How to eat 1 kale/cabbage.
(1) Edible: Chinese kale contains organic alkali, which makes it bitter, can stimulate people's taste nerve, stimulate appetite, accelerate gastrointestinal peristalsis and help digestion.
(2) Medicinal use: Another unique bitter ingredient in Chinese kale is cinchona cream, which can inhibit the overexcited body temperature center and play a role in relieving summer heat. It also contains a lot of dietary fiber to prevent constipation. Reduce cholesterol, soften blood vessels and prevent heart disease. It has expectorant, detoxicating, expelling pathogenic wind, relieving summer-heat, relieving fatigue, clearing away heart fire, improving eyesight, moistening intestine and clearing heat, relieving asthenic fire, stopping bleeding, and has adjuvant therapeutic effects on gastrointestinal fever, insomnia due to staying up late, rising asthenic fire, gingival swelling and bleeding, etc.
Method for coarsening kale stems
1. Boiled cabbage
Ingredients: Chinese kale
Accessories: red pepper, fresh ginger and medlar.
Seasoning: 2 tablespoons light soy sauce, sugar 1 tablespoon, chicken essence 1 4 tablespoons, water1tablespoon.
Exercise:
Selectively washing kale, scraping the epidermis from the root with a paring knife; Shredding fresh ginger and red pepper, mixing with 2 tablespoons of soy sauce, 1 tablespoon of white sugar, 1/4 tablespoons of chicken essence and 1 tablespoon of water to make a sauce, blanching the cleaned Chinese kale in salted boiled water, and taking out. Put the cabbage on the plate. Put a little oil on the fire and heat the pan. Add ginger and stir-fry until fragrant. Add shredded colored pepper and sauce. Cook over low heat until the sugar dissolves. Pick shredded ginger, pour the sauce on the arranged kale, and decorate with soaked wolfberry.
2. Chinese kale beef
Chinese kale beef, from snacks to classic dishes, is a dish that every Chaoshan mother will cook and every child likes. Crispy kale, fresh beef, rich sand tea sauce, you can't stop chopsticks after eating your teeth and cheeks. Even the soup is reluctant to waste a little, just enjoy it with rice.
Ingredients: 250g beef, 500g Chinese kale, sand tea sauce, salt, cooking oil.
Wash beef, add 1 tbsp cooking oil, mix well, and marinate for 15 minutes. Take only the tender stems and leaves of Chinese kale and wash them. Boil water, add salt and cooking oil (1 tablespoon). Chinese kale Boil until broken, take out and drain. Put the cabbage on the plate. Hot oil (1 tbsp), add sand tea sauce. Turn to high heat, add beef and stir-fry quickly until the beef is cut. Put beef on the cabbage. Boil about 2 tablespoons of water in the original pot and pour the sauce on the beef.
3. Fried bacon with Chinese kale
1. Dice Chinese kale and string bacon into rolls with toothpicks.
2. kale comes out of the water and is held up for use.
3. Fry the bacon and put it aside.
4. Add salt to the oil pan, stir-fry the kale, then pour in the bacon and stir-fry, and make a good sauce (raw flour+water).
Step 4 stir-fry cabbage
1. Wash cabbage. If the kale is thick, make a cross on the thick stem with a knife.
2, put the right amount of oil in the pot, fire, 40% heat, add ginger pieces, stir fry.
3, add the right amount of salt, then the oil temperature has come up, add kale, and cover the pot immediately.
4. Pour the white wine and continue to cover it.
5. When the water is almost evaporated and the crackling oil can't be heard, open the lid and turn it over to make all the dishes evenly heated.
6. Add sugar and chicken essence to taste. Stir-fry kale until it is soft and cooked, then take it out of the pan and put it on a plate.
How to choose Chinese kale
Leaf mustard should be selected with intact leaves and no yellowing and flowering. If it is wrapped in mustard, be careful not to soften the petiole. The thicker the petiole, the better.
Storage method of Chinese kale
Mustard doesn't rot easily, and it can be kept in the refrigerator for about two weeks if it is wrapped in paper.
How to cook a good coarse kale stem 2. Preparation of kale components in garlic oyster sauce
Chinese kale, salt, garlic, oyster sauce, sesame oil, vegetable oil.
Method step
1. Remove the hard skin from the root of the bought Chinese kale, soak it in clear water for 30 minutes, and cut the garlic into pieces.
2. Boil the water in the pot, add a little salt, blanch the kale until it changes color, remove it and drain it for later use.
3. Pour the vegetable oil into the wok. When the temperature is five degrees, turn off the heat, add garlic and oyster sauce, and stir-fry for a while.
4, add kale, adjust the fire, add a little salt, stir fry evenly, half a minute, pour a few drops of sesame oil, and you can go out.
How to cook a good meal with coarse kale stalks? Preparation of ingredients for boiled kale
Kale, salt, chicken essence, onion, ginger, soy sauce, oyster sauce, sugar, vegetable oil.
Method step
1. Wash the stem of Chinese kale to remove the old skin, blanch it in a boiling water pot for about 2 minutes, soak it in cold water for a while, drain the water and put it on a plate for later use.
2. Wash and shred the prepared onions and ginger. Pour vegetable oil into the pot and turn the heat down.
3. When the oil temperature rises to the 6th floor, add shredded onion and ginger and stir fry for a while. Take it out and put it on a plate with kale.
4. Continue to add soy sauce, sugar, chicken essence, salt and oyster sauce to the wok, and be naughty in proportion. Boil it and pour it directly on the kale.
How to make coarse kale stalks? 4 materials
2 Chinese kale, 300g meat, salt, oil, sesame oil, chicken essence, pepper, cooking wine, oyster sauce, raw flour, ginger and garlic.
working methods
1. Wash Chinese kale, scrape the epidermis, wash the meat and slice it, and chop the ginger and garlic for later use.
2. Cook kale for a while, scoop up cold water and dry it for later use. Add proper amount of oil, sesame oil, a little salt, cooking wine, pepper and corn flour to the meat, mix well and marinate for half an hour.
3. Put the sliced meat into the pot and stir-fry until it is 78% mature. Take out the spare ginger and garlic oil pan, stir-fry the kale and 1 teaspoon cooking wine for a while, add the meat slices and stir-fry for a while, then add 2 teaspoons of oyster sauce, sugar, a little salt and chicken essence and stir-fry evenly.
How to make coarse kale stalks? Introduction of five recipes
"Fissler Blue Point Express Pot" can cook three layers of food at the same time, which can be completed in 10 minute, with oyster sauce and kale, and each food has no cross-flavor, which brings you quick and delicious food.
material
250g Hong Kong kale, 3 cloves of garlic, 1 tablespoon fried onion crisp, 1 tablespoon oyster sauce, 1 teaspoon soy sauce.
working methods
1. Wash the cabbage, remove the old skin from the stem and chop the garlic.
Blanch the cabbage in boiling water with oil and salt, and then put it on a plate.
3. Put a little sesame oil in the pot, add garlic and saute, then pour in oyster sauce and soy sauce.
4. pour it on the kale and sprinkle with fried onion crisp.