(1) Shang Tang Amaranth
Ingredients: amaranth; Preserved eggs; Garlic cloves; old ginger
Practice: 1, amaranth pick the tender leaves at the top and discard the old hard stems; Peel and shred ginger; Peel garlic and cut it in half; Dice preserved eggs for later use.
2. Wash the selected amaranth with plenty of cold water, blanch in boiling water for 30 seconds, remove and drain for later use.
3. Add a little oil to the wok and heat it to 60% heat. Add garlic cloves and shredded ginger and stir-fry until fragrant. Add stock and cook.
4. Add preserved eggs and salt to taste, and pour the cooked broth into the cooked amaranth.
② Garlic, Amaranth and Red Rice
Ingredients: Amaranth, garlic, rice, pepper.
Practice: 1. Wash amaranth and soak it in clear water 10 minute; Cut garlic into thin slices;
2, put cooking oil in the pot, first put garlic slices in the pot and saute, then add amaranth and stir fry for a while, add salt, pepper and so on.
3, seasoning, stir fry until cooked; Skim the red soup, mix it with rice, put it on a plate, put amaranth around it, and decorate with garlic slices. Serve.
(3) Garlic Amaranth
Ingredients: Amaranth, 2 cloves of garlic, proper amount of cooking oil, salt and a little chicken essence.
Practice: 1, remove the older parts of amaranth roots and clean them for later use;
2. Garlic is smashed or directly cut into garlic slices; Put an appropriate amount of cooking oil into the pot;
3. Add garlic and stir-fry after the oil is hot, then add amaranth and stir-fry until amaranth changes color;
4. Add salt and chicken essence to taste, stir fry evenly, and then turn off the fire and serve.
④ Amaranth pork jiaozi.
Ingredients: Amaranth, pork, flour, onion and ginger, cooking wine and sesame oil.
Practice: 1, wash amaranth and blanch it with boiling water, leaving red juice for later use;
2. Knead the dough with cool amaranth juice and leave it for 20 minutes;
3. Chop the blanched and drained amaranth into vegetable foam, and add it into the stuffing together with minced pork and seasoning, and fully stir to taste;
4. Start wrapping jiaozi. Boil jiaozi in cold water for three times. Add some water for the last time. Do not cover it. After boiling the stuffing, you can eat it.
(5) Amaranth bean curd soup
Ingredients: Amaranth and Tofu
Practice: 1, cut tofu into pieces and slice ginger and garlic for later use; Wash amaranth with water for later use.
2. Open the wok, stir-fry ginger slices and garlic slices with less oil, pour in a bowl of water and add thick broth to boil.
3. Add tofu slices and cook for five minutes; Add amaranth and cook; Add a little salt to taste and serve.
（6）
Ingredients: Amaranth, Pleurotus ostreatus, salt and vegetable oil.
Practice: 1, remove the old roots of red amaranth, wash, drain water and break into sections;
2. Wash and tear fresh mushrooms into small flowers; Half of garlic is sliced and half is chopped for later use;
3, the pot is hot, pour in the vegetable oil, first put a few pieces of garlic and saute; Pour in mushrooms and stir-fry until soft;
4. Add amaranth and stir-fry until it is 80% ripe, that is, amaranth becomes soft in the pot, pour in the remaining minced garlic, stir-fry for a few times, turn off the heat as soon as the garlic fragrance floats out, and add salt to taste.