Practice one
Instruments: amaranth 100 grams, 1 teaspoon of salt, 1 teaspoon of chicken broth, 2 green onions, half of the garlic, soy sauce 1 tbsp, sesame oil 1 tbsp, sesame seeds, chili oil, 1 tbsp
Practice: garlic garlic pliers into a puree, chopped green onions, boil half a pot of water, add a little bit of oil into the amaranth blanch for a few moments, fish out of the cool boiled water in the cool cooler, and all the seasonings and garlic All seasonings and garlic, scallions mixed into flavor sauce, amaranth drained, mixed into the flavor sauce, sprinkle sesame seeds and mix well.
2 garlic fried amaranth
Instruments: amaranth 1, salt 1/4 tsp, MSG 1/4 tsp, garlic 5 cloves, a little sesame oil
Practice: amaranth removed the old roots, washed and cut into segments, garlic pat broken cut into garlic grains, put a little oil in the pan, when the oil is hot, put the garlic grains stir-fried to a slight yellow, into the amaranth stir-fry, stir-fried amaranth wilted when the flame is shut off, add salt and MSG Seasoning, and finally drizzled with a few drops of sesame oil can be stir-fried.
3 Amaranth in soup
Instruments: 200 grams of amaranth, 1 loose egg, 1 salted duck egg, half a colored pepper, 1 teaspoon of salt, 1 piece of ginger, 5 cloves of garlic, broth, vegetable oil, pepper
Practice: loose egg, salted duck egg, respectively, cut into small dices, colored pepper, clean and cut into dices, a pot of boiling water, the amaranth into the scalded and fished out, the pan after the heat! Pour oil, under the ginger, into the loose eggs and duck eggs stir fry for a few moments, pour into the soup, soup boiled, pour into the red pepper diced, then into the amaranth, mix well and cook, seasoned salt and pepper, and finally sprinkled with minced garlic can be.
4 Amaranth cold skin
Ingredients: 200 grams of flour, 100 grams of amaranth juice, half a cucumber, 1 teaspoon of salt, 1 tablespoon of vinegar, 1 tablespoon of sesame oil, 5 cloves of garlic, 1 tablespoon of chili oil
Methods: amaranth juice and flour into a dough, kneaded thoroughly, molten for half an hour. It can be kneaded again and continue to molasses for 20 minutes. Then start washing the dough, get a basin of water, put the dough in and scrub it until the water becomes very red and thick and the remaining gluten is light in color, the washed thick pulp is strained through a very fine sieve a few times to get rid of the scum. Then, the remaining pulp is placed in the refrigerator to settle for more than 4 hours, during which time it should not be shaken freely until the water and starch are layered, and the water that settles out above is poured off, not all poured out, leave a little, otherwise the remaining batter will be too thick, mix well. Because most of the color is in the water, the batter is light pink after mixing well. Spoon a ladleful of batter into a pre-greased pizza pan, shake it around and spread it out evenly. It doesn't matter if it's more or less, if it's more, it's thicker, if it's less, it's thinner. Make one sheet and you'll have a good idea of how much you're going to need. Place it into a pot of boiling water with a clamp flat or put it in with your hands using gloves, cover immediately, and steam for two to three minutes (at this point, you can ladle the batter into the other tray as well, and then put it directly into the first one when it's taken out). Remove from the oven and place the tray in a bowl of cold water to cool down. When it's not too hot, the pastry is easy to remove. Lay it flat in a pan brushed with oil and brush the top with oil to prevent it from drying out and sticking. Sequentially do all the batter can be, purple amaranth juice cold skin and ordinary cold skin flavor is basically no difference, good cold skin cut, you can add your favorite seasoning (garlic, chili oil, cucumber, vinegar, salt, sesame oil, etc.) mix well.
5 Amaranth noodles
Instruments: 500 grams of flour, amaranth (juice) 210 grams of salt 5 grams of practice: noodles add amaranth juice and salt, stirred with chopsticks into the noodle floc, slightly kneaded into a ball, into the noodle press many times pressed into the thickness of 3 millimeters of the noodle sheet, and finally pressed out the appropriate width of the noodle can be (there is no noodle machine, can be used to manually the same operation).