Amaranth with Garlic

Name: Amaranth with Garlic
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Red amaranth; 2g salt; 2 cloves garlic; 30g oil

by Cheng Chenger

5.0 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Amaranth has a soft body and a strong taste, sweet and fragrant in the mouth, and has the effect of moisturizing the stomach and clearing away heat. It is called differently in different places in our country. It is also called "Tankui", "Crab dish", "Nymphoides", and in some places it is also called "Red Mushroom Tiger", Yunxiangcai, Yuntiancai and so on.
Amaranth is cool in nature and slightly sweet in taste; it enters the lungs and large intestine meridian, and contains a lot of lysine, vitamin C, iron, calcium and other ingredients. Amaranth can invigorate qi, clear away heat, improve eyesight, reduce fetus, and promote the growth of teeth and bones. It can also maintain normal myocardial activity and prevent muscle spasms. It also has the functions of promoting blood coagulation, increasing hemoglobin content, improving oxygen carrying capacity, and promoting hematopoiesis. It can also lose weight and clear the body, promote detoxification and prevent constipation. "

Ingredients

500g Red Amaranth
2g Salt
2 cloves Garlic
30g Oil

Amaranth with Garlic

1. Wash the amaranth and let it dry.

2. Turn on the fire and put oil in the pot.

3. When the oil is warm, add garlic and stir fragrant.

4. After the garlic is fragrant, put the amaranth and stir fry.

5. When the amaranth 8 is ripe, put the salt in and stir fry evenly.

6. Serve it, ready to eat.

7. Finished product

8. Finished product

Tips:
Dry the water after washing the amaranth, otherwise it will be very watery when it is fried. Because the amaranth itself contains water, the amaranth cannot be fried salty, too salty will not taste good, as for the salt, everyone should control it, because some salt will be saltier and less. Put a little bit. Some salt, such as low-sodium salt, will be lighter by itself, so you can put a little bit more and taste the degree of saltiness yourself when you cook it.