Preparation materials:

Amaranth 400g, garlic 2 cloves, proper amount of cooking oil, a little salt and chicken essence.

Steps:

1. Remove the older part of the amaranth root and wash the amaranth for later use;

2. Chop garlic cloves or directly cut into garlic slices;

3. Put a proper amount of cooking oil in the pot;

4. After the oil is hot, add garlic and stir fry, then add amaranth and stir fry until amaranth changes color;

5, add salt and chicken essence to taste, stir fry evenly, then turn off the fire and serve.

Amaranth salad

Preparation materials:

200g amaranth, 2 cloves of garlic, 2 shallots, proper amount of sesame seeds, one tablespoon of sesame oil, proper amount of red oil, soy sauce, salt and a little chicken essence.

Steps:

1, add half a pot of water to the pot, boil it and blanch the amaranth;

2. After the amaranth is fished out, it is too cold with cold boiled water;

3. The garlic is flattened and chopped, and the shallots are cut into chopped green onions;

4. Mix one tablespoon of sesame oil, red oil, soy sauce, appropriate amount of salt and chicken essence, then add garlic and chopped green onion and mix to make flavor juice;

5. After the amaranth is drained, add the sauce and mix well, then sprinkle with a few sesame seeds.

Preserved egg amaranth soup

Preparation materials:

Amaranth 500g, preserved egg 100g, garlic 1-2 cloves, ginger 5g, salt and chicken essence.

Steps:

1, wash amaranth, blanch in hot water, scoop up and drain;

2, put a little cooking oil in the pot, put the chopped garlic slices and shredded ginger into the pot and stir-fry until fragrant;

3. Put the cut preserved eggs into the pot and stir fry a few times;

4. Add a proper amount of water to the pot, boil it, add the blanched amaranth, cover the pot and cook for 6-8 minutes;

5. After the pickles are boiled soft, add a little salt and chicken essence to taste.