12 ways to make amaranth food, fragrant, tender and smooth, a delicacy in spring

1. Cold purple amaranth

Ingredients

500g amaranth, appropriate amount of oil, 2g salt, 30g salad dressing, 1g ginger.

Method

1. Prepare fresh purple amaranth, remove the heads, wash it, and remove the old stems and leaves;

2. Soak in salt water for 3 minutes, drain. Drain the water;

3. Boil the water, add a little ginger and purple amaranth;

4. Add some salt, blanch the purple amaranth and take it out.

5. Purple amaranth will lose color if it is too cold, which is normal.

6. Drain the water, add salad dressing and olive oil, and mix well.

2. Garlic Amaranth

Ingredients

230g amaranth, 20g garlic, 2g salt, and 10ml peanut oil.

Method

1. Remove the rhizomes and old leaves that cannot be pinched, wash the vegetables with clean water, drain the water and cut into sections;

2. Use a knife to loosen the garlic cloves and chop them finely.

3. Heat the wok over medium heat until it feels hot in the palm of your hand, pour in 10ml of peanut oil, add minced garlic and stir-fry until golden brown.

4. Stir the minced garlic until fragrant, and stir-fry the amaranth.

5. Stir-fry wilted amaranth and season with salt.

6. The garlic amaranth is ready to be cooked.

3. Amaranth and quail eggs

Ingredients

180g amaranth, 150g quail eggs, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of pepper, appropriate amount of salt, pepper Appropriate amount of powder and appropriate amount of sesame oil.

Method

1. Cut amaranth into sections.

2. Boil the quail eggs over low heat until the shells can be peeled off smoothly.

3. Peel off the shells of quail eggs.

4. Saute onions, ginger, garlic, and peppercorns, then add amaranth and stir-fry.

5. Add quail eggs, add salt and mix well.

6. Add garlic, pepper and sesame oil before serving.

4. Amaranth Sushi

Ingredients

1 large bowl of rice, 1 egg, 1 ham sausage, 1 small handful of amaranth, appropriate amount of sushi vinegar, sesame oil Appropriate amount, a little salt, 1 pack of seaweed.

Method

1. Pour the Chinese vegetables into water, take them out and chop them finely.

2. Add rice, sushi vinegar, sesame oil, and a little salt.

3. Mix well and it will turn red and pink, so beautiful.

4. Add sushi vinegar, sesame oil and salt to the rice, mix well and set aside.

5. Beat the eggs with a little salt and fry them into pancakes.

6. Take out, add ham sausage, roll it up, roll it up with nori and put it aside.

7. Spread the Chinese rice on the seaweed and the white rice, and overlap them.

8. Dip the knife into water and cut into 5 sections.

9. Then put them upright one by one, arrange them with your hands, and put plastic wrap underneath.

10. Place the egg roll on top, roll it tightly, and cut into sections with a knife dipped in water.

5. Preserved Eggs and Amaranth

Ingredients

An appropriate amount of amaranth, 2 preserved eggs, an appropriate amount of garlic, an appropriate amount of oil, an appropriate amount of salt, and an appropriate amount of chicken essence.

Method

1. Clean and cut the amaranth into pieces, and smash the garlic head.

2. Peel off the shell of preserved eggs and cut into small pieces.

3. Heat oil in a pot over low heat, add garlic and stir-fry until fragrant.

4. Turn to high heat and stir-fry the amaranth quickly until cooked.

5. Stir-fry the amaranth until soft, add a little water and cook for a while.

6. Add salt and chicken essence to taste, add preserved eggs, stir evenly and serve.

6. Roast Amaranth

Ingredients

1 handful of red amaranth, appropriate amount of cooking oil, appropriate amount of garlic, and a little salt.

Method

1. Remove the roots and old parts of amaranth. If it is longer, cut it into two sections. Soak in water for a while and drain the water.

2. Peel, wash and smash the garlic head and set aside.

3. Heat the wok, add appropriate amount of cooking oil, add minced garlic, and stir-fry until the aroma is released.

4. Pour in the amaranth and stir-fry over high heat. It will look like a large pot is full, and water will come out easily once it is heated.

5. Stir-fry until the amaranth juice comes out. If you like a crisp texture, you can add salt to taste and take it out of the pan. If you like it soft and rotten like me, cover it and simmer for 1 to 2 minutes more.

6. When the amaranth becomes very soft in the pot, add some salt to taste according to your own taste, take it out of the pot and put it on a plate.

7. Amaranth Salted Egg Noodles

Ingredients

1 noodle, 100 grams of amaranth, 1 salted duck egg, 1 clove of garlic, appropriate amount of oil, appropriate amount of salt .

