Amaranthus chinensis recipes, it is best to eat it in this season~

Atractylodes, also known as Hancai, is a common dish on our dining table in summer. It is soft and smooth, sweet and fragrant, and has a strong flavor. Although it is a wild vegetable, it is loved by many families. Some places even call it "longevity vegetable", which shows that it is rich in nutrition and is very popular. So what are the ways to eat atractylodes?

Garlic Amaranth

Prepare ingredients: 400g water spinach, 2 cloves of garlic, some cooking oil, salt, a little chicken essence

Steps:

1. Remove the older part of the root of the amaranth and clean it for later use;

2. Smash the garlic and chop it or cut it directly into garlic slices;

3. Add appropriate amount of cooking oil into the pot;

4. When the oil is hot, add the minced garlic and stir-fry. Then add the water spinach and stir-fry over high heat until the water spinach changes color.

5. Add salt and chicken essence to season, stir-fry evenly, turn off the heat and serve.

Cold Watercress

Prepare ingredients: 200g amaranth, 2 cloves of garlic, 2 scallions, some sesame seeds, a tablespoon of sesame oil, chili oil, soy sauce, some salt and a little chicken stock

Steps:

1. Add half a pot of water into the pot, bring to a boil, add the amaranth and blanch for a while;

2. After removing the amaranth, cool it with cold boiled water;

3. Smash and chop the garlic, and cut the green onions into florets;

4. Mix a tablespoon of sesame oil, red oil, soy sauce, salt and chicken essence, then add minced garlic and chopped green onions to make a sauce;

5. After draining the amaranth, add the seasoning sauce, mix well and sprinkle with a few sesame seeds.

Century Egg and Amaranth Soup

Prepare ingredients: 500g amaranth, 100g preserved egg, 1-2 cloves of garlic, 5g ginger, some salt and chicken essence

Steps:

1. Wash the amaranth, blanch it in hot water and drain the water;

2. Add a little cooking oil into the pot, add the chopped garlic and ginger into the pot and stir-fry until fragrant;

3. Put the cut preserved eggs into the pot and stir-fry for a few times;

4. Add appropriate amount of water to the pot, bring to a boil, add the blanched amaranth, cover the pot and cook for 6-8 minutes;

5. After the pickles are cooked soft, add a little salt and chicken essence to season.

Amaranth Hot Pot Stickers

Prepare ingredients: flour, meat filling (70% lean and 30% fat), amaranth, green onion, gala, leek

Steps:

1. Take an appropriate amount of flour, add water and a little salt, knead into a smooth dough, cover with plastic wrap and set aside.

2. Wash and cook Gala, prepare the meat filling and chop the green onions.

3. Wash the amaranth thoroughly. Be careful of any debris or bugs inside. After washing the amaranth twice, soak it in a little salt for 10 minutes before washing it again. Then blanch it in water (add a few drops of cooking oil to the water). The blanching time should not be too long. After it changes color, take it out and soak it in cold water immediately.

4. Stir evenly with oil, then add gala meat and chopped amaranth and leek, and mix into stuffing (leek should be mixed with other ingredients at the end).

5. Roll the dough into strips, add fillings and make it into a pot-sticking dough.

6. Brush a thin layer of oil on the bottom of the non-stick pan, put in the raw dough, and cook over low heat until the bottom turns golden brown.

7. Pour water to cover 2/3 of the dough (you can add a little flour or starch to the water and mix well). Cover the pot. If you are making vegetarian stuffing, the water should cover 1/3 of the dough.

8. Fry over low heat until the bottom of the pan turns into icy shapes, then you can remove from the pan.

Amaranth Omelette

Prepare ingredients: 250g amaranth, 2 eggs, salt, cooking wine

Steps:

1. Pick and wash the amaranth, blanch it with water, let it cool, drain the water and cut it into inch-long pieces.

2. Add salt and cooking wine to the eggs and cut them into small pieces for later use.

3. Brush oil on the pan and pour in half of the egg liquid. Add the amaranth slices before the egg liquid solidifies, and then pour in the remaining egg liquid.

4. Fry slowly over low heat and then turn over.

5. Fry until both sides are golden brown.