🥬🥚 Golden and Silver Egg Amaranth - Restaurant-quality refreshing home-style recipe

Editor's Preface

"Golden and Silver Egg Amaranth" is a beloved classic in Hong Kong restaurants and home-style stir-fries! It combines two colored eggs (salted and preserved) with tender amaranth for a delicious combination of color, flavor, and nutrition. The broth is refreshingly sweet, the amaranth is hearty, the salted egg adds flavor, and the preserved egg is smooth. It's a must-try summer treat, loved by both the elderly and children. We'll break it down step by step, detailing every step and the key to avoiding messes, ensuring you can achieve restaurant-quality results at home!

Ingredients preparation

• 400-500g amaranth (red amaranth, white amaranth, apricot amaranth)

• 1-2 preserved eggs

• 1 salted egg (cooked)

• 5-6 cloves of garlic (can be fried or sautéed)

• 2-3 slices of ginger

• 200-300ml chicken broth/stock (water can also be used)

• 1/2 teaspoon sugar

• 1/3 teaspoon salt

• Pepper and sesame oil in small amounts

Detailed steps

🥚 1. Egg processing

• Peel the preserved eggs and cut into small pieces; separate the salted eggs into egg whites and yolks, cut the egg yolks into small pieces, and save the egg whites for last addition.

• It is recommended to use fully cooked eggs, which are easy to cut, dissolve in the soup base, and have no fishy smell.

🥬 2. Amaranth pre-processing

• Cut off the roots of amaranth, wash it clean, and cut it into sections (for a smoother taste).

• Soak in water for 15-20 minutes to remove excess impurities and oxalic acid.

🍳 3. Stir-fry the base ingredients until fragrant

• Crush/slice garlic and deep-fry until lightly golden (optional). Sauté ginger slices in oil until fragrant.

• Some recipes will first marinate garlic and ginger slices to enhance the flavor and reduce the smell of the dish.

🍲 4. Blanch and stir-fry amaranth

• Bring water to a boil (add a little salt and oil), and blanch the amaranth for 1 minute to keep it green and reduce oxalic acid.

• Drain and rinse with cold water (optional).

🍛 5. Stew and Cook

• Add a small amount of oil to the pan, stir-fry the amaranth briefly, add chicken broth (or stock), and bring to a boil over high heat.

• Season with salt, sugar and pepper, add preserved egg and salted egg yolk and cook for 2 minutes.

• Pour in the salted egg whites and mix gently (do not stir-fry vigorously) until the egg whites become smooth and silky.

🥢 6. Finish by serving

• After turning off the heat, add sesame oil and spread the fried garlic on top.

• It is delicious when eaten hot or with soup or rice.

Editor's Tips

• Amaranth should not be boiled for too long. The fastest way to keep it green is to boil it in water.

• It is recommended to use salted egg and preserved egg without runny core, as it is not easy to dissolve as it is cut into small pieces.

• The turbid water from the first pot of vegetable soup can be poured away, and chicken broth can be added again to prevent it from turning black and to make it clear.

• Put the preserved egg and salted egg separately, don’t mash them or the color won’t be bright enough.

• If you don’t like chicken soup, you can use vegetarian soup, but remember to add salt to taste.

Eating experience 😋

The amaranth is soft and slightly sweet, and the eggy aroma permeates every sip. The salted egg yolk is rich and fragrant, while the preserved egg is not fishy. It pairs perfectly with rice and soup. Eating it in hot weather is especially beneficial for clearing the liver and relieving stagnation, and everyone in the family, including the elderly and children, is eager to try it!

summary

Golden and Silver Egg Amaranth is refreshing and layered, perfect for home cooking or dining. With some skill, you can make variations like spinach or scrambled eggs with Chinese cabbage! 🥬🥚🍲