How to eat amaranth and how to eat amaranth is the best

Sautéed red amaranth with minced garlic.

Ingredients: 500g red amaranth; A little minced garlic Preparation.

Wash the amaranth well.

Heat the pan, add oil (if there is lard to fry more fragrant), stir-fry garlic until fragrant, and stir-fry amaranth.

Stir-fry amaranth and season with salt and Ajinomoto to taste.

Wash the amaranth, pour water into the pot and boil some oil and salt (the purpose is to keep the amaranth tender), then pour the amaranth into the pot and boil for 2 minutes, then remove the pan. Pour out the water in the pot, put a little oil, add some garlic and stir-fry until fragrant, then pour in the boiled amaranth, add a little salt, stir-fry for 30 seconds out of the pot

Soak the amaranth in salted water for half an hour, wash it and cut it into sections. Finely chop the garlic and shred the ginger. Pour oil into a hot pan, add garlic and ginger to the hot oil, stir-fry the fragrance, put in the amaranth, stir-fry to change color, add salt, chicken essence, oyster sauce, stir-fry evenly, fry until broken, and then put it on a plate.

You can choose to eat it stir-fried or boiled.

How to eat amaranth, a plate of refreshing cold dishes, with vermicelli fungus is not enough.

The preparation of sautéed amaranth.

Ingredients: 300g amaranth, appropriate amount of green onion, garlic slices, salt, and chicken essence.

Method: Stir up the wok to burst the green onion and garlic slices to bring out the fragrance, pour the amaranth and fry over high heat until soft, add salt and chicken essence and stir-fry evenly.

The preparation of sautéed amaranth with bacon.

Ingredients: 300g amaranth, 1 small piece of bacon, salt, cooking wine, chicken essence and appropriate amount.

Preparation: Wash the whole piece of bacon and put it in a steaming bowl, pour in an appropriate amount of cooking wine, steam it in a steamer for 30 minutes, take it out and let it cool, and then cut it into bacon slices for later use.

Method: Heat the oil in a wok, first put the amaranth on high heat and fry for a while, add salt and chicken essence and stir-fry well, and then put the bacon slices and stir-fry evenly.

To prepare the vegetarian sautéed amaranth.

Ingredients: 300g amaranth, salt, chicken essence, dried chili peppers, and light soy sauce.

Method: Stir-fry the dried chili peppers over low heat, stir-fry the amaranth over high heat, add salt, chicken essence and light soy sauce and stir-fry evenly.

Preparation of spicy sautéed amaranth.

Ingredients: 300 grams of amaranth, 3 Chaotian peppers, 3 dried chili peppers, 1 purple garlic, appropriate amount of oil, salt and monosodium glutamate.

Preparation: Chop the chili peppers and dried chili peppers diagonally into thick shreds, peel the purple garlic into garlic cloves and crush them.

Method: Start the wok with dried chili peppers and minced garlic over low heat, stir-fry the amaranth over high heat for a while, put Chaotian pepper, salt and monosodium glutamate, and fry until the Chaotian pepper is broken and put on the plate.

How to make fried amaranth with preserved eggs.

Ingredients: 250 grams of amaranth, 2 preserved eggs, minced garlic and salt.

Preparation: Peel and wash the preserved eggs, boil them in boiling water for 5 minutes, and then cut the boiled preserved eggs into small pieces for later use. In fact, it is better not to boil preserved eggs, but it is not easy to cut if not boiled.

Method: Put the minced garlic in the wok and fry until fragrant, then put the preserved egg pieces and stir-fry for a while, then put the amaranth and stir-fry, and finally add salt and stir-fry well, then put it on the plate.

Supplementary instructions: 1. The surface of the leaves of amaranth is rough, which is easier to hide dirt and dirt than other vegetables, so it must be carefully cleaned before eating.

2. Blanching amaranth with boiling water can remove harmful oxalic acid and astringent taste, and the fried amaranth will be more delicious.

