How do you make amaranth delicious? What are the ways to prepare amaranth?

Amaranth is a common but high nutritional value of vegetables, in addition to protein and other nutrients, more valuable is to contain more iron, calcium and other minerals, while containing more carotene and vitamin C, folk have "June amaranth, when eggs; July amaranth, gold does not change", which shows its high nutritional value. The calcium contained in amaranth leaves is easily absorbed by the human body, which can promote the growth of teeth and bones, and can maintain normal myocardial activity and prevent intramuscular spasms; The iron, calcium and vitamin K contained in it can promote blood clotting, increase hemoglobin content and improve oxygen-carrying capacity, and promote hematopoietic and other functions. Traditional Chinese medicine believes that amaranth has the effect of clearing away heat and dampness, cooling blood and stopping bleeding, and stopping dysentery, and also has the effect of brightening the eyes and slipping the tire.

Our common amaranth is green amaranth, red amaranth, mainly eat tender stems and leaves, there are many methods, can be fried, can be cooked, can be cold dressed, can be used as filling, etc., are very delicious, in fact, amaranth stems can also be eaten, its outer skin is removed and fried, it is very delicious, and made with old amaranth stemsMoldy amaranth stalksIt is a local traditional dish with a long history in Shaoxing, Zhejiang, which is deeply loved by the locals, and it is estimated that it is difficult for outsiders to accept, but interested friends may wish to try it.

I myself like to eat amaranth, mostly stir-fried, nutritious and delicious, here to share with you the specific method, I hope you can like it.

Product name: garlic amaranth.

Ingredients:Green amaranthExcipients:Garlic, salt, oyster sauce, cooking oil.

Here's how. 1.Choose fresh amaranth, remove the old rhizomes and stale leaves, and wash them with water;

2.Add water to the potAdd an appropriate amount of salt and cooking oil to the water to prevent discolorationAfter the heat boils, put the amaranth into the pot and blanch for 30 seconds, and immediately remove the cold water after it becomes soft, and control the moisture for later use;

3.Heat the oil, stir-fry the minced garlic over low heat, pour the amaranth into the pot, stir-fry quickly over high heat for 10 seconds, then add an appropriate amount of salt and oyster sauce, continue to stir-fry, add a small amount of oil, and then you can get out of the pot.

Amaranth is the same as spinachContains a higher amount of oxalic acidIt is oxalic acid that causes it to have a bitter and astringent taste, and it increases the risk of stones, so it passesBlanching removes most of the oxalic acid, Amaranth blanched and then fried will taste better, but pay attentionThe blanching time should be short, and it will be fished when it becomes soft

I think amaranth is the best for cold salad, prepare fresh amaranth and soak it in water for later use, then put it in a pot and blanch it, add pepper, allspice powder, salt, chicken powder, light soy sauce, oyster sauce, balsamic vinegar, etc. and stir well to eat.

Put the amaranth into a pot of boiling water and cook, remove it and put it on a plate, heat the oil in another pot, stir the minced garlic, pour the hot garlic oil on the amaranth, add oyster sauce, light soy sauce and salt and stir well.

Generally, you will choose a small stir-fry, so that you can keep it green, and then the taste is also very fresh, very delicious, and it is also relatively refreshing and appetizing.

Scrambled eggs with amaranth.

Ingredients: 200 grams of amaranth, 3 eggs, 15 grams of minced garlic, 15 grams of chili flakes, 1 2 tsp salt, 1 4 tsp sugar, 1 2 tsp chicken broth mix, appropriate amount of sesame oil, 60 g water.

Method: 1. Wash and cut the amaranth; Beat the eggs into a liquid egg and set aside.

2. Heat the pan, pour in an appropriate amount of salad oil, add minced garlic and chili flakes and stir-fry until fragrant.

3. Pour the egg liquid from method 1 into the pot and fry until solidified, then add water and stir-fry, and then add salt, sugar and chicken powder to taste.

4. Add the amaranth and stir well.

Nutritional value of amaranth.

Amaranth leaves are rich in calcium, which is easily absorbed by the body, which can promote the growth of teeth and bones, maintain normal myocardial activity, and prevent intramuscular spasms. At the same time, it is rich in iron, calcium and vitamin K, which can promote blood clotting, increase hemoglobin content and improve oxygen-carrying capacity, and promote hematopoiesis and other functions.

Amaranth is also the protagonist of the table, and regular food can reduce weight, promote detoxification, and prevent constipation. At the same time, eating amaranth often can enhance physical fitness, and 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 content is 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.

To promote the growth and development of children, the content of iron and calcium in amaranth is higher than that of spinach, which is the best among fresh vegetables. However, amaranth from different regions may contain different amounts of oxalic acid, which may affect the absorption of minerals.

2.Cold amaranth, add minced garlic, minced ginger, sesame oil, salt, soy sauce, vinegar to the bowl, stir well, put in the boiling water scalded amaranth, stir both.

3.The surface of amaranth is uneven and prone to dust, so it should be washed several times, garlic helps to regulate the taste and increase the aroma of amaranth.

Amaranth can be served cold or stir-fried, and can also be served with tofu to make soups.

It can also be used with pork to make dumplings.

Hello! There is a very simple way to make amaranth, prepare pork offal soup. Then put some amaranth on it, so that it is very delicious.

Stir-fry and eat, make soup and drink. Generally these two practices.

As the saying goes, the people live on food. Although amaranth is rich in nutritional value, how to make amaranth more tender and delicious? This is what many friends want to know', amaranth can be cold, stir-fried, made into soup, etc., the following will give you a brief introduction.

