Wash spinach, remove stems and leaves, soak in light salt water, wash carrots, peel and cut into pieces.

Amaranth is also washed, pedicled and leaves soaked in light salt water.

Spinach leaves are juiced by manual juicer, and the juice residue is easy to separate. Because there is more foam in the raw juice without water, it will be fine after a while.

Boil amaranth leaves in a wok with a little water for two or three minutes, and stir fry while cooking. After cooling, squeeze the amaranth leaves with a manual juicer to make the amaranth juice colorful and thick.

Carrots are also squeezed by juicer. Carrots are light in color and have little water content, so there is relatively little juice. You'd better choose something bigger and darker.

Excessive bottled frozen preservation.