The effect of climbing beans

Parthenocissus tricuspidata is rich in protein, vitamins and various functions.

Parthenocissus tricuspidata is easy to rot when cooked and tastes sweeter than red beans. The starch content of Parthenocissus tricuspidata is higher than that of ordinary beans, and the bean paste is sweet, waxy and soft, which can be used to cook porridge or make stuffing for sweet soup porridge and snacks. Parthenocissus tricuspidata is rich in protein and vitamins.

Parthenocissus can not only cook porridge, but also make bean stuffing. Because the skin is thin, not only the cooking time is short, but also the taste is delicate and not affected by the filter skin, so the red bean paste can't be done. Many bakeries choose mountain climbing beans and red beans as fillings, which are more nutritious and taste better.

Extended data:

Matters needing attention in planting Parthenocissus tricuspidata:

1. When the ground temperature is stable at around 18 degrees, there is no need to test. As long as the weather forecast keeps the lowest temperature around 18 degrees for five consecutive days, the ground temperature can reach 18 degrees.

2. Cover with plastic film after planting to achieve the purpose of heat preservation and moisture retention, and remove the plastic film in sunny morning after seedling emergence. Don't cover the film again.

3. Fertilize with urea 10 kg water after the real leaves grow.

4, pay attention to observe the crawling bean leaves, such as curly, is the harm of red spider, aphids, should be sprayed in time.

5. Apply more fertilizer and bear more beans when flowering and pruning.

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