Chinese Food
Summer sunstroke and slimming egg amaranth soup
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Amaranth has the highest vitamin C content in green vegetables. It is rich in calcium, phosphorus, iron and other trace elements. The content of iron is one time of spinach. The content of calcium is three times. It belongs to the commonly used blood enriching vegetables. It is very suitable for pregnant women, puerperas and children to prevent anemia. Amaranth has the functions of clearing away heat and dampness, relieving constipation and hemostasis. It can promote bone development, promote hematopoiesis, supplement vitamin C, lose weight, clear heat and detoxify, assist in anti-inflammatory and analgesic. So it is suitable for a variety of people.
Cooking ingredients
Cooking Steps
Step1:Take the young stem leaves of amaranth and wash them.
Step2:Cut shredded ginge
Step3:Peel the eggs. Dice them.
Step4:Boil a pot of water. Add oil, salt, ginger and preserved egg.
Step5:Let the preserved egg soup boil. Put in the amaranth. When cooked, you can make a pot.
Step6:This is the preserved egg version.
Step7:This is the egg version. I think it's better to boil egg soup.
Cooking tips:Because it's cold. It's better to add some ginger to the soup. There are skills in making delicious dishes.
