What is amaranth like?

Amaranthaceae Amaranthaceae Millet Amaranthus.

British amaranth

Scientific name: Amaranth

Alias Qing Xiang Amaranth, Red Amaranth, Wild Amaranth, Rice Amaranth, Dry Vegetable, Apricot Vegetable, Amaranth, Yingying Vegetable, Corn Vegetable, etc.

Date of birth: June -65438+ 10. Amaranthaceae Amaranthus, Panicum.

The taste is cold and slightly sweet; Return to lung meridian and large intestine meridian.

Indications: clearing heat and promoting diuresis, cooling blood and stopping bleeding, and stopping dysentery. Indications: red and white dysentery, constipation, red eyes, sore throat and epistaxis.

Every 100g nutrient can contain water 90. 1g, protein 1g, fat 0.3g, carbohydrate 5.4g, crude fiber 0.8g, ash 1.6g, carotene 1.95mg and vitamin horse 0.04. Vitamin C 28 mg, calcium 180 mg, phosphorus 46 mg, iron 3.4 mg, potassium 577 mg, sodium 23 mg, magnesium 87.7 mg and chlorine 160 mg.

Amaranth is rich in calcium easily absorbed by human body, which can promote the growth of teeth and bones, maintain normal myocardial activity and prevent muscle spasm (cramp). Rich in iron, calcium and vitamin K, it has the functions of promoting blood coagulation, increasing hemoglobin content, improving oxygen carrying capacity and promoting hematopoiesis. Amaranth is also the protagonist on the diet table. Regular consumption can reduce weight, strengthen the body, promote detoxification and prevent constipation.

Amaranth [1] is divided into white amaranth and red amaranth, which is rich in summer. When the plant has not hardened and formed buds, pull up the whole plant or cut it along the soil surface with a knife. Every 100g of tender stems and leaves contains about 90. 1.0g, protein 1.8g, carbohydrate 5.4g, calcium 180mg, phosphorus 46mg, carotene 1.95mg and vitamin C28mg. Fried food or soup. The whole plant can be used as medicine. Amaranth plants are distributed all over the world. There are 13 species of Amaranthus in China. A few cultivated species are mainly distributed in China and India. Amaranth has been cultivated in China since ancient times, and it was called "red amaranth" in Erya in the early Han Dynasty. Now it is cultivated all over the country. Amaranth roots are developed and widely distributed. The stem is 80 ~ 150 cm high and branched. Leaves alternate, entire, oval to lanceolate, smooth or shriveled, 4- 10 cm long and 2-7 cm wide, with green, yellow-green, purplish red or variegated colors. Flowers unisexual or heterozygous, spikes; Flowers small, perianth membranous, 3 pieces; There are 3 stamens, 2-3 pistils and stigmas, and the cells are oblong and dehiscent. The seeds are round, purple-black, shiny, and the 1000-grain weight is 0.7g.

Fermented amaranth juice is used to make stinky tofu.

Amaranth can be divided into three types according to the color of leaves:

① Amaranth: The leaves are green, with strong heat resistance and hard texture. The varieties are white rice amaranth in Shanghai, willow amaranth in Guangzhou and auricularia amaranth in Nanjing.

② Amaranth: The leaves are purplish red, with moderate heat resistance and soft texture. The varieties are Chongqing Dahongpao, Guangzhou Amaranth and Kunming Amaranth.

③ Amaranth: The leaf margin is green, and it is purplish red near the vein, with poor heat resistance and soft texture. There are amaranth with sharp leaves in Shanghai and amaranth with sharp leaves in Guangzhou. Amaranth likes temperature and heat resistance, and the optimum growth temperature is 23 ~ 27℃. Growth is slow below 20℃, and seeds below 10℃ are difficult to germinate. The soil is required to be moist, not waterlogged and the air humidity is not strict. It is a short-lived vegetable, which is easy to bolting and blossom under the condition of high temperature and short sunshine. Spring cultivation, suitable temperature, long sunshine, late bolting, tender quality and high yield.

