: shredded, it is best to add a little green pepper (that is, chili pull) silk (role: to enhance the flavor) \x0d\2: cast cool, that is, thrown into the cool water to wash (cast cool really means in fact is to throw something hot into the cold water to cool down) \x0d\3: sauce, in a small bowl add vinegar (beginners can first pour vinegar in the heart of the hand to prevent vinegar to pour more than the general pouring of the hand to flush edge of the appropriate), chili oil (do not say no, if there is no "Lao Gan Ma" hot sauce in the oil added to point, note not too much or else there will be no vinegar flavor), sesame oil, salt, garlic, and so on. If there is no "Lao Gan Ma" hot sauce in the oil added to the point, pay attention to not too much, otherwise there is no vinegar flavor), sesame oil, salt, garlic (of course, to beat the garlic into soluble, do not understand soluble? Is the garlic minced!) PS: My personal taste is more like to add some "Tianjin Garlic Yung Spicy Sauce" huh \x0d\4: mix, it's simple, mix the juice evenly sprinkled into the cut vegetables on the wire, and then mix (I personally like to mix directly with my hands, convenient, fast, huh, remember to wash your hands with the Tianshi brand fruit comb first, haha) \x0d\5: OK! The first thing you need to do is to make sure that you have a good taste of the food, and if it is salty and sour, add a little water and some MSG. And, of course, there is the most, most important step six! 紫甘蓝的做法(多种)：紫甘蓝沙拉：材料: 紫甘蓝1/4颗 小西红柿6个 Apple Position is counted from the beginning of str.果1个 芝麻沙酱3勺 olive oil ?勺 olive oil\x0d\做法:\x0d\1.紫甘蓝取1/4颗,洗净切成条状. Add water/salt to a pot, bring to a boil and add the purple kale and blanch for 1 minute. \x0d\3. Put all the ingredients into a salad bowl, drizzle with salad dressing and olive oil, OK. \x0d\\Sweet and Sour Kale: \x0d\Ingredients 500g of kale, 10g of ginger, 3 dried chili peppers. \x0d\ Seasoning Vegetable oil, refined salt, sugar, white vinegar each appropriate amount. \x0d\ Preparation method\x0d\(1) Purple kale to remove the old leaves, peel the root and wash, cut into long strips about 4 cm long and 3 cm wide, add a little refined salt and mix, marinate for 2 hours, gently squeeze out the water, discharge basin. \x0d\(2) Dry red chili peppers to remove the seeds, cleaned and cut into thin julienne. Cut ginger into julienne strips. \x0d\(3) Mix salt, sugar and vinegar into a marinade suitable for taste, pour it into the kale and put some shredded ginger on the vegetable surface. \x0d\(4)Add 15g of vegetable oil to the frying pan, cook and lower the temperature to 4% hot, put in the shredded chili peppers to burst the flavor, fish out the chili peppers and discard. \x0d\(5) followed by purple kale and shredded ginger, poured into the hot oil pan, stir fry for a few moments, you can start the pot to eat. \x0d\\ Characterized by red and white, hot and sour, sweet and crispy. \x0d\\ Meat slices pigeon eggs roasted kale: \x0d\ Main Ingredients: kale \x0d\ Side Ingredients: meat slices, pigeon eggs, snow peasants, shiitake mushrooms, green onions, ginger \x0d\ Seasoning: salt, chicken essence, oyster sauce, sugar, soy sauce, water starch \x0d\ Cooking Method: \x0d\ 1, wash kale and cut the cruciform knife blanch over the water to stand by, snow peasants, green onions and ginger chopped, shiitake mushrooms cut into strips; \x0d\2, sitting pot Light the fire and pour the oil, the next meat, onions, ginger, mushrooms stir-fry, put the snowy vegetables, add salt, soy sauce, sugar, chicken essence, oyster sauce seasoning, and then put the kale, pigeon eggs stir-fry for a few moments on high heat, thickening the pot can be. \x0d\ Characteristics: complementary nutrition, fresh, salty and sweet. \x0d\\\ Chestnut Rice Purple Kale: \x0d\ Ingredients: main ingredients: purple kale 150 grams, canned sweet corn 50 grams. Accessories: 10 grams of salad oil, 5 grams of sugar, 3 grams of vinegar, 2 grams of refined salt, 0.5 grams of monosodium glutamate. \x0d\\ Preparation: (1) Wash the purple kale, cut into julienne strips; blanch the sweet corn in boiling water, fish out and drain. \x0d\\(2) pan hot into the salad oil, add purple kale stir fry, then add