Garlic Red Saffron

by Shui Qingqing

5.0 (1)
Favorite
2

Difficulty

Easy

Time

10m

Serving

2

Red Amaranth is also known as "Guanyin Amaranth"; in some regions it is also called: Guanjian dish; blood skin dish; blood horse dish; red wind dish; red dish; red amaranth; red back panax notoginseng; red jade dish; Hong Maofan ; Red Appetizer; Red Winter Maple; Zibei Tiankui; Shui Sanqi; This Back Vegetable; Fungus Vegetable; Angelica Vegetable; Yexia Red. It can be harvested throughout the year, used fresh or dried. The efficacy and role of red amaranth: clearing away heat and cooling blood; detoxifying and eliminating. Indications of hemoptysis; metrorrhagia; traumatic bleeding; dysmenorrhea; dysentery; sore swelling and poison; bruises; ulcers that do not converge for a long time. This is the first time this red amaranth has been made, and I didn’t know its offensive effect, so I searched the Internet to find out its function and usefulness.

Garlic Red Saffron

1. Washed red saffron

2. Cut some garlic

3. Stir-fry the garlic first, fry until fragrant

4. Put in red saffron

5. Stir fry a few times

6. Put some salt

7. Fried

8. Drizzle with oyster sauce

9. Add some seasoning and stir-fry evenly out of the pot

10. Serve on the table

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