Ingredients prepared
Maranth, peanut rice, soy sauce, rice vinegar, sesame oil, salt, vegetable oil, chicken essence.
Cooking Steps
①Buy back the amaranth first into the pot, add a spoonful of salt, add the water machine to soak for 15 minutes, salt has the effect of sterilization, so add salt to clean the dishes will be more clean.
②In the pot pour water, boil the water, then cut the amaranth into small sections, into the pot blanch two minutes, cook the amaranth, with a leaky spoon fished out to control the water, put into a bowl spare.
3) put the raw peanut rice into a bowl, add water to soak for a minute, and then take it out, use absorbent paper to absorb the water on the surface of the peanuts, peanut rice first soak and then go to fry, so that it is not easy to paste.
④Start a pot of oil, then put the peanut rice, pay attention to the peanut rice must be cool oil in the pot, keep a small fire to fry, when the peanut rice slightly began to change color, turn off the fire to the peanut rice out, put into the amaranth.
5 next on the mixing sauce, the ready seasoning soy sauce, balsamic vinegar, sesame oil, salt, chicken essence together and mix well, and then shoot a few cloves of garlic, cut into small pieces into the sauce.
6 pour the sauce into the peanuts and amaranth, use chopsticks to toss evenly, so a very delicious amaranth is ready, add peanuts, eat crispy and delicious, amaranth and fresh and elegant, so with is too delicious.
Cooking tips
Cool amaranth must be amaranth to cook, do not mix other gazpacho as directly to mix, although it is a green vegetable, but can not be eaten raw.
Peak fried peanuts in the process must maintain a small fire slowly to fry, do not rush, and so fried to the peanuts immediately to change color immediately out of the pan, so as to prevent peanuts fried paste, made of peanuts and crispy and fragrant very tasty.