The practice of amaranth, the practice of amaranth

If you want to try different flavors of amaranth, then you should try to do it, I believe the result will satisfy you. Below I will share with you the recipe of amaranth, I hope you like it.

Preparation of ingredients. Amaranth, salt, vinegar, garlic, light soy sauce, sesame oil, olive oil.

Methodological steps. 1. Clean the amaranth in selected sections;

2. Pour water into the pot, add a little oil and salt, and blanch the amaranth after the water boils;

3. Wash the amaranth with water, drain the water and put it in a bowl;

4. Add garlic paste, light soy sauce, salt, vinegar, sesame oil and olive oil and stir well.

Preparation of ingredients. Amaranth, Songhua eggs, pork, peanut oil, salt, chicken powder, garlic.

Methodological steps. 1. Clean the amaranth and drain it, wash and chop the pork, and peel the preserved eggs and cut them into small pieces;

2. Stir-fry the garlic granules in a frying pan, add the minced meat and stir-fry, put in 1 bowl of water and cook over high heat for 5 minutes;

3. Pour in the amaranth and stir-fry for a while, add diced preserved eggs, cook salt and chicken powder and stir evenly to get out of the pot.

Preparation of ingredients. Amaranth, salt, garlic, light soy sauce, sesame oil, vinegar, sugar.

Methodological steps. 1. Clean the amaranth and blanch it in boiling water for 30 seconds, remove and drain;

2. Mix minced garlic, light soy sauce, vinegar, salt, sugar and sesame oil into juice;

3. Mix the juice with the amaranth and stir well.

For good things, of course, the more the merrier, especially the food that is good for the body, everyone wants to be able to eat more, but eating the same food every day will be tired, at this time, you need to take more cooking methods, can make the food more flavorful, so that it tastes more delicious. How to make purslane, how to make purslane?

There are many ways to make purslane, and depending on whether the taste is light or heavy, you can choose to rough or deep process purslane. If you are rough processing, you should pay attention to retaining the original flavor of purslane, and you can do it simply, but if you are deep processing, it will be richer in seasoning, or the pre-processing will be more complicated. For example, the spicy purslane, if you want to make it delicious, you need to mix it with other foods, or you can make purslane into dried vegetables and stir-fry it with bacon.

Depending on the method, purslane can be cooked in a variety of ways, such as stir-frying, soup, steaming, frying, etc. If you want to make it delicious, you can't cook it for too long, and handle it on the premise of ensuring the tenderness and smoothness of purslane.

In principle, purslane does not have a fixed practice, everyone can eat it however they want, as long as it is cooked and not too bad, it will not be unpalatable. However, it should be noted that purslane is cold, and people with gastrointestinal discomfort should not eat too much, especially young children and pregnant women.

The preparation of purslane is as follows:Tools and materials: bowls, basins, plastic wrap, curtains, silver drain baskets, chopsticks, cutting boards, kitchen knives, rolling pins, pans, flour, warm water, purslane, water, salt, allspice, peanut oil.

1. Pour the flour into a large bowl, add warm water and knead it into a smooth dough, cover with plastic wrap and wake up until soft.

2. Only pick the tender stems and leaves, clean and drain the water.

3. Cut the purslane into small pieces, put it in a large bowl, sprinkle with salt and five-spice powder, then pour in peanut oil and mix well to make a filling.

4. Take out the dough, divide it into four agents, take one agent, sprinkle it with dry flour, knead it well, and then roll it into a thin round dough with a rolling pin.

5. Spread the dough flat on the pot pat, spread a thick layer of filling on top, and leave some edges unpaved.

6. Take another rolled dough and cover it on top, and press the edge part tightly with your hands.

7. Carefully move the vegetable cake into the pan and turn on low heat. Sharp judgment burns.

8. After one side is browned, then turn over and cook the other side until cooked, and cut it into pieces before eating.

Ingredients for stir-fried purslane:

Ingredients: 500 grams of purslane.

Seasoning: 30 grams of salad oil, 3 grams of salt, 2 grams of monosodium glutamate, 5 grams of ginger, 10 grams of garlic (white skin), 5 grams of sesame oil.

The characteristics of fried purslane: tender and soft, delicious and fragrant.

How to fry purslane:

1.Remove the roots and old leaves of purslane, cut them into 3 cm long segments, blanch them in a pot of boiling water, remove them, and drain the water; Finely chop the garlic and ginger.

