I, kale crisp and tender, rich in vitamins a, c, often eat on the stomach and intestinal heat, sleeplessness, false fire and bleeding gums have a very good effect. Kale in cooking, should be used to fry, blanching method, such as chilled kale, oyster sauce kale and other dishes, to maintain its crisp texture, color, taste sweet characteristics. In addition, kale should not be cooked for a long time, should not be under the salty and spicy seasoning, otherwise it will cover the sweet taste of kale.
2. Ingredients: kale (450g), carrots (1/3), minced garlic (1/2 tablespoon)
Sauce: oyster sauce (2 tablespoons), salt (1/5 tablespoon), sugar (1/3 tablespoon), chicken broth powder (1/2 tablespoon), white pepper (1/6 tablespoon), rice wine (1 tablespoon), sesame oil (1/3 tablespoon)
Seasoning: oil (2 tablespoons), salt, water (1/3 tablespoon). tablespoon), salt (1 tablespoon), cornstarch (1/2 tablespoon)
How to make:
1Rinse kale with water, drain and set aside; peel carrots and cut into triangular slices; mix 1/2 tablespoon cornstarch and 3 tablespoons water to make cornstarch water.
2Boil water in a saucepan, add 1 tablespoon salt, and boil the kale for 2 minutes, then remove from the pan and drain well.
3Cut off the head and tail of the kale, and cut a slice into the center of the kale, cutting it into two equal parts.
4Arrange the kale stems on a plate, then arrange the kale leaves on the plate as well.
5Heat 2 tablespoons of the oil, sauté the garlic and carrots, pour in 1 bowl of water and bring to a boil. Add 2 tablespoons of the oyster sauce, 1/5 tablespoon of the salt, 1/3 tablespoon of the sugar, 1/2 tablespoon of the chicken broth mix, 1/6 tablespoon of the white pepper, 1 tablespoon of the rice wine, and 1/3 tablespoon of the sesame oil to taste.
6Pour in the cornstarch water to thicken the sauce, pour over the kale in the dish, and serve.
Three, kitchen God tips
1, kale slightly bitter flavor, should be put into the boiling water boiling astringent flavor, fishing up and draining water can be.
2. After putting the kale into boiling water, scald it until the leaves become soft and the stem is translucent, then you can pick it up and pass it through the cold river.
3, to the scalded kale cut sections, knives and cutting boards should be scalded with boiling water, thoroughly sterilized before use.
4, making sauce should not use soy sauce and other dark-colored seasonings, so as not to sauce color is too dark, dripping in the kale on the appearance of the impact.
5, direct fried kale, you can put some sugar and wine, sugar can cover the bitter taste of kale, wine has the role of increasing the aroma.