Every food has its own nutritional value, which is very rich. Amaranth is very common in daily life and has an excellent taste. Many people have eaten red amaranth, and there are many different cooking methods. It can be eaten raw, stir-fried alone, or spicy stir-fried, which is very convenient.

1. Remove the roots of the red amaranth, put it in clean water, rub and wash it clean, drain the water and set aside; peel and wash the garlic and pound it into garlic paste; place the wok over medium heat, add a little lard; when the oil temperature reaches seven成热, add the garlic paste and red amaranth and stir-fry a few times, add salt and monosodium glutamate, dish out and serve.

2. Remove the roots of the amaranth and wash them clean. Add garlic to the pot and fry it. Add the amaranth to the pot. Add a little salt, stir-fry over high heat. There will be a small amount of vegetable juice, no need to dry it. Ready to serve.

3. Clean the red amaranth and drain the water. Boil some water in the pot, not too much, add the amaranth, cook until the water turns pink, turn off the heat, pour out the water and cool it for later use. Add the purple amaranth juice to the flour, add a little salt, add an egg and knead it evenly. Knead it into a wet dough. Use a pasta machine to press the dough into blocks, repeatedly press into shape until the dough becomes smoother and more elastic. Fold the pressed dough and cut it into strips, the thickness can be adjusted to personal preference. Add more water than usual for boiling noodles in the pot, bring to a boil, add salt, oil, a little pepper, chicken essence, then add the noodles and cook until it boils once or twice, it is ready.

4. Prepare a bowl of rice. Select the old leaves of the amaranth, wash them clean in water. Cut the cleaned amaranth into pieces on the cutting board. Peel and crush the garlic. Heat a wok over high heat, add cooking oil and heat it, then stir-fry the minced garlic until fragrant, add the amaranth and stir-fry until cooked. Add the rice and stir-fry for a while. Add a moderate amount of salt and monosodium glutamate, stir-fry evenly and it is ready to eat.