Kale and asparagus are both noble, beautiful vegetables, often used as decorations on Western dinner plates to enhance the taste for steak, salmon, etc., in small quantities, bland and shallow. In Chinese restaurants, Cantonese chefs are very good at making these dishes, white blanched, garlic mashed, oyster sauce, and served hot with other things.　These two dishes have two **** the same characteristics, one is not too easy to taste, the second is not rashly directly under the frying pan fried, but need to be swooshed with boiling water, in order to make the dish both to maintain the beauty (bright green), but also taste good (crisp).　　Kale vegetables picked by hand into a length of about 2 inches, the thick pole of the place peeled off the skin. When the water boils, pour the stalks and leaves down together and blanch them for a while, then fish them out immediately and rinse them with cool water to remove some of the bitter flavor. Heat a wok, put a small amount of cooking oil, kale pour down and stir fry, put fine salt and monosodium glutamate. If you like garlic flavor, after the oil is hot, first a few cloves of garlic crushed and sautéed flavor, and then put the vegetables down. This dish doesn't need to be cooked much, and keeping the stalks crisp is the most important thing. Kale has a slightly bitter taste, but the aftertaste is sweet, and there are more Cantonese people who crave this flavor. You can add some straw mushrooms to the broccoli stir-fry eyeball rolls, and the asparagus can be stir-fried with sliced meat, bamboo shoots, and mushrooms. Teach you how to make cold asparagus, how to make cold asparagus

1. asparagus cut into segments;

2. green peppers and onions are washed and chopped;

3. seasoning (3 grams of salt, 6 cups of water) into the pot, boiled over high heat, add the asparagus segments scalded,

4. the seasoning (10 grams of sugar, salad oil 10 grams of vinegar 20 grams of salt 3 grams of pepper 1 gram) mixed with a mixture of seasoning (sugar 10 grams of oil 10 grams of vinegar 20 grams of salt 3 grams of pepper) to mix the flavor. g, pepper 1 g) mix well and put into the asparagus;

5. Finally, add the chopped green pepper and chopped onion and mix well.