Kraft vegetable and meat porridge

How much do you know about beef broccoli and pork congee? Let me introduce it to you below, I hope you like it.

Swiss chard is a common edible leaf vegetable in the summer off-season in northern my country. It is fresh, juicy and palatable. The leaves are rich in reducing sugar, crude protein, cellulose, and trace elements such as vitamin C, potassium, calcium, and iron. It has the effects of clearing away heat and detoxifying, and stopping bleeding. Swiss chard is also known as leafy chard, Swiss chard, thick-skinned chard, chard or light chard. It is a one- or two-year-old herbaceous green leafy vegetable of the Chenopodiaceae family and the genus Beta.

The thick leaves, stems or young shoots are used for food. The roots can be divided into three types according to the characteristics of the leaves and petioles: green stems, white stems and wrinkled leaves.

Swiss chard is generally used as green fodder. Its leaves are tender, juicy and palatable. In addition to feeding pigs, it can also be fed to cattle, rabbits, ducks, geese, etc., and can also be pulped to feed fish.

Swiss chard originated in southern Europe and was introduced to my country from Arabia in the 5th century. Beijing started to plant Swiss chard in Xiaotangshan geothermal area in 1985. Currently, about 300 mu of Swiss chard are planted in Xiaotangshan, Beiqijia, Machikou and other towns, with an output of about 3,000 grams per mu. The varieties include red stem Swiss chard and white stem Swiss chard.

1. The variety should be selected based on the feeding part. For example, if you are eating young seedlings, it is appropriate to choose the green-stemmed variety; if you are peeling off the young leaf stems, you can choose the white-stemmed variety.

2. Harvest is concentrated in spring and autumn in the south, mainly supplying the winter and spring off-season market from November to May of the following year.

3. It is mainly used in the summer off-season market in the north. It is best sold fresh. It can be fried, boiled, or slightly blanched and served cold. It is a green vegetable used as stuffing.