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.