Stir fried amaranth(qing chao xian cai )

Stir fried amaranth

Introduction:

"When I was a child, I saw that the soup was purple and I didn't dare to eat it. When I was a child, I gave it a nickname named Zizi. I seldom ate it before I got married. I had a shadow about it. After I got married, my family liked it. I would cook it once in a few days. I accepted it slowly. Until now, I'm still used to calling it Zizi, ha ha."

Production steps:

Step 1: pick the leaves, wash and control the water

Step 2: heat the oil in the pan, add garlic and stir fry until fragrant

Step 3: pour in the purple water and stir fry

Step 4: if it is too dry, add a small amount of water and continue to stir fry. Our family likes to eat rotten food, so I add more water to boil it, add salt, chicken essence and monosodium glutamate, and take it out of the pot

Materials required:

Amaranth: a handful

Garlic: six petals

Salt: right amount

Chicken essence: appropriate amount

MSG: right amount

Note: like to eat crispy, do not add water, add seasoning, stir fry for a while, then out of the pot

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: Original

Chinese PinYin : Qing Chao Xian Cai