Do you know the effects of June amaranth as eggs and July amaranth without changing amaranth?

One of the favorite vegetables in summer is amaranth. We have red amaranth and green amaranth. Red amaranth will fade when it is fried. Amaranth is not a wild vegetable here, but the vitality of amaranth is relatively tenacious, and these barren places behind the corner can grow. Here, small farmers will talk to you about amaranth.

When I was a child, my favorite food in summer was fried amaranth with minced garlic, especially with a few dried chili peppers. Mother also likes to put amaranth into noodles, red amaranth will fade, and the noodle soup is red. But amaranth is delicious. And amaranth is easier to survive, this year you plant a tree do not care about it, let it grow. When it grows to autumn, it can be more than one meter tall, and there are many seeds. The seeds will be scattered on the ground by themselves, and a lot of small amaranth will grow here in the coming year. It can be said that it is very easy to grow.

In the north, I only ate the leaves of amaranth, and later found that the stem of amaranth can also be eaten. In the south, there is a famous dish called "mildew amaranth stalk", which is made from the stem of amaranth. It is mainly made by fermentation of amaranth stalk, and it tastes very delicious. And it has to be mentioned that the effect of mildew amaranth stemming from amaranth stalks is even greater. When making authentic stinky tofu, mildew amaranth stalk brine is the most indispensable, stinky tofu soaked moldy amaranth stalk brine will taste more delicious.

After talking about amaranth leaves, amaranth stalks, amaranth seeds and roots are also very useful. Amaranth seed also plays a great role, amaranth seed can supplement protein, improve digestion, prevent heart attack, hairdressing and so on. In many places, amaranth seeds are eaten as cereals, ground into flour and mixed with flour.