Materials
Eggs, kale
Practice
1, eggs with salt beaten into an egg mixture, fried into an omelette and cut into thin strips.
2, kale cut into strips, fried in a frying pan, and finally put in the cut eggs.
Practice 2,
Materials
Kale, eggs, vinegar, sugar, soy sauce, chicken broth, oil
Practice
1. Wash the vegetables first, tear them into chunks, it must be torn by hand ah, so that the texture is good.
2. The sauce is pre-mixed.
3. When the oil is hot, the purple kale into the stir-fry until raw, this time I like to add a little bit of water, the crackling sound of the pot is very nice, and always feel like a pot sticker that take the water bared a little bit to taste.
4. After that, put in the sauce and stir-fry until even you can get out of the pan.
Practice three,
Materials
Kale half, eggs, fresh cucumber a salt, white vinegar, sesame oil
Practice
1. purple kale remove the outside of the dry skin, washed and shredded.
2. Cucumber pricked and washed, shaved (self-grown without pesticides, do not need to peel).
3. Kale marinated with salt for 5 minutes, strain the soup.
4. Pour the cucumber and kale into a large pot, add sesame oil and white vinegar and mix well.
Practice 4,
Ingredients
"1/4 cabbage", egg, "1/3 can of corn kernels", "1 cup of black fungus QQ rounds", "1 portion of Thousand Island Dressing",
Practice
1: Prepare the main ingredients such as black fungus QQ rounds, cabbage, corn kernels and Thousand Island Dressing.
2: Wash the cabbage, cut into julienne strips and set aside; drain the corn kernels and put them in a bowl.
3:Take a clean bowl and put the shredded cabbage and corn kernels into it.
4: Add the black fungus QQ balls to the bowl and pour in the Thousand Island dressing to enhance the flavor.
5: Place in the refrigerator for a few minutes and enjoy as a light salad.
Method 5,
Ingredients
"A handful of kale", "A little olive oil", "Salt", "Pepper",
Methods
1: Tear the kale leaves into small pieces, not too small, as they will shrink after roasting, then rinse and drain them
2: Spread the drained leaves out on a baking sheet and sprinkle with a little olive oil, pepper and salt. Sprinkle with olive oil, pepper, and salt
3: Bake in preheated oven at 350 degrees F (175 degrees C) for 12 to 15 minutes for crispy kale and taro chips.