Amaranth is rich in dietary fiber, which can play a role in slimming if eaten regularly. Its protein content is 1 times higher than that of other cereals and 4 times higher than that of tomatoes, which is very easy to absorb and plays a particularly good role in the growth and development of teenagers. Among them, Lysimachia christinae is rich in amino acids, minerals and vitamins, which can improve vision. The content of iron and calcium is twice that of spinach, which is especially suitable for the elderly and children to replenish blood and calcium; It can also lower blood pressure and enhance physical fitness, so red amaranth is also called? Longevity dish? .
It's the season to eat red amaranth. Many families will have this dish on the table. Summer is hot and dry. Eating amaranth regularly can clear away heat and promote diuresis, which is very good for your health. Many vegetables need blanching before cooking, so do you want blanching before frying red amaranth? Many friends don't know how to make it, and it is easy to destroy the nutrition in the process of making it, so that the nutrition of red amaranth is lost and turned into an ordinary dish. Xiao Ning will share the best practice of a red amaranth, hoping to help everyone.
Amaranth with garlic
Production method:
1. Choose the bought amaranth first, remove the old stems, leaving only the leaves and tender parts, and then wash it under flowing water. Be sure to wash it several times to completely remove the floating dust on the surface.
2. After cleaning, pick up a pot of water, and the amount of water should not exceed amaranth. Put salt in the pot and soak in cold water 10 minute. This can not only play the role of disinfection and sterilization, but also effectively remove the eggs on the leaves, making it more reassuring to eat.
3. Wash the soaked amaranth twice again, remove and control the water for later use, without chopping. Then prepare the perfect ingredient of red amaranth: minced garlic, not too little, about half a head.
4, hot pot cold oil, red amaranth does not need to be boiled, directly into the pot, do not stir fry, add a little boiling water, then put the prepared minced garlic on it, cover it for 2-3 minutes, until everything is broken with a shovel.
5. Sprinkle appropriate amount of salt before the pan, stir fry evenly and put it in the plate.
The red amaranth made by this method takes a short time to cook, so it still retains some crispness, which is not as soft and rotten as blanching. In addition, garlic has a unique fragrance and tastes good. In summer, when everyone's appetite is not very good, a plate of garlic amaranth will definitely make your appetite big. If you like it, try it quickly.
Xiao Ning Twitter:
1, before frying, fully soak in salt, sterilize and remove eggs.
2. There is no need to blanch, because after blanching, most of the nutrients in the red amaranth will be lost.
3. In order to ensure the taste, stir-fry as soon as possible, because the leaves of amaranth are tender, and staying in the pot for too long is easy to stir-fry and affect the taste.