Amaranth grows for 30-60 days. During the frost-free period all over the country, you can sow in stages and harvest one after another. [Edit this paragraph] How to plant amaranth Choose sandy loam or clay loam with flat terrain, convenient irrigation and drainage and alkaline soil. Generally, direct seeding is adopted, and seedlings are rarely transplanted and harvested for eating. Sowing in early spring in February-March, and cultivating in greenhouse and small arch shed; Sow in spring (April-May), interplanting melons, solanaceous fruits and beans, or mixing with other green leafy vegetables, sowing in stages and harvesting one after another. Before sowing, the vegetable field should be deeply turned and sprinkled with lime, and sprinkled with 150 kg every 666.7 square meters. When preparing soil, decomposed human and animal manure is used as the base fertilizer, which is about 3500 kg for spring planters, 0/500 kg for summer planters and 2000 kg for autumn planters per 666.7 square meters. The surface of the frame should be thin and flat, the frame should be high and deep, and the width of the frame should be1.2 ~1.5m.. The sowing amount per 666.7 square meters is 0.5 ~ 0.75 kg, the sowing date is earlier and the sowing amount is slightly larger. After sowing, don't cover it with soil or thin soil, and don't cover it with fine sand or plant ash or human and animal feces. You can also use town soil instead of covering soil. After sowing, water and topdressing according to the weather and soil conditions, and seedlings will emerge in about 10 days. In spring, the temperature is low and there is plenty of water. Generally, it is necessary to control watering, and only water frequently when it is hot or dry. Amaranth prefers sunshine to barrenness. As the saying goes, "Amaranth in sunny days and water spinach in rainy days" means this. From sowing to growing two real leaves, choose sunny days for the first topdressing; After about 12 days, the second topdressing is carried out, the third topdressing is carried out after the first interval stubble harvesting, and then the topdressing is carried out once every interval stubble harvesting. Topdressing is mainly available nitrogen fertilizer, and urea is about 10 kg per 666.7 square meters or 20 ~ 30% of decomposed human excrement and urine. And weed in that field can be eliminated in time.

It only takes 3-5 days to sow amaranth in summer and autumn. Weeding should be done in time after emergence, water and fertilizer management should be strengthened to keep the soil moist. During the high temperature period in midsummer, it is necessary to cover the sunshade net to cool and moisturize, so as to cover the sky and expose the night, create a suitable temperature environment conducive to the growth of amaranth, and improve the yield and quality. When the plant height is about 15cm, it can be harvested in time (it can be pulled out intermittently or harvested at one time). 20 ~ 30% of decomposed human excrement and urine can be topdressing before harvest 15 days. In the later stage, quick-acting nitrogen fertilizer is the main topdressing, and water should be replenished in time. Otherwise, it will blossom and bear fruit quickly, which will affect the quality and yield.

Amaranth stalk is the main stalk of amaranth, commonly known as old amaranth. Amaranth stems are planted to provide raw materials for making moldy stems. In order to obtain a stout main stem, special varieties of amaranth stalks with thick leaves and hairy stems should be used; Transplanting seedlings, planting at the row spacing of 20× 20 cm, applying sufficient base fertilizer and topdressing for many times to make amaranth stems thick and green. Because amaranth stalks are planted sporadically in many places, there is no literature to clearly report the varieties suitable for amaranth stalks. Amaranthaceae Amaranthus panicum miliaceum. Native to Central America, tropical and subtropical Asia. There are more than 50 kinds of amaranth. Whether it is wild or cultivated, its tender stems and leaves can be eaten as vegetables and flowers can be seen. China is one of the origins of amaranth, and the word "amaranth" has been used in Oracle Bone Inscriptions. In addition, amaranth seeds eaten by Indians in 4000 BC were found in Mexico. It has a long cultivation history and is one of the oldest crops in the world.

The content of protein in amaranth plants and seeds is relatively high, accounting for about 4.6% of fresh leaf weight and 12 ~ 18% of seed weight, respectively. Among them, the content of essential amino acids in human body is balanced and has high physiological value. The net utilization rate of protein is above 60 ~ 70%. Methionine and serine are low in most plant proteins, but rich in amaranth proteins. Delicious, mostly used as fresh vegetables. It is also advisable to pickle with fleshy stems.

