This dish is eaten hard in summer, one strengthens the spleen, two dispels dampness, and three strengthens immunity, but unfortunately many people are used as leaves
There are a lot of exclusive seasonal dishes in summer, some are common, some are not very common, and even some I don't know, and the most eaten ones are nothing more than eggplants, beans, and potatoes, but today I recommend this, many people use them as leaves.
It is amaranth, the leaves of amaranth are similar to the leaves, it looks very ordinary, but in fact it is one of the most worthwhile dishes to eat in summer, not only has a good taste, but also has a high nutritional value. It is rich in protein, carotene, calcium, dietary fiber, vitamins, minerals, etc.
Eating amaranth often strengthens the spleen, dispels dampness, supplements calcium, and strengthens immunity, and these nutrients are also very easy to be digested and absorbed by the human body. Especially the purple amaranth, it is recommended for friends to eat more, the entrance is sweet, more nutritious, suitable for all ages, don't know how to eat.
【Amaranth in soup】
Used: amaranth, garlic, preserved eggs, ham, salt, chicken essence, cooking oil
1. Prepare a handful of amaranth, select the roots, remove the bad leaves, and then put them in water for cleaning, and control the moisture after washing.
2. Next, boil another pot of water, wait for the water to boil thoroughly, add 1 tablespoon of salt first, you can pour the amaranth in, wait until it is boiled again, you can take it out, control the moisture and set aside. Blanching the amaranth can remove the bitter and astringent taste, and the subsequent cooking time will be slightly shortened.
3. Then prepare 1 more preserved egg, cut the preserved egg into small pieces, then cut the ham into shreds, and cut the garlic into garlic slices or minced garlic for later use. Then we pour 1 tablespoon of cooking oil into the pot, wait for it to be hot, pour the chopped garlic into it and stir-fry, stir-fry the fragrance, and then pour the preserved eggs and ham into it.
4. Continue to stir-fry for a while, until the aroma of preserved eggs and ham is fried, fry until the surface of the ham is slightly yellow, at this time add an appropriate amount of water to it, if there is a stock at home, it is no better, if there is no water, you can also use water, but the taste is a little worse.
5. Then pour the amaranth into it, continue to cook for a short time, until it boils, we are ready to season, put an appropriate amount of salt and chicken essence, and other things do not need to be put on, especially soy sauce, which is easy to affect the color and appearance.