Amaranth, also known as "gold does not change", also known as red amaranth, Chinese cuisine, etc., it is rich in nutritional value, and the price of amaranth in season is also very affordable, generally only a few dollars can buy a large handful.
As one of the most inexpensive vegetables in the dog days, red amaranth is extremely nutritious. Among them, the folic acid content is particularly prominent, ranking first among vegetables. The folic acid content of amaranth is as high as more than 400 micrograms per 100 grams. In addition, amaranth is also a "little expert in calcium supplementation", with a calcium content of about 178 mg per 100 grams, which is 1.5 times that of milk. Eating it regularly can promote bone development and enhance bone health, making it ideal for the elderly and children.
Sweating is easy in summer, and excessive sweating can lead to potassium loss. Therefore, it is important to eat more amaranth in summer, which is rich in potassium-rich vegetables. In addition to these benefits, amaranth is rich in substances such as iron, carotene, vitamins B1, B2, C, anthocyanins, and dietary fiber. These ingredients help to improve the body's immunity and make amaranth known as the "longevity dish".
When buying amaranth, you should try to choose fresh, the leaves are dark in color and do not wilt, you can break it by gently pinching the rhizome, and the roots are few and short. Such amaranth is tender and fresh. There are many ways to make amaranth, and the leaves of the amaranth in season are soft, fragrant and sweet in the mouth. Whether it's stir-fried or other cooking methods, it highlights its deliciousness.
Here are four common amaranth recipes. Eating it often in summer can not only supplement potassium, but also clear away heat and relieve dampness, which has many benefits. If you like it, you can try it!
Sautéed amaranth
amaranth, 4 cloves of garlic, a pinch of shrimp skin, cooking oil, salt;
1. Cut off the older part of the root of the amaranth, pick whether there are rotten leaves, and then clean it;
2. After cleaning the amaranth and cutting it into sections, the garlic is minced, and then prepare an appropriate amount of shrimp skin;
3. Heat the pot, add an appropriate amount of cooking oil, add the shrimp skin to the hot pan with cold oil, and stir-fry until the shrimp skin turns yellow, stimulating the fragrance of the shrimp skin; After the shrimp skin is stir-fried, add amaranth and minced garlic, stir-fry on high heat, and stir-fry amaranth on high heat, which can not only ensure the taste, but also not easy to lose nutrition;
4. Stir-fry quickly until the amaranth is soft, add a little salt to taste, stir-fry the salt until it melts, turn off the heat and remove from the pot.
Amaranth ravioli
amaranth, duck eggs, pork, flour, salt, light soy sauce, oyster sauce, dark soy sauce;
1. Beat the duck eggs in a bowl, add a little salt, light soy sauce and water, beat evenly, stir-fry into duck eggs, and put them aside to cool for later use;
2. Cut off the older part of the root of the amaranth, rinse it under running water, and blanch the amaranth after rinsing;
3. After the water is cooled, start to mix the dough, add a spoonful of salt to the flour, stir well, slowly add the amaranth water, stir while pouring, stir into a dough flocculent, knead it into a smooth dough, and cover the kneaded dough with a lid;
4. After the pork is crushed, start seasoning, add a spoonful of salt, light soy sauce, dark soy sauce, oyster sauce, sugar, stir well, add a little green onion, ginger and garlic water, stir well;
5. Squeeze out the cool amaranth, chop it, pour the chopped amaranth into the meat filling, add the duck egg crush, add a little cooking oil, stir well, and the amaranth filling is ready;
6. Take out the dough and put it on the board and roll it into long strips, cut it into evenly sized dough, flatten the dough, roll it into a dough with thick edges in the middle, put the filling, the dough is facing each other, the edge is compacted, and then the two ends of the dough are stacked together in the middle direction, and an amaranth wonton is ready;
7. Boil the water in the pot, add a spoonful of salt, put in the wontons, add cold water after the water boils, repeat 3 times, and wait for the wontons to float on the surface, which means that they are cooked, and they are ready to eat.
Preserved eggs with amaranth
amaranth, preserved eggs, garlic, salt, cooking oil;
1. After peeling the preserved eggs, cut them into preserved egg pieces, the garlic can be cut into minced garlic, and the amaranth can be cleaned and cut into segments;
2. Heat the pot, add an appropriate amount of cooking oil, add the preserved eggs, stir-fry over low heat, and stir-fry until the surface of the preserved eggs changes color and presents a tiger skin-shaped;
3. After the preserved eggs are stir-fried, add minced garlic, minced garlic can be a little more, stir-fry until you can smell the rich garlic fragrance, add the cut amaranth, stir-fry over high heat, stir-fry until the amaranth is completely soft, add a spoonful of salt, stir-fry evenly to get out of the pot.
Amaranth rice
Amaranth, rice
1. Wash a little amaranth and chop it for later use;
2. Add a little cooking oil to the pot, the oil temperature is 5 hot, put in the rice, stir-fry until the rice spreads, add the prepared amaranth, stir-fry evenly, add a little salt to taste, and you can get out of the pot;
3. Amaranth rice can also be made into the form of soup and rice, that is, rice and cut amaranth are boiled together in a pot, boiled, and a little salt can be added.
Why is the soup of sautéed amaranth red?
This is because amaranth contains natural amaranth red, which is destroyed when subjected to high temperatures and heat, resulting in the exudation of red pigment. As a result, the stir-fried soup has a red color.
Source: Health Talk