sugar, vinegar, salt, MSG slightly fried, start the pan into the dish, to be cooled after the dish will be sweet corn can be mixed into. \x0d\ Features: kale crisp, sweet and sour appetizer \x0d\ purple kale strawberry salad: \x0d\1, purple kale 300 grams of slices, boiling water scalded; strawberries 150 grams of picking clean, sliced; apple Position is counted from the beginning of str. 1 cut small slices of fruit. \x0d\2, three ingredients into the salad bowl plus Chubby's salad dressing, sugar, chili oil into a sweet and spicy sauce, refrigerator, out of the finished product 4 copies. This attractive color, sweet and spicy fresh. \x0d\\cooled kale and green pepper: \x0d\ main ingredients: green pepper 500g spore kale 150g \x0d\condiments: garlic 5g scallion 5g salt 3g monosodium glutamate 2g soy sauce 10g vinegar 10g hoisin oil 5g shrimp skin 5g each appropriate amount \x0d\1. garlic peeled off the cloak of garlic, minced garlic; \x0d\2. scallion removed from the root and washed and cut into julienne strips; \x0d\3. the pepper, kale, wash and cut into shreds on the plate; \x0d\4. Cut into julienne strips for serving; \x0d\4. Add minced garlic, shredded green onion, salt, monosodium glutamate (MSG), soy sauce, vinegar, pepper oil, and shrimp peel, and mix well to serve. \x0d\ Mustard rolls: \x0d\ Main Ingredients: Spore kale 400g \x0d\ Seasoning: Mustard 50g Sugar 75g Vinegar 5g Hoisin 5g Soy Sauce 10g Salt 3g MSG 2g each appropriate \x0d\1. Wash the kale leaves, slice off the hard stalks, blanch a little bit in boiling water to dry and cool; \x0d\2. Put blanch leaves into a pot and mix with salt, MSG, pepper oil, and then rolled into a finger-thick roll, cut into 4 cm long segments, arranged on the plate; \x0d\3. mustard with boiling water, cooled, mixed with sugar, white vinegar, put in a warm place to ferment for 2 to 3 hours, and then mixed into the refined salt, sesame oil and stirred, poured in the blue cabbage rolls that is to become. \x0d\\ Spicy Kale: \x0d\ Ingredients: 300g kale, a little shredded red dried pepper. 2 tbsp of oil, 1 tsp of sesame oil, sugar, refined salt l2 tsp each, 13 tsp of flavor powder, a little green onion, ginger, garlic. \x0d\\ practice: \x0d\1, kale remove the outside of the old leaves, wash, cut into pieces standby; red dried pepper shredded with cold water to soak soft, fished out for use. \x0d\2, frying pan on the fire heat, add the bottom oil, with onions, ginger, garlic stir-fry pot, down into the red dried pepper shredded stir-fry for a few moments, and then into the kale stir-fry, add sugar, salt, taste powder, stirring evenly with high heat, dripping sesame oil, out of the pan on a plate can be. \x0d\ Characteristics: Spicy and crisp. \x0d\ Master's advice: this dish must be cooked quickly over high heat \x0d\ Kale Seafood Cake: \x0d\ Main Ingredients: Purple Kale \x0d\ Side Ingredients: Shrimp, Enoki Mushrooms, Eggs, Minced Pork, Garlic, Scallions, Flour \x0d\ Seasoning: Salt, Sugar, Tie Soy Sauce, Oyster Sauce, Olive Oil \x0d\ Cooking Methods: \x0d\1/ cut the kale into julienne strips and mix in Shrimp, 3 Eggs, and Salt. Then add flour, chopped green onion and mix well, into the pan and spread into pancakes to fry, take out and cut into pieces; \x0d\2, sit in the pan and light the fire and pour the oil, put down the minced garlic, minced meat and stir-fry, add oyster sauce, salt, Tie Soya Sauce, sugar, water and braise into a soup stock, put in the kale mushrooms and fried pancakes and simmer for 5 minutes. \x0d\ Characteristics: soft, smooth and fresh, tender and delicious. \x0d\ Netizens recommended home practices: \x0d\ Cold dishes: \x0d\ a said kale salad, kale cut into thin julienne strips, and cucumber diced match, can also be matched with a variety of diced fruits, plus a lot of creamy salad dressing, easy to do and tasty, suitable for summer as well as ladies and children's tastes, I thought that the cream of the kale in the salad is much more tasty than the cucumber. If you use purple kale, it will be more beautiful. \x0d\\ hot dishes: \x0d\ a said stir-fried shredded kale, in addition to onions and ginger without any condiments, high-fire choking fried to half-cooked, add salt, dripping sesame oil out of the