Hey everyone, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, amaranth soup with anchovies and century egg. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Amaranth Soup with Anchovies and Century Egg is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. Amaranth Soup with Anchovies and Century Egg is something that I have loved my whole life. They are fine and they look wonderful.
I love the smooth texture of cooked Chinese spinach. Remove dried anchovies from soup with a slotted spoon. Leave the garlic in the soup.
To begin with this particular recipe, we must first prepare a few components. You can have amaranth soup with anchovies and century egg using 7 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Amaranth Soup with Anchovies and Century Egg:
- Prepare Amaranth or Chinese Spinach
- Prepare 8 cloves garlic
- Take 50 g anchovies
- Take 2 century egg (boiled)
- Take 1 tsp salt
- Get 1 tsp chicken stock (optional)
- Prepare 1 litre water
Whisk milk, egg and flour in a bowl until smooth, stir in parsley, anchovy and lemon rind, season to taste. Then proceed to add in the goji berries and garlic. Century Soup (センチュリースープ Senchurīsūpu) is a rare and high-class ingredient, considered one of the greatest soups in the world. Fresh egg noodle soup with roast duck and amaranth.
Steps to make Amaranth Soup with Anchovies and Century Egg:
- Fry garlic with peanut oil till golden brown and set aside. Fry achovies until fragrant with low heat.
- In the same wok with fried achovies, add water to boil. Switch to low heat and add salt or stock powder, amaranth, century egg and garlic and simmer for 10 minutes and serve.
- Some recipe add wolfberries as optional to bring out some sweetness in the soup.
Glass noodles with pork and bok choy. My bowl contains Chinese spinach, minced pork, century egg & wolfberries. The Chinese spinach leaves need to be cooked in the boiling soup for only about a minute or two, so this soup cooks quickly. Give the egg a quick stir to separate the yolk and white. Off the heat and transfer to serving place.
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