In the summer, watching the climate warm up day by day, and the kitchen has become a "hard-hit area" in the eyes of the cooks. People who have experience in cooking know that when the weather is hot, cooking in the kitchen is bound to sweat like rain, so some dishes with relatively simple methods have become more popular, after all, on hot days, you can stay in the kitchen for one second is one second. In May, meet this dish is not soft, calcium content is higher than milk, simple cooking on the table, too fragrant!
When it comes to vegetables, many people may first think of Chinese cabbage, cabbage, small greens or lettuce, but there is a vegetable that is particularly magical after cooking, that is, amaranth. Amaranth is green at the beginning of the seedling stage, and with maturity, the leaves begin to turn purple-red, and the color of the soup after cooking is blood red. The calcium content of amaranth is particularly high, with about 187g of calcium per 100g of amaranth, and it should be known that the calcium content of every 100g of milk is only about 120mg.
Amaranth eating methods are rich and diverse, cold mixing, boiling, stir-frying and other methods have their own flavors, but I want to say that the skin egg amaranth soup is the best way to eat amaranth, the key is that the method of skin egg amaranth soup is particularly simple, only need a simple boil to be on the table, after dry frying, the skin egg and amaranth are boiled in the pot, giving the amaranth soup a unique aroma, eating is too fragrant. When I was a child, as long as the family cooked the soup of peeled egg amaranth, everyone would rush to eat bibimbap with the soup.
Ingredients: 300g of amaranth, two peeled eggs, two cloves of garlic, salt to taste, a little oyster sauce, a little chicken essence
The preparation of the peeled egg amaranth soup
1. Cut small pieces after peeling the shell of the peeled egg, and dip the blade into some water when cutting the peeled egg, which can effectively prevent the skin egg from sticking to the blade. Or you can use cotton thread to cut the skin of the egg, which is also a small trick. Garlic is flattened and peeled without cutting, if you like to eat garlic, you can cut the garlic. The amaranth is soaked in light salt water for a while and then rinsed repeatedly with water.
2: Pour a little cooking oil into the hot pan, pour the peeled egg and garlic into the pan and fry for a while, fry until the surface of the peeled egg is browned. In this way, the boiled skin egg amaranth soup can have a more flavorful skin egg.
3: Pour enough boiling water into the pot to continue boiling, put the amaranth in the pot and cook on high heat until it is broken. Add salt, chicken essence and oyster sauce to the pot and stir well to taste. You can decide whether to put oyster sauce according to your personal cooking habits, anyway, it is not recommended that you put soy sauce, which will affect the color of the soup.
Simple, nutritious and delicious skin egg amaranth soup is done, simple home cooking like this is especially suitable for hot summer, after all, no one can install an air conditioner in the kitchen to cool down, right? In addition to being rich in calcium, amaranth is also rich in vitamins, proteins, carotene, phosphorus, iron and other minerals, and in daily life, you can often change the pattern for your family to eat.
【Curator Fragments】:
1, amaranth must be soaked in light salt water or fruit and vegetable cleaning liquid for a while to remove the surface of pesticide residues and insect eggs, and then use water to repeatedly wash several times, so that you can eat at ease.
2, not all skin eggs can be eaten with confidence, some skin eggs after cutting if there is a pungent smell, it means that the skin eggs have deteriorated.
The content is original for Zhang Xiansen, who does not eat coriander, and please think twice before plagiarizing the pirated pictures. Warm the body and mind, eat the memory! Thank you all for your support and love!