Red amaranth and swallow dumplings(chi xian yan jiao )

Red amaranth and swallow dumplings

Introduction:

Production steps:

Step 1: amaranth, also known as rice amaranth, is the stem and leaf of amaranth, an annual plant in Amaranthaceae. Amaranth is divided into amaranth, green amaranth and red green mixed color according to its color. It is one of the main vegetables in Yingshi in summer. Amaranth is rich in a variety of nutrients, including protein, fat, calcium and phosphorus, and its nutritional value is higher than that of spinach. The iron content of green amaranth is slightly lower than that of spinach, while the iron content of red amaranth is more than twice that of spinach. As for the vitamin content, spinach is even less than that of amaranth. If a person eats 100 grams of amaranth a day, it can meet the human body's demand for vitamin A; every 100 grams of red or green amaranth contains vitamin c25-175 mg, a person eats 100-150 grams of amaranth a day, it can meet the human body's need for it; in addition, amaranth also contains vitamin B2 ingredients that spinach does not have. Amaranth also has good medicinal value. Especially amaranth. According to Li Shizhen's Compendium of Materia Medica in the Ming Dynasty, amaranth is "sweet, cold and non-toxic, which has the functions of Invigorating Qi and removing heat, benefiting the small intestine and treating primary dysentery". According to traditional Chinese medicine, amaranth has the functions of detoxification and heat clearing, blood tonifying and hemostasis, anti bacteria and diarrhea, anti inflammation and detumescence, and promoting urination. The folk always regard amaranth as "blood tonifying and blood dispersing", so it is also known as "longevity vegetable".

Step 2: prepare the ingredients for mixing

Step 3: blanch the amaranth and cut it into pieces. Fry the eggs and cut them into pieces. Add proper amount of salad oil and mix well. Then add a little homemade thirteen spices, chicken essence, salt and sesame oil. Mix well and set aside

Step 4: roll the dough into flakes and cut it into diamond with a knife

Step 5: make the dumplings in the shape shown in the picture. Because I can't remember the specific name, I just call them swallow tail dumplings. Because the shape after cooking is a bit like the tail of a swallow's scissors, I hope you don't mind the name

Step 6: a plate of hot vegetable dumplings, with a plate of garlic juice to eat, do you still mind the summer heat

Step 7: finished product drawing

Materials required:

Amaranth: 1000g

Flour: 500g

Eggs: 3

Vegetable oil: right amount

Sesame oil: a little

Salt: a little

Homemade thirteen spices: appropriate amount

Chicken essence: a little

Note: mingma tips: 1. When mixing noodles, less salt can increase the flexibility of the dough, and you can also put some salt when cooking dumplings, so that the dumplings are not easy to rot, this method is my son told me. 2. When blanching amaranth, you can put a little less salt to keep the color of the blanched amaranth more bright. 3. Amaranth is a vegetable with more oxalic acid Vegetables, in the intestines, will combine with calcium to form insoluble calcium oxalate, which interferes with the absorption of calcium by the human body. Blanching is to remove most of the oxalic acid.

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: light

Chinese PinYin : Chi Xian Yan Jiao