How to make casserole with dried scallops, preserved egg and amaranth

Maybe you have a lot of friends, but it is impossible for you to be with them every day. Even if you are together every day, you definitely won’t be able to cook for yourself when you are young. So, in order to survive better, I will teach you how to make the casserole with scallops, preserved eggs and amaranth.

1. Pick the tender leaves of red amaranth, remove the old stems and wash them

2.1 Peel the garlic and cut into thin slices, peel the preserved eggs and cut into small dices

3.2 Soak the dried scallops in advance. I soaked mine overnight.

4.1 Add the preserved egg cubes and stir fry for a while on low heat

5.2 Heat the pan with cold oil and sauté the garlic slices over low heat

6. Add dried scallops and sauté until fragrant

7. Add amaranth over high heat and stir fry evenly

8. Add appropriate amount of water and bring to a boil (cover the ingredients, it doesn’t matter if there is more soup, it will be more delicious when poured over rice). Turn to medium heat and cook for about 5 minutes, add some salt and chicken essence.

After reading the detailed introduction to the recipe of scallop, preserved egg and amaranth pot, are you excited and can’t wait to try it yourself? Then don't hesitate, take action now. Enough practice will surely make you successful and allow you to make the most delicious one.