Boiled Amaranth

Name: Boiled Amaranth
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 400g Amaranth; 6 cloves garlic; 3 slices ginger; 1 tablespoon salt; 15 capsules pepper; 6 pcs Dried chili; 1 tablespoon sesame oil; 2 tablespoons oil

by GODOFMERCY

4.6 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

3

I really fell in love with amaranth because my mother picked off the old stems of the amaranth and left the tenderest leaf tips. When washing the amaranth for the last time, she rubbed it like clothes. Heat the oil, smash the garlic cloves, slice the ginger and stir fragrant with the chili peppers, pour in an appropriate amount of water and bring to a boil; add the amaranth, stir-fry evenly, cover and simmer for half a minute, put in salt and you can get out of the pot. The amaranth fried in this way is exactly the amaranth blanched in oil and brine. Take a pair of chopsticks and put the boiled amaranth on the hot rice, and then pour a few drops of sesame oil, just like Zhu Ba Jie eats ginseng fruit, I swallowed a bowl of rice for the first time, it might be what I can remember. The fastest meal was finished in a few minutes, with the word "not full" still on his face. It's delicious, the garlic is dyed into a peach blossom color; like a blossoming peach blossom, the spiciness of garlic and the fragrance of amaranth mix together, just smell it, and you get drunk. What's more important is that a bowl of rice is turned into an attractive pink color, which is beautiful in the flourishing age! The crunchy taste and bursts of aroma have been drifting into my dreams, making me sleep very sweetly. I miss it all my life~ Everything about amaranth has been sublimated to be closely related to my mother and also closely connected to maternal love; this "fresh" adds a touch of tenderness, this "scent" adds a warmth, and there is also a kind of wonderful Taste--mother's taste! The delicacies my mother made for herself in the past years have imprinted a deep memory; the "amaranth" my mother made is the taste of love that I cherish the most; this taste is called home!

Ingredients

400g Amaranth
6 cloves Garlic
3 slices Ginger
1 tablespoon Salt
15 capsules Pepper
6 pcs Dried Chili
1 tablespoon Sesame Oil
2 tablespoons Oil

Boiled Amaranth

1. Pick off the fresh old amaranth stems; leave the tenderest leaf tips. When cleaning the amaranth for the last time, rub it a few times like rubbing clothes.

2. First rinse the amaranth with running water. Then put it in a basin and fill it with water.

3. Put 2 tablespoons of salt in the basin and soak. Then rinse off.

4. The garlic to be peeled, smash it with a knife; slice the ginger and cut the dried red pepper in half; remove the pepper diced; prepare an appropriate amount of pepper diced.

5. Put oil in a pot and sauté garlic, ginger, dried red pepper and peppercorns. Pepper and ginger are added to this dish; the taste is very different!

6. Stir-fry the amaranth which has been washed and drained.

7. Stir in the fire.

8. Pour in some water and bring it to a boil.

9. Simmer for a while and add a spoonful of salt to enhance the flavor.

10. Sprinkle with pepper to increase the aroma, pepper is essential for this dish. Finally, just add an appropriate amount of sesame oil before eating.

Tips:
1. Pick off the old stems of fresh amaranth; leave the tenderest leaf tips. When cleaning the amaranth for the last time, rub it a few times like rubbing clothes.
2. Put 2 tablespoons of salt into the basin and soak the amaranth.
3. Pepper and ginger are added to this dish; the taste is very different!
4. Pepper is essential for this dish. Finally, just add an appropriate amount of sesame oil before eating.