3. When frying amaranth, you must fry it quickly on high heat, because it is easy to fry the amaranth for too long.

Ingredients: 500g amaranth, 1 garlic, 2 green onions, 1 piece of ginger, 1 teaspoon of salt, step 1Cut the amaranth into sections, and finely chop the green onion, ginger and garlic.

2.Heat oil in a pan and stir-fry chives, ginger and garlic.

3.Then add the chopped amaranth.

4.When the amaranth is almost cooked, add the remaining half of the minced garlic.

5.Add salt before removing from the pan.

6.Finish.

Red amaranth egg dumplings.

Ingredients: Eggs (2 pcs), Red Amaranth (250g), Minced Pork (90g), Chicken Broth (500ml), Chopped Green Onion (1 tbsp), Oil (2 tbsp), Salt (1 tbsp).

Method: 1. Add 1 4 tablespoons of salt and 1 tablespoon of chopped green onion to the ground pork, grasp well, and marinate for 15 minutes.

2. Beat the eggs into egg liquid; Pick the young leaves of the red amaranth, wash and drain the water for later use.

3. Heat 2 tablespoons of oil and reduce the heat to low, add 2 tablespoons of egg mixture, and add an appropriate amount of minced meat.

4. Fold the egg skin in half and press it tightly to make egg dumplings and put them in a dish.

5. Then make egg dumplings with egg mixture and meat filling, and arrange them on a plate.

6. Boil half a pot of water, add 1 tablespoon of salt, blanch the red rice and amaranth until the leaves are soft, remove the cold river and drain the water.

7. Boil the chicken broth in the pot, add the red rice amaranth and egg dumplings in turn, cover and bring to a boil over medium heat, then remove from the pot.

Amaranth quail eggs.

Ingredients: 180g of amaranth, 150g of quail eggs, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of Sichuan pepper, appropriate amount of salt, appropriate amount of pepper, appropriate amount of sesame oil.

Method 1: Cut the amaranth into sections.

2. Cook the quail eggs on low heat until the shells can be peeled off smoothly.

3. Peel off the shell of the quail egg.

4. Stir-fry chives, ginger, garlic and peppercorns, and stir-fry amaranth.

5. Add the quail eggs, add salt and stir well.

6. Add the garlic granules and pepper and sesame oil before removing from the pot.

【Stir-fried amaranth】

Ingredients: a handful of amaranth, 1 garlic, appropriate amount of chili red oil, appropriate amount of Sichuan pepper oil, appropriate amount of vinegar, a little caster sugar, monosodium glutamate.

How to make:1Pinch off the stems and roots of the amaranth until they are tender and pointed.

2.Pick them all up and set aside.

3.Put the picked amaranth in water and wash it, filter the water and set aside.

4.Wash and chop the garlic.

5.Put an appropriate amount of vegetable oil in a pot and boil until it is 7 hot.

6.Add the amaranth and stir-fry.

7.Stir-fry with chopsticks constantly.

8.Stir-fry until the amaranth wilts out of the water, then remove from the heat.

9.Put an appropriate amount of soy sauce, vinegar, a little monosodium glutamate, an appropriate amount of caster sugar in a bowl of minced garlic, and then add a large spoon of chili red oil and a little pepper oil and mix well to make a dipping dish. You can start it.

The amaranth is ready, dipped in oil and eaten, spicy and fragrant, super rice, three bowls of white rice in an instant, the family can't eat enough. You can try it too.

Soak the amaranth in salted water for half an hour, clean it, crush the garlic and mince it, slice the ginger and then shred it, add lard to the hot pan, add ginger and garlic and salt to fry the fragrance after the oil is hot, and the garlic is slightly yellowed and put in the amaranth and stir-fry, and fry until it is broken.

1. Stir-fry.

Heat the oil in a hot pan, stir-fry the garlic granules, put the vegetables into the pan, stir-fry quickly, add salt, and remove from the pan.

