Talking about digging vegetables, do you have good childhood memories? My deepest childhood memory is digging wild vegetables with my grandmother. Every time this season, I will follow my grandmother's ass, carrying a bamboo basket, and my grandmother will dig a wild vegetable and I will install one.
At that time, I didn't even know that wild vegetables could be eaten. I just thought it was very interesting to dig wild vegetables. In fact, digging wild vegetables not only made everyone happy, but also made them happy. Today, I will share with you the delicious method of amaranth, which is crisp and delicious, really delicious!
Amaranth is also known as red amaranth and Chinese cuisine. Amaranth is cool and spicy. Amaranth is a kind of wild vegetable with strong nutrients and abundant minerals such as protein and calcium. Eating amaranth in summer is beneficial to clearing away heat and promoting diuresis and increasing appetite. As the saying goes: June amaranth, when raw eggs, July amaranth, gold does not change. Don't miss amaranth after the summer heat, it is full of treasures, more nutritious than Artemisia selengensis, and fresher than amaranth, so don't eat it!
The foods prepared by mixing cold dishes with amaranth are: amaranth, preserved eggs, dried beans, green onions, garlic, millet pepper, mature vinegar, soy sauce, monosodium glutamate, sesame oil, salt and string pepper.
Step 1 remove the old part of amaranth, leaving only the tender leaves, which will taste stronger. Clean it several times with flowing tap water, and there is more fine sand on the surface of amaranth. Put the cleaned amaranth in a pot with boiling water, sprinkle with 1 spoon of salt and a small amount of vegetable oil, which can improve the bottom taste and make the food more colorful. Blanch the water 1min and get cold water up and down.
Step 2: Prepare three preserved eggs in advance, peel one dried bean curd, and put them into a pot for blanching. The blanching can remove the alkaline smell of preserved eggs and the bean smell of dried bean curd. After blanching, cut the preserved eggs into six parts, and cut the dried bean curd into strips and put them into a plate; Take a bowl, add chopped garlic, millet pepper, string pepper and chopped green onion, add 3 tablespoons of mature vinegar, 1 tablespoon of soy sauce, appropriate sesame oil, 1 tablespoon of monosodium glutamate and appropriate salt, mix and set aside for emergency.
Step 3: Dry the amaranth that is too cold and put it into a bowl, add the cut skin and soybean oil skin, then pour the rising juice, grab it and weigh it evenly, and put it into a plate. Aromatic taste is not bitter, digestion and food, my mother-in-law and I have a plate of light, too fragrant!
In June, go easy on chrysanthemum and amaranth. Eat more of it. It's covered in treasures. It tastes light and delicious when you mix it conveniently. You don't change the meat. Have you ever eaten amaranth? What are the different food practices of amaranth? Warmly welcome comments on the message board below, and share your food experience together! That's all for today's introduction. Thank you for reading the article and for your support. See you tomorrow!