The method of mixing amaranth with vermicelli

Health benefits

Amaranth: Nourishing the Liver

White sugar: promoting blood circulation and removing blood stasis

Sichuan pepper: dehumidification

Ingredients and materials

Moderate amount of amaranth

Moderate amount of edible oil

Moderate amount of garlic

Moderate amount of white sugar

Moderate amount of Sichuan pepper

Moderate amount of chili pepper

Appropriate amount of oyster sauce

Moderate amount of vinegar for consumption

Half a scallion root

The method of mixing amaranth with vermicelli

1. First, let's have a finished product image.

2. Moderate amount of green leafy amaranth.

3. Cut off the old pole and discard it, wash it clean, and blanch it in boiling water.

4. Cook thoroughly, blanch in water, remove from the water, let cool, squeeze dry, and transfer to a bowl.

5. Put the noodles that have been washed with cold water in advance into a boiling pot and boil for two minutes.

6. Cover the pot and let it simmer for a while, don't let it simmer for too long.

7. During the time of braising vermicelli, chop up an appropriate amount of garlic and put it in a bowl.

8. Heat up another pot.

9. Add oil and add Sichuan peppercorns until fragrant, then remove the peppercorns and discard them.

10. In the bowl with enlarged garlic paste in front, add an appropriate amount of chopped chili peppers, scallions, salt, mushroom essence, one tablespoon of sugar, one tablespoon of oyster sauce, and two teaspoons of vinegar. Pour the oil boiled in the picture into the bowl. Because the lack of oil in this dish doesn't taste good, I use twice as much oil as usual when stir frying.

11. Remove the braised vermicelli and rinse it with cold water. Place the blanched amaranth in a larger basin and mix with the seasoning sauce shown in the picture. Stir well.

12. Place the plate on the table and start.

Tips

1. Seasoning sauce can be prepared according to one's own taste.

2. This is just our way of eating, please forgive any differences.

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