Amaranth contains anthocyanins, which are beneficial to human health. As the saying goes, ‘June amaranth is as precious as eggs; July amaranth is worth more than gold,’ highlighting its high nutritional value.
Ingredients: – Amaranth: 300g – Broad beans: 100g – Preserved egg: 1 – Garlic cloves: several – Salt: to taste – Broth (bone broth or water): as needed Instructions: 1. Remove old roots and wilted leaves from amaranth, wash thoroughly, and drain. 2. Crush garlic cloves, dice the preserved egg, and wash broad beans for later use. 3. Heat oil in a pan until 70% hot, then sauté garlic until fragrant. 4. Add broad beans and stir-fry together. 5. Pour in the broth. 6. Add amaranth and cook until softened. 7. Add diced preserved egg, simmer briefly, season with salt, and serve.