Practice:
1. purple kale take 1/4, wash and cut into strips. Add water/salt in a pot,boil and add purple kale to blanch for 1 minute.
2. Wash and cut the tomatoes in half, peel the apples and cut them into 1-cm pieces and set aside.
3. Put all the ingredients into a salad bowl, drizzle with salad dressing and olive oil, OK.
Sweet and sour purple kale:
Ingredients: 500g of purple kale, 10g of ginger, 3 dried chili peppers.
Seasoning Vegetable oil, refined salt, white sugar, white vinegar, each moderate amount.
Method
(1) remove the old leaves of purple kale, peel the root and wash, cut into about 4 cm long, 3 cm wide strip, add a little refined salt and mix, marinate for 2 hours, gently squeeze out the water, discharge basin.
(2) dry red chili pepper seeds, cleaned and cut into thin julienne. Cut ginger into julienne strips.
(3) salt, sugar, vinegar into a suitable flavor of the marinade, poured into the kale, vegetables on the surface of some shredded ginger.
(4) frying pan with 15 grams of vegetable oil, cook and reduce the temperature to 4% heat, put the pepper wire burst out of the flavor, fishing out the pepper discarded.
(5) then the purple kale and ginger, poured into the hot frying pan, stir fry for a few moments, you can start the pot to eat.
Features red and white, hot and sour, sweet and crispy.
Meat slices pigeon eggs burned kale:
Main ingredient: kale
Accessories: sliced meat, pigeon eggs, snow peas, mushrooms, green onions, ginger
Seasonings: salt, chicken essence, oyster sauce, sugar, soy sauce, water starch
Cooking method:
1, will be cleaned and cut the cross knife blanching standby, snow peas, green onions, ginger, mushroom cut into pieces;
Shortened;
Shortened. Cut strips;
2, sit in the pot on the fire pour oil, under the meat, onions, ginger, mushrooms stir-fry, into the snow, add salt, soy sauce, sugar, chicken essence, oyster sauce, seasoning, and then into the collard greens, pigeon eggs stir-fry for a few moments on high heat, thickening the pot can be.
Features: complementary nutrition, fresh, salty and sweet.
Chestnut rice purple kale:
Raw materials: main ingredients: purple kale 150 grams, canned sweet corn 50 grams. Accessories: salad oil 10 grams, 5 grams of sugar, 3 grams of vinegar, 2 grams of refined salt, monosodium glutamate 0.5 grams.
Method: (1) wash the purple kale, cut into julienne; sweet corn blanched in boiling water, fished out and drained.
(2) hot pan into the salad oil, add purple kale stir fry, then add sugar, vinegar, salt, monosodium glutamate, slightly fried, up to the pan into the dish, to be cooled after the dish will be sweet corn can be mixed into.
Features: kale crisp, sweet and sour appetizer
Purple kale strawberry salad:
1, purple kale 300 grams of slices, boiling water hot; strawberries 150 grams of picking clean, sliced; apple Position is counted from the beginning of str. 1 cut small slices.
2, three materials into the salad bowl with Chubby salad dressing, sugar, chili oil into the sweet and spicy sauce, refrigerator, out of the finished product 4. This attractive color, sweet and spicy fresh.
Cool kale and green peppers:
Main ingredient: green peppers 500 grams of spore kale 150 grams
Seasoning: garlic 5 grams of scallions 5 grams of salt 3 grams of MSG 2 grams of soy sauce 10 grams of vinegar 10 grams of caraway oil 5 grams of shrimp 5 grams of each amount
1. garlic peeled off the cloak of garlic, chopped garlic;
2. scallion removed from the root washed and cut into julienne;
3.
Mustard rolls:
Main ingredient: spore kale 400 grams
Seasoning: mustard 50 grams of sugar 75 grams of vinegar 5 grams of sesame oil 5 grams of sesame oil 10 grams of salt 3 grams of monosodium glutamate (MSG) 2 grams of each appropriate amount
1. will be cleaned, sliced off the hard stalks of the kale leaves, blanch a little bit of boiling water to dry and cool;
2. blanch the leaves into the basin with fine salt, monosodium glutamate, pepper oil, and then rolled into a finger-thick roll, cut into 4-cm-long section, placed on the plate;
3. mustard with boiling water, cool, with sugar, white vinegar, mixed evenly, and put in a warm place to ferment for 2 to 3 hours, and then mixed into the salt, sesame oil, and then stir, poured in the blue cabbage rolled into the.
Spicy kale:
Raw materials: 300 grams of kale, a little red pepper. 2 tbsp oil, sesame oil 1 tsp, sugar, refined salt l2 tsp each, 13 tsp flavor powder, green onion, ginger, garlic a little.
Practice:
1, kale remove the outside of the old leaves, wash, cut into pieces standby; red pepper with cold water soaked soft, fish out for use.
2, frying pan on the heat, add oil, onion, ginger, garlic chili pot, into the red pepper stir fry for a few moments, and then into the kale stir fry, add sugar, salt, taste powder, stir fry evenly with high heat, dripping sesame oil, out of the pan on a plate can be.
Features: Spicy and crisp.
Master's advice: this dish shall be made quickly with high fire
Kale Seafood Cake:
Main ingredient: purple kale
Accessories: shrimp, enoki mushrooms, eggs, minced pork, garlic, green onions, flour
Seasoning: salt, sugar, Tie Soy Sauce, oyster sauce, olive oil
Cooking method:
1, cut kale into julienne strips, add shrimp, 3 eggs, salt and mix well, then add flour, chopped green onion and mix well, into the pan and spread into a pancake and fry, take out and cut into pieces;
2, sit in the pan and light the fire and pour the oil, under the minced garlic, minced meat stir-fry, add oyster sauce, salt, Tie Soya Sauce, sugar, water and braise into the broth, put in the golden mushrooms and fried pancakes stewed for 5 minutes can be.
Features: soft and smooth fresh flavor, tender and delicious.
Netizen recommended home practices:
Cold dishes:
One said kale salad, kale cut into thin julienne strips, and cucumber diced with a variety of fruits can also be matched with a variety of fruit diced with a large amount of creamy dressing, easy to do and tasty, suitable for summer as well as the ladies and children's tastes, I thought that the cream of the kale in the salad is much more tasty than the cucumber. If you use purple kale, it will be more beautiful.
Two said kale pickles: kale cut into four-centimeter-sized pieces, cucumber peeled and cut into strips, sliced carrots, dry bell peppers do not have to cut, with a little salt pickle soft, more sugar and white vinegar soak for more than 24 hours, the taste should be sweet and slightly acidic is appropriate, should not be tasted salty, soaked and fish out with a little broth, dripping with chili oil, sweet and sour taste, nutritious and colorful are rich, suitable for the wine.