Amaranth can be blanched or unblanched, depending on personal preference.

Amaranth is one of the common summer vegetables, amaranth can be used for cold or fried. Blanched red amaranth will taste better and will not have a bitter flavor, but to master the blanching time, be sure to quickly blanch and fish out. If you do not blanch, the flavor may be a little bitter, and blanching can also reduce its own oxalic acid concentration, eat more delicious.

Red amaranth is usually more common wild vegetables, amaranth will secrete a purplish-red juice after cooking, and now people also planted a large number of growth, more than young leaves and stems to eat, it is a common vegetable on our table, the folk on the "June amaranth is comparable to the egg, July amaranth gold," the saying that the amaranth is very valuable. Amaranth is a very precious vegetable.

Amaranth blanching notes

1, amaranth clean, add water to the pot, boil amaranth square into the pot, boil water, but also in the water with salt, can play a role in protecting the color of amaranth.

2, amaranth soften can be out of the pot, amaranth in the blanching time, time should not be too long, the speed should be fast, otherwise amaranth will become old, affect the taste.

3, out of the pot after the amaranth into cold water to cool, cool and then fish out both available for cooking. Food must be cleaned before eating, master the cooking skills, you can make delicious.