The older generation often say, "Amaranth in June, eggs, and amaranth in July, gold cannot be exchanged." Amaranth is also called red amaranth, rice amaranth, etc. In some areas, it is also called Han cuisine because of its relatively strong resistance. It is strong, drought-tolerant, and has relatively few pests and diseases, making it a delicious vegetable that most people like.

Zhang Ailing is particularly fond of amaranth. Her eating method of amaranth can be said to be at the level of a gourmet: Amaranth without garlic is not worth frying. Indeed, amaranth and garlic are a perfect match. You don’t need much special seasoning. What you eat is the original flavor of amaranth.

Old Nanjing people are very particular about eating amaranth, "eat it bland, eat it hot, eat it rotten". The amaranth made in this way is soft, smooth and crispy in the mouth, and has a unique taste. In the hot summer, it is a good idea to have a plate This kind of amaranth must be rare and delicious, and it is also good for the body when eaten in season.

Roast amaranth

Main ingredients: amaranth, garlic, water, lard

In the first step, rinse the amaranth with clean water and then knead it continuously , knead the amaranth until it becomes soft. This will not only taste delicious, but also remove the oxalic acid in the amaranth. Just knead the amaranth until it becomes soft.

The second step is to prepare a few garlic cloves and flatten them.

The third step is to put a spoonful of lard into the pot. The amaranth stir-fried with lard is particularly fragrant. After the oil is hot, add garlic and stir-fry until the garlic is slightly golden.

The fourth step is to pour half a bowl of water, then add the amaranth and stir-fry. Be sure to add water when frying the amaranth. If you rely solely on the water of the amaranth itself, the taste will not be very tender. Keep stirring until the amaranth is cooked. Sauté until soft.

Step 5: Then add an appropriate amount of salt, MSG, and amaranth. No other seasoning is needed. What you eat is the original flavor. Then we turn the fire to low and cook the amaranth for 2 minutes until it is burnt. Amaranth tastes delicious.

Step 6: When the time is up, you can take it out of the pot.

Tips:

It is recommended to use lard when cooking amaranth. In fact, amaranth does not absorb oil at all. The amaranth fried with lard is completely different from the botanical garden, and has a particularly rich aroma. Now is the golden period for eating amaranth. Although amaranth is still available in August, in terms of nutritional value, it is definitely not as fresh and delicious as the amaranth in July. So when I have time, I will make it for my family several times.