Dish name: sweet and sour purple kale
Purple kale Ingredients Purple kale 500 grams, 10 grams of ginger, 3 dried chili.
Seasoning Vegetable oil, refined salt, sugar, white vinegar, each appropriate amount.
Method
(1) remove the old leaves of purple kale, cut off the root and wash, cut into about 4 cm long, 3 cm wide strip, add a little salt and mix, marinate for 2 hours, gently squeeze out the water, discharge basin.
(2) dry red chili pepper seeds, cleaned and cut into thin julienne. Cut ginger into julienne strips.
(3) salt, sugar, vinegar into a suitable flavor of the marinade, poured into the kale, vegetables on the surface of some shredded ginger.
(4) frying pan with 15 grams of vegetable oil, cook and reduce the temperature to 4% heat, put the pepper wire burst out of the flavor, fishing out the pepper discarded.
(5) then the purple kale and ginger, poured into the hot frying pan, stir fry for a few moments, you can start the pot to eat.
Features red and white, hot and sour, sweet and crispy.
The name of the dish: vegetarian fried purple kale
Ingredients purple kale 500 grams.
Seasoning white vinegar, salad oil, refined salt, 3 cloves of garlic, a small amount of monosodium glutamate.
Methods of 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-fire stir-fry until the dish is soft, put the refined salt, monosodium glutamate mix that is the pot to plate.
Purple kale Characteristics of the dish color bright purple red, shiny, crisp taste.
The name of the dish: red kimchi
With 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 will be 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: colorful, colorful, nutritious.
Dish name: vinegared purple kale
Main ingredient purple kale 100 grams, cabbage 100 grams
Seasoning bay leaf 2 grams, 25 grams of vinegar, 3 grams of salt, 2 grams of mustard
Practice
(1) purple kale, cabbage, washed and cut into julienne strips, add salt and marinade for 30 minutes
(2) bay leaf, vinegar, mustard mixed, add water to (2) bay leaf, vinegar, mustard mix, add water and cook over low heat for 3 to 5 minutes to make juice
(3) mix the juice with the marinated kale and cabbage, and let stand for 2 minutes to serve
Making Tips If you like sweet and sour, put a few pieces of icing sugar in moderation
Dish Name: Cold Mixed Purple Kale
(1) Shredded, it is best to add a little bit of shredded green pepper
(2) Thrown into cold water to wash
(2) Throw into cold water to wash
(2) Throw into cold water to wash, to wash, to wash, to wash. to the cool water to wash
(3) adjust the sauce, in a small bowl add vinegar, spicy oil, sesame oil, salt, garlic
(4) the adjusted juice evenly sprinkled into the chopped vegetables, and then tossed
(5) the sauce is not a good choice.