Amaranth Salad

Name: Amaranth Salad
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: A handful Amaranth; Some salt; 2 spoons Soy sauce; several garlic; 1 spoon Steamed Fish Soy Sauce; 1 spoon sesame oil

by Meimeijia's Kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

3

Green amaranth contains very high calcium, iron, protein and other nutrients. If you often eat green amaranth, it will improve human immunity and strengthen physical fitness.

Green amaranth leaves are rich in calcium that is easily absorbed by the body, which can promote the growth of teeth and bones, and can maintain normal myocardial activity and prevent intramuscular spasms. At the same time, it is rich in iron, calcium and vitamin K, which can promote blood coagulation, increase hemoglobin content and increase oxygen carrying capacity, and promote hematopoiesis and other functions.

Yesterday I went to the vegetable market and strolled around. Now it’s the most tender time for green amaranth. Although it costs 5 yuan a catty, which is much more expensive than ordinary vegetables, it is the number one on the calcium supplement list. It is better than calcium tablets. It’s more cost-effective to eat with milk grams, so hurry up and make more for your family.

Ingredients

A handful Amaranth
Some Salt
2 spoons Soy Sauce
several Garlic
1 spoon Steamed Fish Soy Sauce
1 spoon Sesame Oil

Amaranth Salad

1. Fresh amaranth can eat even the roots. We usually cook with a little bit of food. We can’t clean the roots carefully and cut them off. This season’s amaranth does not even have old leaves. Clean the stems and leaves directly and drain them. water.

2. After draining the water from the amaranth, cut a knife in the middle.

3. Boil water for half a pot, add some salt and oil, and blanch the amaranth. (When blanching vegetables, add a little oil to make the vegetables more beautiful. The blanching time is controlled within half a minute. It's delicious). Take it out and put it in cold boiling water to cool too much.

4. Cut garlic into puree, mix garlic, light soy sauce, salt, sesame oil, and steamed fish soy sauce to make a flavored sauce.

5. Drain the amaranth, add the sauce, sprinkle with sesame seeds and mix well.

Tips:
1. In May, the green amaranth was just on the market. It is very fresh and tender. It will be cooked after a little blanch in the pot after boiling.
2. A little bit of oil and salt are added when blanching vegetables. The vegetables will be greener in color and have a smoother taste.
3. The sauce can be according to your own preferences, adding some steamed fish soy sauce is especially fragrant.