Amaranth is a herbaceous plant and usually grows upright. Amaranth is the common name for species in the genus Amaranth, all of which have everlasting flowers and some species grow wild.
In Vietnam, the common types of amaranth are: red amaranth (purple amaranth), rice amaranth and spiny amaranth, all of which are used as food.
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Amaranth can be boiled, cooked in soup or stir-fried, which is delicious and good for health. In addition, this plant is also used as a medicinal ingredient.
Amaranth is also a familiar remedy in Oriental medicine. Amaranth has a sweet taste, cold properties, has the effect of clearing heat, cooling blood, diuretic, antiseptic, detoxifying, etc. In addition, amaranth also supports the treatment of constipation, headache, hot face.
According to oriental medicine, amaranth is diverse in types, sweet and cool in taste and contains many nutrients necessary for the body. The iron content in amaranth is quite high, known as the "king of iron" among vegetables.
Using amaranth can help reduce inflammation, good for bones, prevent cardiovascular diseases and diabetes.
Eating amaranth regularly helps stabilize blood sugar, improve type 2 diabetes, and reduce cholesterol levels in the body.
In addition, tocotrienol - a type of vitamin E found in this vegetable also helps eliminate bad cholesterol and prevent coronary artery disease.
This vegetable also contains 3 times more fiber than wheat. Therefore, it can help you improve your digestive system and prevent constipation.
This is also a very good vegetable for children and the elderly. Water boiled from fresh amaranth leaves also helps treat diarrhea, bleeding and dehydration.
How to choose fresh amaranth
You should choose to buy fresh green amaranth leaves or those mixed with plum red. Choose a bunch of vegetables with firm, hard branches, not soft, leaves that are not crushed or rotten.
Choose to buy amaranth at clean, hygienic, reputable places to avoid buying the type that has been sprayed with too many pesticides and herbicides.
You should not buy amaranth with wilted leaves, yellow leaves, soft stems with signs of slime because these vegetables have been stored for a long time and will not taste good when eaten.
Stir-fried Amaranth with Garlic
Ingredient
Amaranth 500 gr
3 cloves garlic
Cooking oil 2 tablespoons
A little common spices (salt/ seasoning powder/ MSG)
Making
Pick and remove the roots of the amaranth, wash and drain.
Peel and mince garlic.
Add 2 tablespoons of cooking oil to a hot pan. Add garlic and fry until cooked and fragrant, then add amaranth and 1/2 cup of water (rice bowl) to the pan and boil until soft and cooked for 5 minutes over medium heat.
Then season to taste and turn off the stove and you're done.
To make the stir-fry more fragrant, you can add a little ground pepper.
Amaranth soup with minced meat
Ingredient:
400g amaranth; 200g minced meat; 3 green onions; 1 tablespoon cooking oil
Salt, sugar, seasoning powder, pepper…
Making:
Put the meat in a bowl, add 1 teaspoon of seasoning powder, 1 teaspoon of salt, 2 teaspoons of sugar, 1/2 teaspoon of pepper, mix well, cover the bowl tightly with plastic wrap, marinate for about 15 minutes.
Add 1 tablespoon of cooking oil to heat, turn on medium heat, add marinated pork to the pot and stir-fry for about 5 minutes, then add 1 liter of filtered water to the pot, turn on high heat, and bring to a boil.
When the meat soup boils, add the amaranth into the pot and cook for about 2 minutes, season to taste.
Amaranth and shrimp soup
Ingredient:250g fresh shrimp
1 bunch of amaranth
2 onions
Fish sauce, salt, seasoning powder…
Pick out damaged leaves from amaranth, soak in diluted salt water for about 15 minutes, wash and drain.
Peel the shrimp, remove the head, remove the back vein, wash, cut in half and put in a bowl, marinate with 1 teaspoon of salt and 1 teaspoon of seasoning powder for about 10 minutes.Peel the onion, wash it, and chop it.
Place the pan on the stove, add 1 tablespoon of cooking oil and heat, add the shrimp heads and shells to the pan, stir-fry with a small bowl of filtered water, then put in a blender and use a sieve to filter the shrimp water to cook the soup.
Place the pot on the stove, add cooking oil and shallots and saute until fragrant, add shrimp and stir-fry until cooked, mix the filtered shrimp juice with 2 bowls of filtered water and pour into the shrimp pot and bring to a boil.
Add amaranth to the pot, turn on high heat, cook until the vegetables are cooked, season to taste and turn off the heat.
Ladle soup into bowls, decorate beautifully and enjoy.
Amaranth soup with century eggs
Ingredient:
2 century eggs
1 bunch of amaranth
Fish sauce, seasoning powder…
Making
Pick out damaged leaves from amaranth, soak in diluted salt water for about 15 minutes, wash and drain.
Peel off the outer husk of the century eggs, wash them, drain them, and put them in a pot to boil. When the eggs are cooked, take them out, soak them in ice water for about 5 minutes, then peel them and cut them into bite-sized pieces.
Place the pot on the stove, add 1.5 liters of boiling water and add the amaranth to blanch until soft, then add the century eggs and cook for about 5 minutes, season to taste and turn off the stove.
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