Amaranth tofu soup

Ingredients:

6 pieces of tofu, we have 6 yuan of tender tofu here, amaranth is cheap now, buy a lot of it for a dollar, you don't need to use too much amaranth to cook soup, a small handful is enough.

Method:

Step 1: Wash the amaranth, remove the head and then cut it into fine pieces for later use.

Step 2: Wash the tofu and cut it into small pieces.

Step 3: Put cold water in a pot, pour in the tofu water and boil for 4 minutes.

Step 4: Then pour in the minced amaranth, cook for 1 minute, add salt, chicken essence, and drizzle some sesame oil.

Step 5: This dish is rich in vitamins and proteins, which can provide rich nutrients and is an essential food for the growth and development of infants and young children. It is especially suitable for babies aged 1-2 years.

Summary. 2.Amaranth and tofu soup 400 grams of amaranth, 20 grams of water hair sea rice, 250 grams of tofu, 10 grams of garlic.

Wash the amaranth, blanch it in boiling water, remove and drain; minced water and sea rice; Cut the tofu into small pieces and mash the garlic; Put the wok on the fire, add cooking oil, add the garlic after the oil is hot, stir out the fragrance, add the sea rice and tofu cubes, simmer with a little salt for 1 minute, then add water and an appropriate amount of salt; Bring the soup to a boil, remove the amaranth from the heat and put it in a bowl, and the seasoning essence is sufficient. This dish has the effect of clearing heat and detoxifying, moistening and drying, and has an auxiliary effect on those with liver and gallbladder fire and red throat swelling.

How to eat amaranth as follows.

1.Amaranth salad 500 grams of amaranth and 5 grams of garlic. Wash the amaranth, blanch it in boiling water, and remove it; Mash the garlic into a puree, put the blanched amaranth into a plate, put the garlic locust spine, salt, sesame oil, and flavor field essence, and mix well.

This dish is light and cool, has the effect of appetizing and aiding food, and is suitable for diseases such as poor stomach, poor diet, and full belly.

2.Amaranth and tofu soup 400 grams of amaranth, 20 grams of water hair sea rice, 250 grams of tofu, 10 grams of garlic. Wash the amaranth, blanch it in boiling water, remove and drain; Slippery sea with water bushes; Cut the tofu into small pieces and mash the garlic; Put the wok on the fire, add cooking oil, add the garlic after the oil is soaked and the wax is hot, stir-fry the fragrant rice and tofu cubes, simmer with a little salt for 1 minute, then add water and an appropriate amount of salt; Boil the soup, roll the amaranth and put it in a bowl with seasoning essence.

This dish has the effect of clearing heat and detoxifying, moistening and drying, and has an auxiliary effect on those with liver and gallbladder fire and red throat swelling.

3.Stir-fried amaranth 250 grams of amaranth and 20 grams of shrimp. Wash the amaranth and take the tender and blind brother crack tip; Wash and chop the shrimp; Put the pot on the fire, heat the oil, fry the amaranth, add the shrimp, grind and fry until cooked.

When the dust is bright, add a little salt. This dish has the effect of replenishing deficiency and promoting growth, especially for children.

4.Amaranth soup 400 grams of amaranth, take the tender tip and wash it; Put the hemp limb oil in the pot, heat it, add the amaranth, fry it for a while, and then add the soup to simmer over a high fire, and put it in a bowl. This dish is light and cool, can facilitate two stools, and is an ideal food therapy for patients with hot and constipation.

5.Amaranth porridge 150 grams of amaranth and 60 grams of japonica rice. Wash the amaranth, cut the eggplant wheel and crush it slowly, put it in the pot, add the washed japonica rice, add an appropriate amount of water and salt, bring it to a boil, and change it to a simmer to cook porridge.

This porridge has the effect of clearing heat and stopping dysentery, and is suitable for the elderly with weakness, poor stool, acute bacillary dysentery, rapid tremor and other diseases. Regular food can benefit the spleen and stomach and strengthen the body.

Stir-fry amaranth: Blanch the amaranth with water, remove and drain for later use. Put an appropriate amount of oil in the pot, stir-fry the onion and minced garlic until fragrant, add the amaranth and stir-fry, add salt, chicken essence and other seasonings, and stir well.

2.Roasted tofu with amaranth: Cut the tofu into thin slices, fry it in a pan over medium-low heat until golden brown, and set aside.

Add an appropriate amount of oil to the pot, stir-fry the onion and garlic, add the amaranth and stir-fry, add salt, chicken essence and other seasonings, pour in an appropriate amount of water, put in the fried tofu slices after boiling, and simmer for 5-8 minutes. 3.Amaranth pork wonton soup:

Chop the amaranth into small pieces, puree the pork, mix with the shrimp and cornstarch and mix well to make wontons. Add water to the clear soup pot, add Sichuan peppercorns and green onion and ginger slices to boil, add wontons and cook, and finally add the chopped amaranth and season to taste. 4.

Amaranth egg drop soup: Wash and chop the amaranth and set aside, beat the eggs. After boiling water in the soup pot, put in the amaranth and boil the vegetables until soft, then add the egg liquid, wait for the egg liquid to solidify, add a small amount of salt and monosodium glutamate, and cook for 1-2 minutes.

The preparation of amaranth is as follows:Ingredients: 250g amaranth, 3-4 garlic cloves, half a spoon of salt, a little chicken essence and cherry blossoms.

1. Wash and drain the amaranth. Ridge eraser.

2. Finely chop the garlic cloves.

3. Heat the pot and add an appropriate amount of oil.

4. It is best to choose amaranth, which is tender and has a better taste.

5. A little chicken essence is seasoned like skin.

6. Stir-fry evenly to remove from the pan.

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.