2.Put the pot on the fire, put in the salad oil, burn until it is hot, stir the ginger and minced garlic until fragrant, then put in the purslane, add refined salt and monosodium glutamate and stir-fry evenly, pour sesame oil, and put it on the plate.

Food phase purslane: purslane is forbidden to be used in conjunction with turtle shells.

Ingredients: Ingredients: 500 grams of purslane, method: 1Remove the roots and old leaves of purslane, cut them into 3 cm long segments, blanch them in a pot of boiling water, remove them, and drain the water; Finely chop the garlic and ginger.

2.Put the pot on the fire, put in the salad oil, burn until it is hot, stir the ginger and minced garlic until fragrant, then put in the purslane, add refined salt and monosodium glutamate and stir-fry evenly, pour sesame oil, and put it on the plate.

Purslane is a particularly common plant that is found everywhere in rural fields, but many people don't know that it is a food, just when it is a weed, so how exactly does purslane cook? Below I will share with you the practice of purslane, I hope you like it.

Preparation of ingredients. Purslane, high-gluten flour, black fungus, dried shiitake mushrooms, dried yellow flowers, millet noodles, buckwheat noodles.

Methodological steps. 1. Mix the high-gluten flour with millet flour and soba noodles, add water, knead into a dough, and then let rise for a while.

2. After washing the purslane, blanch and squeeze out the water, and then chop it into a minced form.

3. Soak the black fungus, dried shiitake mushrooms, and dried yellow flowers in boiling water, squeeze out the water, and chop them into the final shape.

4. Then put all the ingredients that have been minced just now, add salt, sesame oil and soy sauce and stir well.

5. Roll out the awakened dough into a dumpling wrapper, and then wrap the dumplings.

6. Boil a pot of boiling water in a pot, add a little salt after the water boils, and then you can put the dumplings and eat them when they are cooked.

Preparation of ingredients. Purslane, garlic, light soy sauce, aged vinegar, sugar, salt, sesame oil.

Methodological steps. 1. Pick out the weeds and old stems in purslane, and then put them under running water to wash.

2. After washing, put the purslane into boiling water, blanch for 30 seconds, then remove and drain.

3. Chop the garlic into minced garlic, add light soy sauce, aged vinegar, salt, sugar, sesame oil to the bowl, stir well to make a seasoning sauce.

4. Fill the purslane in a bowl and pour the sauce on top. Stir well.

Tip 1: Purslane must be blanched before cold dressing, so that excess oxalic acid can be removed.

2. After blanching, drain the water, there will not be a lot of water to eat, and it will taste better.

Preparation of ingredients. Purslane, dried chilies, green onions, ginger, garlic, salt, chicken essence.

Methodological steps. 1. Leave all the old leaves and old parts of purslane undone, and wash the remaining parts.

2. Blanch purslane in boiling water for 30 seconds, then remove and dry for later use.

3. Cut all the green onions, ginger and garlic into slices for later use, and cut the chili peppers into sections for later use.

4. Add an appropriate amount of oil to the wok, and put the green onion, ginger, garlic slices, and chili peppers in after the oil is hot.

5. After stir-frying, add purslane, add salt and chicken essence and stir-fry evenly.

Tip 1: Purslane is particularly easy to cook, so don't fry it for too long.

2. Blanching the water must be controlled dry, too wet will not taste good.

Although purslane is a wild vegetable, many people love to eat it, because the dishes made by purslane are so delicious, although many people especially like to eat purslane, but there are many questions about his practice, and then this article will teach you some purslane practices.

1. Purslane salad

Eat purslane cold, I believe it is a lot of people like it very much, because the taste of purslane is very refreshing, and the original taste, especially for poor appetite, if you can make some cold purslane to eat, you will definitely enjoy it very much, let your appetite will also be better, purslane cold salad method is not complicated, as long as you touch and dismantle the purslane first blanched in boiling water, and then put it on the plate to add some condiments to stir, you can enjoy it after heating, The method of cold purslane is basically the same as that of cold cucumber.

2. Purslane boiled soup

Purslane is also very nutritious if it is boiled into soup and drunk. Purslane boiled soup to drink, although the taste is worse than the cold dressing, but the nutritional value is very high, the practice is also very convenient, as long as the purslane is cleaned, then cut into small pieces, put it in a casserole and add three bowls of water, and then boil it over high heat. Cooked purslane soup is very light, although it tastes lighter, but it can take care of our stomach and intestines very well, and can help digestion.

