How to make amaranth soup delicious (common practice of seasonal vegetable soup)

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List of contents for this article:

• 1、How to make soup with white amaranth
• 2、How to practice garlic amaranth soup
• 3、How to make amaranth soup saves time and tastes good?
• 4、How to make amaranth soup

How to make soup with white amaranth

The method of making soup with white amaranth is as follows: Prepare ingredients Main ingredients: appropriate amount of fresh white amaranth, make sure to wash and remove the old leaves and roots. Auxiliary ingredients: A few slices of ginger to enhance flavor; appropriate amount of cooking oil; appropriate amount of water. Seasonings: Appropriate amount of salt for seasoning; appropriate amount of sesame oil to add aroma.

Wash the white amaranth; heat the pan with oil and add ginger slices to stir-fry; add appropriate amount of water; cover the lid and boil over high heat; bring the water to the boil, put the amaranth down and turn a few times; cover the lid and cook until the amaranth is soft; add appropriate amount of salt; add appropriate amount of sesame oil; remove the pan. The scientific name of white amaranth is Hongsticky Valley, which is the name of traditional Chinese medicine. It is the whole grass of Amaranthus paniculatus L., a plant in the family Amaranth. Cultivated or wild throughout our country.

The steps for making soup with white amaranth are as follows: Preparation of ingredients: Wash the white amaranth to remove old leaves and impurities. Stir-fry ginger slices: Heat the pan with oil, add ginger slices and stir-fry to create a fragrance. Add water to boil: Add appropriate amount of water to the pan, then cover the lid, and bring the water to a boil over high heat. Lower amaranth: After the water boils, put the washed white amaranth into the pot and gently flip it a few times to heat the amaranth evenly.

After washing the white amaranth, the next step is the cooking step. First, add oil to the pan and add ginger slices to stir-fry until fragrant. This is an important part of adding flavor. Subsequently, add the right amount of water, and the amount of water needs to be determined according to the amount of amaranth to maintain the taste and color of the dish. Next, cover the pot tightly, turn to high heat, and let the water boil quickly. When the water boils, gently add the amaranth and turn it a few times with a shovel to ensure the amaranth is evenly heated.

How to practice garlic amaranth soup

Process garlic and slice garlic for later use. Saute the garlic slices until fragrant and heat the oil in the pan. Add the garlic slices and stir-fry over low heat until the garlic aroma is released.

Practice: Saute garlic slices and ginger slices in hot oil until fragrant, add ham or lean meat slices and stir fry until fragrant.

Completed effect The finished garlic amaranth has a ruddy color, the aroma of garlic and amaranth blends, and the taste is soft, tender and juicy.

Add garlic cloves and stir-fry until slightly yellow to release the aroma of garlic. Add bacon or ham slices and stir-fry over low heat until the slices are transparent and the oil seeps out. Seasoning soup: Pour in the stock (or water), bring to a boil over high heat, and then turn to medium heat and cook for 2 minutes to allow the flavor of bacon to blend into the soup. Add the preserved egg pieces and continue to cook for 1 minute until the soup is slightly thickened. Blanch the amaranth: Keep the soup slightly boiling and add the amaranth sections in batches.

Pretreatment of ingredients: Fold amaranth from the tip down into small pieces, tear off the tendons, discard the old parts, and wash them for later use. Peel and wash the garlic, and cut it into mashed garlic. Stir-fry mashed garlic: After heating the pan, pour in cold oil, add mashed garlic and stir-fry until fragrant, pay attention to control the heat to avoid burnt mashed garlic. Add amaranth: After stir-fry the garlic, add the processed amaranth and stir fry together to evenly wrap the amaranth with the aroma of garlic. Season out of the pan: After the amaranth is soft, add salt to taste.

How to make amaranth soup saves time and tastes good?

Adding seasoning: When the amaranth begins to soften, add appropriate amount of salt and white pepper (optional), as well as the minced garlic that has been sautéed before. Pour in egg liquid: After the amaranth is basically cooked, slowly pour in the beaten egg liquid, and quickly use chopsticks to draw a circle in the soup to make the egg liquid form egg flowers. Final seasoning: Add a little chicken essence or MSG to freshen up (optional), then turn off the fire.

Cooking soup: Pour in water/stock to boil, add amaranth, and cook for 3-5 minutes over medium heat until the leaves are soft and the soup color turns red. Seasoning: Add salt and a little chicken essence to freshen (or not put it in), turn off the heat. The upgraded version is paired with preserved egg and amaranth soup: Add 1 preserved egg (cut into pieces), add preserved egg after frying garlic, and then add water to make the soup. The soup is thicker and whiter and has a unique flavor.

Whether you need to blanch water when cooking amaranth soup mainly depends on your personal taste preference and the variety of amaranth.

[Common Practice of Amaranth Egg Soup]: First remove the old stems and wilted leaves of Amaranth that taste bad, and then clean them for later use. Take two eggs and knock them into a bowl, beat them completely, and set aside; take a small bowl, add a spoonful of starch, and then add appropriate amount of water to mix into water starch.

How to make amaranth soup

1. Direct boiling of fresh and tender amaranth (especially red leaf amaranth) can retain more nutrients, and the soup will appear purple-red and taste refreshing.

2. The steps for making amaranth soup are as follows: Prepare amaranth: Cut off the roots of the red amaranth, then carefully wash them, drain the water for later use. Prepare sweet potato powder water: Take appropriate amount of sweet potato powder. If sweet potato powder is not available, you can also use other starches instead. Add appropriate amount of water to the sweet potato powder and stir well to dissolve it into sweet potato powder water for later use. Cooking amaranth: Take a saucepan, add appropriate amount of water, and place it on heat to bring to a boil.

3. The steps for making amaranth soup are as follows: Prepare amaranth: Cut off the roots: Cut off the roots of red amaranth, leaving only the tender leaves and stems. Wash for later use: Wash the processed red amaranth with water, drain the water for later use. Prepare sweet potato powder water: Take sweet potato powder: Take appropriate amount of sweet potato powder. If there is no sweet potato powder, you can also use other starch instead.

4. Cooking amaranth: When the water is boiled, add the washed amaranth and gently stir with chopsticks to heat the amaranth evenly. Adding seasoning: When the amaranth begins to soften, add appropriate amount of salt and white pepper (optional), as well as the minced garlic that has been sautéed before. Pour in egg liquid: After the amaranth is basically cooked, slowly pour in the beaten egg liquid, and quickly use chopsticks to draw a circle in the soup to make the egg liquid form egg flowers.

5. Cut off the roots of red amaranth and wash them for later use. Take appropriate amount of sweet potato powder, and replace it with other starch if there is no sweet potato powder. Add appropriate amount of water to the sweet potato powder, stir the sweet potato powder, and make sweet potato powder water for later use. Take a boiling pot, add appropriate amount of water, and bring it to a boil. After the water boils, put the amaranth in and boil it again. The amaranth is basically cooked and the soup turns red.