In many people's minds, blanched and boiled vegetables are the same. There is actually a difference between these two cooking techniques.

Hot-ironed food is a common cooking method in Cantonese cuisine, in which food is cooked in boiling water, fished out and dipped in various sauces. Food used for hot blanching is usually fresh and flavorful. The hot blanching time is very short and the seasonings used are simple, mainly highlighting the freshness and tenderness of the ingredients. The sauces are only for flavor enhancers, so blanched food is generally lighter in flavor.

Boiling, as the name suggests, means boiling the ingredients in water. This is a common cooking method in Sichuan cuisine, where ingredients and seasonings are cooked together until they become flavorful. It takes longer than blanching and has a much heavier flavor than blanching.

Hot blanching is not the same as boiling water, learn to do it correctly, kale is crispy and mushy, better than the restaurant

Today, I'd like to share with you a practice of burning kale. It is rich in vitamins and has a refreshing flavor. This is a very popular vegetable. It contains organic alkaloids and has a bitter taste, which can stimulate the human taste nerves, stimulate the appetite, accelerate gastrointestinal peristalsis and help digestion. It is especially suitable for New Year's Eve when you eat too much fish and meat, and the method is quite simple. It will be on the table in less than 10 minutes, which is better than the restaurant. Let's look at the specific method.

White roasted kale

Materials:1. 2 kale, 2 spoons of kelp soy sauce, 1 small chili pepper, 1 small slice of ginger, onion in moderation, oil in moderation

Methods:1. Prepare the ingredients, including 2 kale and 2 spoons of kelp soy sauce. If you don't have kelp soy sauce, use steamed fish soy sauce.

2. Remove the outer skin and the old part of the root of the kale, clean it and cut it into small strips.

3. Pour some water into a pot, add 1 teaspoon of salt and oil, bring to a boil and add the chopped kale to the pot.

4. Remove the cooked kale and place on a plate. Do not blanch for more than 1 minute or they will not crisp up.

5. Mix another portion of the sauce, put the chopped green onion, ginger, and shredded red pepper into a bowl, add 2 tablespoons of kelp soy sauce, pour in the hot oil, and agitate the flavor.

6. Just pour the mixture over the kale.

7. Crisp and refreshing, nutritious and low-fat boiled kale, this dish is particularly greasy after eating too much fish.

Tips:Blanching kale with a little salt and cooking oil can make the color of kale more green.