Introduction to the edible methods and effects of purple-backed geranium

Purple-backed amaranth is a perennial herb with a very small plant, generally no more than five centimeters in height and width, about the same size as our common baby cabbage. This plant has a very fresh and tender taste, which is a brand new experience for modern people who are used to eating greasy food. So what are its eating methods and effects? Let’s take a look at this issue together.

1. Activate blood circulation and remove blood stasis

Sunflower is a plant used for both medicinal and culinary purposes. It can be used as medicine and is also a very good nutritional health product. It is rich in hematopoietic iron, provitamin A, flavonoids and enzymatic agent manganese. It has the effects of promoting blood circulation and stopping bleeding, detoxifying and reducing swelling. It has good health care functions for children and the elderly.

2. How to eat

1. Garlic-minced purple-backed amaranth: Take 250 grams of purple-backed amaranth, cut it into thin pieces about 3 cm long, add minced garlic into the oil pan, add purple-backed amaranth and stir-fry on high heat for 2 minutes, then season.

2. Purple-backed geranium fried egg: 100 grams of purple-backed geranium, 3 eggs, cut the purple-backed geranium into 2 cm long segments. Beat the eggs into a bowl, mix the chopped gerbera with the eggs, add pomegranate salt, heat up a pan with oil, add the seasoned ingredients, and fry for 3 to 5 minutes.

3. Boil tofu with purple-backed amaranth: 100 grams of purple-backed amaranth, 6 pieces of tofu, fry the tofu in a frying pan until it turns yellow, add water and boil for 2 minutes, add the purple-backed amaranth cut into 0.5 cm long pieces, boil for 1 minute, add delicious soy sauce and seasoning.

The above is a brief introduction to the usage and efficacy of purple-backed skyramosis. Purple-backed skyramosis can also effectively prevent purpura nephritis, so people who drink alcohol frequently can eat such vegetables often. Purple-backed skyramosis can also be used with ingredients such as pork belly. Its fresh taste can make the pork belly less greasy, and it tastes unique.