Chestnut Rice Purple Kale

Raw Materials: Ingredients:

Main Ingredients: 150 grams of purple kale, canned sweet corn 50 grams. Accessories: 10 grams of salad oil, 5 grams of sugar, 3 grams of vinegar, 2 grams of refined salt, 0.5 grams of monosodium glutamate.

Method: (1) wash the purple kale, cut into julienne; sweet corn blanched in boiling water, fished out and drained.

(2) hot pan into the salad oil, add purple kale stir fry, then add sugar, vinegar, salt, monosodium glutamate, slightly fried, up to the pan into the dish, to be cooled after the sweet corn can be mixed into.

Sweet and sour purple kale

Information 500 grams of purple kale, 10 grams of ginger, 3 dried chili peppers.

Seasonings Vegetable oil, refined salt, sugar, white vinegar, moderate amount.

Method

(1) remove the old leaves of purple kale, peel the root and wash, cut into about 4 cm long, 3 cm wide strip, add a little salt and mix, marinate for 2 hours, gently squeeze out the water, discharge basin.

(2) dry red chili pepper seeds, cleaned and cut into thin julienne. Cut ginger into julienne strips.

(3) salt, sugar, vinegar into a suitable flavor of the marinade, poured into the kale, vegetables on the surface of some shredded ginger.

(4) frying pan with 15 grams of vegetable oil, cook and reduce the temperature to 4% heat, put the pepper wire burst out of the flavor, fishing out the pepper discarded.

(5) then the purple kale and ginger, poured into the hot frying pan, stir fry for a few moments, you can start the pot to eat.