Stir-fried pickled amaranth is a seasonal pickle often eaten in the northern countryside. In summer and autumn, when the fleshy stems of the amaranth are ripe, the amaranth is peeled off, cut into thin wires, add the appropriate amount of salt and fried "triple oil", mix well, and then serve on the plate. Triad oil refers to the deep-fried peppercorns in soy sauce with green onions.
This dish has the clear aroma of amaranth, a little spicy, and the sweet aroma of triad oil. Serving rice under wine is a delicious dish. No wonder the rural areas of northern Beijing used to say: "Pickled blue small rice, mung bean noodle soup sai white noodles." "Every summer, the new amaranth comes down, the price is very cheap, cut into thin wires to make this dish is cheap and eatable.
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