Making skills of amaranth. In our life, most people have tried to make their own food. Of course, many foods are difficult to handle. Different ingredients can be treated in different ways. Here are some tips for making amaranth.

Tips for making amaranth 1 Ingredients used: amaranth, garlic, shallots, dried peppers, salt, soy sauce, sugar, chicken powder and lard.

1, amaranth is cleaned, and the old roots can be removed without cutting. It is better to eat the whole root.

2. Put garlic into a stone pot and pound it a few times. Don't mash garlic. Keep some large particles. If you like spicy food, you can add some dried peppers and pound them together. Some onions are cut into pieces for later use.

3, fried amaranth is best to add some lard, amaranth is more "vegetarian" gas, and can be neutralized with lard, which tastes particularly fragrant. Half cooking oil and half lard will do.

4. Add garlic cloves, shallots and dried peppers and stir-fry for fragrance.

5. Put the amaranth directly into the pot and sprinkle a layer of salt evenly. After heating, amaranth will soon come out and become soft.

6. After the amaranth is fried soft, start to put the material, add one or two spoonfuls of soy sauce, a little sugar and chicken powder to make it fresh, and stir fry evenly over high fire.

7. Add some water to fry amaranth. After frying, pour about half a bowl of water to let the taste enter the amaranth. Stir the amaranth evenly and collect the juice.

-Lao Jing said-

I always like eating amaranth. Every year, some amaranth grows in the open space at home, which is delicious. In fact, amaranth can only be eaten in two or three months in summer, and it is not delicious when it begins to seed in late summer, so we should eat it as soon as possible. There are many seasonal dishes to share in summer, and I will continue to update these delicious recipes. Welcome attention.

Tips for making amaranth 2 Some delicious recipes for amaranth.

Stir-fried amaranth with garlic cloves

material

Amaranth 1, garlic cloves, salt, yellow wine.

working methods

1, wash amaranth, pick the tender leaves at the front end, not the stems. Flatten 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. In the meantime, pour some yellow wine, add salt, fry for two or three minutes and then turn off the fire immediately.

skill

The leek is easy to come out when it is fried, and it is full of a large pot, leaving only a small dish after frying. So stir-fry with chopsticks after entering the pot, so that all the leaves can be heated as soon as possible, and the frying time must not be too long, otherwise the leaves will not taste good without water.

Preserved egg amaranth soup

material

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

working methods

1. Select amaranth roots, wash and dry them, and cut preserved eggs into small pieces. (If there is minced lean meat, marinate it with a small amount of light soy sauce 10 minute. )

2. Put the ginger slices into the pot and boil the water. When it is half warm, add preserved eggs and boil. Add amaranth (and lean meat) and cook until boiling. Season with salt and chicken essence.

skill

Amaranth is cold, yin deficiency and yang hyperactivity, loose stool due to spleen deficiency or chronic diarrhea, so it is not suitable for eating.

Amaranth should not be eaten with turtles, otherwise it will cause poisoning.

Preserved eggs must buy lead-free preserved eggs, and children, people with spleen-yang deficiency, cold-dampness diarrhea, cardiovascular diseases and liver and kidney diseases should eat less.

Amaranth soup

material

400g amaranth, 2 cloves of garlic, 3 spoonfuls of stock, salt and cooking oil.

working methods

1. Remove old roots and rotten leaves from amaranth, wash and drain, and pat garlic into garlic granules.

2. Put the oil in the hot pot to 70% heat, and add the amaranth and stir fry.

3. When the amaranth in the pot collapses, add the garlic, pour the broth and stir well (the amaranth itself will come out), close the lid and simmer for a while.

4. After the amaranth is boiled soft, add salt to taste, and you can start the pot.

skill

After garlic is mashed, the smell of garlic is volatile. After that, put garlic and amaranth together to cook, and the garlic flavor is more sufficient. The soup is fresh, without monosodium glutamate.

Conclusion: The above are some delicious leek recipes brought by Sanjiu Yangshengtang. Have you learned? Amaranth is rich in nutrition, delicate in taste and delicious, and it is a good tonic for all ages. It is also a very good choice in your daily diet. If the method we recommend is helpful to you, please try it quickly.

Amaranth. Tip 3 The advantages of amaranth are

1, detoxification and catharsis

Amaranth is rich in various dietary fibers, which can promote gastrointestinal peristalsis and help digestion after eating. It can also help eliminate toxins in the human body and prevent constipation. Amaranth is also a good choice for women who want to lose weight.

2. Promote development

Amaranth is a natural calcium tablet for children. Amaranth leaves are rich in calcium easily absorbed by human body. After children eat it, it can promote the growth of teeth and bones and help them develop. If you accidentally break a bone in your 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 hematopoiesis, maintain normal myocardial activity and prevent intramuscular spasm. It is an excellent choice for middle-aged and elderly friends and anemia patients.

