Holland beans is what season of the dish
Holland beans planting season is generally spring and fall. Spring planting: the middle and lower reaches of the Yangtze River are generally sown in late February to early March, harvested before the onset of high temperature; the northeast region of spring sowing and summer harvesting, generally sown in April-May, with a small trellis, mulch and other coverings can also be sown early. Fall planting: generally sown in early September, harvested in late November before the onset of the cold snap; can also be early in the summer in the shade shed seedlings, winter covered with plastic film to extend the growing period. Dutch beans, we also called peas. Cultivated in all parts of China, due to the different climates, sowing time is also different. In the northern region is spring sowing and summer harvest, sowing in April to May, facility agriculture can be appropriate early sowing. Can also be used in the fall sowing, in August to September, the earlier the better, to the November cold wave before the harvest is completed. Dutch beans, also known as wheat beans `back to beans, is a kind of vegetable peas.
Dutch beans are crunchy cooked
Dutch beans if eaten crunchy, but not flavorful, flavor is light, or even have a grassy taste, from the color looks green, it means that the Dutch beans are not fully fried. Stir-fried Dutch beans will look more attractive in color, with a little yellow, and eat crispy but not hard, and the taste will be more flavorful, no grassy taste. Every 100g of Dutch beans contains 7g of protein, 12g of carbohydrates, 33.4kJ of calories, 17mg of calcium, 90mg of phosphorus, 0.6mg of iron, 0.15mg of carotene, 0.54mg of thiamine, 0.09mg of riboflavin, 2.8mg of nicotinic acid, 14mg of VC. Dutch beans are a good source of iron. In addition, the Dutch beans also contain a kind of its unique plant lectins, pitchfork and gibberellin A20, these substances to enhance the body's metabolic function has an important role.
Holland beans are peas when they are tender?
No. We usually say peas, in fact, is only a general term, peas itself is a larger species, we usually eat the tender peas belong to the sweet peas, mainly to eat the grains. Another kind is flat peas, the grains are very small, long not full, basically eat the pod part. There is another kind of pea is mainly eat pea shoots, mostly for the restaurant as a vegetable to eat. Dutch beans from the botanical also belongs to the pea genus, so it is also considered a pea species in a kind of pea, is evolved from the common pea, but and we usually eat peas is not the same kind, not to mention the pea shoots. Dutch beans no matter how long the growth time, the appearance of the touch are soft, smooth and delicate, inside the beans are not big, pods and flat and long, and also wider. Peas, although not mature before the pods look and Dutch beans are very similar, but the skin contains a lot of cellulose, with the hand from one end of the tear, there will be a stem, eating young pods before you must remove these stems, otherwise it is very difficult to chew and swallow.
Holland beans to fry how long to cook
Dutch beans can be fried for 1-2 minutes. Dutch beans, a genus of peas in the family Pteridophyceae, and more starch in the Dutch beans, so the texture of fresh Dutch beans is softer, so when cooking Dutch beans, you only need to fry for 1-2 minutes. Holland beans are an annual twining herb, 90-180cm tall, and are not produced in Holland, but are called Holland beans because the Dutch brought them to China from their country of origin. The round body of the Dutch beans is also known as honey beans or honey beans (Sugar snap peas), the flat body is called green beans or Dutch beans (Snow pea), and there are also a variety of names such as small cold beans, Huaibeans, hemp beans, green peas and so on. It can be used for food. To eat young pods mainly, native to the Mediterranean coast and western Asia, the Dutch bean pods crisp and fragrant, high nutritional value.