1, practice 1: prepare ingredients. Amaranth, minced garlic, salt, oil. Amaranth washed; garlic minced into a paste, standby; after the water boils, add a little salt and oil, pour into the amaranth blanch for about 1 minute, fish out; pot of oil, pour into the minced garlic, burst incense; and then poured into the blanched amaranth, stir-fry for a few moments, add an appropriate amount of salt for seasoning; and finally mounted on a plate can be.

2, practice two: prepare the ingredients. Amaranth, eggs, salt, soy sauce, cooking oil. Amaranth remove the old stems, wash and spare; water boiling, pour into the horse tooth vegetable blanching, two minutes can be; over the cool water, clutch dry water after cutting small sections; beat three eggs, add salt, soy sauce, mix well; pot of oil is hot, pour into the egg mixture, stir fry with a spatula circle; the last egg did not solidify on the fire can be served on the plate.

3, practice three: prepare the ingredients. Amaranth, flour, salt, chili sauce, garlic, cooking oil, sesame oil. Amaranth clean and dry water, add a small amount of cooking oil, add the flour many times with your hands and mix well; cool water on the pot to steam for about 10 minutes or so; pour out the cold a little bit to add the right amount of salt, sesame oil, garlic paste, chili sauce can be.