How to make the roasted amaranth that is rich in garlic, soft and delicious?

First of all, you must blanch the water first, then pour in vinegar, pour in sesame oil, pour in minced garlic, and then add millet spicy and stir well, you can eat.

The way to make it is to clean the rest of the vegetables first, then heat the oil, put the minced garlic in the pot and stir-fry, then add a small amount of pepper, then stir-fry the dizziness and then put the amaranth in the pot and stir-fry, and then add a small amount of salt.

Wash the amaranth first, then add garlic slices to the pot and stir-fry until fragrant, then add amaranth, water, salt, lard, stir-fry evenly and eat.

<> ingredient breakdown. Ingredients: Appropriate amount of amaranth, appropriate amount of garlic, appropriate amount of green onion, appropriate amount of ginger.

Excipients: appropriate amount of oil, appropriate amount of salt.

Steps to prepare garlic amaranth.

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Wash the amaranth and set aside.

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Green onion, ginger and garlic for later use.

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Change the green onion, ginger and garlic to a knife for later use.

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Heat oil in a pan.

Add green onions, ginger and garlic and stir-fry until fragrant.

Add the amaranth and stir-fry over high heat.

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Season with salt and serve.

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Simple taste, please taste.

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Finished product drawing. <>

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Finished product drawing. Tips.

Stir-fry on high heat to lock in nutrients!

The first method is the ingredients.

Amaranth half a catty.

3 slices of garlic.

Method steps.

Prepare the ingredients, wash the amaranth and garlic separately, cut them well, and set aside.

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Pour oil into a hot pan, add the chopped garlic to the pan and stir-fry constantly.

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Add the chopped amaranth to the pot, stir-fry constantly, and add a little water.

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Cover the pot and simmer for a while, about 3 minutes, then lift the lid and add salt and other seasonings.

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Keep stir-frying evenly, reduce the juice on high heat, and get out of the pot, the juice of amaranth looks red and red, which is very appetizing.

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The second method, (please grasp the amount of ingredients according to your taste) Garlic amaranth is a delicacy made with amaranth and garlic as the main ingredients.

Recipe information. Ingredients.

Amaranth: to taste.

Excipients Garlic: to taste.

Salt: to taste Cooking oil: to taste.

Steps. 1.Remove the roots of the amaranth and keep the young shoots on it, clean it and control the water for later use, peel the garlic and chop it into cubes.

2.Pour cooking oil into a wok, add minced garlic and stir-fry until fragrant, and pour in the amaranth. Quickly stir-fry the salt and discolor out of the pan.

3.Serve on a plate.

4.Finished product: Amaranth is light and palatable, with strong garlic and beautiful soup.

Ingredients: 300 grams of amaranth.

Excipients: minced garlic to taste.

Ingredients: Salt to taste.

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1. Prepare the amaranth and garlic.

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2. Pick the young leaves and wash them.

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3. Drain and drain.

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4. Stir-fry garlic granules in a hot pan.

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5. Pour in the amaranth.

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6. Pour in the amaranth and stir-fry.

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7. Add minced garlic and stir-fry.

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8. Add minced garlic and stir-fry over high heat.

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9. If the amaranth is weak and the water is weak, season it with a little salt.

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10. Remove from the pot and serve on a plate.

Tips:

Stir-fry the hot oil in a hot pan and give the minced garlic twice.

Ingredient main

1 handful of amaranth red for 3 servings.

Excipients others

Appropriate amount of salad oil, appropriate amount of salt, appropriate amount of garlic.

Sautéing amaranth is simple, but be sure to add garlic. In addition to the aroma produced by garlic when exposed to heat, it also has the effect of sterilization and stomach strengthening, which is an excellent partner for amaranth. The garlic grains are dyed by the red soup, which is white and red, and it is also very delicate.

Preparation of garlic amaranth.

Step 1

Remove the old roots of the red amaranth, wash it, drain it and break it into sections.

Step 1

Garlic crumbled into minced garlic.

Step 1

Heat the pot, pour the oil, first add a few crushed garlic and stir-fry until fragrant, then add the amaranth and stir-fry over high heat.

Step 1

Sauté until eight ripe, i.e. the amaranth is soft in the pan and pour in the remaining crushed garlic.

Step 1

Stir-fry a few times, wait for the garlic fragrance to waft out, immediately turn off the heat, add salt to taste.

Amaranth has a certain auxiliary effect on red and white dysentery caused by damp heat and red eye pain and red and swollen throat caused by liver inflammation. Amaranth is rich in nutrients and enhances physical fitness Amaranth is rich in protein and fat. Sugars and a variety of vitamins and minerals, the protein contained in it can be fully absorbed by the human body than milk, and the carotene contained is more than 2 times higher than that of nightshades, which can provide rich nutrients for the human body, which is conducive to strengthening the body and improving the body's immunity.

