Roasted Amaranth

Name: Roasted Amaranth
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Red amaranth; Some Cooking oil; Some garlic; a little salt

by Lao Fang Xiaoyu

4.6 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

My family likes to eat amaranth. The price of amaranth is not cheap after the National Day. The small vegetable market in front of my house sells it for 3.5 yuan a catty. The easiest and best way to eat amaranth is to pair it with crispy garlic. Add a little salt to make the taste very delicious; the aroma produced by garlic when heated is also sterilizing and strengthening the stomach; while the garlic particles are wrapped in red soup, and the white is red, and it is also very attractive. People are delicious. Although it is a vegetarian dish, it has a rich taste and nutrition. Every time you make one plate, you can use red marinade and bibimbap when you finish eating. If you don’t pay attention, you will eat half a bowl more~"

Ingredients

1 piece Red Amaranth
Some Cooking Oil
Some Garlic
a little Salt

Roasted Amaranth

1. Take off the roots and old parts of the amaranth. If it is longer, it can be broken into 2 segments. Soak it in water for a while and drain the water.

2. Peel the garlic head, wash, pat and crush for later use.

3. Heat up the wok, add appropriate amount of cooking oil, add minced garlic, and stir fry until it tastes delicious.

4. Pour in the amaranth, stir fry over high heat, look at a big pot full of it, it will be easy to get water once heated.

5. Stir-fry until the amaranth is juicy, you like the crispy taste. At this time, you can add salt to taste and serve. If you like to eat soft and rotten taste like me, then add a cover and simmer for 1 to 2 minutes.

6. When the amaranth becomes very soft in the pot, add some salt to taste according to your own taste.

7. Take out the pan and serve.

8. The garlic is fragrant, soft and delicious, and delicious when served.

Tips:
1. Women and children eat more amaranth to replenish blood and prevent anemia, and their complexion is rosy.
2. The roasted amaranth must be paired with crispy garlic, which is not only delicious, but also sterilizes and invigorates the stomach.