Kale should be blanched before frying.

Kale is hard, so it's not easy to cook if you fry it directly. If you don't blanch the kale, it may become raw or burnt. In addition, blanching does not make the kale nutrition loss, but also will make it better color, look more appetizing, eat taste better. Blanching kale does not need to be too long, usually 1-2 minutes. Because kale needs to be fried later, you can add a little salt to the kale when blanching to prevent it from being too soft.

Additionally, after blanching kale, you can also put it into cool water to soak it, which can make it more crispy. Because the kale contains some oxalic acid, eat some bitter flavor, so in the fried kale can put some sugar and cooking wine to neutralize the bitter taste. These seasonings can improve the taste and add flavor to some extent. In addition, those who like to eat garlic can also put in some minced garlic at the time of stir-frying kale.

What is kale?

Kale generally refers to white flowering kale. White-flowered kale, Cruciferae Brassicaceae annual herb. The plant surface is glabrous, pruinose, stems grow erect, branched; basal leaves are ovate, with margins of tiny untidy cleft teeth, stem leaves are ovate or rounded-ovate, with undulate margins or with untidy sharp teeth; flowers are white or yellowish; fruits are elongated horned fruits linear, with abrupt contraction at the top of the fruits; seeds are convex-globose, reddish-brown, with tiny vesicles. Flowering from March to April, fruiting from May to June.

White-flowered kale originated in China, the place of origin is unknown, according to the written records it has been cultivated in China for at least 900 years, and is commonly cultivated in Guangdong and Guangxi, China. Its preference for warm climate, the existing varieties of sunshine length requirements are not strict, but the light intensity requirements are more stringent, adequate light, good fertility.

Refer to Baidu Encyclopedia-White Flowering Kale for more details