How to cook amaranth delicious, how to make amaranth delicious?

How to cook amaranth:

Ingredients: 1 handful of red amaranth.

Excipients: appropriate amount of cooking oil, appropriate amount of garlic, a little salt.

1. Remove the roots and old parts of the amaranth, break it into 2 sections for a long time, soak it in water for a while, and drain the water.

2. Peel and wash the garlic and crush it for later use.

3. Heat the wok, add an appropriate amount of cooking oil, add minced garlic, and stir-fry until it is fragrant.

4. Pour in the amaranth and stir-fry over high heat, looking at a large pot full of a lot, once heated, it will be easy to come out of the water.

<>6. When the amaranth becomes very soft and rotten in the pot, add some salt to taste according to your own taste.

7. Burnt amaranth is beautiful and delicious.

1.1. Stir-fried amaranth with garlic Ingredients: 1 large handful of amaranth, a few garlic cloves, salt, and an appropriate amount of rice wine.

2.Method: 1. Wash the amaranth, pick the young leaves at the front, and do not have the stems. Flatten the garlic cloves on top of the picked amaranth leaves. 2. ,.. the oil in the pan after it is hot

3.Tip: When the amaranth is fried, it is very easy to get out of the water, and it fills the pot, and there is only a small plate at the end. So after putting it in the pot, stir-fry the ,.. with chopsticks

Amaranth can be stir-fried directly.

Amaranth is a common but high nutritional value of vegetables, in addition to protein and other nutrients, more valuable is to contain more iron, calcium and other minerals, while containing more carotene and vitamin C, folk have "June amaranth, when eggs; July amaranth, gold does not change", which shows its high nutritional value. The calcium contained in amaranth leaves is easily absorbed by the human body, which can promote the growth of teeth and bones, and can maintain normal myocardial activity and prevent intramuscular spasms; The iron, calcium and vitamin K contained in it can promote blood clotting, increase hemoglobin content and improve oxygen-carrying capacity, and promote hematopoietic and other functions. Traditional Chinese medicine believes that amaranth has the effect of clearing away heat and dampness, cooling blood and stopping bleeding, and stopping dysentery, and also has the effect of brightening the eyes and slipping the tire.

Our common amaranth is green amaranth, red amaranth, mainly eat tender stems and leaves, there are many methods, can be fried, can be cooked, can be cold dressed, can be used as filling, etc., are very delicious, in fact, amaranth stems can also be eaten, its outer skin is removed and fried, it is very delicious, and made with old amaranth stemsMoldy amaranth stalksIt is a local traditional dish with a long history in Shaoxing, Zhejiang, which is deeply loved by the locals, and it is estimated that it is difficult for outsiders to accept, but interested friends may wish to try it.

I myself like to eat amaranth, mostly stir-fried, nutritious and delicious, here to share with you the specific method, I hope you can like it.

Product name: garlic amaranth.

Ingredients:Green amaranthExcipients:Garlic, salt, oyster sauce, cooking oil.

Here's how. 1.Choose fresh amaranth, remove the old rhizomes and stale leaves, and wash them with water;

2.Add water to the potAdd an appropriate amount of salt and cooking oil to the water to prevent discolorationAfter the heat boils, put the amaranth into the pot and blanch for 30 seconds, and immediately remove the cold water after it becomes soft, and control the moisture for later use;

3.Heat the oil, stir-fry the minced garlic over low heat, pour the amaranth into the pot, stir-fry quickly over high heat for 10 seconds, then add an appropriate amount of salt and oyster sauce, continue to stir-fry, add a small amount of oil, and then you can get out of the pot.

Amaranth is the same as spinachContains a higher amount of oxalic acidIt is oxalic acid that causes it to have a bitter and astringent taste, and it increases the risk of stones, so it passesBlanching removes most of the oxalic acid, Amaranth blanched and then fried will taste better, but pay attentionThe blanching time should be short, and it will be fished when it becomes soft

I think amaranth is the best for cold salad, prepare fresh amaranth and soak it in water for later use, then put it in a pot and blanch it, add pepper, allspice powder, salt, chicken powder, light soy sauce, oyster sauce, balsamic vinegar, etc. and stir well to eat.

Put the amaranth into a pot of boiling water and cook, remove it and put it on a plate, heat the oil in another pot, stir the minced garlic, pour the hot garlic oil on the amaranth, add oyster sauce, light soy sauce and salt and stir well.

Generally, you will choose a small stir-fry, so that you can keep it green, and then the taste is also very fresh, very delicious, and it is also relatively refreshing and appetizing.

