How to fry amaranth, how to fry amaranth delicious

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.

Stir-fried amaranth] Ingredients: a handful of amaranth, one garlic, appropriate amount of chili red oil, appropriate amount of pepper oil, appropriate amount of vinegar, a little caster sugar, a little monosodium glutamate.

How to make: How to make it:

1.Pinch off the stems and roots of the amaranth until they are tender and pointed.

2.Pick them all up and set aside.

3.Put the picked amaranth in water and wash it, filter the water and set aside.

4.Wash and chop the garlic.

5.Put an appropriate amount of vegetable oil in a pot and boil until it is 7 hot.

6.Add the amaranth and stir-fry.

7.Stir-fry with chopsticks constantly.

8.Stir-fry until the amaranth wilts out of the water, then remove from the heat.

9.Put an appropriate amount of soy sauce, vinegar, a little monosodium glutamate, an appropriate amount of caster sugar in a bowl of minced garlic, and then add a large spoon of chili red oil and a little pepper oil and mix well to make a dipping dish. It's time to go.

Materials. Sesame amaranth.

A handful. Garlic ?3 petals. Salt.

Crumb. Method.

A handful of sesame amaranth.

Pick and wash the sesame amaranth and dice the garlic.

Sauté garlic granules in hot oil.

Pour in the sesame amaranth and stir-fry.

Fry until the water is cut off and seasoned with an appropriate amount of salt (those who eat monosodium glutamate can give it themselves).

Tips: Stir-fry the vegetables quickly, with an appropriate amount of oil, so that they will be green and oily. I always boiled the pot and then poured the oil.

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.

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.

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. 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.

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.

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.