How to make amaranth in soup, how to make amaranth in soup

Ingredients: amaranth, auxiliary ingredients, eggs (pine eggs are also available), ham mushrooms (one or two edible mushrooms are good), operators (must have), if you want to look good, prepare some red peppers (cut into small diamond-shaped pieces).

Method: Put the amaranth on a plate with water (put a little salt in the water), Songhua eggs, ham, edible mushrooms, cut the operator into small pieces, uniform size, give a little cooking oil to the pot, and make the operator golden brown without removing it and adding water (it is best to use stock) Put the Songhua egg and ham fungus together Seasoning, boiling water, adding less starch, and less sesame oil out of the pot (if there is pure milk at home, you can put it in the beaten soup to make the soup more pure and thick, and the color is good-looking) (note that a little milk can only be put in when the soup is beaten and out of the pot, and it cannot be reheated after being put in, and if it is heated, the milk will become small grains.) Affect the beauty of the vegetable soup) It is good to pour the beaten soup on the amaranth that has been watered If you want to make the dish more beautiful, just put the cut red pepper on top.

Steps to prepare the amaranth on the soup.

Heat the oil first, burst the garlic slices to bring out the fragrance, put the amaranth, and fry it for a while, and put the mushrooms, diced intestines, and oysters.

Pour in a can of chicken broth, buy ready-made canned chicken broth, very convenient.

Add salt and start simmering for a while, sprinkle two handfuls of shrimp skin or dried shrimp when it's almost time, and simmer for a while!

How do you cook amaranth in soup? Cut the salted eggs into small pieces, add green onions, ginger and garlic to the pan, add preserved egg tofu, stir-fry and then add the vegetables.

The preparation of the amaranth soup is as follows:Ingredients and tools: amaranth, preserved eggs, sea rice, ginger, oil, salt, chicken essence, light soy sauce.

1. Remove the roots of the amaranth and then clean it.

2. Peel the preserved eggs and cut them into cubes, and shred the ginger for later use.

3. Soak the sea rice in water until soft, then fry it in a pot with shredded ginger until fragrant.

4. Add a bowl of water.

5. Add preserved eggs.

6. After boiling, add salt, chicken essence, and Duan Fusheng to shake and set aside.

7. Add water to another pot, wait for the water to boil, add a spoonful of cooking oil, and then add the amaranth to blanch.

8. Put the blanched amaranth in a large bowl and add the soup cooked in step 6.

The preparation of amaranth soup is as followsStep 1: Wash the amaranth first, remove the old stems, and leave the young leaves.

Step 2: Soak the selected amaranth in water and scrub it several times.

Step 3: Wash the acres of amaranth and put it in a pot, sprinkle some salt and mix well, and let it stand for a while.

Step 4: Prepare other ingredients: corn kernels, ham and preserved eggs.

Step 5: Dice the ham, cut the preserved egg, slice the garlic, and shred the ginger.

Step 6: Put the salt amaranth and mix it with your hands to remove the water.

Step 7: Put garlic slices and ginger shreds in a cold pan with cold oil, and slowly stir until fragrant.

Step 8, the air is hot in oil, the ginger and garlic are also fragrant, and the orange eggs are stir-fried.

Step 9: Add the ham and corn kernels and stir-fry in turn.

Step 10: Add water.

Step 11: After the soup in the pot boils, add the amaranth to a boil over high heat, and add some pepper.

Step 12: Cook for a few more minutes until the amaranth is red and the soup thickens.

Step 13: Add some sesame oil before removing from the pot and serve in a bowl.

Step 14: A bowl of nutritious and fragrant amaranth soup is good.

1. Wash the amaranth, remove the old stems, and leave the young leaves.

2. Soak the selected amaranth in water and scrub it several times.

3. Put the washed amaranth in a pot, sprinkle some salt and mix well, and let it stand for a while.

4. Dice the ham, cut the preserved egg, slice the garlic, and shred the ginger.

5. Put the salt amaranth and mix it with your hands to kill the water.

6. In a cold pan with cold oil, add garlic slices and ginger shreds, and slowly stir until fragrant.

7. The oil is hot, the ginger and garlic are also fragrant, and the preserved eggs are stir-fried.

8. Add the ham and corn kernels in turn and stir-fry. Add water.

9. After the soup in the pot boils, add the amaranth to a boil over high heat, and add some pepper.

10. Cook for a few more minutes until the amaranth is red and the soup thickens.

11. Add some sesame oil before removing from the pot and serve in a bowl.

12. A bowl of nutritious and fragrant amaranth soup is good.

Amaranth in soup is a traditional famous dish in Guangdong Province, the soup is salty and fragrant, very delicious, and it is even more perfect if you can pair it with some meat foam when making the soup. What are the specific methods and steps of serving amaranth in soup?

Steps on the soup amaranth chahu method

Ingredients: 600g red amaranth, 50g minced meat, 3 cloves of garlic, light soy sauce, cooking wine.

Method:

1.Fresh red amaranth, washed and drained repeatedly. (Leafy vegetables are generally picked in advance, and it is better to soak them in water and then wash them);

2.2 parts of garlic, 1 coarsely chopped pan; Take a piece of garlic out of the pot and put it on a plate;

3.Pour a small amount of oil into a hot pan and sauté until fragrant with coarsely chopped garlic;

4.Stir-fry the amaranth. Stir-fry all the wilts before adding an appropriate amount of salt. Tips: When stir-frying, use chopsticks to operate the stir-fry, which is better than a spatula;

5.Add salt to make the soup, and the sautéed amaranth can be removed from the pot and put on a plate for later use. Actually, a plate of vegetarian stir-fried amaranth here has been Euler! However, let's make a drop of amaranth in soup, and we have to continue

6.Wash the pot, then stir-fry with the meat foam, add an appropriate amount of light soy sauce, cooking wine, and salt to taste;

7.Stir-fry the minced meat until it is medium-rare, pour the amaranth red soup from the plate into the pot, and bring to a boil to boil the meat foam through. If you like chicken essence, you can put some freshness;

8.Pour the red soup with roasted meat foam into the plate with amaranth, sprinkle in the garlic foam and you're done!

