How to make the most delicious amaranth? It's not mixed with dried tofu

Author: Thank you

Photography: Fluent

Spring vegetables such as bamboo shoots, Chinese toon, and shepherd's purse are gradually coming on the market.

But my favorite is

Malan head

As a perennial plant, Amaranthus can be harvested several times a year, and is generally available from December to May of the following year. Amaranthus is more tender and tastes best in March and April each year.

Some people pursue the "freshness" of spring and will go out of their way to pick wild amaranth to eat. The Shanghai Pudong New Area Agricultural Technology Extension Center reminds that although wild vegetables are fresh, it is best not to pick them and eat them . For example, amaranth near polluted water sources, chemical plants, and places with a lot of car exhaust on both sides of the road is likely to contain a large amount of heavy metals and harmful substances. In addition, amaranth in parks and urban public green spaces may be sprayed with pesticides. If you really want to compare the differences between the two, wild amaranth generally has a longer growth cycle due to insufficient fertility, and the size will be smaller accordingly, and the taste will be older. The amaranth grown in greenhouses, on the other hand, has sufficient fertility, grows fast, has a large size, and a high water content, so it tastes more tender and has a lighter bitter taste.

Amaranthus contains a certain amount of oxalic acid, and it tastes rather astringent when eaten raw. At the same time, a compound called "triterpenoids" contained in Amaranthus is believed to be the reason for its bitter taste. Because Amaranthus has a light bitter and astringent fragrance, insects generally don't like to eat it, so there are fewer insect pests. In our daily consumption, blanching can effectively remove the bitterness of Amaranthus, and adding sugar to the seasoning can both reduce the bitterness and enhance the flavor . In fact, the simplest and most delicious way to cook Amaranthus is to blanch it in a hot pot . It tastes delicious, fresh and refreshing, but not everyone likes this method.

There are two versions of Amaranthus chinensis, white stem and red stem. The white stem has white roots and green leaves, which are suitable for stir-frying and hot pot; the red stem has purple roots and thick dark green leaves. Amaranthus chinensis has a stronger fragrance and can be used for cold dishes, glutinous rice balls, wontons, dumplings, etc.

It is worth noting that although Amaranthus is delicious, it should not be consumed in excess. Amaranthus itself is not toxic, but it is relatively cold in nature. If people with weak stomachs eat too much, it is easy to cause abdominal pain and diarrhea. The recommended daily intake of Amaranthus is 20-50 grams per meal.

After get off work, go to the small market to buy some amaranth, take it home and mix it with dried tofu or make hot pot.