Its name, different places have different names, some people call it Chinese cuisine, or sweat cabbage, dry cabbage, amaranth, rice amaranth and so on. It is an indigenous vegetable in China, which has been planted and begun to be eaten by people as early as ancient times. Because it is very rich in nutrients, the edible value is relatively high, and because of its very good taste, it is widely popular. People like to use it to stir-fry, soup, white-burn, and also as a filling, which is a very delicious way to eat it.
It is particularly worth mentioning that the bibimbap with its soup is particularly delicious. When I was a child, my mother would always use amaranth soup to give me bibimbap to eat, and I could always eat two large bowls of white rice every time. After growing up, I found that the original amaranth contains a lot of calcium, iron, phosphorus, potassium, zinc, copper, and other trace elements, of which iron is as high as 2.9 mg, calcium is as high as 178 mg, which can be said to be the "calcium supplement champion" in vegetables. This made me like to eat amaranth even more, and when I had time, I would go to the market to buy some amaranth and go home to make it to eat.
But when I buy amaranth, I can always see different colors of amaranth, and curiosity drives me to wonder what is different about them. After checking the data, it was found that the amaranth has 3 colors, usually seen in the market green and red, I thought that the "red" amaranth is red amaranth, but when checking the data, I knew that this "red" amaranth turned out to be amaranth. The real red amaranth is purple-red on the whole plant. There are certain differences between them, not only in the taste, but also in the taste, let's take a look at it.
<h1>Amaranth</h1>
Amaranth, as the name suggests, is that the whole plant is green, whether it is a leaf or a petiole, it is turquoise. It has strong heat resistance and is suitable for planting in spring or autumn. Common varieties include long-leaf amaranth, pig-eared amaranth and wood ear-shaped amaranth.
In our south, such as Guangdong, common is the long-leaf type, pig ear type of amaranth. It has a relatively good taste, can make a crisp sound when eaten, and it is a little harder than the other two kinds of amaranth. And the taste is relatively light, personally feel that it is more suitable for stir-frying, filling, cold mixing and other cooking processing methods. In the ancient book, it is recorded: "Amaranth is sweet in taste, cool in nature, good in the spleen, dehumidified and detoxified, and suitable for those with fire." ”
<h1>Red Amaranth</h1>
Amaranth is a kind of amaranth that is purple-red in the whole plant, and both the petiole and the leaves are purple-red. Its heat tolerance is general, so it is suitable for planting in the spring, in the south where the temperature is milder or the temperature is relatively high, it is rare to see its figure, which is why we Cantonese people rarely see it, and it is not suitable for it to grow here. When this red amaranth is planted, if the sunshine time is relatively short, then it is easy to smoke and flower, resulting in a decrease in edible value.
Its varieties mainly include Hangzhou round leaf red, Hubei round leaf red, pig ear red amaranth, and Sichuan Da hongpao and so on. Their texture is relatively tender compared to green amaranth, and although I have personally not eaten it, I think it is more suitable for cooking soups. The ancients also had a record of red amaranth: "Red amaranth, coolness also, liver heart, clear heat and poison." "And in modern research, it has been found that amaranth is not only rich in nutrients, but also rich in iron and vitamin K, which are of great significance to the heart."
<h1>Colored Amaranth</h1>
Many people think that this is red amaranth, in fact, I have always thought it is, but after checking the data, it is found that it is a colored amaranth. The leaves of this colored amaranth are red in the middle, with green edges and pink petioles. This variety is relatively heat-tolerant and precocious, especially suitable for planting in the spring, basically a month and a half can be harvested. I once thought it was an improved variety of amaranth and amaranth, which would combine the characteristics of the two colors of amaranth.
The texture of colored amaranth is not hard or soft compared to green amaranth and red amaranth, just like soft with rigidity, and the taste is not astringent and a little sweet. Therefore, the way that suits it, whether it is stir-frying, filling, boiling soup or cold mixing, is competent.
In fact, no matter which color of amaranth, because it is a cold vegetable, no matter how much you like to eat, do not eat too much, especially people with cold constitution.
Finally, i will serve a garlic amaranth, which is particularly delicious, and the bibimbap with its soup is particularly good.
<h1>Garlic amaranth</h1>
Ingredients required: 500 grams of colored amaranth, 10 grams of garlic, 5 grams of salt, 2 grams of sugar, 2 grams of chicken powder
1. First, cut the leaves and roots of the colored amaranth and wash them separately.
2. Chop the garlic and set aside.
3. Pour some cooking oil into the pot and sauté the garlic until fragrant.
4. Then put the roots of the colorful amaranth in a pot and sauté for 20 seconds.
5. Stir-fry the leaves together in a pot until the leaves are soft.
6. Add salt, sugar and chicken powder to taste and stir-fry evenly.
Cooking Tips:
1. The rhizome of amaranth contains relatively rich water, so when frying, do not put water without putting water, it will automatically have water running out.
2. If you want this garlic flavor to be strong, you may wish to heat the hot oil in the pot until it smokes, and then put the garlic into the pot to fry the incense, and stimulate the garlic flavor at high temperature.
3. The leaves contain less plant fiber, and the root contains more plant fiber, so it is necessary to first fry the root until 5 mature, and then mix the leaves together to fry, so as to achieve the purpose of consistent raw and cooked.
It turns out that "red amaranth" is not red amaranth, it also has a color that has been mistaken all along. Here is glory food, about food, glory to share. Finally, I would like to ask, can't amaranth be eaten with turtles? Do you have a little friend who knows?