Moldy amaranth stems

Remove the roots and leaves from the amaranth stalks.

Cut into sections with a knife.

Rinse clean.

Soak the amaranth stems in water for about two to three days, depending on the temperature.

The next day, it was a bit pale.

On the third day, it can be pinched flat when pressed, it's a bit soft, and can be seasoned.

Add an appropriate amount of salt, and add water to cover the amaranth stems. The amount of salt can be adjusted according to your usual taste, slightly saltier than usual is fine. If you want to eat it sooner, you can add a bit of baking soda, but if you add baking soda, it can only be eaten for three to four days; over time, it will become hollow. Personally, I suggest not adding baking soda.

I make it more often; this one has baking soda added, and it marinates faster, ready to eat in a day or two.

This one doesn’t add baking soda, and it uses last year’s old smelly marinade to smell the dried tofu, steamed to be doubly smelly (the leftover marinade after eating amaranth stalks can be sealed and kept, it can smell soybeans, pumpkin, and dried tofu).