Roasted Amaranth
Overview
My family likes to eat amaranth, and the price of amaranth is not cheap after the National Day. The small vegetable market in front of my house sells it for 3.5 yuan per pound. The simplest and most delicious way to prepare amaranth is to pair it with crispy garlic heads. Just add a little salt, and the taste will be very delicious; the aroma produced by garlic when heated can also sterilize and strengthen the stomach; and the garlic grains are wrapped in red soup, white and red, which is also very attractive and delicious. Although it is a vegetarian dish, it is rich in taste and nutrition. Every time I make a plate, after the dish is finished, I mix it with the red marinated rice. If I don’t pay attention, I will eat half a bowl more~
Tags
Ingredients
Steps
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Remove the roots and old parts of amaranth. If it is longer, cut it into two sections. Soak in water for a while and drain.
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Peel the garlic, wash and smash. Set aside.
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Heat a wok, add appropriate amount of cooking oil, add minced garlic, and stir-fry until fragrant.
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Pour in the amaranth and stir-fry over high heat. It looks like a large pot is full, and the water will come out easily once heated.
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Stir-fry until the amaranth is juicy. If you like a crisp texture, you can add salt to taste and take it out of the pan. If you like it soft and chewy like me, cover it and simmer for 1 to 2 minutes more.
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When the amaranth becomes very soft in the pot, add some salt to taste.
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Remove from pan and plate.
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The garlic is rich in aroma, soft and flavourful, and delicious with rice.