In addition, there is a kind of grain amaranth, also known as Millet Valley, whose seeds can be ground into flour to eat.

Amaranth jellyfish soup

Ingredients: Amaranth 300g jellyfish 150g ginger 5g onion 5g salt 5g vegetable oil 30g.

Exercise:

1. Wash jellyfish and shred them; Wash amaranth, cut into 5cm long sections, slice ginger and onion.

2. Put the pot on a big fire and boil it, then add the vegetable oil. When it is cooked to half-cooked, add ginger and onion and stir-fry until fragrant, then add jellyfish, amaranth and salt; Add 500 ml of water, bring to a boil with high fire, and simmer for 10 minute.

Efficacy: clearing away heat and promoting diuresis, promoting blood circulation and moistening intestines. Acute jaundice hepatitis is not suitable for patients to urinate.

Fried amaranth with bacon

Main ingredients:

Bacon and amaranth

Seasoning:

Salt, cooking wine, chicken essence, edible oil.

Exercise:

1. Wash the bacon, put it in a pot, add cooking wine, steam for 30 minutes, take it out to cool, and then cut it into pieces for later use. Remove the roots and leaves of amaranth, wash the stems and cut into 2-inch-long sections;

2. Ignition in the pan, pour in oil, add amaranth when the oil is hot, add salt and chicken essence, stir-fry until cooked, and then take it out of the pan and plate it;

3. Put the oil in the pot, pour the oil into the bacon slices, stir fry, add the amaranth and stir fry evenly, and put it in the pot to eat.

Features:

Bacon is salty and fragrant, and amaranth is fresh and refreshing.

Braised amaranth with mushrooms

Main ingredients:

Amaranth 750g, Lentinus edodes100g.

Composition:

50 grams of shredded pork.

Seasoning:

Chicken soup 10g, onion 2g, ginger slices 1g, monosodium glutamate 2.5g, Shaoxing wine 25g, refined salt 10g, garlic paste 2.5g, sesame oil 0.5g, raw chicken oil 25g, rose wine 25g, water starch 10g and cooked lard 6544.

Exercise:

1. Soak mushrooms thoroughly in cold water, remove pedicels and wash them. Heat a wok, add 15g cooked lard, add ginger slices, onion segments and mushrooms, stir-fry until fragrant, add 15g Shaoxing wine, heat water to a slight boil, take out mushrooms, put them in a casserole, add clean water, raw chicken oil and rose wine, steam in a cage for about 30 minutes, and take them out. Wash and drain amaranth.

2. Heat a wok with high fire, add 40g of cooked lard, add garlic paste, stir-fry, add amaranth, refined salt 1.5g, stir-fry, add chicken soup and monosodium glutamate, cook for about 2 minutes until it tastes delicious, take it out, drain the soup and plate it.

3. Mix shredded pork with 5g water starch and size it. Heat a wok, add 25g cooked lard, stir-fry shredded pork, stir-fry Shao wine, add mushrooms, chicken soup, monosodium glutamate and refined salt, thicken with water starch after boiling, pour in sesame oil and cooked lard, mix well and pour on amaranth.

Features:

Mushrooms are fresh and fragrant, amaranth is tender and smooth, cooked with pork, and tastes sweet, which is a new delicious food in Dongjiang in spring.

Amaranth yellow croaker soup

Materials:

250g of yellow croaker, 75g of amaranth, 45g of cooked diced bamboo shoots, 20g of cooked diced ham, a little chopped green onion, a little ginger rice, a little pepper, 8.5g of yellow rice wine, a little sugar, 6g of salt, 20g of water chestnut powder and 400g of clear soup.

Exercise:

1. Remove the bones from the yellow croaker, cut the meat into cubes, and stir-fry in a warm lard pot.

2. Wash amaranth, remove old roots and leaves, stir-fry in an oil pan, then put down the stir-fried diced yellow croaker, add clear soup, salt, wine, chopped green onion, ginger rice, sugar, diced bamboo shoots and ham, bring to a boil, thicken water chestnut powder, pour in a little lard and sprinkle with a little pepper.

See the following website for various amaranth pictures:

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