1. Fried beef with Chinese kale
Ingredients: beef tenderloin 100g, Chinese kale 200g, egg white 1, salt, soy sauce, sugar, monosodium glutamate, cooking wine, pepper, chopped green onion and water starch.
Exercise:
1. Cut beef into thick slices, pat it loose and thin, put it in a bowl, add egg white, a little cooking wine, monosodium glutamate, pepper, salt and water starch, mix well and marinate; Blanch the kale in boiling water, remove it and put it on a plate.
2. Put oil on the fire and burn it to 50% heat. Add chopped green onion and stir-fry the sliced meat until it changes color. Add soy sauce, sugar, cooking wine and salt, stir-fry the cooked beef, thicken it with water starch and pour it on the kale.
Second, Chinese kale fried bacon
Ingredients: 300g of Chinese kale, 50g of bacon, a little salt, a little chicken powder and a little vegetable oil.
working methods
1. Add water to the pot and heat it with high fire.
Add a little salt after the water boils.
3. Add a few drops of vegetable oil.
4. Blanch the kale, remove it quickly after water, and drain it for later use.
5. Pour off the water, dry the pan, reheat it, add the diced bacon, and stir fry over low heat until the oil comes out.
6. Add the cabbage and stir-fry for one minute.
7. Turn off the fire and add some salt.
8. Add a little chicken powder and mix well.
Third, stir-fry Chinese kale with corn shoots.
Ingredients: Chinese kale 250g, canned corn shoots100g, white garlic10g, salt 3g, rice wine10g, and vegetable oil 20g.
Exercise:
1. Wash the cabbage and cut it into sections.
2. Peel and chop garlic.
3. Wash the corn shoots, cut them into oblique sections, blanch them in boiling water, take them out and drain them.
4. Pour 20g of oil into the pot, heat, saute minced garlic, then add kale and corn shoots, and stir-fry until cooked.
Finally, add seasonings (salt, rice wine) and mix well.
Fourth, boiled cabbage.
Ingredients: 400 grams of Chinese kale, a little onion, ginger and green pepper, and shredded red pepper. 50g of salad oil, 2 tablespoons of soy sauce, sugar 1 tablespoon, chicken essence 1 tablespoon, sesame oil and fresh dew, and a little pepper.
Exercise:
1. Mix the seasoning into "boiled juice" for later use.
2. Remove the old leaves from the kale, wash it, blanch it thoroughly with boiling water, remove it and put it in ice water for cooling, drain the water and divide it into plates, sprinkle with onion, shredded ginger and shredded green pepper.
3. Heat oil in a wok and pour it on the cabbage; Boil the "cooking juice" in another pot and pour it into the dish with kale.
Five, oyster sauce cabbage
Ingredients: 400g Chinese kale, sugar 1 spoon, oyster sauce 1 spoon, soy sauce 1 spoon, broth 1 spoon, sesame oil 1 spoon.
Exercise:
1. Wash kale, put the stems and leaves alternately horizontally, put them in a heat-resistant bag, cook for 4 minutes on high fire, take them out and put them on a plate.
2. Take a bowl, mix the seasoning evenly and pour it on the cabbage.
Six, double fresh roasted cabbage
Ingredients: 300g of Chinese kale, fresh mullet and shellfish 1 00g, 20g of cooking wine, 20g of onion and ginger juice, 3g of refined salt and chicken essence, 600g of monosodium glutamate10g of clear soup, 40g of wet starch10g of lard.
Exercise:
1. The mullet is put on the cross knife first, and then sliced.
2. Put clear soup in the pot, add 2 grams of cooking wine, onion ginger juice, chicken essence and refined salt to boil, add kale to cook, take it out, drain the soup and put it on a plate.
3. Heat the lard in the pot, stir-fry the mullet and fresh shellfish, cook 30g of the remaining cooking wine, onion ginger juice and soup, add the remaining salt and chicken essence and stir-fry until cooked. Add monosodium glutamate, thicken with wet starch, and serve on a plate of kale.