[Encyclopedia of amaranth practice]_ making method _ how to make
There are various methods of amaranth. You can choose the best one according to your usual taste, but generally you will choose the method of cold amaranth. This method will preserve the deliciousness of amaranth itself to a great extent.And taste, you don’t need to add too many seasonings to make the taste very delicious. In addition, you can use amaranth to decorate the cuisine, which can make the color more vivid.
Wash amaranth and chop 2 with a knife.
Shredded bamboo shoots 3.
Heat the amaranth with oil in the pan and fry the bamboo shoots 4.
Amaranth discolors, lays down, seasons with salt 5.
Served on a plate and served in the mountainous areas of Shanxi Province and the Loess Plateau.
In winter, commonly used amaranth is marinated to make sauerkraut, and supplements the shortage and singleness of winter vegetables.
In the spring and autumn season, boil fresh boiled water with boiled water and let it cool, filter out the water, divide it into small portions, pack it in a fresh-keeping box, and freeze it in the refrigerator.
When winter amaranth needs to be eaten, take out the thawed, boiled water, you can make soup or cold, stir-fried vegetables, you can also eat spring greens in winter.
Amaranth is also eaten in a variety of ways.
Such as stir-fry, soup, cold dressing, dumplings, spring cakes and tofu balls, etc., all make people feel fresh and delicious, unique flavor.
It is best not to add garlic, ginger, cooking wine to season, so as not to destroy the clear fragrance of amaranth itself.
Suitable for people to eat: dysentery, edema, gonorrhea, chyluria, vomiting blood, blood in the stool, blood collapse, multiple periods, red eyes, swelling and pain and other complications patients should eat.
Patients with complications such as hyperlipidemia, hypertension, coronary heart disease, obesity, diabetes, bowel cancer and hemorrhoids are also advised to eat.
Not to eat: those who clear the diarrhea and yin deficiency and fire will not eat.
In addition, those who suffer from complications such as eye diseases, sores, fever and cold, or those who are frail, are also unsuitable to eat.
There are two types of amaranth on the vegetable market.
One is pointed leaf species, that is, leafy amaranth, with light leaves, small and thin leaves, strong flavor, and consistent; the other is round leaf species, that is, leafy amaranth, with thick leaves and large and thick leaves.
The best consumption period is November, December, January and February.
The market chooses to grow as a single tree.
The quality of rolled trees is poor. Don’t dislike the red leaves. The red leaves have a stronger aroma and better flavor.
The amaranth is stored and washed, cut into pieces, and then added to the freezer to spread and freeze. After being frozen hard, it is stored in fresh-keeping bags, so that it can be left in the freezer for nearly one year.
The amaranth must be picked to remove the yellow leaves and old roots. After washing it, simmer it with boiling water, remove it after the color turns green, drain the water, put it in small packets according to the amount of meal, and put it in the freezer.
Take as you go.