After winter, eat more green vegetables, false fire and moisturize the intestines. Children eat the eyes are not afraid of dry, good appetite fried kale don't go back to blanching, so there is no bitter flavor, fresh taste, children like to eat

As the saying goes: good medicine is bitter. In fact, look carefully, you will find that most of the bitter vegetables are laxative, purging heat, lowering the virtual fire, appetizing effect. Kale, which we are going to introduce to you today, is a kind of medicinal vegetable and an ordinary home cooking. In addition, kale is also rich in vitamins A and C, which can protect the vision of dry eyes caused by the fall and winter seasons. This season, children can eat more kale, which is good for their eyes.

Fried kale is just an ordinary fried vegetable, but it is loved by many people for its unique flavor. It looks very simple. In fact, many people can't fry it well. Fried kale tastes bitter and does not have the crispy flavor of restaurants. One of my close friends even thinks kale is bitter and hard to import because he hasn't had good kale since he was a kid and straight away blacklisted kale haha, kale doesn't take the blame. There are two ways to remove the bitterness of kale: one is to remove the blanching, of the bitterness, and the other is to remove the bitterness by adding granulated sugar and cooking wine. I come to introduce a delicious way to stir fry kale without blanching directly fried very crispy and delicious let me see!

Kale in oyster sauce - fried kale crisp, fresh and not bitter

Ingredients: kale, 1 small piece of ginger, the right amount of cooking oil, the right amount of oyster sauce, cooking wine, a little bit of fresh soy sauce and a little bit of salt

Often see kale there are two kinds of kale: one is the stalk thick leaves are very large, not suitable for deep-frying, but the stalks peeled slices and fried, taste and texture excellent! , with excellent flavor and texture; the other is short stems with tender leaves. Don't waste the leaves and stems. Both suitable for cooking.

This time I used a short stem and tender leaves of kale. First, wash the kale, drain the water, cut off the kale, the stems, then cut the flower knife and separate the leaves and stalks if the stems are old, you have to peel it before cutting the flower knife. Be careful not to leave the stalks too thick or too long to saute. If you sauté it too long, the color of the kale won't look good. You can cut the stems and slice them with a knife, which will allow the kale to ripen faster and taste better. Please do not deep fry with garlic oil. Kale ginger is the most delicious. Kale has a unique flavor that cannot be matched by garlic, but only ginger can match it.

Fried kale don't go back to blanching, so there is no bitterness, taste refreshing, children love to eat pop fried kale don't go back to drowning, so there is no bitterness, taste refreshing, children love to eat shredded ginger stir-fried with the right amount of oil, poured into the kale stalks, stir fry quickly until the surface color is darkened, indicating that the basic crushed. Stir fry kale don't again is drowned, so there is no bitterness, taste refreshing, children love to eat, this time pour into the mustard leaves stir fry, keep high fire stir fry until the leaves become colorful and soft.

Pour a tablespoon of sugar to remove the bitterness, oyster sauce and a little special fresh soy sauce stir fry, along the side of the pan pour into the right amount of wine to cook kale. Many recipes add boiling water or broth to cook kale. In fact, I think adding wine is fine. The addition of the wine not only removes the bitter flavor, but also helps cook the kale. Try to salty it up a bit more before you take it out of the pan. Kale Stir Fry with Oyster Sauce. The texture is refreshing and there is no bitterness at all. It was lovely for my kids to eat.

Tips:

1. Stir-frying the greens must be on high heat, and the stir-frying time can be shortened to make the greens greener. And the cooking oil should not be too little, each kind of bok choy must be dipped in oil, so that the frying will be shiny and glossy.

2. Because there is no blanching step to remove the bitterness, you need to add sugar and cooking wine to remove the bitterness and flavor, so these two seasonings are essential.