Ingredients: 400g purple kale. Accessories: 25 ml of large mixed vegetable sauce, 25 ml of oil and vinegar sauce, 3 grams of refined salt.

1, purple kale and sauce spare.

2, purple kale, tear large pieces by hand, soak in filtered purified water for 10 minutes.

3, soaked purple kale, washed and fished out, drained.

4, cut into julienne strips and pour into a deep bowl, add refined salt and marinate for 3 minutes.

5, pour off the pickled water and add the dashi sauce.

6: Add the vinaigrette.

7: Mix well and let stand for 10 minutes.

8, plate and enjoy.