2. Make soup. It depends on what you're compatible with. However, the red amaranth is beaten out and the soup is a little red.

3. Cold dressing. Red amaranth is cooked in boiling water. Ingredients such as garlic, ginger, and chili peppers depend on personal taste.

Other advanced eating methods are not within the scope of household operations and will not be repeated.

Ingredients: 500g amaranth

Ingredients: 1 head of garlic, 2 green onions, 1 piece of ginger, 1 teaspoon of salt.

Step 1Cut the amaranth into sections, and finely chop the green onion, ginger and garlic.

2.Heat oil in a pan and stir-fry chives, ginger and garlic.

3.Then add the chopped amaranth.

4.When the amaranth is almost cooked, add the remaining half of the minced garlic.

5.Add salt before removing from the pan.

6.Finish.

Main ingredients: 250 grams of amaranth, appropriate amount of oil, 2 grams of salt, 3 cloves of garlic.

1. Peel the garlic and pat it flat with a knife.

2. Wash the amaranth with water.

3. Pour oil into a pot, heat the oil over medium-high heat and add the garlic to stir until fragrant.

4. Put the amaranth in the stir-fry.

5. Add salt, stir-fry until the amaranth is soft, then turn off the heat, and enjoy it after serving.

6. Finished product diagram of garlic amaranth.

Amaranth can be eaten cold, and the specific method is as follows:Ingredients: amaranth, garlic, sugar, salt, light soy sauce, soy sauce, white vinegar, chicken juice, sesame oil.

Tools: pots, rejuvenating water, basins.

1. Wash the amaranth, control the moisture and set aside.

2. Put water in the pot, and blanch the vegetables after the water boils.

3. Scoop the blanched amaranth, control the water after cooling, and add garlic, sugar and salt.

4. Then add a little light soy sauce and soy sauce.

5. Finally, add a little white vinegar and chicken juice, and mix well with a few drops of sesame oil.

Amaranth, also known as red corn in some places, is known as a "longevity dish" and is an indispensable delicacy on the summer table. But many people don't know that amaranth also has good nutritional value, so let's introduce it to you.

1. The nutritional value of amaranth.

1. Amaranth is rich in calcium, which is easily absorbed by the human body and is conducive to the prevention of osteoporosis.

2. The body of amaranth is very tender, which has the effect of clearing heat and removing fire on the stomach and intestines, and people with insufficient qi can eat it, because amaranth has the effect of replenishing qi.

3. Amaranth also has a strong coagulation function, if there is bleeding from the wound, you can take the amaranth and mash it and apply it to the wound to stop bleeding.

4. Amaranth also has an antioxidant effect, and people who want to ** can also eat more amaranth, which has the effect of detoxification and cleansing the intestines.

2. How to eat amaranth in the healthiest way?

There are many ways to eat amaranth, so let's share with you how to eat amaranth in a concentrated way.

1. Amaranth soup.

Ingredients: Fresh amaranth, sesame oil.

Method: Heat the sesame oil, stir-fry the amaranth, pour in the broth, simmer and simmer, do not put too much seasoning, which will affect the umami of the amaranth.

Efficacy: This amaranth soup has a good effect on constipation.

2. Dehumidify amaranth water.

Ingredients: Amaranth, water.

Method: Boil the two together in water, don't leave only the water. Drink as a tea.

Efficacy: This drink can remove dampness and heat and relieve edema, facilitate urination, and have the effect of removing fire.

3. Amaranth honey drink.

Ingredients: Amaranth, honey.

Method: Boil the cut amaranth with water, do not use the leaves as long as the juice, drink it twice, and put a spoonful of honey each time.

Efficacy: It is suitable for tonsil inflammation, eliminating sore throat, clearing and moistening the throat.

4. Amaranth anchovy water.

Ingredients: Amaranth and anchovies.

Method: Cut two kinds of vegetables into sections, boil water, as long as the juice does not need leaves, take it in two parts, effectively treat enteritis.

