Do you need to blanch amaranth for stir frying? How can I make it authentic?

Stir-frying amaranth does not need to be blanched.

Home-style fast dish Stir-fried amaranth with garlic.

When I was a child, I thought it was so beautiful and delicious when I used amaranth red vegetable juice bibimbap, so I tried it at home today this weekend.

Ingredients: 2 cloves of garlic.

1 handful of amaranth.

Home-cooked fast dish How to stir-fry amaranth with garlic.

Remove the roots of the amaranth, wash it with water and soak it.

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Drain the water and set aside.

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Bring the pot to a boil, add oil and garlic cloves and stir-fry until fragrant.

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Pour in the amaranth and stir-fry.

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Add salt, stir-fry and transfer to a plate.

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Finished product drawing. Please click Enter a description.

Amaranth, also known as red amaranth, rice amaranth, etc., is a vegetable with particularly high nutritional value, how high is the nutritional value? "June amaranth, when eggs; Amaranth in July, gold is not exchanged", this is the folk evaluation of amaranth, which shows the nutritional value of amaranth.

Red amaranth is rich in dietary fiber, and eating it regularly can have a **** effect; Its protein content is 1 times higher than that of other cereals, 4 times higher than that of tomatoes, it is very easy to absorb, and plays a particularly good role in the growth and development of adolescents; Among them, the content of lysan amino acids is very high, and it is also rich in minerals and vitamins, which can play a bright effect; The content of iron and calcium is twice that of spinach, which is especially suitable for the elderly and children to replenish blood and calcium; It can also lower blood pressure and enhance physical fitness, so red amaranth is also known as "longevity vegetables".

Now is the season to eat red amaranth, many families will have this dish on the table, the weather is hot and dry in summer, often eat red amaranth can clear heat and dampness, very good for the body. Many vegetables need to be blanched before cooking, so should you blanch red amaranth before frying? Many friends don't know how to make it, and it is easy to destroy the nutrients in the process of making, so that the nutrients of red amaranth are lost and become an ordinary dish.

Below, Xiao Ning will share with you a best practice of red amaranth, I hope it can help you.

Garlic and red amaranth].

Production method: 1. Select the red amaranth bought back first, remove the old stems, leaving only the leaves and tender parts, and then put it under running water to clean, be sure to clean it several times, and completely remove the floating dust on the surface.

2. After cleaning, take a basin of water, the amount of water is not over the red amaranth, put salt in the pot, and soak in cold water for 10 minutes, which can not only play the role of disinfection and sterilization, but also effectively remove the eggs on the leaves, and eat more assured.

3. Wash the soaked red amaranth twice again, remove it and dry it for later use, no need to chop it. Then prepare the perfect topping for red amaranth: minced garlic, not too little, about half a head.

4. Heat the pan with cold oil, red amaranth does not need to be blanched, directly into the pot, no need to stir-fry, add a little boiling water, then put the prepared minced garlic on it, cover the lid for 2-3 minutes, to the extent that everything is broken with a spatula.

5. Sprinkle an appropriate amount of salt before cooking, stir-fry evenly, and put it on a plate.

The red amaranth made by this method, because the cooking time is short, so the taste still retains some crispness, not like the soft and rotten degree of blanching, plus the garlic, there is a unique fragrance, the taste is very good, in the summer, when everyone's appetite is not very good, come to a plate of garlic red amaranth, definitely make you appetite, if you like it, try it quickly.

Xiao Ning shattered thoughts:

1. Before frying, it should be fully soaked with salt to disinfect and sterilize and remove insect eggs.

2. There is no need to blanch, because after blanching, most of the nutrients in the red amaranth will be lost.

3. In order to ensure the taste, try to fry as quickly as possible, because the leaves of red amaranth are very tender, and if they are in the pot for too long, they are easy to fry and affect the taste.

If the amaranth is blanched, the texture will definitely not be so crispy. For example, if the elderly and children do not have a good stomach, it will be better to blanch amaranth and eat it again. If you want to eat it as it is, add only salt and oil when stir-frying, and don't add other seasonings. It's best fried like this.

You don't need to blanch, wash it and put it in the pot directly, you don't need to stir-fry, add a little boiling water, put the minced garlic on the cover, cover the lid for two or three minutes, and chop it with a spatula, and put salt out of the pot.

Blanching is not required. Soak in salt for 10 minutes and wash well, stir-fry the amaranth in hot pan with cold oil, add a little boiling water, and minced garlic.

Some people blanch amaranth and some people fry it directly, it's not right, teach you the right way.

In fact, the taste of amaranth will be more delicious after blanching, and the amaranth after blanching can be mixed cold, and it is very delicious to stir-fry.

Correct blanching method for amaranth:

1. After cleaning the amaranth, you can prepare blanching, you can refer to: the cleaning method of amaranth, remember to blanch amaranth for a short time and fast. Therefore, when boiling water, it is necessary to boil more water, the more water you have, the shorter the time for amaranth to be heated.

When boiling water, salt should be added to the water, which can play a role in protecting the color of amaranth.

2. Keep the heat high after boiling the water in the pot, pour in the drained amaranth, it is not necessary to wait until the water in the pot boils again, and you can get out of the pot when you see the amaranth leaves start to soften, and the time is very short.

