Main ingredient: 500 grams of amaranth

Seasoning: 30 grams of salad oil, 3 grams of salt, 2 grams of monosodium glutamate (MSG), 5 grams of ginger, 10 grams of garlic (white skin), 5 grams of sesame oil

Steamed amaranth characteristics: the texture of the tender, soft, fresh and fragrant flavor.

Fried amaranth practice:

1. Amaranth roots and old leaves removed and washed, cut into 3 cm long section, into the boiling water pot blanch and then fished out, drain the water; garlic, ginger are minced.

2. pot set on high heat, put salad oil, burn to 60% hot, under the ginger, garlic stir incense, then into the amaranth, add salt, monosodium glutamate stir-fry evenly, dripping sesame oil, out of the pot on a plate can be.

Food Compatibility Amaranth: Amaranth is forbidden to be used with turtle shells.

Materials:

Main ingredient: 500 grams of amaranth,

Practice:

1. Amaranth roots and old leaves removed and washed, cut into 3 cm long section, into the pot of boiling water blanch and fish out, drain the water; garlic, ginger, are chopped.

2. pot on high heat, put salad oil, burn to 60% hot, under the ginger, garlic stir incense, and then into the amaranth, add salt, monosodium glutamate stir-fry evenly, dripping sesame oil, out of the pot on a plate can be.