Twice Cooked Swiss Chard | Silver Beet Recipes

Chard is also known as silver beet and Swiss chard. Because of its fast growth, high yield, no greed for fertilizers and diseases, Chard is native to the Mediterranean coast of Europe, but in the past, most of it was used to feed pigs in rural Sichuan, China. And now, Swiss chard has transformed into a healthy food that we often eat.

The chard is not only delicious, but also nutritious. It contains trace elements such as cellulose, crude protein potassium, calcium and iron. It is a very healthy vegetable. Today, I will share this recipe of Twice-cooked Swiss chard, you guys can follow the steps to cook this dish below.

Ingredients:

250g chard, 2 hot peppers, 1 small ginger, Sichuan bean paste (Doubanjiang), green onion, soy sauce, MSG

Cooking steps:

1. Pick off the leaves.

2. Cut the chard. Bring the water to a boil, add a little salt and a few drops of edible oil, pour the chard and cook until it becomes soft.

3. Take them out of the pot and set aside.

4 Chop ginger and hot peppers.

5. Put a moderate amount of oil in the pot, add a spoonful of Sichuan bean sauce and sauté the aroma.

6. Add ginger.

7. Pour the Swiss chard and stir-fry.

8. Pour a little soy sauce and MSG stir evenly, then turn off the heat.

9. Sprinkle with chopped green onion.

Twice Cooked Swiss Chard Tips:

1. Chard contains oxalic acid, and it will be astringent when directly fried, so you need to blanch in advance.

2. The chard should be cooked until completely soft and rotten.

3. Charcoal contains a large amount of oxalic acid, which will affect the absorption of calcium. Do not eat with foods rich in calcium.

Also Read: Sautéed White Beech Mushroom With Tomato And Egg