Method:

1. Put the salted duck eggs in a pot under cold water, put them in and cook;

2. Heat the pot with cold oil, sauté the minced garlic, and then put it in Add the amaranth and stir-fry;

3. Stir-fry the amaranth until soft and then add an appropriate amount of water;

4. Add an appropriate amount of salt to taste, boil water in a pot, and add a little salt;< /p>

5. After the water boils, add the noodles. After the noodles are put in, quickly spread them with chopsticks;

6. After the noodles are boiled, add a little water and continue cooking;

< p>7. Cook until it is cooked to your liking, take it out and put it into a bowl;

8. Pour in the cooked amaranth soup;

9. Cook it Peel the salted duck eggs, cut them in half and put them in. Mix well before eating.

8. Amaranth Fried Rice with Minced Pork and Egg

Ingredients

1 portion of cold rice, 3 eggs, 300 grams of amaranth, appropriate amount of diced meat, appropriate amount of chives, Just the right amount of soy sauce and fine salt.

Method

1. Stir-fry the diced meat until oil comes out.

2. Cut the diced meat to one side and add the egg liquid.

3. Fry until the egg liquid solidifies. Do not fry too much.

4. Add the cold rice and stir-fry until the rice grains are loose.

5. Add appropriate amount of fine salt to taste, then put the amaranth into the pot and stir-fry until the flavor is released.

6. Finally add chives and appropriate amount of soy sauce and stir-fry until the rice is fragrant.

9. Amaranth rice recipe

Ingredients

10 grams of amaranth leaves, 30 grams of cooked rice, 50 grams of water, and 1 egg.

Method

1. Put all the ingredients into a food processor and puree.

2. Place a piece of oil paper at the bottom of the bowl and pour all the mud paste into it. There is some foam on the surface, it doesn't matter, it will disappear after steaming.

3. Cover with plastic wrap, steam over high heat for 15 minutes, simmer for a few minutes and remove. Take it out and shake it. If there is no liquid, it means it is done.

4. Let cool, turn upside down, cut into pieces and eat.

10. Amaranth with garlic paste

Ingredients

1 handful of amaranth, 2 cloves of garlic, appropriate amount of salad oil, 2-3g of salt, 1g of chicken essence, a little hot water .

Method

1. Take a handful of rice amaranth, remove the old leaves and tear off the tendons. You can ignore this step for tender amaranth.

2. Soak and drain.

3. Pour an appropriate amount of oil into the pot and heat it up, add the garlic slices and sauté until fragrant.

4. Pour in the amaranth and stir-fry, continue to stir-fry, stir-fry more, and add appropriate amount of salt to taste.

5. Pour a little hot water, not too much water, as the amaranth itself will release some water.

6. Cover the pot and simmer for a few minutes to absorb the flavor. Add some chicken essence to season before serving! .

11. Chicken and Amaranth Pot Stickers

Ingredients

7 dumpling wrappers, 70 grams of chicken thigh meat, 40 grams of amaranth, 1 egg yolk, 15 grams of light soy sauce , 5 grams of dark soy sauce, 10 grams of sesame oil.

Method

1. Chop the chicken legs into pieces, or mince them in a food processor.

2. Add sesame oil, light soy sauce and dark soy sauce and mix well. Add egg yolk and mix well.

3. Chop the amaranth, mix well, and let stand for 15 minutes.

4. Roll out the dumpling wrappers thinly. It’s okay not to roll it out, the skin will be thicker and the pot stickers will be smaller, depending on what you like.

5. Place the chicken and amaranth, apply a layer of water on the edge, and pinch the upper part tightly.

6. Put the wrapped pot stickers in the pot and add some oil.

7. Fry the pot stickers over medium heat. If the bottom turns yellow, add some water to cover the bottom of the pot.

8. Cover the pot, fry over medium heat until the water dries up, then simmer for another 3 minutes without opening the lid.

9. For adults, it’s good to dip it in some vinegar. If you don’t like sourness, it’s also good to dip it in some ketchup.

12. Amaranth Pimple Soup

Ingredients

1 small handful of amaranth, 1 small bowl of flour, 2 cloves of garlic, appropriate amount of oil, and appropriate amount of salt.

Method

1. Add a little salt to the flour;

2. Add an appropriate amount of water to make a thick and appropriate batter;

< p>3. Heat oil in a pan, add garlic slices and stir-fry;

4. Add amaranth and stir-fry;

5. Stir-fry until slightly softened, then add appropriate amount Boil the water;

6. At this time, take a colander and pour the batter into the colander so that the batter can drip down evenly and form gnocchi of the same size;

7. After the gnocchi is cooked, add an appropriate amount of salt to taste and put it into a bowl.