Amaranth not only has a therapeutic effect, but also can be used with eggs to make amaranth egg cakes, and with meat filling, you can also make dumplings, and the dumplings with amaranth and pork filling taste quite delicious; In summer, the weather is hot and dry, you can mix amaranth with it, which is refreshing and delicious, and it is a good product to clear away heat and relieve heat.

People with weak spleen and stomach should not eat a large amount of amaranth, amaranth should not be eaten with spinach and soft-shelled turtle, and people with kidney yang deficiency and chronic diarrhea should not eat amaranth. Pregnant women should not eat amaranth because it has the effect of slipping the tire.

Wash the amaranth, cut a knife from the middle and boil half a pot of water, add a little salt and oil to the amaranth and blanch. If you grasp it in half a minute, it won't taste good after a long time.

Amaranth is an annual herbaceous plant of the family Amaranthaceae, stout green or red. The leaves are ovate, diamond-shaped or lanceolate, green or red, purple, yellow and rubber, or partially green mixed with other colors. The flowers are spherical in shape, and the flowers are round, green or yellow-green.

The fruit is a coffee shape and is encased in the petals. The flowering period is from May to August, and the fruit period of Tandan is from July to September.

Amaranth is native to India and was introduced to China in the 10th century AD. Nowadays, it is distributed in southern Asia, Central Asia, East Asia and other places, and is cultivated all over China. Amaranth prefers warm, moist and sunny conditions.

Avoid high humidity, summer heat and stagnant water, drought tolerance, alkali resistance, not cold tolerance. Preferably in fertile, loose clay soils, amaranth is propagated by seeds.

Growing environment

Amaranth prefers warm climates, is resistant to heat, and is not tolerant to cold. The growth temperature is 23 27, the growth of plants below 20 is slow, and the germination of seeds below 10 is difficult. Amaranth is a high-temperature short-day crop, which is easy to flower and set seeds under high-temperature and short-day conditions.

Cultivated in spring when the temperature is suitable and the sunshine is long, the sprouts are late, the quality is soft and the yield is high.

Amaranth is not strict on soil, but grows well in alkaline soil. It has a certain drought resistance and grows poorly in poorly drained fields. Sometimes it is semi-wild.

After sowing, watering and topdressing are carried out according to the weather and soil, and the seedlings emerge in about 10 days. Spring is low in temperature and has a lot of moisture, so watering should generally be controlled, and only frequently watering is done when it is hot or dry.

Sautéed amaranth with garlic.

Prepare the ingredients as follows: 1 handful of amaranth, 1 4 teaspoons of salt, 1 4 teaspoons of monosodium glutamate, 5 cloves of garlic, and a pinch of sesame oil.

The specific method is as follows: remove the old roots of the amaranth, wash and cut it into sections, pat the garlic and cut it into garlic granules, put a little oil in the pot, put the garlic granules and stir-fry until it is slightly yellow, stir-fry the amaranth and stir-fry until the amaranth wilts, turn off the heat, add salt and monosodium glutamate to taste, and finally pour a few drops of sesame oil and fry well!

Amaranth in soup. Prepare the ingredients as follows: 200 grams of amaranth, 1 Songhua egg, 1 salted duck egg, half a bell pepper, 1 teaspoon of salt, 1 piece of ginger, 5 cloves of garlic, appropriate amount of broth, appropriate amount of vegetable oil, appropriate amount of pepper.

The specific method is as follows: Songhua eggs, salted duck eggs are cut into small dices, bell peppers are washed and diced, boil a pot of boiling water, put the amaranth into the scalding and take it out, pour oil after the pot is hot, put ginger slices, put in Songhua eggs and duck eggs and stir-fry for a while, pour in the broth, after the soup boils, pour in diced red peppers, then put in amaranth, mix well and boil, add salt and pepper, and finally sprinkle with minced garlic.