苋菜300克  红枣4颗  羊肚菌3枚  鸡蛋1个  大蒜1瓣调料：盐1茶匙（5克）油1汤匙（15ml）味精1/4茶匙（1克）（焯烫用盐和油不在次调料单位中）

1)苋菜洗净，红枣切片，大蒜切片，羊肚菌用温水浸泡20分钟变软即可，浸泡羊肚菌的水不要倒，过滤后备用。

2)锅中倒入清水，调入少许盐和油，水开后放入苋菜焯烫10秒钟后捞出，沥干水分后盛入碗中。

3)锅烧热，倒入1汤匙油，油7成热时放入大蒜片和红枣片，大蒜片煸成金黄色后，倒入浸泡羊肚菌的水，再放入羊肚菌煮10分钟。将鸡蛋打散，慢慢的甩入汤中，调入盐和味精，搅拌均匀后倒入盛好苋菜

Date， Morel Mushroom and Edible Amaranth Soup

Ingredients：

Edible amaranth： 300g

Date： 4

Morel mushroom： 3

Egg： 1

Garlic： 1 clove

Seasonings：

Salt： 1 teaspsoon (5g) (exclude the amount that used for blanch)

Oil： 1 soupspoon (15ml) (exclude the amount that used for blanch)

Monosodium glutamate (MSG)： 1/4 teaspoon (1g)

Directions：

1)Wash the edible amaranth， slice the dates and garlic clove;

Soak the morel mushrooms in the warm water for 20 minutes until they get soft， and keep the soaked water， filter for further steps;

2)Pour some water into a saucepan， and add a little oil and salt;

Boil the water， add in the edible amaranth after boiling， blanch for 10 seconds then take out immediately， place the dried edible amaranth in a bowl;

3)Heat up a saucepan， pour in 1 soupspoon oil， when the oil is very hot (7/10 hot) put in the garlic and date slices;

When the garlic slices turn to golden then pour in the water that soaked the morel mushrooms， and put in the mushrooms cook for 10 minutes;

Beat an egg， slowly splash into the soup;

Sprinkle the salt and MSG， stir the soup well and finally add in the blanched edible amaranth. Finish