Amaranth minced meat and egg fried rice.

Ingredients: 1 serving of cold rice, 3 eggs, 300 grams of amaranth, appropriate amount of diced meat, appropriate amount of chives, appropriate amount of soy sauce, appropriate amount of fine salt.

Method 1: Stir-fry the diced meat in a pot until the oil comes out.

2. Row the diced meat aside and add the egg mixture.

3. Stir-fry until the egg liquid solidifies, don't fry too old.

4. Add the cold rice and stir-fry until the rice grains are loose.

5. Add an appropriate amount of fine salt to taste, and then fry the amaranth in the pot until it tastes.

6. Finally, add chives and an appropriate amount of soy sauce and stir-fry until the rice grains are flavorful.

Amaranth rice small square.

Ingredients: 10 grams of amaranth leaves, 30 grams of cooked rice, 50 grams of water, 1 egg.

Method 1: Put all the ingredients in the food processor and puree.

2. Put a piece of oiled paper at the bottom of the bowl and pour all the paste in. There is some foam on the surface, it doesn't matter, it's gone after steaming.

3. Cover the plastic wrap and steam over medium heat for 15 minutes, simmer for a few minutes. Take it out and shake it, and if there is no liquid, it means that it is cooked.

4. Cool upside down, cut into pieces and eat.

Amaranth with garlic. Ingredients: 1 handful of amaranth, 2 cloves of garlic, appropriate amount of salad oil, 2-3g salt, 1g of chicken essence, and a little hot water.

Method 1, a handful of rice amaranth, remove the old leaves, tear the tendons, and the tender amaranth can ignore this step.

2. Soak and drain.

3. Heat an appropriate amount of oil in a pot and stir-fry the garlic slices until fragrant.

4. Pour in the amaranth and stir-fry, continue to stir-fry, stir-fry more, add an appropriate amount of salt to taste.

5. Pour a little hot water, you don't need too much water, and the amaranth will precipitate some water by itself.

6. Cover the pot and simmer for a few minutes to taste, and then order chicken essence to taste before coming out of the pot!.

Amaranth sushi. Ingredients.

1 large bowl of rice, 1 egg, 1 ham sausage, 1 small handful of amaranth, appropriate amount of sushi vinegar, appropriate amount of sesame oil, a pinch of salt, 1 pack of seaweed.

Method:1. Remove the Chinese cabbage from the water and cut it finely.

2. Add rice, sushi vinegar, sesame oil, and a pinch of salt.

3. Mix well, turn red and pink, so beautiful.

4. Add sushi vinegar, sesame oil, salt to the rice, mix well and set aside.

5. Add a little salt to beat the eggs and fry them in a pan to make an omelet.

6. Take out and put in the ham sausage, roll it up, roll it up and put it on the side.

7. Spread the Chinese cabbage rice on the seaweed, and the white rice is also spread flat, overlapping them.

8. Dip the knife in water and cut into 5 sections.

9. Then put them one by one upright, tidy them up by hand, and put plastic wrap underneath.

10. Put the egg roll on it, roll it tightly, and cut it into sections with a knife dipped in water.

Preserved egg amaranth. Ingredients.

Appropriate amount of amaranth, 2 preserved eggs, appropriate amount of garlic, appropriate amount of oil, appropriate amount of salt, appropriate amount of chicken essence.

Method:1. Clean and chop the amaranth and crush the garlic.

2. Peel off the shell of the preserved egg and cut it into small pieces.

3. Heat the oil, simmer over low heat, and stir the garlic until fragrant.

4. Turn to high heat and quickly stir-fry the amaranth.

5. Stir-fry the amaranth until soft, add a little water and cook for a while.

6. Add salt and chicken essence to taste, add preserved eggs and mix evenly.

Amaranth juice cool skin

Ingredients: amaranth, wheat flour, garlic, chili oil, vinegar, oil, salt.

Method: 1. Wash the amaranth, put it in a container and mash it, filter and squeeze out the juice.

2. Mix the wheat flour into a dough with amaranth juice and let it sit for half an hour; Take a basin of water, put the dough in, and then scrub until the water is very red and thick, and the remaining gluten is very light in color.

3. The washed thick slurry is filtered several times with a very fine screen to filter out the slag. Then, the remaining slurry is placed in the refrigerator to refrigerate and settle for more than 4 hours until the water is layered with starch.

4. Pour out the water precipitated on it, and mix the remaining starch until the batter is light pink. Scoop a scoop of batter into a pre-greased pizza pan, shake and spread evenly.

5. Put the pizza pan into a pot of boiling water, cover and steam for two or three minutes, then take it out and put it in a basin of cold water to cool down.

6. When it is not hot, remove the whole piece of dough and spread it on a plate brushed with oil.

7. After the cold skin is cut, you can put in seasonings according to your taste, such as garlic paste, chili oil, vinegar, salt, sesame oil, etc., and mix well.

Amaranth cake

Ingredients: amaranth, wheat flour, minced garlic, chopped green onion, vinegar, oil, salt.

Method: 1. Wash and chop the amaranth and put the chopped green onion.

2. Mix the flour into the amaranth, no need to add water, and only use a little flour.

3. Heat the pan, smear with oil, and when it is hot, pour the floured amaranth into the pot, shovel it flat, and compact it slightly. Once the surface of the pancake has changed color, turn over and continue to fry for about two minutes.