Purple kale coleslaw practice is as follows:

Tools: 200 grams of purple kale, a little bit of bitter chrysanthemum, sugar, white vinegar, a little bit of sesame oil, a little bit of salt, a little bit of minced garlic, water, pot.

1, the purple kale skin of a layer of old skin peeled off, and then cut in half, remove the middle of the hard stalks, put on the board top knife cut into thin filaments spare. The purple kale should be cut as fine as possible, so that the taste will be better.

2, the purple kale in this thicker hard stem pick out do not, purple kale hard stem astringent flavor is particularly heavy, the taste is particularly poor, it is best to pick out all.

3, put the cut purple kale shredded in a pot, rinse with water and dry the water.

4, and then prepare a little bit of bitter chrysanthemum, choose off the old leaves, soaked in water spare. When you make cold kale, match some chrysanthemum.

5, add two small spoons of sugar to the purple kale, toss evenly with chopsticks, and kill it for 10 minutes to kill the water in the purple kale. This step can effectively remove the raw astringent flavor of purple kale, but also make the purple kale more flavorful and tastier.

6, finally add the bitter chrysanthemum section, then add a little minced garlic, sesame oil, a little sugar and white vinegar, and use chopsticks to toss evenly.