick soup treasure, spare

   

4. 4 Peel, wash and slice the ginger, peel, wash and cut the garlic into slices and set aside

   

5. 5 Heat the pan with cold oil, add ginger and garlic slices, stir until fragrant

   

6. 6 Add mushrooms, ham sausage and diced preserved eggs, stir-fry over medium heat

   

7. 7 Add amaranth and stir-fry over medium heat until the amaranth becomes soft and juices come out

   

8. 8 Put in a bowl of water. The amount of water depends on personal preference. If you like soup, you can put more. This amaranth juice soup is very fresh

   

9. 9 Turn on high heat, boil water, and add half a box of old hen soup. I often use thick soups of various flavors instead of stock, and they are delicious in stews and noodles. If you don’t have stock, you can just use water.

   

10. 10 Simmer over low heat for four to five minutes. If you like the amaranth to be soft and tender, you can cook for another two minutes. Taste for saltiness and add a little salt and chicken essence as appropriate.

    

11. 11 The finished product, this amaranth soup, is reddish in color, salty and delicious, rich in nutrients and very delicious

    

12. 12 I love its soup the most, it’s so delicious and a great tool for making rice