Red amaranth is delicious to make red amaranth cakes, and the preparation of red amaranth cakes is as follows:

Ingredients: Appropriate amount of milk powder, 2 eggs, appropriate amount of flour.

Excipients: Appropriate amount of red amaranth juice.

1. Beat the eggs and pour in the vegetable juice.

2. Then add the flour and stir the milk powder well.

3. Do not put oil in a non-stick pan, put in the batter and fry until cooked.

4. Then cut it with a mold.

5. The red amaranth cake is ready, and the finished picture of the red amaranth cake is shown in the figure below.

(1) Wash the amaranth, cut it into 3 cm long sections, blanch it in boiling water to remove the astringency, then remove it and put it in cold boiled water to cool, drain it, and put it on a plate.

2) Cut the sauce beef into cubes, cut the mustard into cubes, crush the peanut kernels, mash the garlic into a puree, put them in a bowl, add refined salt, monosodium glutamate, sesame oil and mix well.

3) Pour the diced beef into the amaranth section on the plate and mix well, then serve.

The delicious recipe for amaranth is as follows:Ingredients: amaranth, minced garlic, oil, salt, pots, pots, shovels, plates, etc.

1. Peel off the old roots of the amaranth stove and clean it.

2. Heat oil in a pot, add minced garlic and choke out the garlic.

3. Put it in the amaranth judgment hall.

4. Fry until discolored, add an appropriate amount of salt.

5. Stir-fry a few times to get out of the pot.

Introduction: We all know that although amaranth is a wild vegetable, it is rich in calcium, iron and protein, calcium can promote the growth of teeth and bones after being absorbed by the human body, iron can improve the ability of cells to carry oxygen, and protein is delicious for people, so amaranth will often appear on people's tables, and it is a good health product in our daily life, so how to make amaranth? How to make amaranth delicious As the saying goes, people take food as the sky.

Although amaranth contains rich nutritional value, how to make amaranth more tender and delicious? This is what many friends want to know', amaranth can be cold, stir-fried, made into soup, etc., the following will give you a brief introduction. Amaranth tofu soup Ingredients:

6 pieces of tofu, we have 6 yuan of tender tofu here, amaranth is cheap now, buy a lot of it for a dollar, you don't need to use too much amaranth to cook soup, a small handful is enough. Method: Step 1: Wash the amaranth and wash it clean, remove the head and then cut it into fine pieces for later use.

Step 2: Wash the tofu and cut it into small pieces. Step 3: Put cold water in a pot, pour in the tofu water and boil for 4 minutes. Step 4: Then pour in the minced amaranth, cook for 1 minute, add salt, chicken essence, and drizzle some sesame oil.

Step 5: This dish is rich in vitamins and proteins, which can provide rich nutrients and is an essential food for the growth and development of infants and young children. It is especially suitable for babies who are 1-2 weeks old. The above gives you a brief introduction to how to make amaranth, of course, you can also stir-fry and salad, the taste is very delicious and tender, but you must choose the ingredients with large and complete leaves, and the rotten amaranth must not be chosen.

The choice of ingredients also has a certain impact on the taste.

You can make egg soup with amaranth preskin, and the specific method is as follows:

1. Raw materials: 500 grams of white amaranth, 1 preserved egg (Songhua egg). Seasoning: oil, 2 cloves of garlic (white skin), a bowl of chicken soup (if there is no chicken soup, use water + monosodium glutamate instead of banquet plums), salt to taste.

2. Wash the amaranth, remove the old roots, tear it into two sections by hand (the roots return to the roots, and the leaves return to the leaves), peel and crush the garlic. Peel the preserved eggs and crush them with the back of a knife.

3. When the oil is hot, pour in the garlic and heat until fragrant.

4. Turn the heat to high and put in the amaranth, fry the root first, and then stir-fry the leaves.

5. Add chicken stock and preserved eggs to a boil over medium heat.

6. Cook until the amaranth is cooked and soft, and the umami of the preserved egg wafts out.

Hello, stir-fried amaranth is delicious, and the method is as follows:

1. Wash the amaranth after removing the old stems, and gently knead the vegetables a few times like rubbing clothes during the last cleaning;

2. Put the pot on the stove, no oil is put in the pot, directly dismantle the amaranth and crushed garlic, and roast the amaranth over medium heat, during which it should be constantly turned;

3. Pour oil into the pan and stir-fry evenly; Add salt, chicken essence and a pinch of sugar to taste;

4. Boil the amaranth over medium-low heat for another 7 to 8 minutes so that the soup is completely oozing out, and the stems are soft but not rotten.

