250g amaranth, scallop100g, shredded ginger, sesame oil, refined salt and lotus root starch.

working methods

(1) Wash amaranth and take tender parts.

(2) Boil the water, add a little salt, blanch the selected amaranth in water, take it out and soak it in cold water.

? Then remove and drain.

(3) Soak scallops with hot water the night before, and then boil scallops with soaked water to make them disperse into filaments.

(4) Put the pan on the fire, heat the sesame oil, add a little shredded ginger, add scallops and stir fry, and add amaranth to stir fry quickly.

? Add boiled scallop water, season, and thicken with lotus root starch.

Edible benefits of amaranth:

Clearing away heat and toxic materials: Amaranth can clear away damp-heat, clear away liver-heat and toxic materials, cool blood and dissipate blood stasis, and has a certain auxiliary therapeutic effect on red and white dysentery caused by damp-heat and red eyes and sore throat caused by liver fire.

Enhance physical fitness: it can provide rich nutrients for the human body, which is conducive to strengthening the body and improving the body's immunity. Known as "longevity dish";

Promote children's growth and development: the iron content in vegetables is 1 times that of spinach, and the calcium content is three times that of spinach. Amaranth can promote the growth and development of children and has certain therapeutic value for fracture healing.

Prevent muscle spasm: it can maintain normal myocardial activity, promote blood coagulation, increase hemoglobin, improve oxygen carrying capacity and promote hematopoiesis.

People who are forbidden to eat amaranth: People with deficiency of both yin and yang, loose stool with spleen deficiency and chronic diarrhea should not eat amaranth.

Amaranth purchase

Storability with mud: Amaranth with mud at the root is fresher and more storable. Although the washed amaranth looks clean, it is not easy to keep. It is best to eat it the same day after buying it home.

Leaves are dark and nutritious: leaves are dark and are mostly planted in the open air. This kind of amaranth leaves are thick and old, but it has high nutritional density. It is worth noting that the leaf size of amaranth is not a sign to judge the old and tender taste;

Amaranth with few roots tastes tender: Amaranth with small roots is harvested earlier, so it tastes tender. Thick roots indicate that the growth time is long and the taste will be older. In addition, the roots of tender amaranth are short and short, and the roots of old amaranth are longer.

Easily broken is relatively fresh: when picking, you can pinch the roots a little, and the fresh amaranth can be pinched off, tender and crisp. Old amaranth is not easy to cut. In addition, whether the leaves are straight can also be used to judge the freshness. If the tip of amaranth tilts or turns yellow, it means it is not fresh.