Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, amaranth soup with anchovies and century egg. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
I love the smooth texture of cooked Chinese spinach. Remove dried anchovies from soup with a slotted spoon. Leave the garlic in the soup.
Amaranth Soup with Anchovies and Century Egg is one of the most favored of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Amaranth Soup with Anchovies and Century Egg is something that I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook amaranth soup with anchovies and century egg using 7 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Amaranth Soup with Anchovies and Century Egg:
- Make ready Amaranth or Chinese Spinach
- Make ready 8 cloves garlic
- Get 50 g anchovies
- Make ready 2 century egg (boiled)
- Take 1 tsp salt
- Prepare 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. 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. Then proceed to add in the goji berries and garlic. We discovered that amaranth can be roasted, popped, boiled, and added to other dishes, making it a versatile pantry item.
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.
Here are some ways to • As a breakfast cereal. Simmered just right, amaranth has a sweetness and porridge-like consistency that make it a delicious cereal. Anchovy broth is essential in Korean cooking. Do not boil anchovies and dashima too long. If boiled too long, the stock will lose the delicacy of the flavors or even develop an unpleasant taste.
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