Where boiled kale tastes best in Shanghai:
You can go to Nanjie, Pudong New Area to find out where the boiled kale is the most authentic and delicious, so as to satisfy your appetite.
A good choice for eating in the hall-boiled kale! You can kill a plate by yourself. I have loved this plant since I first met it.
Reference target:
1 serving of meat: <; 50g cooked livestock and poultry water.
2 portions of bean products: a small cup of cooked beans.
3 portions of "fresh" fruit: 1 portion is half a small apple.
4 portions of cereal/potato: 1 portion is 1 slice of bread, half a bowl of rice and half a steamed bread.
5 servings of dark green leafy vegetables (best)+root vegetables: 1 serving is half a cup of chopped vegetables.
6 glasses of water
Today's summary:
Food type: 17- it can be improved!
The ratio of quantity: 1346- all meet, and 2,5 can be more.
I have never eaten kale before. At the end of the year, I went to the Red Wall Yard for dinner and ordered a plate of boiled kale. It was our first time to eat kale. Her father told me: This dish is delicious! I smiled and answered: I can do it at home! Then I studied the dish of kale carefully for a while and tried it when I was ready to go home.
There are really kale in the supermarket! In fact, there are many kinds of vegetables on the shelf, but generally only a few kinds of vegetables that are often eaten or loved are bought, and those are bought. No matter how varied and novel the dishes on the shelf are, you won't look at them again. I wonder if your family is like this? !
Boiled kale actually belongs to Cantonese cuisine, and it is normal to form it in Jiangnan and Shanghai. "Boiled kale" is a cooking technique of Cantonese cuisine. It is a relatively healthy cooking method to boil raw food with boiling water and then pour oil on it.
Chinese kale is rich in vitamins A, C, calcium, protein, fat and plant sugars. It has the effects of moistening intestines, removing heat, relieving deficiency fire and stopping gingival bleeding. Chinese kale is very effective in treating gastrointestinal heat, insomnia due to staying up late, rising deficiency fire, or gingival swelling and bleeding caused by vitamin C deficiency.
Boiled kale: kale, garlic, ginger, onion, shredded carrot, soy sauce and sugar.
1, remove the old leaves and stems at the lower end of the Chinese kale, and cut off the old leaves at the top, then wash the Chinese kale.
2. Put water in the pot, add kale after boiling, add 15g salt, add a few drops of vegetable oil, and cook for about 3 minutes on high fire. Be sure to open the pot to cook, and the lid will change color. When cooking vegetables, adding oil can make them beautiful in color and keep their nutrition.
3. Take out, drain the water, and put the kale on the plate.
4, ready to adjust juice: soy sauce, sugar, salt, boiled water onion.
5. Shred ginger, scallion, garlic and carrot.
6. Heat 1 tsp oil and a few peppers in the pot. After the oil is hot, add garlic first, then put down shredded ginger and carrot, and stir-fry the fragrance.
7. Add the juice, turn off the fire after the pot is boiled.
8. pour it on the coded kale, pick up the pepper and serve it.
Wode home-cooked dish
The above practice is actually very simple, but the selection of ingredients must be careful, and there must be no rotten leaves, otherwise it will be greatly discounted.