A home-style dish I absolutely love. The broth is rich and flavorful, the amaranth is tender and smooth—it's incredibly delicious!! Century egg + salted egg = a natural umami bomb 💣 So fresh you can't stop eating it. It's also very nutritious; amaranth is super high in calcium, making it suitable for the whole family, especially the elderly and children. ✅ It's easy to make, even beginners can do it! 🥣 Ingredients: * 250g red amaranth (tender leaves only) * 1 century egg * 1 salted egg * 50g luncheon meat * 3 cloves garlic * Approx. 2g salt (adjust to taste) * Approx. 2g sugar (adjust to taste) * A pinch of white pepper * 300ml hot water 📺Detailed video recipe: https://www.xiachufang.com/recipe/107586873/?recipe_type=1&page_scene=6
Materials
Steps for making amaranth in broth
Peel and dice the preserved eggs and salted eggs. Dice the luncheon meat into small cubes, about 1 cm square. Slice or mince the garlic.
Wash the amaranth thoroughly, remove the tough stems, and keep only the tender leaves.
Boil a pot of water, add 1 teaspoon of salt and 1 tablespoon of cooking oil, then blanch the amaranth for about 1 minute.
Then remove and set aside.
Sautéed garlic slices
Add chopped preserved egg, salted egg, and luncheon meat.
Stir-fry until the salted egg turns sandy and bubbles.
Pour in 300 ml of hot water (stock is best if available), and bring to a boil for 1 minute.
Taste the soup, as the salted eggs are already salty; adjust the saltiness accordingly to decide whether to add salt and sugar.
I added about 2 grams of salt and 2 grams of sugar.
Finally, add the blanched amaranth and a pinch of white pepper powder, gently mix, and it's ready to serve.
The most refreshing dish in summer, simple and incredibly delicious!
