Stinky amaranth is a famous snack in Shaoxing, Zhejiang Province, belonging to Amaranthaceae. Stinky amaranth smells bad, but it still tastes delicious. When making stinky amaranth, it needs to be dug out of the soil when it is still green. After that, you need to wash the amaranth and cut it into pieces and soak it in water. Then you need to sprinkle salt on the amaranth and pickle it in a jar. Stinky amaranth is a plant of Amaranthaceae

Stinky amaranth is a famous snack in Shaoxing, Zhejiang Province. Many people don't know what kind of plant it is. In fact, Stinky Amaranth belongs to Amaranthaceae, and it stinks worse than stinky tofu. When making stinky amaranth, you need to dig out the plants from the soil and wash them for later use when the amaranth is still green.

After that, you need to cut the amaranth into pieces and soak it in clear water for two to three days. When white foam emerges on the water surface, you can drain the water. Then you need to dry the amaranth in the shade. At this time, you can sprinkle a layer of salt on the amaranth to prevent it from mildew. After the amaranth is treated, it needs to be sealed and stored in a jar.

After you put the amaranth in the jar, you can press a stone on the jar, so that the air in the jar can escape. After three to four days, you can take the amaranth out of the jar, wash it and fry it. If pickled for a long time, you can see that only the empty shell of amaranth floats on the brine and smells bad.

Amaranth is edible at this time. When it dries, it can be made into stinky tofu or stinky thousand layers. Although it smells a little uncomfortable, it still tastes delicious. Amaranth contains many nutrients, such as carotene, vitamin C, iron, protein, calcium, etc. Proper consumption is beneficial to health.