Cutting good flying water over cold water (ice water is better) put on the seasoning: cooked oil, sesame oil, chili oil, Chenku, coriander, garlic, salt, monosodium glutamate, sugar, a little, engage in mixing over ten minutes on the very good, used to do other cold is also good. Vegetarian fried purple kale

Raw materials: purple kale 500 grams.

Seasoning: white vinegar, salad oil, salt, 3 cloves of garlic, a small amount of monosodium glutamate.

Method: 1 purple kale washed and cut into small pieces or wide strips, garlic patted. 2 pot of oil heating, put the 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 out of the pot to plate.

Points of interest: the color of the vegetables is bright purple-red, shiny, crisp taste.

Red pickles

Raw materials: 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: 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. Borscht:

First prepare 3 tomatoes, 1 potato, sliced; a little mushroom, a little ham, diced; purple kale.

Then add oil in a sauté pan, add tomatoes and sauté them until they turn into a paste, and cook the rest of the ingredients in tomato soup. If you don't want to saute the tomatoes you can just buy tomato paste from the supermarket and pour it in.

Add the potato slices (potatoes can also be cut into cubes, but the slices are easier to cook), the diced mushrooms, the ham, the kale, and pour into the cooking pot and continue to cook, or you can cook it directly in the frying pan, but I don't have enough pots in my house to use them for other dishes. Add some cold water, cook slowly, and when it's almost done, add the cornstarch water to thicken the soup and cook for a while longer.

Purple kale and date paste soup dumplings:

Features: the dumpling skin is slightly purple, and the date paste filling is fragrant but not greasy.

Preparation time: 50 minutes

Cooking time: 10 minutes

Ingredients: soup dumpling powder, purple kale, red dates.

Seasoning: clarified flour, sugar.

Methods:

1. Wash and cut the purple kale into small pieces, cook and cool them, then beat them into puree with a blender.

2. Make equal-sized dosage by mixing the dough with sourdough powder, warm water and purple kale puree together.

3. Wash the dates and cook them in a pressure cooker, take them out and spread them on a bamboo drawer with a mesh, then crush them with a spoon, so that the meat leaks out of the mesh.

4. Use dry gauze to filter the jujube meat, add a small amount of clarified flour, sugar or brown sugar and mix well. Put oil in the pot and stir-fry the jujube meat into mud, the ratio of jujube meat to sugar is about 4:1.

5. Press the dosage flat, pack the filling in the center, and then knead it into a ball and cook it in the pot.

The most common practice is salad