Amaranth contains 1 times more iron than spinach and 3 times more calcium, making it the best fresh vegetable.

Material. Ingredients: amaranth 350g;

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of garlic, half a spoon of chicken essence.

Garlic amaranth. Prepare the amaranth and wash it.

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Heat the oil in a pan and sauté the garlic slices until fragrant.

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Add the amaranth. <>

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Stir-fry over high heat. <>

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Add salt. <>

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Add chicken essence to taste and stir-fry.

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Serve. <>

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Tips:1. Choose the tender point of amaranth, and remove the roots and old stems.

2. Add garlic slices and stir-fry is more original, and it is more delicious to stir-fry over high heat.

Making garlic amaranth is very simple:

1.After peeling the garlic, press it with the knife surface and press it open for later use.

Pick and wash the amaranth and set aside.

Heat the pan with cold oil and sauté the garlic until fragrant.

Pour in the amaranth. Slightly softened, add salt, sugar, and oyster sauce. When all the leaves are soft, turn off the heat.

Ingredients for garlic amaranth.

The main ingredients are amaranth, garlic, salt, and monosodium glutamate.

Preparation of garlic amaranth.

1. Remove the yellow leaves of amaranth and wash them; Peel the garlic and mince it.

2. Add water to a pot and bring to a boil, blanch the amaranth and remove it.

3. Put oil in the pot, stir-fry the minced garlic, add the amaranth and stir-fry quickly, add salt and monosodium glutamate and stir-fry well.

The efficacy and role of garlic amaranth.

Amaranth has gradually become a home-cooked dish from a wild vegetable because of its delicious taste, and in many places, it is also called a "longevity dish"; The aroma of garlic produced by heat has the effect of sterilization and stomach, and it is an excellent partner for amaranth. In addition, amaranth is rich in iron and vitamin K, which can have the effect of hematopoiesis and blood coagulation, and at the same time with garlic can have the effect of sterilizing and strengthening the spleen and stomach.

Amaranth 1 pound.

3 slices of garlic.

Method steps.

To prepare the ingredients, wash the garlic and amaranth separately and cut them well.

Pour a little oil into the pan, add the chopped garlic and stir-fry a few times.

Then pour the chopped amaranth into it, stir-fry constantly, and increase the heat.

Then add a little water, and the amaranth will easily deflated under a constant high fire.

Cover the pot with a lid and cook on high heat for 3 minutes, then add salt and other seasonings.

Keep stir-frying, reduce the juice on high heat, and then stir-fry out of the pot It tastes very good.

After washing the mustard greens, cut them finely, cut the garlic and set aside, heat the oil in the pot, add the minced garlic and stir-fry until fragrant, pour in the mustard greens and fry, pour in the appropriate amount of salt and fry evenly, and fry until the mustard greens become soft.

If the garlic is bright and bright, it is easy to make, chop the garlic and coriander, then put it in a lotus pot to marinate for two minutes, then pull it out and steam it.

Pregnant women should not eat amaranth.

Material. 500 grams of amaranth, 25 grams of oil, 5 grams of chicken essence, 3 grams of salt, 3 cloves of garlic minced.

Method. 1. Heat oil and stir-fry amaranth.

2. After the amaranth is soft, add salt, chicken essence and minced garlic and stir-fry well, turn off the heat.

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.

Finely chop the garlic, cut off the old roots of the red amaranth, and cut the remaining tender part into pieces of about 5 cm. Heat oil in a pan, add minced garlic, and stir-fry over low heat until it changes color and is fragrant. Add the red amaranth and stir-fry quickly until the moisture is reduced.

Pour in light soy sauce and salt and stir-fry evenly to turn off the heat. Nutritious, garlic and red amaranth are ready as an appetizer.

First of all, the amaranth is cleaned, then the amaranth is cut into sections, fried in the pot until it is broken, then add minced garlic, green onion and ginger to the pot and stir-fry until fragrant, then pour in the amaranth, add salt, sugar, water, and simmer for a period of time to eat.

Blanch the amaranth in a pot under cold water, remove and set aside. Prepare more minced garlic, chopped green onions, and chili oil. Sauté with hot oil until fragrant. And amaranth together. Then add soy sauce, vinegar and salt. After mixing the monosodium glutamate sugar, it is ready to eat.

The first can choose steamed pork ribs, which are actually very delicious, and the second can choose to fry over high heat, which is also very fragrant. Third, you can choose pickling, which is actually more flavorful.

1.Amaranth is washed cleanGarlic pat and finely chop 3Amaranth cut into 4 sectionsPut oil in a pot and add minced garlic and stir until fragrantAdd the amaranth and stir-fry over high heat, add salt, cooking wine, and chicken essence to tasteRemove from the pan.