For people who have a bad stomach and eat spring steak rice, they can often make purslane soup to drink, which can regulate their gastrointestinal health while supplementing nutrition.

3. Purslane fried and eaten

If you particularly like stir-frying, then you might as well fry the purslane to eat, it is very fragrant to eat, and his practice is similar to stir-frying other vegetables, the first step is to clean it first, and then put some vegetable oil in the hot pot, and then put the washed and cut purslane into it and stir-fry, and finally add edible salt, the taste is very fragrant, and the nutritional value is rich.

Extended reading: Purslane Purslane Purslane Practice.

Nature is full of treasures, and there are some "weeds" that are not good-looking, but when they are served on the table, they are mouth-watering and become delicious aftertastes. Purslane has such a magical power, no one in the countryside has ever grown it, but many people love to eat it. So, how to eat purslane and how to make it, how to make purslane delicious and how to make it delicious?

There are many ways to prepare purslane. The basic methods include stir-frying, boiling porridge, etc., and the taste is not bad. A slightly more advanced way to eat it is vegetable steamed buns, vegetable dumplings and so on. Unique ways to eat purslane dumplings, pies, etc.

Purslane is more delicious to recommend the practice:

1. Stir-fried purslane, the same as stir-fried lettuce, put purslane in hot pan and cold oil and stir-fry simply.

2. Cook porridge, add purslane and add other vegetable leaves, mainly for good looking and nutrition, chop purslane and put it in the rice to cook porridge directly, and add sesame oil and salt to the porridge to taste.

3. Vegetable buns and vegetable dumplings, the method is similar, that is, a small amount of flour is mixed with purslane minced and added water to play a binding role, and then kneaded into vegetable dumplings or vegetable dumplings, and finally steamed.

4. Dumplings and pies, the method is easier, use purslane instead of leeks and minced meat to mix and season to form fillings, which can be made into buns, dumplings, pies, etc.

There are practically no limits to the practice of purslane, and it is not difficult to invent new ways to eat it as long as you are willing to try. The flavor of purslane varies depending on the method.

Rural people are very familiar with purslane, which is a relatively common herbaceous plant, often seen in the fields and countryside, and many elderly people often dig purslane to make food. For young people, they are relatively unfamiliar with purslane and don't know the specific way to eat purslane, so how to eat purslane? What are the ways to make purslane?

1. Cold purslane: Although purslane is a herbaceous plant, its stems and leaves are edible, which does not contain substances harmful to the human body, and can be eaten raw, so many elderly people often put purslane cold dressing, the method is relatively simple, first clean the purslane after removing the roots and cut it into small pieces, and then put an appropriate amount of salt, minced garlic, sesame oil, oyster sauce, vinegar, soy sauce in the bowl, mix these ingredients and add them to the purslane that has been cut, and you can eat it after stirring evenly. In this way, the cold purslane tastes refreshing and can relieve greasyness.

2. Purslane porridge: purslane can also be put in rice porridge, the method is super simple, first clean the purslane and blanch it, see the color of the purslane has changed, drain the water and cut it into small dices, then mix the rice with water and boil for about 20 minutes, after seeing that the rice porridge is viscous, add the diced purslane, continue to boil for about 10 minutes, and finally add a little salt and green onion to eat.

1.Cold dressing, the method is: put the purslane segment into a pot of boiling water and blanch until it changes color, and the color becomes turquoise and can be removed.

2.Put it in cold water and let it cool for later use; Take a bowl, add monosodium glutamate, vinegar, chili oil, salt, sesame oil and set aside; Remove the cooled purslane, drain the water, put it in a container, add the mixed sauce, and stir well.

3.Purslane should not be blanched in the pan for too long, otherwise the taste will be lost.

4.In addition, after scalding, you can rinse the mucus with clean water to wash away the slightly sticky feeling.

5.Cooking porridge, method, purslane should be fried first, the purslane should be washed to impurities, put it in boiling water for a while, remove and wash off the mucus, and chop it; Heat the oil pot, put the green onion to the fragrant, then throw the purslane, add refined salt and fry until it tastes, and set aside.

6.Then it is to boil purslane and rice into porridge and stir-fry meat, method: purslane is not fried directly, generally soaked in boiling water to wash the mucus, the taste is good.

7.Then the method is the general home-cooked stir-fry, as long as you like the taste of purslane, how to fry how delicious.