A complete list of home remedies for kale

The quality of the flower moss and young leaves of kale is crispy, light and crisp, crisp and not hard, crunchy and not tough, and it is the best to stir-fry, such as stir-frying beef with kale and stir-frying cashews, and the Cantonese stir-frying of kale is characterized by putting a small amount of soy sauce and sugar for seasoning, and a small amount of cooking wine is added before starting the pot, and the other can be used to blanch it in boiling water as a coleslaw. Purple kale is also known as kale. It has a sweet, mustard-like flavor, hence the name kale. The more common varieties are white flowers and yellow flowers. It is crisp and tender and extremely rich in `vitamins. The following article will introduce you to the nutritional value and practice of kale.

A, white burning kale

Material kale, ginger, scallions, bell pepper wire, bean sprouts, raw oil, soy sauce, sugar, pepper oil, salt.

Practice ① choose and wash the kale, root with a knife to scrape off the skin. The first thing you need to do is to cut the ginger and green onion into julienne strips. ② the washed kale, bell pepper, bean sprouts into the boiling water to cook, fish out for use. ③ frying pan put a little peanut oil hot, put green onions, ginger, slightly sautéed flavor. Into the sugar, soy sauce, pepper oil seasoned mouth stirring over moderate heat, the flavor can be. ④ processed soy sauce soup sauce poured on the bottom of the plate, and then the kale neatly arranged on the plate.

Second, kale fried bacon

Material kale, bacon, pot, salt, cornstarch.

Practice ① kale leaves sliced, bacon with toothpicks skewered into rolls. ② kale out of the water, put up and wait for use. The first thing you need to do is to get your hands dirty. ④ under the frying pan with salt, stir fry kale, and then pour into the bacon and stir fry, thickening sauce (cornstarch + water), you can.

Third, stir-fried kale

Material kale, oil, ginger, salt, white wine, sugar, chicken essence.

Method ① kale washed, if the kale is thicker, with a knife in the thicker stem cut out a cross knife. ② Put a moderate amount of oil in the pot, high heat, 4 into the heat, put the patted old ginger, stir fry. ③ Add a moderate amount of salt, by this time the oil temperature has come up, put in the kale, immediately cover the pot. ④ Pour in white wine and keep the lid on. ⑤When the water has evaporated almost to the point where you can't hear the crackling and popping of the oil, open the lid and turn it over so that all the vegetables are heated evenly. ⑥ Add sugar and chicken essence to taste, and when the kale is soft and cooked, start the pan and plate.

Four, oyster sauce fried kale

Material blue cabbage, oyster sauce, cornstarch, chicken essence, ginger, scallions.

Practice ① wash the kale and cut into sections, boil and then lift the rinse cold water to maintain the fresh green, cool and spare. ② all the seasonings into the pot boil, and when thickened, remove from the heat and sheng up, that is, the oyster sauce gravy. ③ Stir fry the kale and drizzle with the oyster sauce gravy.

Fifth, ginger fried kale

Materials kale, ginger, garlic, oil, sugar, soy sauce, Huadiao wine, salt

Practice ① kale remove the old leaves, washed, cut diagonally in slices. ② Ginger peeled, shaved into ginger, garlic peeled, cut small slices. ③ put oil in a hot pan, 5 into the heat into the garlic burst incense, put sugar, into the kale stir-fry until raw, put a little soy sauce, a little bit of flower carving wine, stir-fry evenly, add salt seasoning can be. ④ under the oil hot pan, pour in the ginger stir fry, boiling oil to bring out the flavor of ginger, the ginger oil dripping on the kale can be.