The quality of the flowering shoots and young leaves of kale is crisp and tender, light and crisp, crisp but not hard, brittle but not tough. It is best eaten in stir-fry, such as fried beef with kale and fried kidney flower. The Cantonese stir-fry kale is characterized by a small amount of soy sauce and sugar for seasoning, and a small amount of cooking wine is added before stir-frying (no soy sauce or sugar is added to any other green vegetables). A large number of used to do meat plate, or stir-fried kale, or into the boiling water pot blanched, turquoise as jade, known as "" jasper hairpin ".
Kale has a unique texture and flavor, and those who like to eat it will enjoy it more and more. Kale is rich in nutrients and contains organic alkali, which also makes kale with some bitter flavor. It can stimulate the human taste nerves and increase appetite. It can also accelerate gastrointestinal peristalsis and help digestion. Another bitter substance in kale is cinchona cream, which can inhibit the over-excited body temperature center and play a role in relieving heat.
The main producing areas of kale are in Guangdong, Guangxi, Fujian and Taiwan, with a small amount planted along the coast and on the outskirts of large cities in the north.
According to the flower color is divided into two types of white-flowered kale and yellow-flowered kale. Among them, white-flowering kale has a large planting area and wide distribution. According to the varieties are divided into early, medium and late maturing species.
Sharing here a few kale specialties, each of which is easy to do, delicious and tasty.
Sautéed Kale
Ingredients: 300 grams of kale, 1 red chili pepper, 5 cloves of garlic, 1 teaspoon salt.
Practice: kale near the root 1/3, with a paring knife to peel off the outer old skin, exposing the tender meat inside, the kale into the water to blanch a bit, garlic peeled and washed sliced, pot of oil, hot, put the garlic slices incense, and then add the kale, salt and stir-frying on high heat can be.
Garlic Kale
Ingredients: 500 grams of kale, 100 grams of pork, 5 cloves of garlic, 1 teaspoon of salt.
Practice: kale cleaned, cut diagonal knife spare, five: meat sliced, intended to pat flat chopped spare, start a pot of hot, put the meat, sautéed out the fat, down into the garlic stir fry, add kale, salt stir fry evenly can be.
White burn kale
Instruments: 300 grams of kale, red pepper 1, onion 1, moderate amount of soy sauce, cooking oil moderately
Practice: green onion and red pepper shredded standby, kale cleaned, trimmed the old skin standby, and then start a pot, add a large amount of water, boil over high heat, the water boiled, add 1 tsp. Cooking oil, and then scalded the kale to the broken, and then set the plate, poured with the Steamed fish soy sauce, the shredded green onions, shredded red pepper on top of the kale, hot oil can be burned incense.
Kale Stir-Fry with Beef
Ingredients: 100 grams of kale, 200 grams of beef, 1 teaspoon of cooking oil, 1 teaspoon of salt, 4 slices of ginger, 1 clove of garlic, 1 tablespoon of soya sauce, 1 tablespoon of oyster sauce, 1 tablespoon of cornstarch, 1 tablespoon of pepper.
How to do it: remove the leaves of the kale and leave the stalks, wash and cut short, slice the beef, with a little salt, pepper into the bottom flavor, do not need to be completely into the taste, and then with starch through, and then with cooking oil to grasp the average. Boil water in a pot, frying pan hot oil, sautéed garlic and ginger, under the kale stir fry for a while, seasoned with a little salt, loaded up and standby, frying pan continue to put oil, add the beef sliding, stir fry until the beef brown, pour soy sauce and a few drops of soy sauce kale back to the pan with the same stir fry, add a tablespoon of oyster sauce to stir fry can be.
Kale in oyster sauce
Ingredients: 500 grams of kale, 1 tablespoon of oyster sauce, 1 teaspoon of chicken broth, a little sugar, 1 tablespoon of soy sauce, half a bowl of stock.
Methods: Wash the kale and cut it into pieces, add water to the pot and bring it to a boil, add a little oil, blanch the kale and then remove it from the pot and cool it, drain it and set it aside, then pour the broth into the pot, add a pinch of salt, add 1 teaspoon of chicken broth, add 1 tablespoon of oyster sauce, and then add a little watercolor while stirring, and then drizzle the soup onto the top of the kale when the soup is thickened!
Clean kale and cut into sections, start a pot with water to boil, add a little cooking oil, Jiang blanch kale and then fished out of the cool drained, set aside on a plate, then pour the soup into the pot, add a pinch of salt, add a teaspoon of chicken essence, add a tablespoon of oyster sauce while stirring and add a little water starch, such as the soup thickened when the soup is drizzled onto the top of the kale can be.