pot, to the crunchy and tender for the taste of the light and fresh, but the fire a little too big even if it fails to add salt early stir-fried boiled kale is more likely to be great failures, so it's best to add some shredded meat and carrot shreds according to taste, so that the requirements of the fire does not have to be too strict. The water can be adjusted to the starch paste to collect the juice, for the insurance practice. \x0d\three said spicy kale, kale cut into strips, vegetable oil than the usual amount of fried vegetables increased by half, after the oil boiled add a tablespoon of Pixian soybean paste, like spicy taste can be increased discretionary, burned to the red oil flooding, add kale, with carrots and fungus and so on the better, stir-frying to the kale red was translucent from the pot, after loading the plate covered with a little cilantro section with color, spicy and fresh crisp, good for dinner and wine. \x0d\ stew: \x0d\\ kale stew tofu, kale randomly cut into small pieces, plus more than ten large pieces of pork, tofu block a number of cool water into the pot, into the seasonings ginger slices, cover the lid of the pot stewed until rotten, into the farmhouse sauce instead of salt, adjust the saltiness, do not have to put any other seasoning can be out of the pot, for the Northeast Stew and the Korean soy sauce soup of the merger of the soy sauce, sauce pleasantly thick, and meat and vegetable nutritional richness. The most important thing is to save time. The main thing is to save time. This dish is a bit costly rice. \x0d\\ If you can use the broth precipitated from boiling the sea red to stew, it will become a seafood sauce soup, even more rice \x0d\\\\x0d\\\there are many kinds of oh, I just like to directly stir fry to eat. Vegetarian fried purple kale \x0d\\\x0d\ raw materials: purple kale 500 grams. \x0d\\ Seasoning: white vinegar, salad oil, refined salt appropriate amount, 3 cloves of garlic, a small amount of monosodium glutamate. \x0d\\ Preparation: 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-flame stir-fry until the dish is soft, put the refined salt, monosodium glutamate mixing that is out of the pot to plate. \x0d\\points: the color of the dish is bright purple-red, shiny oil, crisp taste. \x0d\Red pickles \x0d\\Raw materials: 200 grams of purple kale, 50 grams of carrots, 50 grams of green bell peppers, 100 grams of celery. \x0d\ Seasoning: white vinegar, refined salt, monosodium glutamate, sesame oil each moderate. \x0d\ Preparation: 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, 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 mix well that is to become. \x0d\ Features: bright and colorful color, rich in nutrition. medicinal diet dietary therapy constipation dietary therapy recipes vinegar slippery purple kale practice _ how to do _ how to do _ detailed introduction to the cuisine and efficacy: constipation recipes diuretic recipes delay aging recipes diabetes recipes anti-cancer recipes Craft: vinegar slippery \x0d\ vinegar slippery purple kale preparation materials: \x0d\ main ingredients: 100 grams of purple kale, cabbage 100 grams \x0d\ Seasoning: 2 grams of sesame leaves, 25 grams of vinegar, 3 grams of salt, mustard 2g \x0d\\\\x0d\\vinegared purple kale: \x0d\1. Wash and shred purple kale and cabbage, add salt and marinate for 30 minutes; \x0d\2. Mix bay leaf, vinegar and mustard, add water and cook on low heat for 3-5 minutes to make a juice; \x0d\3. Mix the mixture with the marinated purple kale and cabbage and leave to stand for 2 minutes to serve. \x0d\\\\\\x0d\\corrections for Vinegared Purple Kale: \x0d\\corrections for patients who prefer sweet and sour, put a few cubes of rock sugar in moderation. \x0d\\ Health Tips \x0d\1. Clearing heat and thirst, facilitating the intestines and stomach, quenching thirst and diuresis; \x0d\2. Cabbage is flat, cold and sweet in nature, and it has the effect of clearing heat and thirst, facilitating the intestines and stomach, and quenching thirst and diuresis; \x0d\3. The propanoledioic acid contained in cabbage is able to effectively prevent the sugar from being converted into fat in the body, which is very suitable for diabetic patients.