How to make horse amaranth delicious, how to make horse amaranth delicious

Amaranth is rich in carotene, vitamins and other substances, proper consumption, good for health, today we are going to make a stir-fried amaranth, tender and smooth with a little sour taste, very appetizing rice.

Ingredients. Amaranth 300 grams.

Red pepper half.

Salt to taste. Lard to taste.

Peanut oil to taste.

Method steps.

1.Prepare amaranth, red pepper, salt, lard, peanut oil. (You can leave it without lard).

2.Remove the red pepper seeds and stems, wash them under the tap, drain and cut them into small pieces on a cutting board.

3.Use a kitchen knife to cut off the head of the amaranth, cut it a little longer, the diameter close to the head is generally older, and not cutting it off will affect the taste.

4.Pick out the weeds and impurities caught in it, be sure to choose carefully, the color of the grass is very similar to the color of the vegetable, sometimes it is difficult to distinguish.

5.Put the amaranth in the washing basin and wash it, there is a lot of sand, you must wash it carefully, otherwise it will greatly affect the taste, and drain the water after cleaning.

6.Heat the lard, when the lard melts, add an appropriate amount of peanut oil, and when the oil begins to draw, pour in the red pepper and stir-fry for 2 minutes to bring out the green flavor of the red pepper.

7.Pour the amaranth into the pot and stir-fry it with the red pepper for about 3 minutes, add an appropriate amount of salt to taste, turn off the heat and remove from the pot, a delicious fried amaranth is ready, tender and smooth with a little sour taste, very appetizing.

Precautions. Amaranth must be washed.

If you don't have lard, you can skip it, and it will be more fragrant if you add vegetables.

Personally, I think that horse amaranth is the most delicious when used as steamed vegetables, and the entrance is sweet and soft.

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.

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.

Method 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.

Method 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.

Method 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.

We usually pay attention to the combination of meat and vegetables when eating, but amaranth is a very good vegetarian dish, and the method is also very simple. Below I will share with you the recipe of red amaranth, I hope you like it.

Preparation of ingredients. Amaranth, green onion and ginger, light soy sauce, salt, chicken essence, oil.

Method steps. 1. Wash and drain the amaranth;

2. Stir-fry the green onion and ginger in the pan until fragrant, then add the amaranth and stir-fry quickly;

3. Cook a little light soy sauce, salt and chicken essence and stir-fry evenly.

Preparation of ingredients. Amaranth, dried scallops, pine eggs, salt, chicken essence, garlic, vegetable oil.

Method steps. 1. Soak the toast in advance, wash the amaranth, remove the shell and dice the preserved eggs;

2. Stir-fry the garlic slices in the pan, add the preserved eggs and stir-fry for a while;

3. Add the soaked scallops and continue to stir-fry until fragrant, and finally add the amaranth and stir-fry evenly;

4. Add an appropriate amount of water to boil, boil over low heat for 5 minutes, add salt and chicken essence.

Preparation of ingredients. Amaranth, rice, salt, garlic, light soy sauce, vegetable oil.

Method steps. 1. Wash and chop the amaranth and chop the garlic into minced pieces;

2. Add minced garlic to the pan and stir-fry until fragrant, then add the amaranth;

3. Cook in light soy sauce, add rice and stir-fry over low heat, add salt and stir-fry evenly before cooking.

Preparation of ingredients. Amaranth, salad oil, salt, minced garlic, sugar.

Method steps. 1. Clean the amaranth and soak it in lightly salted water for about 15 minutes, remove and drain the water;

2. Stir-fry the garlic in a pan and stir-fry the amaranth quickly until soft;

3. Add a little sugar and an appropriate amount of salt and stir-fry evenly.

The common way to eat horse amaranth, to Kai grip cold dressing, stuffing is more common, its stem is very soft and smooth, when choosing purslane, to the plant is small, the leaves are many, the color is the best green. Amaranth is drought tolerant and waterlogging-tolerant, has strong vitality, often grows in vegetable gardens, farmlands, roadsides, and is also a common weed in the field.

Amaranth is extremely adaptable, heat-tolerant, drought-resistant, and does not have strict requirements for light. It can grow normally in both strong and low light, and grows well on warm, moist, fertile loam or sandy loam soils.

Amaranth can be grown from spring to autumn. Spring sowing started late, and the quality was tender. Summer and autumn sowing is easy to flower, resulting in coarse quality.

Amaranth can be sown in February and August. If it is cultivated in protected land, there is no strict sowing period. In shady, moist and fertile land, the plants grow more tender and coarse.

1. Raw materials: 500 grams of fresh purslane, 10 grams of chopped green onion, 10 grams of standard mushroom, 4 grams of refined salt, 2 grams of monosodium glutamate, 5 grams of rice wine, 5 grams of sesame oil, 25 grams of vegetable oil.

2. Purslane is picked and washed, cut into sections for later use.

3. On the hot heat on the wok, put oil and burn until seven mature, chopped green onions, garlic and fragrant, cook in rice wine, stir-fry purslane until it is just broken, add refined salt, monosodium glutamate and stir-fry well, pour sesame oil, and serve on a plate.

4. Features: emerald green beauty, smooth and crisp, salty, fresh and fragrant, clear heat and detoxify.