Stewed amaranth stalk

Stewed Amaranth Stems Stewed Amaranth Stems is a home-cooked dish of Cixi people. Cixi wanderer, who has lived in the city for several years far from his hometown, is tired of eating fish, shrimps and crabs, and often misses the amaranth stalks in his hometown. When he returns home, he can gorge himself with a bowl of stewed amaranth stalks. Amaranth stalks are dubbed as "knocking on the rice tenon", which means that with amaranth stalks, the appetite is wide open. Amaranth, Amaranthaceae, panicum miliaceum. Heat-resistant, cultivated in spring and summer, native to the tropics. Farmers in Cixi are widely planted, and the seedlings can be eaten fresh as vegetables. When the old stems are pickled and cooked, they can be fished and put into plates, poured with sesame oil and eaten raw, or steamed with vegetable oil, which is the stewed amaranth stalk. Cixi people commonly call it "Amaranth Gu". Add some distiller's grains before cooking to make "bad amaranth", which is more fragrant and delicious. Every farmer in Cixi has a "Amaranth Gu" retort. After harvesting, the amaranth leaves are removed, the root mud is removed, and it is cut into a section about five centimeters long. After cleaning, the water is drained, salt is mixed into the retort, and water is added after three or four days. When it is rotten, it stinks and must be stamped. When the amaranth stalks are fished out, the soup in the steamer is regarded as a treasure by farmers, who refuse to pour it out. If there are any vegetable stalks and stalks, they can be soaked for one day, fished up and steamed in pots, and the taste is also excellent.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)