Steamed Amaranth

Name: Steamed Amaranth
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Amaranth (purple); Some corn starch; Some Flour; 15g garlic; 15g sesame oil; 5g Vegetable oil; 2g salt; 1g Chicken Essence

by Sheep kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Amaranth is also known as Yanlaihong and Tricolor Amaranth. The body is soft and has a strong taste. The taste is sweet and fragrant. It has the effect of moistening the intestines and removing heat. Often eating amaranth can enhance physical fitness, and is known as the "longevity dish". Amaranth can invigorate qi, clear away heat, improve eyesight, reduce fetus, and benefit the intestines. Amaranth is rich in dietary fiber. Regular eating can help you lose weight, promote detoxification, and prevent constipation.
Anyone who knows me knows that I like to eat steamed vegetables. Steaming all vegetables that can be steamed is my usual style. Steamed vegetables have a lighter taste. Compared with frying and frying, they retain more nutrients and are healthier.

Ingredients

Steamed Amaranth

1. Prepare 2 handfuls of amaranth, pick the top young leaves of the amaranth, wash and control water

2. Put the amaranth in a pot, pour in an appropriate amount of vegetable oil and stir well (the oil can prevent sticking, and the steamed vegetables will disperse when you pick it, and it is not easy to get bumps)

3. Add flour and cornstarch, the ratio of the two flours is about 1:1 (put half of the cornstarch, the color of the steamed dish is transparent, good-looking, and the taste is relatively soft, without heavy or dry feeling)

4. Use the method of scratching and shaking, so that the vegetable leaves are covered with a layer of flour

5. Spread the vegetables evenly on the steaming tray. If there is excess thick flour on the leaves, gently shake them off so that the steamed vegetables will not have thick and white flour, which will not only taste hard, but also look good. Unsightly

6. Bring the lid to a boil on high heat. Turn to medium heat and steam for 5-6 minutes. Turn off the heat and immediately open the lid. Do not stew. Once the stew, the vegetables turn yellow, the color is ugly, and the nutrients are also lost.

7. Pound the garlic when steaming vegetables

8. Pour the steamed vegetables into a basin, pick them up with chopsticks while it is hot, and add an appropriate amount of salt

9. Put a little chicken essence

10. Put sesame oil and mix it

11. Then add the mashed garlic and mix well (the garlic is put in the end because the vegetables are just out of the pot and the temperature is too high, which may cause the garlic to become dead)