Swiss plantago major is native to southern Europe and was introduced to China from Arabia in the 5th century AD. According to the color of the petiole, plantago major is divided into three types: white stem, green stem and red stem, and the green stem is more common in our country. Plantago major is a leafy variety of sugar beet in the quinoa family. It is also known as leaf beet, vegetable beet, leaf beet, cowpea, thick-skinned beet, Junda beet, root beet, etc. Plantago major is a leafy variety of sugar beet in the quinoa family. The appearance of green stalked Swiss chard is similar to spinach, but the petiole is longer and thicker than spinach, and the leaves are also a little thicker than spinach, so it is also known as spinach leaf beet, foreign spinach, and false spinach.

The edible part of Swiss chard is the tender petiole and leaf blade, which has a refreshing taste and smooth texture, but Swiss chard belongs to the coarse vegetables, and it is very difficult to see it on the banquet, only for the folk family to consume, which can be stir-fried, stir-fried, made into soup or used as the ingredients of noodle soup. Today introduces several ways to introduce a few kinds of Yu north folk often eat a few kinds of Swiss chard, take a look together.

One, the noodles to Swiss chard

Raw materials:

Swiss chard young stalks, eggs, flour

Seasoning: salt, garlic, vinegar, sesame oil, chili oil

Practice:

1, Swiss chard young stalks cleaned, cut into 4cmc long section.

2, salt, garlic paste, balsamic vinegar, sesame oil, chili oil into seasoning sauce.

3, eggs, flour and paste, Swiss chard into the mix, put the pan kind of frying until light yellow on both sides, plate, dip in the sauce to eat.

Two, cold Swiss chard

Raw materials: young stalks of Swiss chard

Seasoning: salt, balsamic vinegar, sesame oil, garlic, chicken

Practice:

1, young stalks of Swiss chard, cut into sections, blanch in boiling water for 1 minute, fish out of the cool water to cool, drain the water and spare.

2, Swiss chard with salt, chicken essence, balsamic vinegar, sesame oil, garlic and mix well on the plate.

Three, pan-fried Swiss chard

Raw materials:

Swiss chard leaves, eggs, flour

Seasoning: salt, five-spice powder (or thirteen spices), garlic, vinegar, sesame oil, red oil

Practice:

1, Swiss chard leaves cleaned, chopped.

2, garlic puree, salt, balsamic vinegar, sesame oil, red oil into a seasoning sauce.

3, swiss chard young leaves with salt, five spice powder (or thirteen spices), egg, flour, mix well into a paste, pour into the pan on both sides of the frying brown, cut into pieces on the plate, dipped in the seasoning sauce to eat.