As the saying goes, good medicine tastes bitter. In fact, careful observation shows that most bitter vegetables have the functions of moistening intestines, clearing away heat, reducing deficiency fire and appetizing. The kale that I want to introduce to you today is a vegetable with the same origin of medicine and food, and it is also an ordinary home-cooked dish. In addition, kale is also rich in vitamins A and C, which can protect the vision of dry eye caused by autumn and winter. This season, children can eat more kale, which is good for their eyes.
Fried kale is just an ordinary cooking, but it is loved by many people because of its unique flavor. It looks very simple. In fact, many people can't cook. Fried kale tastes bitter, not as crisp as the restaurant. A friend around me even thought kale was bitter and difficult to eat, because I had never eaten delicious kale since I was a child, so I blacklisted kale directly. Haha, kale is not responsible. There are two ways to remove bitterness from Chinese kale: one is to remove bitterness by boiling water, and the other is to remove bitterness by adding sugar and cooking wine. Let me introduce a delicious way to stir-fry kale. No need to blanch, it's crispy and delicious. Let me see!
Chinese kale in oyster sauce-fried Chinese kale, crisp and fresh, not bitter.
Ingredients: kale, 1 ginger, appropriate amount of cooking oil, appropriate amount of oyster sauce, appropriate amount of cooking wine, a little fresh soy sauce and a little salt.
There are two kinds of common kale: one is that the stem is big and thick, which is not suitable for frying, but the stem is peeled and sliced, which has excellent taste and taste; The other is short stems and tender leaves. Don't waste leaves and stems. Suitable for cooking.
This time I used Chinese kale with short stems and tender leaves. First, wash the kale, drain the water, cut off the stem of the kale, and then cut the flower knife to separate the leaves from the stem. If the stem is old, you must peel it before cutting the knife. Be careful not to leave stems that are too thick and too long, so it is not easy to cook. If fried for too long, the color of kale will not look good. You can cut off the stem and cut it with a knife, which will make kale mature faster and taste better. Please don't fry with garlic. Mustard ginger is the best. Chinese kale has a unique taste that garlic can't match, but only ginger can match it.
The fried kale is blanched again, so it has no bitterness and a refreshing taste. Children like to eat fried kale, so it won't drown again, so it has no bitterness and a refreshing taste. Children like to eat shredded ginger, stir-fry it with proper amount of oil, pour it into the stalk of kale, and stir-fry it quickly until the surface color becomes darker, indicating that it is basically broken. Fried kale is no longer submerged, so it has no bitterness and a refreshing taste. Children like to eat it. At this time, pour in mustard leaves and stir-fry until the leaves become discolored and soft.
Pour a tablespoon of sugar to remove bitterness, stir-fry oyster sauce and a little extra-fresh soy sauce evenly, and pour a proper amount of cooking wine along the pot to cook kale. Many recipes add boiled water or broth to cook kale. Actually, I think wine will do. The addition of cooking wine can not only remove bitterness, but also help to cook kale. Try to be salty and add some salt before cooking. Sauté ed cabbage in oyster sauce. The taste is refreshing and there is no bitterness at all. My child tastes lovely.
Tips:
1. Stir-fry must be done on high fire, and the frying time can be shortened to make the dishes greener. Moreover, the cooking oil should not be too little, and every kind of green vegetable should be oiled, so that it will shine when fried.
2. Because there is no step of blanching to remove bitterness, it is necessary to add sugar and cooking wine to remove bitterness and improve taste, so these two seasonings are essential.