How to cook jiancai (Chinese mustard greens)

Amaranth, also known as green amaranth, red amaranth, wild thorn amaranth, rice amaranth, and human drought vegetable. Amaranth is soft and smooth with a strong flavor. It tastes sweet and fragrant, and has the effect of moistening the stomach and clearing away heat. Amaranth is rich in calcium that is easily absorbed by the human body. It can promote the growth of teeth and bones, maintain normal myocardial activity, prevent muscle spasms, and promote children's growth and development. The iron content in amaranth is 1 times that of spinach, and the calcium content is 3 times that of spinach, making it the best among fresh vegetables. So how to cook amaranth to show its own flavor to the fullest, and how to make it delicious, let us learn about it.

How to cook jiancai and how to make it delicious

1. Red Bean Curd Amaranth

Heat up a wok and add oil. Sauté the minced garlic on medium heat until fragrant. Turn to high heat and add the young amaranth leaves. Mash the fermented bean curd and mix it with the fermented bean curd juice and pour it into the wok. Stir-fry evenly until the amaranth is cooked through. Remove from the wok and serve on a plate. Sprinkle with a little fried sesame seeds. (The fermented bean curd juice is salty and slightly spicy. Add as needed according to the amount of food and personal taste.)

2. Top Tommy

Remove the roots of amaranth and wash, dice the ham, boil the preserved egg in water for 10 minutes, peel and dice after it cools; pour water into a pot, add a little salt and oil, put the amaranth in after the water boils and blanch for 10 seconds, then remove, drain and put into a bowl; heat the pan with oil, add the garlic and stir-fry over low heat, then add the diced ham and stir-fry, add a small bowl of broth or water and bring to a boil; add the diced preserved egg and cook over high heat for 3 minutes until the soup turns white, add salt and chicken essence, stir well and pour on the amaranth.

3. Garlic Amaranth

Cut off the roots of amaranth, wash it, blanch it, let it cool, squeeze it slightly, and chop it. Mash the garlic into a paste, put it on the amaranth, pour boiling oil on it, add a little light soy sauce, vinegar, salt, sugar, and chicken essence and mix well.