Fried amaranth with garlic(suan li chao hong xian cai )

Fried amaranth with garlic

Introduction:

"When I was a child, I enjoyed eating amaranth every time, not only because it tasted delicious, but also because I loved the pink soup of amaranth. Every time I mixed it with rice, the rice became very beautiful when it was stained with the soup of amaranth. Amaranth can clear away heat and toxin, improve eyesight and throat. Amaranth is good at clearing away dampness and heat, clearing liver and detoxifying, cooling blood and dispersing blood stasis. It has a certain auxiliary therapeutic effect on dysentery caused by dampness and heat, red eyes and sore throat caused by liver fire. Amaranth is rich in nutrition, can enhance the physique, amaranth is rich in protein, fat. Sugar and a variety of vitamins and minerals, its protein than milk can be fully absorbed by the human body, the content of carotene is more than 2 times higher than eggplant fruit, can provide rich nutrients for the human body, is conducive to physical fitness, improve the body's immunity, known as "longevity dish". Amaranth can promote children's growth and development. The content of iron in amaranth is 1 times that of spinach, and the content of calcium is 3 times that of spinach. What's more, amaranth does not contain oxalic acid, and the calcium and iron contained in amaranth can be easily absorbed and utilized after entering the human body. Therefore, amaranth can promote the growth and development of children, and has a certain therapeutic value for fracture healing

Production steps:

Step 1: select the tender leaves of amaranth to remove the stem. (the amaranth I bought this time is very strong. I only used the tender flavor to fry the food. The stem is used to fry the meat.)

Step 2: wash the amaranth in water, and then control the dry water.

Step 3: peel the garlic and cut it into pieces. Cut the pepper into sections and set aside.

Step 4: heat up the frying pan, pour in the cooking oil, heat up, add the pepper and garlic, and stir fry until fragrant.

Step 5: add amaranth and stir fry.

Step 6: add some salt and a little monosodium glutamate, stir fry evenly.

Materials required:

Amaranth: 300g

Garlic: 1 head

Edible oil: right amount

Salt: right amount

Pepper: right amount

MSG: right amount

Note: 1, the cooking time of amaranth should not be too long; also should not eat too much at one time, otherwise it is easy to cause dermatitis; 2, we should also pay attention to amaranth can not eat with turtle, turtle meat.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: Original

Chinese PinYin : Suan Li Chao Hong Xian Cai