How to make preserved egg and amaranth soup

We call people who like to eat "foodies". Of course, foodies are loyal to food. While enjoying eating, many foodies are also very interested in how food is made. Today, in order to satisfy the needs of foodies, we will introduce to you the preparation method of preserved egg and amaranth soup.

1. Remove the roots and yellow leaves of amaranth, wash and set aside

2.1 Chop ginger and garlic and set aside

3.2 Bring water to a boil, add amaranth and blanch until it becomes slightly soft

4.1 Heat oil in a pan, add minced garlic and ginger and fry until fragrant

5.2 Apply vinegar on the knife, peel the preserved egg and cut into small pieces

6. Add preserved eggs and fry until they change color

7. Bring two bowls of water to a boil, add amaranth and cook for two minutes

8. Add appropriate amount of salt and sesame oil and serve

Although century egg and amaranth soup is very ordinary, the taste is extraordinary if you make it yourself. If you want to experience your own "extraordinariness", you will definitely start doing it right away.