Chinese Food
Sauteed bean with amaranth
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Jiangnan people take out the stems (bolts) of green vegetables and grow pale yellow flower buds, which is called vegetable amaranth . Amaranth is a word that Wu dialect reads like Jian. Because amaranth can only be eaten in early spring and late autumn. Because bolting of green vegetables must have enough low temperature and corresponding sunshine conditions. It's too hot in summer and too cold in winter, which makes her unable to complete flower bud differentiation and bolting. So. Amaranth is delicious. It's just a few days. So pickled amaranth becomes a substitute. The so-called & quot; hundred amaranth & quot; hundred fragrance;. In the summer with Maodou rice. Salty and delicious. With white porridge. That is unique. It's better than potherb mustard.
Cooking ingredients
Cooking Steps
Step1:Rinse the Maodou rice. Blanch it in water (put a few drops of edible oil in the water). Remove and drain it for later us
Step2:Wash the amaranth. Knead it hard (like washing clothes). Squeeze the water and cut it into pieces.
Step3:Put more oil in the pot. Fry the beans over low heat. The beans are more green and easy to cook
Step4:Fry until the husk of maodoumi is slightly shrunk. Take it out for us
Step5:Shredded amaranth with salted vegetables. Stir fry over high hea
Step6:Stir fry the amaranth to make it fragrant. Add in the soybean rice and stir fry it evenly. Add a little water and boil it
Step7:Cover. Simmer for 23 minutes on a low heat. Stew the soybeans and rice
Step8:After turning off the fire, add sugar. Because amaranth is salty, you can put more sugar. I used the spoon in the picture about 4 spoons; add a little chicken essence to taste and mix well
Step9:It's out of the pot.
Cooking tips:Pickled amaranth is not as salty as pickled potherb mustard. So you don't need to make water in advance. Otherwise, you can make delicious dishes with skills.
