The home cooked way to fry amaranth, the correct way to fry amaranth

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.

1. After removing the roots of the red amaranth bought, soak it in salted water for about 15 minutes, then wash it, pinch it into sections, and control the moisture for later use.

2. Choose the amount of garlic seeds according to personal taste, then peel the garlic seeds, wash them, and cut them into minced garlic for later use.

3. Put the lard in the cold pot, slowly melt the lard over low heat, pour in the minced garlic after the oil is hot, and fry slowly over low heat.

4. When the minced garlic is golden brown, pour in the amaranth and stir-fry over high heat.

5. When frying amaranth, sprinkle a small amount of warm boiled water from all sides of the pot and continue to stir-fry over high heat, until the soup turns red, add salt to taste, and then put it on the plate.

We should pay attention to the moisture of amaranth is to be controlled as clean as possible, otherwise there will be a lot of water when stir-frying, and a lot of vegetable soup will be formed in the end, but our taste will become lighter, affecting our taste, so we sprinkle a small amount of warm boiled water from around the pot when stir-frying, so that the oil on the side of the pot is returned to the cage and the dish is brighter.

Functions and efficacy.

Stir-fried red amaranth is a relatively light way to eat, and it can also retain the nutrients of amaranth well, so it has the therapeutic effects of clearing heat and detoxifying, clearing the liver and detoxifying, cooling blood and dissipating stasis, preventing constipation, promoting coagulation, hematopoiesis, etc.

Through the above introduction, I believe that we have a good understanding and understanding of the method of stir-frying red amaranth, we like to eat red amaranth friends may wish to buy some of their own try to do it, but we must pay attention to the control of moisture, and the oil should not be too much, or there will be a situation where the taste is too light, so this is where we need to pay great attention. And people with a weak spleen and stomach are best not to eat this dish, amaranth is cold.

The steps of the home cooking method of stir-frying amaranth are as follows:Ingredients: 1 pound of amaranth, 3 cloves of garlic, half a spoon of salt, appropriate amount of chicken essence.

Tools: shovels, pots, bowls.

1. Remove the old branches of 1 kg of amaranth, wash and set aside.

2. Heat the oil, add the garlic and stir-fry until fragrant, then add the amaranth, stir-fry twice, add salt and chicken essence.

3. Then stir-fry the juice to fill the plate.

The environment in which amaranth growsAmaranth prefers warm climates, is resistant to heat, and is not tolerant to cold. The suitable temperature for growth is 23 27, the growth of plants below 20 with Zen powder is slow, and the germination of seeds below 10 is difficult. Amaranth is a high-temperature and short-day crop, which is very easy to flower and set seeds under the conditions of high temperature and short day.

Cultivated in spring when the temperature is suitable and the sunshine is long, the sprouts are late, the quality is soft and the yield is high.

Amaranth does not have strict soil requirements, but grows well in alkaline soil; It has a certain drought resistance and grows poorly in poorly drained fields. Sometimes it is semi-wild.

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.

Ingredients: half a pound of amaranth.

Excipients: garlic salt, oyster sauce.

1. First of all, pick the amaranth and wash it with water.

2. Boil hot water in a pot, put the amaranth into the pot after the water boils, and blanch for two minutes.

3. Scoop out the blanched amaranth and put it on a plate.

4. Heat the pan with cold oil, put the chopped garlic into the pan and stir-fry until fragrant, then pour the amaranth into the pan and stir-fry evenly.

5. Finally, add salt and oyster sauce to taste.

6. The finished product is as follows.

Home-cooked recipe for stir-frying amaranth:Ingredients: a handful of amaranth.

Excipients: a spoonful of oil, a pinch of salt, a few cloves of garlic.

Steps:

1. Remove the old leaves of amaranth first, put them in clean water to clean them, drain the water and set aside.

2. Heat the oil in a pan and stir-fry the minced ginger and garlic until fragrant.

3. Put the drained amaranth into a pot and stir-fry over high heat until soft.

4. Add salt to taste.

5. Continue to stir-fry over high heat, pour a little water along the edge of the pot, and boil, the soup of amaranth is red, when we were children, we girls liked to use this red soup to soak white rice and eat, a bowl of red white rice, I always felt very novel when I was a child.

6. The finished product is as follows.

The correct way to fry amaranth is as follows:Ingredients: Amaranth.

Excipients: garlic, shallots, dried chilies, salt, light soy sauce, sugar, chicken powder, lard, cooking oil.

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 stir-fry amaranth, stir-fry Zhaokuan and then pour about half a bowl of water into it, so that the flavor can enter the amaranth, stir-fry evenly over high heat and then reduce the juice.

The home cooking of amaranth is as follows:

Tools Ingredients: 300 grams of amaranth, 5g of garlic, 2g of salt, 1 tablespoon of light soy sauce.

1. Prepare the minced garlic.

2. Heat the pan with cold oil, put the minced garlic in over low heat, and stir out the garlic fragrance.

3. Add the amaranth and stir-fry over high heat, add an appropriate amount of salt and raw branches to taste before cooking.

Precautions for making amaranth garlic

1. Choosing fresh amaranth is the key to making amaranth garlic.

Fresh amaranth leaves are tender, tasty, and nutritious. When buying amaranth, you can choose amaranth with fresh green leaves and fresh cherry blossoms and no insect spots, so that the amaranth garlic made is more delicious.

2. Removing impurities from amaranth is also an important step.

Amaranth has a leafy appearance, but it often hides a lot of impurities, such as dirt and small insects. Therefore, before cooking, we need to pick and wash the amaranth and rinse it repeatedly with water to ensure that the surface of the amaranth is clean and hygienic. Then, we need to drain the amaranth so as not to leave excess water and affect the taste of the finished dish.

3. Attention is also needed to make minced garlic.

Garlic is an important seasoning for amaranth garlic, which affects the taste and aroma of the whole dish. When chopping the minced garlic, we can choose to use the back of the knife to pat the garlic cloves evenly and then chop them into minced garlic. This can fully stimulate the aroma of minced garlic and enhance the taste of minced amaranth garlic.

4. Attention should also be paid to the heat control when cooking amaranth and garlic.

The cooking time of amaranth should not be too long, and the cooking time is generally controlled to 3-5 minutes to maintain the tender taste of amaranth. In addition, the heat should not be too high when stir-frying, so as not to burn or change color of amaranth and affect the appearance of the dish. Moderate heat and time control can make amaranth garlic more flavorful and delicious.

The home cooking of amaranth is as follows:Ingredients: amaranth eggplant, minced garlic, oil, salt, etc.

1. Remove the old roots of the amaranth and clean it.

2. Prepare minced garlic.

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

4. Add the amaranth.

5. Stir-fry until discolored, add an appropriate amount of salt.

6. Add an appropriate amount of blind round water, cover and simmer for about 1 minute, because the amaranth is relatively coarse and hard, and it will quickly become soft after simmering for a while.

7. After opening the lid, stir and remove from the pot.