Braised amaranth with garlic(suan zai shao xian cai )

Braised amaranth with garlic

Introduction:

"I like the color of amaranth after it is made into food, and I like the unremitting publicity and charm. No matter what it is matched with, it can deeply blend with it, dye each other, and move everyone who sees it. One of my favorite ways is to stir fry amaranth with garlic. The white and fat garlic becomes the tender beauty in the arms of amaranth's proud income, which makes people feel closer. When it's served, the bottom of the bowl will overflow with a little bit of bright red soup and thick Rouge Soup poured rice and noodles, but also a different taste

Production steps:

Step 1: buy amaranth, remove the root of hard stem, clean, drain standby.

Step 2: prepare more garlic, everything is two.

Step 3: add oil to the frying pan. First, put the garlic in the frying pan and stir fry until fragrant,

Step 4: pour in the amaranth with controlled water, stir fry until soft, add salt, a little water, simmer slightly, and finally season with monosodium glutamate.

Materials required:

Garlic: right amount

Amaranth: moderate

Salt: right amount

MSG: right amount

Water: moderate

Note: I like to add some soup, amaranth stewed soft rotten more delicious.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Suan Zai Shao Xian Cai