This is red-leaf beet, the scientific name of thick-skinned vegetables, also known as water chestnut (Compendium of Materia Medica), pig cabbage (Guangdong), sea cabbage (Shaanxi), red glutinous rice and purple spinach.

Red-leaf beet is a perennial herbaceous foliage plant of Chenopodiaceae. It has been cultivated for two years, its main roots are erect and its plant height is about 80 cm. Like light, so fat, strong cold resistance; Originated in Europe, it is widely cultivated in the Yangtze River basin in China.

Red leaf beet not only has its unique ornamental value, but also has good edible and medicinal value; Red beet is an alkaline vegetable, which can correct the acidic environment in the human body and is beneficial to the acidic balance in the body. Red beet is sweet and cool, fresh and delicious, and has the effects of clearing away heat and toxic materials, dredging menstruation, stopping bleeding, caring skin and strengthening spleen; Can be eaten raw, fried, boiled, cold, or fried to make soup and stuffing.

Fried red beet

Ingredients: 1 handful, 3g salt, 2 tbsp vegetable oil.

Exercise:

1. Rinse red beets with clear water and drain for later use.

2. Tear the red beet into pieces about 5 cm long.

3. Add a proper amount of vegetable oil to the pot and heat it. Be careful that the oil temperature is not too high. Stir-fry the beet stalks a few times, then add the leaves, stir-fry them quickly, and season (a little salt) out of the pot.