1, blanching to remove acidity. Blanching amaranth can remove the sour flavor. After cleaning the amaranth, boil a pot of hot water, drizzle some cooking oil and salt to ensure the green color of the amaranth; pour the amaranth into the boiling water, blanch for about 10 seconds, fish out the amaranth, dry it, and put it into the green onion, ginger, and garlic to stir-fry. It can also be used as dumpling filling, etc.

2. Dry in the sun to remove the sour flavor. Amaranth can be dried in the sun to remove the sour flavor. Most of the sourness of amaranth comes from organic acids, so the content of organic acids and water in amaranth decreases after sun-drying, resulting in less ionization of acidic hydrogen ions and less sourness. Amaranth after blanching in water. Can be dried and preserved, sun-dried amaranth can be used for stewing meat, can also be chopped to make stuffing or mixed vegetables.

3. Make cake to become sour. Amaranth cake can remove the sour flavor. When the amount of amaranth is small, the sour flavor will be light, so chop the amaranth, mix it with onion, ginger, garlic, sesame oil and other ingredients, then spread the amaranth on the cake surface, roll it up and steam it. It will taste better when you eat it.

4. Coat with flour and fry until sour. Frying amaranth in flour removes the sour flavor. Wash the amaranth, cut into small pieces and set aside. Crack two eggs into a bowl, beat them, and add the flour. When you know you can pull it out, add the right amount of amaranth, mix well, add a little oil in the pan, spread the batter in the pan, shake it into a pancake shape and fry it until cooked.