Kae Lan is not only delicious, but also nutritious and deeply loved by people. However, many people often discolor and become bitter due to improper handling during the cooking process. And what A Fei wants to share with you today is a method of "fried kale". Not only is the process simple and the nutrients are not lost, but I will also tell you how to make kale so that it tastes crisp, does not change color and is not bitter.

Ingredients list:

Main ingredient: kale

Ingredients: red pepper, green pepper, green onion, ginger, water starch

Seasoning : Salt, white vinegar, vegetable oil, chicken powder, sugar

Step 1:

For this dish, we only used the stems of kale. So peel off the skin first and then cut it into diamond-shaped slices. Half a red pepper and half a green pepper, cut into diamond-shaped slices and put together for color matching. Finally, chop the scallions into chopped green onions and cut the ginger into minced ginger and set aside.

Step 2:

We first blanch the kale in water to remove the bitter taste of the kale. When blanching, add a spoonful of salt, a little white vinegar and a little vegetable oil. After the water boils, pour the kale and green and red peppers into the water and blanch them for 30 seconds. When the kale turns green, pour it out. Quickly rinse with water to cool down to prevent the kale from softening under the residual temperature.

Step 3:

Burn the oil in the pot. After the oil is hot, pour the green onion and ginger into the pot to release the fragrance. Then pour the water-controlled kale in, add a little less white vinegar, add a spoonful of salt, a spoonful of chicken powder and a little sugar to enhance the freshness. Turn up the heat and stir-fry a few times quickly. After the seasoning is dissolved, add a little water starch to allow the seasoning to better absorb on the surface of the kale. Then pour in a little oil to brighten the color, stir well and then take it out of the pan and put it on a plate. Please remember that the entire frying process should not exceed 30 seconds. If the kale is fried for a long time, the texture will not be crispy.