Amaranth, like spinach, is a vegetable with high oxalic acid content, so it is better to blanch it with water before eating. Amaranth without blanching will taste astringent, and oxalic acid in it will affect the absorption of minerals such as calcium.

After the amaranth is cleaned, you can prepare the blanching. Remember to blanch the amaranth in a short time and quickly. Therefore, when boiling water, it is necessary to burn more water. The more water, the shorter the heating time of amaranth. When boiling water, salt should be added to the water to protect the color of amaranth.

after boiling the water in the pot, keep the fire on, and pour in the drained amaranth. You don't have to wait until the water in the pot is boiled again, and you can take it out when you see the amaranth leaves start to soften. The time is very short.

if you want to achieve better blanching effect, you can separate the leaves from the amaranth stalks, and put the amaranth stalks first and then the amaranth leaves, so that the ripened amaranth is more consistent.

immediately put amaranth out of the pot into cold water to cool it. After it is completely cooled, take it out and drain it, and it can be used for cooking or making soup.

Supplementary note:

If the blanched amaranth is ready to be made into cold amaranth, the blanching time of amaranth can be appropriately extended, and the amaranth can be cooked thoroughly before it can be taken out of the pot.