Sugar and vinegar purple kale
Purple kale ingredients Purple kale 500 grams, 10 grams of ginger, 3 dried chili.
Seasonings Vegetable oil, refined salt, sugar, white vinegar, each appropriate 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 refined 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.
Features red and white, hot and sour, sweet and crisp. [2]
Vegetarian fried purple kale
Purple kale ingredients purple kale 500 grams.
Seasoning white vinegar, salad oil, refined salt, 3 cloves of garlic, a small amount of monosodium glutamate.
Methods of preparation: 1 purple kale washed and cut into small pieces or wide strips, garlic pat crushed. 2 pot of oil heating, put garlic burst incense, into the purple kale, high fire and garlic stir fry, that is, into the white vinegar (such as too dry can be added to a small amount of water or broth), high-fire stir-fry until the dish is soft, put the refined salt, monosodium glutamate mixing that is the pot to dish.
Characteristics of the dish color bright purple red, shiny oil, crisp taste.
Red pickles
With 200 grams of purple kale, 50 grams of carrots, 50 grams of green bell peppers, 100 grams of celery.
Seasoning white vinegar, refined salt, monosodium glutamate, sesame oil, each moderate.
Method will be purple kale, carrots, green bell peppers were selected and washed, cut into strips, celery washed and cut into sections. First carrots, green bell peppers, celery and other fast blanch in a pot of boiling water, and then add some white vinegar in the boiling water, the purple kale fast blanch that is fished out, **** put the plate, drain the water; put salt, monosodium glutamate, white vinegar, sesame oil and mix well that is to become.
Features: bright and colorful, nutritious.
Vinegared purple kale
Main ingredient: 100 grams of purple kale, 100 grams of cabbage
Seasoning: 2 grams of bay leaf, 25 grams of vinegar, 3 grams of salt, 2 grams of mustard
Practice
(1) Wash the purple kale, cabbage and cut into julienne strips, and marinate in salt for 30 minutes
(2) bay leaf, vinegar, mustard, mix, and add water to cook over a low flame for 3 to 5 minutes. 3 to 5 minutes into the juice
(3) mixed juice and marinated purple kale and cabbage, mix well, let stand for 2 minutes can be eaten
Making Tips patients who like sweet and sour taste, to put a few pieces of icing sugar
cool purple kale
(1) shredded, it is best to add a little bit of green bell pepper julienne
(2) cool, that is, thrown into the cold water to wash!
(3) adjust the sauce, add vinegar, spicy oil, sesame oil, salt, garlic in a small bowl
(4) Sprinkle the adjusted sauce evenly into the shredded vegetables, and then mix
Purple kale stir-fried with sliced meat
Raw materials: purple kale, lean pork, cornstarch, tenderizing powder, yellow wine, soy sauce, salt, oil, ginger.
Practice:
1. lean meat cut into small slices, with cornstarch, tenderloin, yellow wine, soy sauce, ginger, marinate for about 15 minutes (can be slightly salty);
2. purple kale torn off the leaves by hand, cleaned and then torn into small slices (try to be a little smaller, because the purple kale leaves are thick, it is not easy to taste);
3. add oil to the heat, the marinated meat slices under the pot of high heat! Stir fry, after the break of life and sheng up, cured meat juice left behind for spare;
4. Add a small amount of oil, hot, pour into the purple kale stir fry 5 seconds on high heat and add the seasoning with cured meat continue to stir fry for 10 seconds, will be fried meat into the pan continue to stir fry for a minute, such as cured meat when the soy sauce to add more, there is no need to add salt, you can be directly out of the salty taste is not enough and then add a small amount of salt can be out of the.
Purple cabbage fried meat
Materials: pork lean meat one catty, purple cabbage half.
Seasoning: salt, soy sauce, sugar, cornstarch.
Methods:
1, thinly sliced pork, soy sauce, sugar, cornstarch marinade for half an hour; purple cabbage shredded.
2, frying pan with oil, add shredded purple cabbage and stir-fry on high heat for 5-6 minutes, add a little salt to taste and then put out on a plate.
3, hot pan oil, the marinated pork into it, add a little water, so that the pork will not paste the bottom, and then stir fry on low heat for 5-6 minutes.
4. Serve the pork on a plate of shredded purple cabbage that has been stir-fried.
Tips: Stir-fry the pork over low heat so that the pork tastes crispy and is not too old to bite.
Purple cabbage salad
With: purple cabbage leaves 3 pieces, half a cucumber, broccoli 5, cherry tomatoes 4, sweet corn kernels a little, salt, olive oil, salad dressing moderate.
