南国的四季,品种繁多的水陆蔬菜一茬接一茬源源上市.炒制时,如需保持鲜嫩、色绿,则用旺火;要求烧透入味的,当用热锅热油、小火炒制.然而苋菜的烹制方法,却有点“标新立异”呢!苋菜分红、绿两种.红苋先上市,一般用做汤菜,如“三丝苋菜汤”、“苋菜芙蓉蛋汤”、“苋菜豆腐脑汤”等.在红苋菜日渐减少时,绿 Four seasons of the South China Sea, a wide variety of surface water stubble stubble in succession source .When frying, if you want to keep fresh, color green, the use of flourishing; require burning through the tasty, when the hot pan with hot oil, small fire fry However, amaranth cooking method, but a bit “unconventional” amaranth dividend, green amaranth first listed, generally used as soup dishes, such as “three-tassel amaranth soup,” “amaranth Furong egg soup,” “ Amaranth bean curd soup ”and so on. Red amaranth diminishing, green