How to make cold amaranth delicious, the practice of purslane salad

Excipients: appropriate amount of garlic, appropriate amount of millet spicy, appropriate amount of soy sauce, appropriate amount of red oil, appropriate amount of sugar, appropriate amount of green onion, appropriate amount of salt.

Steps: 1. Prepare the raw materials in advance, remove the older roots and leaves of purslane, clean them and set aside.

2. Cut the millet into rings, chop the garlic, put it in a bowl and add an appropriate amount of sugar, soy sauce, red oil and salt to taste.

3. After pouring water into the pot and boiling, blanch the picked purslane in boiling water until it changes color, remove it and soak it in ice water for 2-3 minutes, drain the water, sprinkle with chopped green onions, mix with the adjusted sauce and mix well to eat.

1.1 handful purslane, 4 cloves of garlic, 3 grams of salt, 1 tablespoon balsamic vinegar, 1 teaspoon of soy sauce, appropriate amount of sesame oil.

2.Wash the purslane and remove the thick stems.

3.Bring the water in the pot to a boil, add the purslane and cook until the water boils again, then remove the water and place on a plate.

4. Finely chop the garlic, salt, balsamic vinegar and raw materials into juice.

5.Put the minced garlic in the purslane and pour in the sauce.

6.Add a little sesame oil and mix well.

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The authentic preparation of salad purslane is as follows:Ingredients: 300g purslane, 2g salt, 10ml light soy sauce, 10ml sesame oil, 10ml dark soy sauce, 10ml vinegar, 3 cloves of garlic, 3g fried sesame seeds.

1. Remove the roots of purslane and cut it into a bowl.

2. Chop the garlic into a bowl, add salt, light soy sauce, sesame oil, vinegar, dark soy sauce and fried sesame seeds and stir well.

3. Boil water, pour in purslane and boil.

4. Wash and remove from boiling water.

5. Put purslane into a bowl and stir well.

Delicious amaranthHere's how:

Ingredients: amaranth, flour, garlic juice, salt, sesame oil, scallion oil.

1. Pick and wash the vegetables, filter the water slightly, and place them on the panel.

2. Sprinkle flour and mix well. Bring the water to a boil, put the floured vegetables on a cage cloth, cover the pot and start steaming.

3. The steaming time depends on the thickness of the dish, about 10-15 minutes, and you can taste whether it is steamed.

4. Put it on the panel, let it cool, and shake it apart.

5. Add an appropriate amount of salt when pounding the garlic juice, so that there is no need to add salt to the dish.

6. Drizzle garlic juice, sesame oil, scallion oil and lead.

It is divided into 7 steps. 1.Amaranth is washed in water after removing impurities.

2.Blanch the washed amaranth in boiling water for one minute, then rinse with cold water and set aside.

3.Slice the garlic and chop it into a puree, and chop the chili peppers.

4.Put the minced garlic and chili flakes into a small bowl, pour cooking oil into the wok and cook until it is 70% hot, then pour the hot oil over the garlic and chili bowl.

5.Add a little salt, soy sauce, chicken essence, monosodium glutamate, Sichuan pepper oil and sugar to the garlic and chili bowl to make a sauce.

6.Place the chilled amaranth in a large bowl of coleslaw.

7.Pour the sauce over the amaranth and stir well.

Preparation of coleslaw amaranth.

Ingredients: 1 handful of amaranth.

Salt a pinch of vinegar a spoonful.

Light soy sauce: 2 scoops.

4 cloves of garlic and a spoonful of olive oil.

Preparation of coleslaw amaranth.

Remove the hard stems of the amaranth and leave the young leaves.

Blanch with water and cook for three minutes.

Remove the amaranth leaves, filter them with purified water, and squeeze out the amaranth water by hand.

In a saucepan, whisk the prepared garlic, light soy sauce, vinegar, olive oil, and salt to combine.

The preparation of mixing purslane is as follows:Ingredients: 500 grams of purslane, 3 cloves of garlic, 1 teaspoon of sesame oil, 1 tablespoon of vinegar, 1 tablespoon of light soy sauce, appropriate amount of salt, appropriate amount of chili pepper.

Steps: 1. Prepare the ingredients.

2. Finely chop the garlic and chop the chili pepper, then mix it with salt, vinegar, soy sauce and sesame oil for later use.

3. Purslane must be washed several times when it is washed and cleaned.

4. Cut the washed purslane into sections and blanch them in water.

5. Scoop out the blanched purslane, pass it in cold water, and squeeze the water dry by hand.

6. Pour in the garlic juice prepared in advance and stir well.

7. Finished product. <>

Purslane].

Ingredients]: 1 kg of purslane.

Seasoning]: 3 cloves of garlic, 2 spicy millet, 1 tablespoon of salt, 1 tablespoon of chicken essence, 1 tablespoon of sesame paste, 1 tablespoon of sesame oil, 2 tablespoons of chili oil, 2 tablespoons of light soy sauce, 2 tablespoons of aged vinegar, 1 tablespoon of sugar.

How to make it and how to do it.

Step 1: Remove the old roots and bad leaves of purslane, and then soak them in salt water for 10 minutes, mainly to remove pesticide residues and insecticidal eggs and bacteria, and at the same time soak the sediment and dirt to clean well, because purslane grows in the field, and it is particularly dirty in the wind and sun all day long.

Step 2]: After the purslane bubble is noisy, rinse it with water several times, clean it, take it out and drain it.

Step 3]: Put water in the pot and boil over high heat, put a spoonful of salt and a few drops of vegetable oil, which can keep the purslane green and not blackened, and then put the purslane into the pot and blanch for about 1 minute, do not blanch for too long, it is easy to lose nutrients.

Step 4]: After blanching purslane, take it out and put it in the cool white boil prepared in advance, soak it in water and cool, the purpose is to prevent high temperature oxidation and make it discolored and black.

Step 5]: We start to prepare the seasoning, chop the garlic into minced garlic, cut the millet into rings, and then put them together in a small bowl.

Step 6]: Start seasoning, put 1 tablespoon of salt, 1 tablespoon of chicken essence, 1 tablespoon of sesame paste, 1 tablespoon of sesame oil, 2 tablespoons of chili oil, 2 tablespoons of light soy sauce, 2 tablespoons of aged vinegar, 1 tablespoon of sugar into a small bowl, and then stir it evenly for later use.

Step 7: Take out the soaked purslane, squeeze the water dry by hand, put it in a large bowl, and pour in the seasoning sauce we have mixed.

Step 8]: Then use chopsticks to stir it evenly, put it on a plate and serve it to eat!

Cooking tips.

1) Purslane is pulled back from the field, and it is generally covered with sand, mud and dirt, so it is best to soak it in salt water for a while before washing, so that it can be fragrant and clean.

2) Blanch the purslane with salt and vegetable oil before eating, the purpose is to remove the oxalic acid and astringency of purslane, and at the same time keep it green and not blackened.

3) Blanching time should not be too long, generally about 1 minute, too long time is easy to lose nutrients, and then take it out to soak it in cool boiled water, the purpose is to prevent high temperature oxidation and blackening.