Kale 400g

Sides

2 tablespoons oyster sauce, 1 teaspoon soy sauce, 2 slices ginger, 2 slices green onion, 1 asparagus pepper

Wide-Style White-Burned Kale Step 1

How to make wide-style white-burned kale

Kale 400g

Step 2

Make the sauce with knife to peel off the old skin of the root, remove the old leaves, and then soak in lightly salted water for 15 minutes. One is to remove possible pesticide residues. The first is to remove any pesticide residue. The second is because this type of vegetable with a small flower core can be removed with salt water, which may be hidden inside the small insects

Step 3

Wide white burnt kale home cooking

Water boiled and drizzled with a little bit of oil, so that you can maintain the color of the green green vegetables, the green vegetables do not need to be too long to boil, I am scalding 2 minutes after the fish up to rinse freezer water. We like to add more oyster sauce so that we don't have to add sugar and chicken essence

Step 5

How to Eat Chinese Kale

The broth that you don't pour is useful because it has the original sweetness of the vegetables, so adding it to the oyster sauce and soy sauce mixture will add to the flavor of the vegetables

Step 6

How to Make Chinese Kale

The Chinese Kale

What is the best way to eat Chinese kale in Cantonese style? How to make white burnt kale

After adding the soup, mix it well, because the oyster sauce is thicker, if you don't mix it apart, it will appear more ugly on the dishes with a piece of oyster sauce that doesn't melt away

Step 7

How to stir fry white burnt kale in Cantonese style

Slice the ginger two slices, two slices of green onions, without green onions, small green onions, it's also the same, the main thing is to take the scallion smell.

Step 8

How to cook kale

Burn a little oil in the pot, put the ginger and green onions down to fry slowly, frying out the scallion and ginger oil aroma

Step 9

How to braise kale in Cantonese style

And then dripped into the bowl of oyster sauce sauce mix, because I used the original vegetable soup, oyster sauce is also put in a relatively large number of, so we I've used more oyster sauce, so we've dispensed with the sugar and the chicken essence. The dish is arranged on the plate, the juice is sure to adjust to the even with the scattered, to the arrangement of the green vegetables above the pouring, and finally sprinkle a few red pepper grains decorative

The last thing you need to do is to make sure that you have the best of both worlds.