3~4 people
Practice:
1. Peel garlic and pat it flat; Choose amaranth and wash it;
2. Wash and slice the plum head meat, and marinate it with a little salt, oil and cornmeal for later use;
3. Put two tablespoons of oil in a hot pot, add garlic and saute until golden brown, and pour 6 bowls of water to boil;
4. Knock the salted eggs into the soup and boil for 5-7 minutes. Add amaranth and sliced meat and cook until cooked. Season with salt and chicken powder and serve.
Efficacy: Eliminating dampness and stopping dysentery.
● Food Science Hall
Wild amaranth
Amaranth is one of the wild vegetables that can be seen everywhere in the field or fields in Guangdong. It is rich in nutrition and medicinal value, and has the reputation of "blood-nourishing dish" and "longevity dish". It is also rich in calcium, phosphorus and iron, and does not contain oxalic acid, so it is especially suitable for women, teenagers and the elderly.
Wild amaranth belongs to the same kind as the green amaranth in the market at ordinary times, because the original amaranth is wild and has been planted artificially in the past hundred years. Compared with green amaranth, wild amaranth has a more natural and rich flavor and tastes good. They eat in a similar way. The most common way is to boil soup with preserved eggs or salted eggs, and you can add some lean meat to make the soup sweeter. Fried garlic, boiled soup, and boiled amaranth are also delicious; If you stir-fry, the pot should be heated thoroughly. After sauté ing the garlic, add the amaranth and stir-fry it for a few times. The cooked amaranth will produce a lot of water, which will affect the taste. Of course, it can also be cold. After the amaranth is cooked, put it in a plate with minced garlic, add salt, vinegar and sesame oil and mix well.
Here are some delicious dishes of wild amaranth:
Boiled wild amaranth with tomato
2 tomatoes and 200g wild amaranth. Wash tomatoes and cut 4 petals each; Choose wild amaranth and wash it; Add oil to a hot pan, stir-fry tomatoes until juice comes out, stir-fry amaranth, add 3 bowls of water to boil, and season with salt.
Braised white crucian carp with wild amaranth
500 grams of wild amaranth head (root), white crucian carp 1 strip, 2 candied dates, and one piece of dried tangerine peel. Wash the head of wild amaranth and cut it into long strips; Wash the white crucian carp, scrape off the black membrane in the abdomen, and fry on both sides of the oil pan; Soak tangerine peel until soft, scrape off the white pulp, and wash the candied dates; Pour a proper amount of clear water into the pot and bring to a boil. Add amaranth head, crucian carp, candied dates and dried tangerine peel and bring to a boil. Cook for one and a half hours with low fire and season with salt.
Wild amaranth, tofu and shrimp soup
200 grams of wild amaranth, 2 pieces of tofu, a pinch of shrimp and 3 cloves of garlic. Choose wild amaranth and wash it; Cut tofu into small pieces; Wash the dried shrimps and pat the garlic flat to remove clothes; Pour a proper amount of water into the pot to boil, add tofu, shrimp and garlic, and roll for 15 minutes. Add wild amaranth, and season with salt.
● Soup heart water
If you can't buy wild amaranth, you can also use green amaranth instead.