Practice:
1. purple cabbage leaves with boiling water, cut into thin julienne, cucumber peeled and cut into diagonal strips, cherry tomatoes cut into two, broccoli into small pieces, and corn kernels with the blanching of boiling water cooked and then fished out.
2. Put the above ingredients into a bowl, add a little salt and mix, after 3 minutes to remove excess water, pour in olive oil and salad dressing and mix well.
Purple cabbage sausage fried rice
Effects: Purple cabbage sausage fried rice spleen appetizing, rice grains absorbed the purple cabbage juice of the sweet, the taste is quite positive.
Raw materials: half of the purple cabbage; sausage two; scallions 1; black pepper; soy sauce; oil; salt;
Practice and steps:
1, sausage with boiling water, remove the surface of the dust, cut small grain.
2, purple cabbage wash clean, cut fine julienne, control the water.
3, scallions clean, cut grain.
4, overnight leftover rice with a bit of Huadiao wine to break up, stir-fried.
5, the oil in the hot pan, sautéed sausage, into the purple cabbage, stir-fry until raw, add a little salt, the right amount of soy sauce, mix well.
6, add fried loose leftover rice grains, medium heat stir-fry, so that each grain of rice to absorb the sweetness of the purple cabbage, sausage aroma, can be. 7 out of the pan before sprinkling a little freshly ground black pepper, sprinkle with chopped green onions can be.
Slipped Egg with Purple Cabbage
Raw materials: 150 grams of purple cabbage, 3 eggs, ginger, green onion, pepper, chicken powder, sesame oil, each a little.
Practice and steps:
1, first of all, purple cabbage cut into shreds, and then washed and drained, ginger cut into julienne strips, green onion cut flowers;
2, egg beaten into egg, add green onion with a little salt, pepper and a few drops of sesame oil and mix well;
3, hot pot of oil, put the purple cabbage and shredded ginger, stir fry for three minutes or so over a high flame, such as feeling too dry can be sprinkled into a little water, add the appropriate amount of salt, water, and then add a little water.
3, the hot pan put the oil into the ginger, stir fry for about three minutes, if you feel too dry can sprinkle a little water, add the right amount of salt to stir fry, and then put a little chicken powder and green onion stir fry after it scooped into the dish;
4, and then the pan cleaned and placed on the fire, after the heat into the right amount of oil, pour in the egg liquid, quickly scrambled into a small piece of scratch, scooped out of the middle of the cabbage, if you like to eat spicy can be put some more chili sauce.
Tips: It's best to cut the cabbage before washing it, so it's easy to clean.
Purple kale scissor noodles
Ingredients: purple kale, flour.
Practice:
1, wash the purple kale, shredded into a blender, add 1:1 water into the pulp, filter out the purple juice. (You can choose not to strain it, and use the purple kale pulp and dough directly.)
2. Prepare the flour. (Middle and high gluten can be) With the purple juice and flour, a little bit added, so that the proportion of water is not out of proportion. And the dough is a little bit stiffer than the usual dough for making buns, then you can do it.
3. Cover the dough with plastic wrap and let it rise for 15 minutes.
4: Mix the dough again. After kneading the dough well, use scissors to start cutting the dough, don't cut the pieces too big, or they will be pinched when cooking.
5, cut down the noodles can be directly into the pot of boiling water, while cutting and cooking; you can also cut in a plate, cut and sprinkle with dry flour, shake well. This will not stick to each other. It can also be kept frozen in the refrigerator.
6, cook until the noodles float to the surface of the water is good out of the pot.
7, according to their own preferences can be seasoned. I added salt and olive oil to the eggs; I made it for myself with a hot and sour flavor. Put vinegar, chili, sesame oil.
Choke fried purple kale
Materials: 500g of purple kale, 5g of peppercorns, 2-3 dried chili peppers, 1 tbsp of vinegar, 1/2 tbsp of sugar, 3 slices of ginger, 2 cloves of garlic (sliced), salt to taste, a small amount of chicken broth, oil
Methods:
1. Tear the purple kale into large pieces and wash and drain them (soak them for more than 20 minutes in water when you wash them to reduce residual pesticides)
2, dried chili pepper cut into segments, remove the seeds. If you are afraid of spicy can not be cut into sections
3, the pan heated oil, can be more than the usual frying some oil
4, the oil burned to 7 into the heat (smoke), into the peppercorns, dried chili peppers popping
5, under the ginger, garlic popping
6, under the purple kale stir-fried to the snapping, under the sugar, vinegar, salt, chicken seasoning to the pot
7, under the sugar, vinegar, salt, chicken seasoning
7, under the sugar, vinegar, chicken seasoning
8, under the sugar, vinegar, salt, chicken seasoning