Stir-fry amaranth: Blanch the amaranth with water, remove and drain for later use. Put an appropriate amount of oil in the pot, stir-fry the onion and minced garlic until fragrant, add the amaranth and stir-fry, add salt, chicken essence and other seasonings, and stir well.

2.Roasted tofu with amaranth: Cut the tofu into thin slices, fry it in a pan over medium-low heat until golden brown, and set aside.

Add an appropriate amount of oil to the pot, stir-fry the onion and garlic, add the amaranth and stir-fry, add salt, chicken essence and other seasonings, pour in an appropriate amount of water, put in the fried tofu slices after boiling, and simmer for 5-8 minutes. 3.Amaranth pork wonton soup:

Chop the amaranth into small pieces, puree the pork, mix with the shrimp and cornstarch and mix well to make wontons. Add water to the clear soup pot, add Sichuan peppercorns and green onion and ginger slices to boil, add wontons and cook, and finally add the chopped amaranth and season to taste. 4.

Amaranth egg drop soup: Wash and chop the amaranth and set aside, beat the eggs. After boiling water in the soup pot, put in the amaranth and boil the vegetables until soft, then add the egg liquid, wait for the egg liquid to solidify, add a small amount of salt and monosodium glutamate, and cook for 1-2 minutes.

Summary. 2.Amaranth and tofu soup 400 grams of amaranth, 20 grams of water hair sea rice, 250 grams of tofu, 10 grams of garlic.

Wash the amaranth, blanch it in boiling water, remove and drain; minced water and sea rice; Cut the tofu into small pieces and mash the garlic; Put the wok on the fire, add cooking oil, add the garlic after the oil is hot, stir out the fragrance, add the sea rice and tofu cubes, simmer with a little salt for 1 minute, then add water and an appropriate amount of salt; Bring the soup to a boil, remove the amaranth from the heat and put it in a bowl, and the seasoning essence is sufficient. This dish has the effect of clearing heat and detoxifying, moistening and drying, and has an auxiliary effect on those with liver and gallbladder fire and red throat swelling.

How to eat amaranth as follows.

1.Amaranth salad 500 grams of amaranth and 5 grams of garlic. Wash the amaranth, blanch it in boiling water, and remove it; Mash the garlic into a puree, put the blanched amaranth into a plate, put the garlic locust spine, salt, sesame oil, and flavor field essence, and mix well.

This dish is light and cool, has the effect of appetizing and aiding food, and is suitable for diseases such as poor stomach, poor diet, and full belly.

2.Amaranth and tofu soup 400 grams of amaranth, 20 grams of water hair sea rice, 250 grams of tofu, 10 grams of garlic. Wash the amaranth, blanch it in boiling water, remove and drain; Slippery sea with water bushes; Cut the tofu into small pieces and mash the garlic; Put the wok on the fire, add cooking oil, add the garlic after the oil is soaked and the wax is hot, stir-fry the fragrant rice and tofu cubes, simmer with a little salt for 1 minute, then add water and an appropriate amount of salt; Boil the soup, roll the amaranth and put it in a bowl with seasoning essence.

This dish has the effect of clearing heat and detoxifying, moistening and drying, and has an auxiliary effect on those with liver and gallbladder fire and red throat swelling.

3.Stir-fried amaranth 250 grams of amaranth and 20 grams of shrimp. Wash the amaranth and take the tender and blind brother crack tip; Wash and chop the shrimp; Put the pot on the fire, heat the oil, fry the amaranth, add the shrimp, grind and fry until cooked.

When the dust is bright, add a little salt. This dish has the effect of replenishing deficiency and promoting growth, especially for children.

4.Amaranth soup 400 grams of amaranth, take the tender tip and wash it; Put the hemp limb oil in the pot, heat it, add the amaranth, fry it for a while, and then add the soup to simmer over a high fire, and put it in a bowl. This dish is light and cool, can facilitate two stools, and is an ideal food therapy for patients with hot and constipation.

5.Amaranth porridge 150 grams of amaranth and 60 grams of japonica rice. Wash the amaranth, cut the eggplant wheel and crush it slowly, put it in the pot, add the washed japonica rice, add an appropriate amount of water and salt, bring it to a boil, and change it to a simmer to cook porridge.

This porridge has the effect of clearing heat and stopping dysentery, and is suitable for the elderly with weakness, poor stool, acute bacillary dysentery, rapid tremor and other diseases. Regular food can benefit the spleen and stomach and strengthen the body.