Storing and cooking amaranth

Amaranth is a wild vegetable that is very popular among people. It is environmentally friendly and delicious. Now more and more people have this vegetable on their tables.

Amaranth

Also known as prickly vegetable and wild amaranth, it is the stems and leaves of the annual herbaceous plant Amaranth of the Amaranthaceae family. Its young shoots and stems are edible. Amaranth was originally a wild vegetable and has only been on the table in recent years. Amaranth is rich in nutrients, and the carotene and niacin it contains are more than twice as high as those of nightshade vegetables; the content of calcium and iron is the highest among fresh vegetables, with 1 times more iron than spinach and 3 times more calcium than spinach. Amaranth leaves and seeds are rich in lysine, which is one of the eight essential amino acids for the human body.

Amaranth is best when it is fat and tender. The tender stems and leaves can be fried, boiled, or eaten as stuffing. They are delicious and can also be used for medicinal purposes. Traditional Chinese medicine believes that amaranth is cool in nature and sweet in taste. It enters the liver, large intestine, and bladder meridians. It has the effects of clearing away heat and improving eyesight, promoting bowel movements, astringing and reducing swelling, detoxifying and stopping diarrhea, and anti-inflammatory and hemostatic effects. It can treat hematuria, internal hemorrhoid bleeding, hemorrhoid inflammation, frequent urination, tonsillitis, acute enteritis, urethritis, pharyngitis, cervicitis, carbuncle, furuncle, snake bites, and other diseases.

Amaranth is native to my country. The word "amaranth" was found in oracle bone inscriptions as early as the Shang Dynasty. A book from the Song Dynasty recorded: "Red amaranth is also called flower amaranth. Its stems and leaves are deep red. Its rhizomes can also be stored in wine. It is very delicious and spicy." Xiao Xiong of the Qing Dynasty also said in "Miscellaneous Poems of Western Xinjiang Garden Vegetables": "Several plots of vegetables are not arranged in rows. White leeks and green onions are carefully tasted. The radish is old in autumn, and the vine rose is fragrant for the next year."

effect

1. The protein contained in Amaranth can be more fully absorbed by the human body than milk, and the carotene contained in Amaranth is more than twice that of Solanaceae and Eggplants. It can provide the human body with rich nutrients, which is beneficial to strengthening the body and improving the body's immunity. It is known as the "longevity vegetable".

2. Amaranth is sweet and cool in nature, and is good at clearing away dampness and heat, clearing the liver and detoxifying, cooling blood and dispersing blood stasis. It has a certain auxiliary therapeutic effect on red and white dysentery caused by dampness and heat, and red and painful eyes, red and swollen throat caused by liver fire.

3. Amaranth is rich in iron and calcium. More importantly, it does not contain oxalic acid, and the calcium and iron it contains are easily absorbed and utilized by the human body. Therefore, amaranth can promote the growth and development of children and has certain therapeutic value for the healing of fractures.

Storage instructions

You can wrap it in newspaper, put it upright with the roots facing down in the refrigerator.

Cooking knowledge

1. Do not cook amaranth for too long.

2. A lot of water may be produced when stir-frying amaranth, so no need to add water during the stir-frying process.

3. If you want the garlic aroma to be strong, add the minced garlic before serving, so that the aroma will be the strongest.

1. It is especially suitable for the elderly, young children, women, and people who want to lose weight. However, amaranth is cold in nature, so it is not suitable for people with yin-dominant yang-deficient constitution, spleen deficiency, loose stools, or chronic diarrhea.

2. Amaranth should not be eaten with soft-shelled turtle, otherwise it will cause poisoning.

Delicious food

Golden and Silver Egg Amaranth

Ingredients: Amaranth, shredded pork, preserved egg, salted egg, garlic

Method: 1. Fry the garlic until golden.

2. Chop the preserved eggs and salted eggs separately.

3. Boil the water, add oil, salt, and soak the amaranth.

4. Heat the oil in a pan, stir-fry the shredded pork until it is 50% cooked, add the golden and silver eggs, fried garlic, and stir-fry together. When the meat absorbs the flavor of other ingredients, add the broth.

5. Add amaranth back into the pot.

Home remedies for curing diseases

Clearing away heat, detoxifying, removing blood stasis and reducing swelling: Take 500 grams of amaranth, appropriate amount of garlic cloves, appropriate amount of fine salt, MSG and oil. Stir-fry the amaranth in a pan, add the garlic cloves, stir-fry until the vegetables are shrunken and the juice comes out, then remove from the pan and serve.

Anti-inflammatory and analgesic: Wash 150g of amaranth, mash it to extract the juice, add 50g of sugar and mix well. Take twice a day to treat sore throat and tonsillitis.