3. If you want to achieve a better blanching effect, you can separate the leaves from the amaranth stalks, and put the amaranth stalks first and then the amaranth leaves, so that the maturity of the blanched amaranth is more consistent.

4. After the amaranth is out of the pot, immediately put it in cold water to cool, and after it cools thoroughly, remove and drain the water to use it for stir-frying or making soup.

Additional instructions: If the blanched amaranth is ready to be made into cold amaranth, you can appropriately extend the blanching time of the amaranth and blanch the amaranth thoroughly before it can be out of the pot.

Before eating amaranth, it is necessary to blanch it in a pot, because amaranth contains a lot of oxalic acid, and the taste will be bitter if you eat it directly, and excessive intake of oxalic acid will also make oxalic acid combine with calcium in the intestine to produce high oxalic acid that is difficult to absorb, which will affect the body's absorption of calcium and increase the burden on the stomach and intestines. Blanching can remove some of the oxalic acid components in amaranth, which can make spinach more nutritious and healthy and taste better.

It depends.

The upper part of the amaranth whisker is edible, the roots of this part are still rich in nutrients, and the taste is relatively crisp, so you can wash it and cook it in a pot when you eat amaranth. However, it is not recommended to eat the long roots and whiskers at the bottom of amaranth, because the hardness of the rhizome with roots is relatively large, and its cellulose content is more, so the taste is not very good, it is not easy to be chewed, and excessive consumption will also increase the digestive burden of the stomach and intestines.

Before making fried amaranth, the amaranth should be washed and blanched, and the amaranth used in the following fried amaranth method refers to the amaranth that has been processed.

Ingredients: 300 grams of 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.

Ingredients: 300 grams of amaranth, 1 small piece of bacon, salt, cooking wine, chicken essence.

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.

Don't, the nutrients are lost after blanching, just fry it directly.

The fat content of vegetables is very low, so eating vegetables will not only not gain weight, but will help us promote digestion and metabolism of the stomach and intestines, which can help us control the calories we eat, so that we will not gain weight, so summer is also a good season for us. And it's better to eat vegetables

The blanched red amaranth will taste better and will not have a bitter taste, but to master the blanching time, it must be blanched quickly and removed. When boiling water, you should boil a little more water, the more water, the shorter the time for red amaranth to be heated. After the water is boiled, add some salt to the pot and stir well, then put the red amaranth into the pot, blanch for 1 minute, and then quickly remove it.

In order to achieve a better blanching effect, it is best to first put the stemmed end of the red amaranth into the boiling water, and then put the leaves into the water, so that the ripeness of the blanched red amaranth will be more consistent. After removing the red amaranth, be sure to quickly put it in a basin of cold water to cool down, and wait until the red amaranth is cold before cooking, which can maintain the crisp taste of the red amaranth.

Whether the amaranth is blanched or not, my sister will teach you the correct way to do it, so that the nutrients will not be lost.

Cold. Stir-fried vegetables, steamed buns, dumplings are fine.

No, just fry it, that's how I eat it.

Stir-fried amaranth should be blanched, even though amaranth has many benefits, but it contains oxalic acid, oxalic acid is an element that we should avoid, because after the human body ingests oxalic acid, calcium oxalate stones will be formed in the body, which will hinder our body's absorption of calcium, but oxalic acid can be removed by dissolving in water, so the most important step we can not ignore when eating amaranth is to blanch.

Amaranth grows mostly in the southern region of our country, and amaranth has a very long history in our country, it is loved by many people as an edible wild vegetable, and it has some aroma, but this aroma is not like fennel that will make some people unacceptable.

The taste of amaranth is very good, it tastes soft and crisp, and it can also brighten the eyes, clear heat, promote gastrointestinal peristalsis, and prevent constipation, like in summer, when we eat things that are not digestible, we can eat more amaranth, which can help us ****, and the fat content of vegetables is very low, so eating vegetables will not only not gain weight, but will help us promote digestion and metabolism of the stomach and intestines.

1. Blanch the fried amaranth; First of all, we have to clean up the amaranth, some old and yellow leaves don't want it, and then clean it after holding the cover, once the leaves of the amaranth are stained with water, it is not easy to preserve, so it can't be long, you have to buy it on the same day and eat it.

2. After cleaning, we prepare the amaranth for later use, then add water to the pot, put a spoonful of salt and a spoonful of oil after boiling, blanch the amaranth in water for about a minute and then take it out immediately, and then rinse it in cold water several times, and then drain the water, the amaranth after doing so has a very crisp taste, and the color is also very green, so that the oxalic acid is also removed, and it tastes healthier.

3. Then heat the oil in the pot, stir-fry the minced garlic until fragrant, put the next milk in and stir-fry evenly, add some chicken essence and salt when it is almost out of the pot, and stir-fry evenly to get out of the pot.

Stir-fried amaranth needs to be blanched, amaranth contains oxalic acid, oxalic acid should be avoided, oxalic acid will affect the digestion and absorption of calcium and other minerals. It will affect the health of the body, but oxalic acid can be removed by dissolving in water, so blanch amaranth before stir-frying. Quietly.

Amaranth is a vegetable with a high oxalic acid content, so it is better to blanch it with water before eating. Amaranth without water will taste astringent, and it will also ingest oxalic acid.

After the human body ingests oxalic acid, it will form calcium oxalate stones in the body, and it will also hinder our body's absorption of calcium.