In fact, many people can do it in their daily life, because this kind of food is not only simple, but also popular because of its beautiful color and sweet taste. Moreover, kale is rich in vitamins, which is more suitable for people with heavy stomach heat and sleepless nights.

First of all, Chinese kale is crisp and tender, rich in vitamins A and C. Regular consumption has a good effect on gastrointestinal fever, insomnia, rising virtual fire and bleeding gums. In cooking, kale should be fried and blanched, such as iced kale and kale in oyster sauce, to keep its crisp, beautiful color and sweetness. In addition, kale should not be cooked for a long time, nor should it be seasoned with salty and spicy spices, otherwise it will cover up the cool and sweet taste of kale.

Second, materials: Chinese kale (450g), carrots (1/3) and garlic (1/2 tablespoons).

Sauce: 2 tbsp oyster sauce, 5 tbsp salt 1, 3 tbsp sugar 1/2 tbsp chicken powder 1/6 tbsp white pepper1/6 tbsp rice wine1tbsp.

Seasoning: oil (2 tbsp), salt (1 tbsp) and corn flour (1/2 tbsp).

Exercise:

1 Chinese kale is washed with clear water and drained for later use; Peel and wash carrots and cut into triangular pieces; Mix 1/2 tablespoons of raw flour and 3 tablespoons of clear water to make raw flour water.

2 Boil the water in the pot, add 1 tbsp salt, add kale and blanch for 2 minutes, and drain the cold river water for later use.

3 cut off the head and tail of the kale, cut a knife in the middle of the kale and cut it into two equal parts.

First, put the stem of Chinese kale into the dish, and then put the leaves of Chinese kale into the dish.

5 Heat 2 tbsps oil, saute minced garlic and carrot, add 1 bowl of water to boil, add 2 tbsps oyster sauce, 1/5 tbsps salt, 1/3 tbsps sugar, 1/2 tbsps chicken powder, 1/6 tbsps white pepper and/kloc.

6 Pour in the raw flour and thicken it into a sauce. Pour it on the kale in the dish and serve.

Third, the kitchen god prompts

1, kale is slightly bitter, so it should be scalded with boiling water to remove astringency and then drained.

2. After the kale is put into boiling water, it can be boiled until the leaves are soft and the stems are translucent, and it can be fished out by the cold river.

3. When cutting boiled kale, the knives and chopping boards should be scalded with boiling water and thoroughly disinfected before use.

4. Do not use dark seasonings such as soy sauce when preparing the sauce, so as to avoid the sauce being too dark and affecting the appearance after being drenched on kale.

5. If the kale is directly fried, you can add some sugar and cooking wine. White sugar can mask the bitterness of kale, while cooking wine can enhance the flavor.