中文介绍做法贴士：1、鸡汤、皮蛋都有鲜味，此菜可免放味精。(如果用的是清水，就要放点味精增鲜了)苋菜皮蛋汤
2、皮蛋后放，皮蛋鲜香味会更足。
3、苋菜忌与甲鱼同食；皮蛋不宜与甲鱼、李子、红糖同食。
4、苋菜的营养价值高，且富含维生素C，烹调时不宜久煮，最好闭盖煮，以免苋菜的营养成分会大量流失。
苋菜皮蛋汤的具体做法，请参看以下步骤：
苋菜皮蛋汤原料：白苋菜500克，皮蛋(松花蛋)1只
苋菜皮蛋汤调料：油，大蒜(白皮)2瓣，鸡汤一碗(无鸡汤就用清水+味精代替)，盐适量
苋菜洗净，去老根，用手撕成两段(根归根放，叶归叶放)，大蒜去皮拍碎。皮蛋去壳，用刀背碾碎，讲究点就小心切成瓣吧(刀刃沾醋，皮蛋不粘刀，沾一次醋切一下蛋)
坐锅，油4成热时，倒入大蒜中火爆香。
转大火放入苋菜，先放菜根炒再放菜叶翻炒。
加鸡高汤、皮蛋中火煮沸。
煮到苋菜熟软，皮蛋鲜味飘出即可。
英文解说Chinese description
Practice tips: 1, chicken soup, preserved eggs are delicious, this dish can be put MSG-free. (If you are using water, we must put some MSG by fresh out)
2, after the release of preserved eggs, preserved eggs, fresh flavor will have more.
3, amaranth bogey and turtles with food; preserved eggs not with the soft-shelled turtles, plum, brown sugar with the food.
4, the high nutritional value of amaranth, and rich in vitamin C, cooking time should not be long cooking, the best closed lid to cook, so the nutritional content of amaranth to be lost.
Specific practices amaranth soup preserved eggs, see the following steps:
Amaranth preserved egg soup ingredients: 500 grams of white amaranth, preserved eggs (egg) 1
Amaranth preserved egg soup seasoning: oil, garlic (white) 2, a bowl of chicken soup (without chicken soup to replace the use of water + MSG), Salt to taste
Wash spinach, to the old roots, torn by hand two (root The root of release, go Ye Fang Ye), garlic, peeled Paisui. Preserved eggs, peeled, crushed with the back of a knife, carefully cut flap pay attention to point to it (edge dip vinegar, preserved eggs sticking to the knife, dip a bit of vinegar cut the egg)
Take pot, oil 4 into a hot, pour in the hot fragrant garlic.
Turn fire into the amaranth, came alive again in the first place leaves stir fried vegetable roots.
Add chicken broth, preserved eggs in the fire to boil.
Cook to soft cooked amaranth, preserved eggs, can smell the flavor.