Garlic, amaranth, oil, chili pepper, salt, monosodium glutamate, chicken essence are just stir-fried and you're done, or don't put anything, just put garlic, amaranth and salt.

Blanch the amaranth in hot water, put it on a plate, put minced garlic, vinegar, light soy sauce, oyster sauce, salt, monosodium glutamate, and a little sugar to enhance the freshness. Pour in sesame oil and stir well to eat.

Ingredients for 2 people.

500 grams of amaranth.

Excipients: 3 cloves of garlic, a little salad oil, and a pinch of salt.

The delicious stir-fry method of amaranth is as follows:

Preparation: a bundle of green amaranth, three eggs, four garlic cloves and plums, two dried chilies, a spoonful of salt, an appropriate amount of cooking oil, a little boiling water, etc.

1. Pick off the leaves of the green amaranth first, wash and drain the water for later use.

2. Finely chop the garlic, cut the dried chili pepper into sections, knock the eggs into a bowl and stir well for later use.

3. Then preheat the wok, add an appropriate amount of oil, heat the oil and add the egg mixture.

4. Quickly fry the eggs and put them out of the pan for later use.

5. After that, add a little more oil, heat the pot and add the minced garlic and dried chili peppers and stir-fry until fragrant.

6. Add the washed amaranth and fry for one minute, adding a spoonful of salt to taste.

7. Finally, return the chicken eggs to the pot, add a little boiling water, and continue to stir-fry evenly.

Main ingredients: 500 grams of amaranth, 2 tablespoons of rice vinegar, 1 tablespoon of light soy sauce, 1 tablespoon of sugar, 1 teaspoon of salt.

1. Remove the old stems and leaves from the amaranth, wash and control the water.

2. Add water to the pot and bring to a boil, add salt and oil, salt and oil can be blanched, and the color of the vegetables after blanching is beautiful.

3. Pour in the amaranth and blanch until it is broken, and immediately remove the cold water until it cools.

4. Add salt, sugar, rice vinegar and light soy sauce to the bottom of the bowl and mix well.

5. Add a little oil to the pot and fry the peppercorns until they change color, turn off the heat and remove them.

6. Pour in the minced garlic and stir-fry well, so that the minced garlic will not be too spicy, and children can also eat it.

7. Squeeze out the excess water from the amaranth and put it in a bowl, pour in the minced garlic and bowl juice and mix well before serving.

8. Finished product diagram of garlic mixed with amaranth.

Ingredients: Amaranth, garlic, shallots, dried chilies, salt, light soy sauce, sugar, chicken broth mix, lard.

Production steps: 1. Clean the amaranth, the old rhizomes can be removed, do not need to cut into sections, and the whole root is more delicious.

3. It is best to fry amaranth with some lard, amaranth is more "vegetarian", and it can be neutralized with lard, and the taste is particularly fragrant. Half cooking oil and half lard will do.

4. Add garlic cloves, shallots, and dried chili peppers and stir-fry over low heat to make them fragrant.

5. Put the amaranth directly into the pot and sprinkle a layer of salt evenly, the amaranth will quickly become soft after being heated.

6. After the amaranth is soft, start to put the ingredients, add one or two spoons of light soy sauce, a little sugar and chicken powder to enhance the freshness, and stir-fry evenly over high heat.

7. Add some water to fry amaranth, pour in about half a bowl of water after stir-frying, let the flavor into the amaranth, stir-fry evenly over high heat and then reduce the juice.

Tips: The month when amaranth can be eaten is only in the summer for two or three months, and when it starts to set seeds in late summer, it will not taste good, so you have to eat it early.

1. Spicy stir-fried amaranth.

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

Method: We cut Chaotian pepper and dried pepper into thick shreds, then crush the purple garlic, stir-fry the dried pepper and minced garlic over low heat, then put in the amaranth and stir-fry over high heat, and then put the salt, monosodium glutamate, and Chaotian pepper in, fry until the Chaotian pepper is broken, and you can eat it out of the pot.

2. Stir-fried amaranth with preserved eggs.

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

Method: We wash the preserved eggs, then boil them in boiling water for 5 minutes, and then cut them into small pieces for later use. If you don't boil the preserved eggs, you can cut them well, but don't boil them, and then put the garlic in the wok and fry them until fragrant.

Then put in the preserved egg for stir-frying, put in the amaranth, add some salt when it is almost out of the pot, and fry evenly out of the pot.

3. Stir-fried amaranth with bacon.

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

Method: We first wash the bacon, then put it in a container, pour in some cooking wine, steam for 30 minutes, then take it out, let it cool, and cut it into meat slices for later use. Pour oil into the pot and heat it, then put in the amaranth and fry it over high heat for a while, add chicken essence and salt to taste, and then put in the bacon and stir-fry for a while.