It is a "natural calcium store", dumplings are more fragrant than leeks, clear heat and supplement calcium, don't know how to eat
It is a "natural calcium store" dumplings are better than leeks and celery, clear heat and go to the fire and supplement calcium, it's a pity that you don't know how to eat!
In June, the temperature is high, there is a lot of rain, there are a lot of fresh vegetables on the market, as the saying goes, "eat according to the season", eat more seasonal vegetables are not only nutritious, but also can clear the heat and relieve the heat, moisten the fire, and help us survive the hot summer.
There is one dish that cannot be missed in June, known as the "natural calcium store", and it is wild amaranth. Don't look at it as a wild vegetable, its nutritional value is higher than many vegetables, especially the calcium content. Each 100 grams of wild amaranth contains 189 mg of calcium, much higher than milk, and also contains crude protein, cellulose, vitamin A, anthocyanins, potassium and other nutrients, which can clear away heat and relieve heat, dispel dampness and fire, and supplement nutrition.
Today I will share with you a few practices of wild amaranth, using it to make dumplings, which is more fragrant than leeks and cabbage, and it is a pity not to know how to eat it.
1. Stir-fry amaranth with garlic
Prepare the amaranth, garlic cloves, salt, light soy sauce, chicken essence and lard.
1. Pick and wash the amaranth, cut it into long sections, peel and mince the garlic cloves. Get out of the pot, put in a spoonful of lard and cook until it is hot, add minced garlic and fry until golden brown, pour in the amaranth and stir-fry for a while, add an appropriate amount of salt, light soy sauce, and chicken essence to taste after softening the soup, and then add some minced raw garlic, stir-fry evenly to get out of the pot.
2. Cold amaranth
Prepare amaranth, garlic cloves, light soy sauce, balsamic vinegar, sugar, and sesame oil.
1. Pick and wash the amaranth, boil a pot of boiling water, put in an appropriate amount of salt and cooking oil, pour in the amaranth and cook for one minute, remove the cold water after it becomes soft, drain the water and put it on a plate for later use.
2. Peel and mince the garlic cloves, pour hot oil into the bowl and fry them to make them fragrant, add an appropriate amount of salt, light soy sauce, balsamic vinegar, sugar, sesame oil, stir evenly and pour it on the amaranth, stir evenly, and mix evenly.
3. Amaranth in soup
Prepare amaranth, preserved eggs, oyster mushrooms, cooking oil, light soy sauce, oyster sauce and garlic cloves.
1. Pick and wash the amaranth, drain and set aside. Wash the oyster mushrooms and cut them into small pieces. Peel and mince the garlic cloves, peel the preserved eggs and cut them into small pieces. Boil a pot of boiling water, add oyster mushrooms and cook for 1 minute, remove the cold water, then add the amaranth and cook for 1 minute, until soft, remove and drain.
2. Heat the pot, add an appropriate amount of oil, add the minced garlic and stir-fry until fragrant, fry until golden brown, add the preserved egg pieces and stir-fry until fragrant, add an appropriate amount of light soy sauce and oyster sauce to taste, add an appropriate amount of water to boil, add oyster mushrooms and amaranth and stir-fry evenly, and then you can get out of the pot.
Fourth, amaranth bean curd egg vegetarian dumplings
Amaranth, dried tofu, eggs, ginger, oyster sauce, five-spice powder, peanut oil, salt, light soy sauce, chicken essence, dumpling wrapper.
1. Wash the amaranth, boil a pot of boiling water, put in the amaranth and cook for 1 minute, remove and drain the water and chop it. Beat the eggs with salt, pour them into a pan of hot oil and fry them, fry them into pieces, and then serve. Dry wash the spiced beans, cut them into dices, pour them into a pan and fry until fragrant, then turn off the heat.
2. Put the amaranth, dried bean curd and eggs together, add an appropriate amount of minced ginger, five-spice powder, salt, light soy sauce, oyster sauce and peanut oil, and stir well. Wrap the amaranth bean curd egg filling with dumpling skin, knead it into dumplings, and cook it in the pot to eat.
5. Amaranth pork dumplings
Prepare pork, amaranth, green onion and ginger, salt, light soy sauce, dark soy sauce, oyster sauce, Sichuan pepper powder, and sesame oil.
1. After washing the pork, chop it into meat filling, add minced green onion and ginger, salt, light soy sauce, dark soy sauce, oyster sauce, Sichuan pepper powder, sesame oil, stir well, marinate for half an hour, add an appropriate amount of green onion and ginger water or broth, and stir well.
2. Wash the amaranth, blanch it in boiling water for 1 minute, take out the cold water after it becomes soft, squeeze out the water and chop it, put it in the meat filling, add salt and sesame oil and stir evenly, wrap the dumplings with dumpling skin, and cook them in the pot.
Source: Zou Bajie Food