First, eat more amaranth on hot days.
The roots of amaranth are usually purple or light purple. The color varies slightly in different regions. In the north, they are mostly green or slightly purple, with fewer branches on the stems, and have green or light purple stripes; the leaves are ovate.
We usually eat the tender stems and leaves of amaranth, which have the effects of clearing heat, promoting diuresis, detoxifying, nourishing yin and moisturizing dryness. Besides stir-frying, cold mixing, and making soup, amaranth is also often used as a filling. For example, cold mixed amaranth, amaranth chicken silk, and amaranth dumplings, etc.