Step 4 clear away heat and toxic materials

It's hot every day in summer, so people get angry easily and their body heat gets worse. Eating amaranth can clear away heat and detoxify, and can effectively help antibacterial, anti-inflammatory and detumescence. It is suitable for acute gastroenteritis and can also be used as an adjuvant treatment for bacillary dysentery.

2. The nutritional value of amaranth.

1. Amaranth is rich in dietary fiber. Eating regularly can reduce weight, promote detoxification and prevent constipation.

2. Amaranth is rich in protein, fat and lysine, and rich in minerals and multivitamins. Its protein content is 1 1% higher than that of wheat and 12% higher than that of other cereal crops.

3. The content of protein in amaranth is three times that of tomato, and the amino acid structure of protein in amaranth is good and easy to be absorbed by human body, which is of great significance to the growth and development of teenagers. China folks have always regarded amaranth as a good vegetable for enriching blood, so it has the reputation of "longevity vegetable".

4. Amaranth leaves contain high concentration of lysine, which can supplement the defects of amino acid composition of cereals. It is very suitable for infants and teenagers, and has a good effect on promoting growth and development, especially for infants fed with milk, milk powder and other milk substitutes. It can not only increase rich vitamins and minerals, but also help digestion.

5. Amaranth can contain water 90. 1g, protein 1g, fat 0.3g, carbohydrate 5.4g, crude fiber 0.8g, ash/kloc-0.6g, carotene/kloc-0 1.95mg, vitamin horse 0.04mg and vitamin. The content of vitamin C is 28 mg, calcium 180 mg, phosphorus 46 mg, iron 3.4 mg, potassium 577 mg, sodium 23 mg, magnesium 87.7 mg and chlorine 160 mg.

3. Amaranth recipes

(1) cold amaranth

Raw materials:

A handful of amaranth, garlic, salt, soy sauce, sesame oil, monosodium glutamate and sesame seeds.

Exercise:

1. Wash amaranth and cut a knife from the middle.

2. Boil half a pot of water, add some salt and oil and blanch the amaranth (within half a minute, it won't taste good after a long time). Take it out and cool it in cold boiled water.

3. Cut the garlic into sections, and mix the chopped garlic, soy sauce, salt, sesame oil and monosodium glutamate to make flavor juice.

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

(2) Fried shredded ham with leek

Materials:

Amaranth, Homer ham slices, garlic

Exercise:

1) sliced ham; Mash garlic into mud;

2) put cooking oil in the pot. When the oil is hot, saute garlic and amaranth, add salt and stir-fry until there is soup, then add shredded ham and chicken essence, stir-fry evenly and take out the pot.

(3) Amaranth pork jiaozi

Raw materials: 300g flour, 200g amaranth, lean pork 100g.

Seasoning: chopped green onion, ginger, cooking wine, salt, chicken essence, thirteen spices powder, broth and vegetable oil.

Exercise:

1. Add warm water to flour and homogenize into dough;

2. Wash amaranth, cut into pieces and chop pork;

3. Put minced meat into a container, add cooking wine, broth, salt, chicken essence and thirteen spices powder and mix well, then add minced leek, chopped green onion and vegetable oil and mix well to form a pit;

4. Roll the dough into thin skin and put it on the sink to make jiaozi;

5. Add a proper amount of water to the pot and bring to a boil. Put in jiaozi, cook over medium heat until cooked, take out and serve.

Efficacy: nourishing yin and blood, clearing away heat and toxic materials.

(4) purple amaranth rice porridge

Raw materials: rice 100g, amaranth.

Seasoning: salt, chicken essence and sesame oil.

Exercise:

1. Wash amaranth selectively and decoct to get juice;

2. Wash the rice clean, put it in a boiling water pot, and add the decoction of amaranth and appropriate amount of water;

3. After the porridge is done, add sesame oil, salt and chicken essence and mix well.

Efficacy: clearing away heat and toxic materials.

4. Dietary taboos of amaranth

1, you can't eat it with anchovy.

According to Compendium of Materia Medica, amaranth is sweet in taste and cold in nature. Carp is also cool, and it is difficult to digest them together, which may lead to gastrointestinal stagnation. Modern medicine also speculates that turtle meat and amaranth can have biochemical reactions and have adverse effects.

2, can not eat with wasabi.

Turtle and wasabi can't eat together. It is said that the combination of the two will produce a toxin, which may bring harm to the body after eating.

3. You can't eat with spinach.

Amaranth is high in calcium, while spinach is high in oxalic acid. When they are eaten together, oxalic acid is easy to combine with calcium ions to generate calcium oxalate precipitation, which not only reduces the nutritional value of amaranth, but also easily produces stones in the body.