Amaranth is a common vegetable in our life. It is nutritious and cheap. A handful costs only two or three dollars, and one can fry a big plate of pink soup. But it is an artifact to coax children. When children don't like rice, they pour amaranth soup into rice, which instantly turns red and has an appetite. Amaranth contains more protein, calcium and iron ore, and oxalic acid is relatively less. Amaranth in July, gold does not change ",although the statement is somewhat exaggerated, there is a certain truth. Who doesn't want to take home green plants that are natural and pollution-free, and there is such high nutrition.

Amaranth likes to be warm and heat-resistant, and likes to grow in a wet gully. When I was a child, I specially looked for amaranth, the wild kind, a large piece of green, and harvested it home with a sickle. Adults would choose to wash it, blanch it with hot water, and then add garlic, seasoning, salt, soy sauce and hot oil to eat it cold. There are three common amaranths, red amaranth, green amaranth and purple. They will habitually sprinkle some amaranth, which grows vigorously and has strong vitality. This also leads to the low price of amaranth, and you can buy a large handful for one dollar. Some farmers will also use amaranth as pig feed, and poultry also like this green vegetable.

Eating amaranth is mainly about eating its stems and leaves. If it is cold, you need to blanch it and remove impurities. The best way to eat amaranth is to pour some oil and stir-fry it, add a little water, stir-fry the red soup, and then you can take it out of the pot and eat it with bibimbap. Although the taste is not amazing, the nutrition is really high, which is very suitable for the appetite of the elderly and children and easy to absorb and digest.

Ingredients: amaranth, garlic, millet pepper

Seasoning: salt

1, prepare a handful of amaranth, vegetable markets can be seen everywhere, except for a small amount of wild ones, most of which are planted. Many old ladies like to sell this dish, tie it up for one yuan, which is particularly fresh, remove the root, clean it, and cut it into short pieces.

2. Put the stems and leaves of amaranth in two plates respectively. The stems and leaves are cooked in advance. Relatively speaking, the leaves are cooked slowly, and the leaves are cooked quickly. It is necessary to put them last and fry them separately to maintain a better flavor.

3. In addition, prepare 5 cloves of minced garlic, friends who like to eat spicy food, and 2 millet peppers. After cutting them all, put them in the plate for later use. After the work is complete, you can fry them in the pot.

4. Boil the oil from the pot, the oil temperature is 80% hot, add minced garlic and millet pepper, and the fragrance will burst.

5. First, pour the amaranth stalks, which are thicker and cooked relatively slowly. Stir-fry with medium-high fire and turn with a shovel frequently.

6. After about 30 seconds, add the amaranth leaves. When the leaves are hot, they will be soft, and when they are soft, they will be cooked. If the leaves are fried, they will affect the flavor. When the leaves are soft, you can pour less water and season them with salt. After the seasoning melts, you can take it out of the pot and put it on the plate.

7, fried amaranth will have pink soup oozing out, which is a normal phenomenon. The red is anthocyanin, which is good for the body and has no toxin. You can safely eat it. Come to a bowl of rice, mix it with vegetable juice and eat it again. It is fragrant and delicious.

1, amaranth stems and leaves are fried separately, which is helpful for a better flavor experience. The stems are put into the pot 30 seconds in advance.

2, like to eat spicy, you can put a few millet spicy, don't like it, just put salt for seasoning, and don't put anything else.

3, red leaves and purple amaranth, the soup is sufficient, the red soup is anthocyanin, non-toxic and safe to eat.