This is red leaf beet, scientific name thick skin vegetable, also known as swiss chard (Materia Medica), postfix (Guangdong), sea cabbage (Shaanxi), red sugar beet, purple spinach.

Red beet is a perennial herbaceous foliage plant of the genus Beet in the family of Quinoa, mostly cultivated as a 2-year old, with an erect main root and a plant height of about 80 centimeters; it is light-loving, fertilizer-loving, and cold-tolerant; it is native to Europe, and is widely cultivated in China's Yangtze River Basin region.

Red leaf beet not only has its unique ornamental value, but also has good food and medicinal value; red leaf beet for alkaline vegetables, can correct the acidic environment in the body, is conducive to the acidic balance of the body. Red leaf beet is sweet and cool in nature, fresh and delicious, with heat detoxification, clearing blood, beauty and spleen effects; can be eaten raw, fried food, blanched and mixed, can also be fried to make soup, do stuffing, and so on.

Steamed red beets

Materials: 1, salt 3g, 2 tablespoons of vegetable oil

Practice:

1, red beets with clean water, drain water spare

2, the red beets torn into 5 cm long section.

3, add the appropriate amount of vegetable oil in the pot, heat, pay attention to the oil temperature is not too high. First put beet pole stir fry a few times, then add the leaves, quickly stir fry a few times, seasoning (a little salt) out of the pot.