Tips for making amaranth

Tips for making amaranth. In our lives, most of us have tried to make delicious food by ourselves. Of course, there are also problems with processing many foods. To a certain degree of difficulty, different ingredients can be processed in different ways. Learn about the tips for making amaranth below. Tips for making amaranth 1

Ingredients used: amaranth, garlic, shallots, dried chili peppers, salt, light soy sauce, sugar, chicken powder, lard

1. Wash the amaranth and dry it. The rhizome can be removed or cut into sections, and the whole root is more delicious when fried.

2. Put the garlic into a stone pound and mash it a few times. Do not mash it into minced garlic. Keep some large particles. If you like spicy food, you can add some dried chili pepper and mash it together. Cut some green onions into sections and set aside.

3. It is best to use some lard when frying amaranth. Amaranth is relatively "vegetarian", and the lard can neutralize it, and the taste is particularly fragrant. Half cooking oil and half lard will do.

4. Add garlic cloves, shallots, and dried chili peppers and stir-fry over medium-low heat until fragrant.

5. Put the amaranth directly into the pot and sprinkle a layer of salt evenly. The amaranth will quickly release water and become soft after being heated.

6. After the amaranth is fried until soft, start adding ingredients. Add one or two spoons of light soy sauce, a little sugar and chicken powder to enhance the freshness, and stir-fry evenly over high heat.

7. Add some water to stir-fry amaranth. After stir-frying, pour in about half a bowl of water to allow the flavor to penetrate into the amaranth. Stir-fry evenly over high heat until the juice is reduced. Can.

——Lao Jing said——

I have always liked eating amaranth. Some amaranth grows on the open space at home every year, so I don’t need to take care of it. No need to plant, it’s a God-given delicacy. In fact, amaranth can only be eaten during the two or three months of summer. It won’t taste good when it starts to produce seeds in late summer, so you have to eat it early. There are still many seasonal dishes to share in summer, and I will continue to update these delicious recipes, so please pay attention. Tips for making amaranth 2

Several delicious recipes of amaranth

Stir-fried amaranth with garlic cloves

Ingredients

1 large handful of amaranth, some garlic cloves , salt and rice wine in appropriate amounts.

Method

1. Wash the amaranth and pick the young leaves at the front but not the stems. Flatten the garlic cloves and place them on the picked amaranth leaves.

2. After the oil in the pot is hot, put the garlic cloves and amaranth into the pot at the same time and stir-fry quickly with chopsticks.

3. Pour some rice wine, add salt, fry for two or three minutes and then turn off the heat immediately.

Tips

When amaranth is stir-fried, water will come out easily. The pot will be full, but only a small plate will be left after stir-frying. Therefore, use chopsticks to stir-fry after putting it in the pot, so that all the leaves can be heated as quickly as possible. The frying time must not be too long, otherwise the leaves will not taste good if all the water comes out.

Preserved egg and amaranth soup

Ingredients

Amaranth, two slices of ginger, two preserved eggs, minced lean meat (optional), salt, chicken essence.

Method

1. Select the roots of amaranth, wash and dry them, and cut the preserved eggs into small pieces. (If there is minced lean meat, put the meat first. Marinate with a small amount of light soy sauce for 10 minutes)

2. Add ginger slices to the pot and boil water. When it reaches half temperature, add preserved eggs and cook until boiling. Add amaranth (and lean meat) and then Cook until boiling, add salt and chicken essence to taste.

Tips

Amaranth is cold in nature and should not be eaten by those with excess yin and yang deficiency, spleen deficiency, loose stools or chronic diarrhea.

Amaranth should not be eaten together with soft-shelled turtles, otherwise it will cause poisoning.

You must buy lead-free preserved eggs, and children, those with insufficient spleen yang, diarrhea caused by cold and dampness, and patients with cardiovascular disease, liver and kidney disease should eat less.

Amaranth in soup

Ingredients

400 grams of amaranth, 2 cloves of garlic, 3 spoons of broth, salt, cooking oil.

Method

1. Remove the old roots and rotten leaves of amaranth, wash and drain, and smash the garlic into garlic particles.

2. Heat the oil in the pan until it is 70% hot, add the amaranth and stir-fry.

3. When the amaranth collapses in the pot, add garlic, pour in the broth and stir-fry evenly (the amaranth itself will release water), close the lid and simmer over medium heat for a while.

4. After the amaranth is cooked until soft, add salt to taste and serve.

Tips

After crushing the garlic, the garlic aroma will evaporate easily. Then add the garlic granules and cook together with amaranth to make the garlic aroma more fragrant. The soup stock is fresh, no need to add MSG.

Conclusion: The above are several delicious amaranth recipes brought to you by Sanjiu Health Hall. Have you learned it? Amaranth is rich in nutrients, has a delicate texture and is delicious. It is a nourishing food suitable for all ages. It is also a very good choice in your daily diet. If the methods we recommend are helpful to you, please try it quickly. Amaranth cooking tips 3

The benefits of amaranth are

1. Detoxification and laxative

Amaranth is rich in various dietary fibers, which can promote gastrointestinal motility after consumption. , helps digestion. It can also help remove toxins from the body and prevent constipation. Amaranth is also a good choice for women who want to lose weight.

2. Promote development

Amaranth can be said to be a natural calcium tablet for children. Amaranth leaves are rich in calcium that is easily absorbed by the body. After children eat it, it can promote the growth of teeth and bones. Growth, aiding development. If you accidentally break a bone in life, eating amaranth can also help the wound heal.

