Chinese kale is not only delicious, but also nutritious, and is deeply loved by people. However, many people in the cooking process, due to improper handling, resulting in dishes always appear discoloration and bitterness. What A Fei wants to share with you today is a method of "frying kale". Not only is the process simple, but also the nutrients are not lost. Here's how to make kale, so that it tastes crisp, does not change color and is not bitter.

List of ingredients:

Ingredients: Chinese kale

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

Seasoning: salt, white vinegar, vegetable oil, chicken powder, sugar.

Step one:

For this dish, we only use the stems of Chinese kale. So cut the skin clean first, and then cut it into diamond-shaped pieces. Half a red pepper and half a green pepper are also cut into diamond-shaped pieces and put together for color matching. Finally, break the onion into chopped green onion and cut the ginger into Jiang Mo for later use.

Step two:

Let's blanch the cabbage first to get rid of its bitterness. Add a spoonful of salt when blanching, and then pour in a little white vinegar and a little vegetable oil. After the water is boiled, pour the kale and green pepper into the water and blanch for 30 seconds. After the kale turns green, throw it away, rinse it with clear water quickly to reduce the temperature and prevent the kale from softening at the remaining temperature.

Step 3:

Add hot oil to the pan, then pour the onion and Jiang Mo into the pan and smell. 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 refresh yourself. The fire quickly stirred up a few times. After the seasoning melts, add a little water starch to make the seasoning better adsorbed on the surface of Chinese kale. Then pour in a little bright oil to brighten the color, turn it evenly, and then take it out of the pan and put it on the plate. Remember that the whole frying process should not exceed 30 seconds. Kale has been fried for a long time and its taste is not crisp.

Ok, this light and refreshing fried kale is ready.