2, hot oil in the pot, saute shallots, ginger, garlic.

3. Then add chopped amaranth.

4. When the amaranth is almost ripe, add the remaining half of minced garlic.

5. add salt before cooking

Amaranth, also known as Yanlaihong, Laonian, Laolaishao and Tricolor Amaranth, belongs to panicum miliaceum, with stout green or red stems, often branched, and hairy or hairless when young. Amaranth is soft and smooth, thick and sweet, and has the effect of moistening stomach and clearing heat. Also known as mallow, crab dish, shepherd's purse, shepherd's purse. Some places are also called Russula Tiger, Yunxiang Cuisine, Tianyun Cuisine, Corn Cuisine, Cold Cuisine and Renqing, while Anhui Guangde is called Chinese Cuisine.

Amaranth originated in China, India and Southeast Asia, and China has been eaten as a wild vegetable since ancient times. As a vegetable, it is mostly cultivated in China and India, and more in southern China than in the north. There are some amaranth varieties with good quality and rich nutrition in all parts of southern China. Amaranth has been gradually recognized and developed by people at home and abroad because of its strong stress resistance, easy growth, drought resistance, moisture resistance, high temperature resistance and few pests and diseases.

It is cultivated all over the country, sometimes semi-wild. Native to India, distributed in South Asia, Central Asia, Japan and other places.