3. Promote blood coagulation

Amaranth is not only suitable for children and young people, but also a good choice for middle-aged and elderly people. Amaranth is rich in calcium, iron and vitamin K, which can promote blood coagulation and hematopoietic function, maintain normal myocardial activity and prevent intramuscular spasm. It is an excellent choice for middle-aged and elderly friends and anemia patients to assist in health care.

4. Clear heat and detoxify

The hot summer weather can easily make people get angry and increase body heat. Eating amaranth can clear away heat and detoxify, and can effectively help with antibacterial, anti-inflammatory, and swelling. It is suitable for For acute gastroenteritis, it can also assist in the treatment of bacillary dysentery.

2. Nutritional value of amaranth

1. Amaranth is rich in dietary fiber. Regular consumption can help you lose weight, promote detoxification, and prevent constipation.

2. Amaranth, regardless of its seeds, stems and leaves, has high protein, fat, and lysine content, and is rich in minerals and multiple vitamins. Its protein content is 11%-12% higher than that of wheat and nearly twice as high as other cereal crops.

3. The protein content in amaranth is three times that of tomatoes, and the protein contained in the protein has a good amino acid structure and is easy to be absorbed by the body. It is especially important for the growth and development of teenagers. Chinese people have always regarded amaranth as a good blood-tonifying vegetable, so it has the reputation of "longevity vegetable".

4. Amaranth leaves contain high concentrations of lysine, which can supplement the deficiencies in the amino acid composition of cereals. It is very suitable for infants and teenagers to eat. It has a good effect on promoting growth and development, especially for those who consume milk and milk powder. It is beneficial for babies who are waiting to be fed milk replacer. It can not only add rich vitamins and minerals, but also help digestion.

5. Each 100 grams of amaranth can contain 90.1 grams of water, 1.8 grams of protein, 0.3 grams of fat, 5.4 grams of carbohydrates, 0.8 grams of crude fiber, 1.6 grams of ash, 1.95 mg of carotene, and 0.04 vitamins. mg, vitamin horse 0.16 mg, niacin 1.1 mg, vitamin C content 28 mg, calcium 180 mg, phosphorus 46 mg, iron 3.4 mg, potassium 577 mg, sodium 23 mg, magnesium 87.7 mg, chlorine 160 mg.

3. Amaranth recipes

(1) Cold amaranth

Ingredients:

A handful of amaranth, garlic, salt, light soy sauce , sesame oil, MSG, and sesame seeds in appropriate amounts.

Method:

1. Wash the amaranth and cut it from the middle.

2. Boil half a pot of water, add some salt and oil and blanch the amaranth (within half a minute, it will not taste good if it takes a long time). Take it out and put it in cold boiling water to cool down.

3. Cut the garlic into minced pieces, and mix the minced garlic, light soy sauce, salt, sesame oil and MSG to make a sauce.

4. Drain the water from the amaranth, add the sauce, sprinkle with sesame seeds and mix well.

(2) Stir-fried shredded ham with amaranth

Ingredients:

Amaranth, Hormel ham slices, garlic

Method: < /p>

1) Cut the ham into shreds; pound the garlic into a fine paste;

2) Place a pot on the fire and add cooking oil. When the oil is hot, add the garlic paste and stir-fry until fragrant. Add the amaranth and stir-fry. Add refined salt and stir-fry until there is soup, then add shredded ham and chicken essence, stir-fry evenly, and serve.

(3) Amaranth and pork dumplings

Ingredients: 300 grams of flour, 200 grams of amaranth, 100 grams of lean pork.

Seasoning: appropriate amounts of chopped green onion, ginger, cooking wine, salt, chicken essence, thirteen-spice powder, stock, and vegetable oil.

Method:

1. Add warm water to the flour and mix well to form a dough;

2. Wash the amaranth, cut into pieces, and mince the pork; < /p>

3. Put the minced pork into a container, add cooking wine, stock, salt, chicken essence, and thirteen-spice powder and mix well, then add minced amaranth, minced green onion, and vegetable oil and mix well to form a trap;

4. Make the dough into a thin skin, put it into the dough, and wrap it into dumplings;

5. Add an appropriate amount of water to the pot and bring to a boil, add the dumplings, cook over medium heat until cooked, take out and pack Just put it on the plate.

Efficacy: Nourishing yin and nourishing blood, clearing away heat and detoxifying.

(4) Purple amaranth rice porridge

Ingredients: 100 grams of rice, appropriate amount of purple amaranth.

Seasoning: appropriate amounts of salt, chicken essence, and sesame oil.

Method:

1. Wash the purple amaranth and boil it to extract the juice;

2. Wash the rice and put it into the cooking pot , add amaranth cooking juice and appropriate amount of water;

3. After the porridge is ready, add sesame oil, salt and chicken essence, and mix thoroughly.

Efficacy: Clear away heat and detoxify.

4. Diet taboos of amaranth

1. It cannot be eaten with turtle meat

According to "Compendium of Materia Medica", amaranth is sweet in taste and cold in nature; Turtle meat is also cold in nature, so eating the two together is difficult to digest and may cause gastrointestinal stagnation. Modern medicine also speculates that biochemical reactions may occur between turtle meat and amaranth, resulting in adverse effects.

2. Cannot eat it with wasabi

Turtle and wasabi cannot be eaten together. It is said that the combination of the two will produce a toxin, which may cause harm to the body after eating. bring harm.

3. Cannot be eaten together with spinach

Amaranth has a very high calcium content, while spinach has a high oxalic acid content. If both are eaten together, oxalic acid will easily combine with calcium ions. The formation of calcium oxalate precipitates not only reduces the nutritional value of amaranth, but also tends to cause stones in the body.