San Fu Tian is the hottest period of the year, with hot and humid weather leading to excessive sweating and high energy consumption in the body. During this time, diet adjustment becomes particularly important. Choosing appropriate seasonal vegetables can not only supplement nutrients but also help the body adapt to the hot climate and maintain health. Among the many seasonal vegetables, red amaranth is undoubtedly an excellent choice.
Red amaranth, also known as “yan lai hong,” is not only bright in color and tender in texture but also rich in nutrients. Red amaranth is rich in vitamin A, vitamin C, calcium, iron, protein, and dietary fiber. Regular consumption of red amaranth has several benefits:
1. Liver and eye protection: The vitamin A in red amaranth is very beneficial for the eyes, helping prevent night blindness and vision deterioration, while also protecting the liver and promoting liver health.
2. Dampness dispelling: Red amaranth has the efficacy of clearing heat and dampness, making it particularly suitable for consumption during the humid San Fu Tian to help the body expel excess moisture.
3. Promoting bowel movements: Red amaranth is high in dietary fiber, which can stimulate intestinal peristalsis and prevent constipation.
4. Blood and calcium supplementation: Red amaranth is rich in iron and calcium, effectively preventing anemia and osteoporosis, making it an excellent choice for blood and calcium supplementation.
Next, let’s introduce a delicious and nutritious red amaranth, mushroom, and egg soup.
Recommended recipe: Red Amaranth, Mushroom, and Egg Soup
Ingredients: 200g red amaranth, 100g white jade mushrooms, 100g crab mushrooms, 150g razor clam meat, 2 eggs, 3 slices of ginger, 3 cloves of garlic, appropriate amount of chopped scallions, salt, a little ground pepper, adequate amount of water, cooking oil, and sesame oil.
Method:
1. Prepare ingredients: Wash the red amaranth, remove old leaves, blanch in boiling water, cool in cold water, and cut into sections; wash the white jade and crab mushrooms, remove the roots; wash the razor clam meat and cook until done, then remove the meat; beat the eggs with salt, fry, and cut into pieces.
2. Sauté fragrant: Heat some cooking oil in a pot, add ginger and garlic, stir-fry until fragrant, add the cleaned razor clam meat, stir-fry until changed color, add an adequate amount of water, and bring to a boil.
3. Add mushrooms and red amaranth: Once the water boils, add the white jade mushrooms and crab mushrooms, continue cooking for 5-7 minutes until the mushrooms soften, then add the red amaranth sections, cook until softened and deep in color.
4. Season: Add salt and ground pepper to taste, finally add the cooked eggs to the soup, sprinkle with chopped scallions, drizzle with sesame oil, and serve.
This red amaranth, mushroom, and egg soup is colorful, delicious, and nutritious, making it especially suitable for consumption during the hot San Fu Tian. Here are some cooking tips to help you make a more delicious soup:
1. Handling razor clam meat: Razor clam meat may contain sand; soak it in lightly salted water for 30 minutes before cooking to help the clams expel sand and enhance the meat’s freshness.
2. Egg handling technique: If not frying the eggs, beat them into egg flowers. When adding the egg mixture to the soup, slowly pour and quickly stir to create beautiful egg flowers for added texture to the soup.
3. Mushroom selection: Both white jade and crab mushrooms have a delicate texture, other mushrooms like shiitake or enoki can be chosen based on personal preference to enhance the soup’s richness.
4. Red amaranth selection: When selecting red amaranth, choose leaves that are fresh and without yellow spots for better texture and richer nutrients.
Overall, this red amaranth, mushroom, and egg soup not only helps cool the body and replenish nutrients but is also a nourishing delicacy during San Fu Tian. We hope everyone can enjoy red amaranth more this summer to stay healthy and beat the heat!
