Main ingredient: kale

Accessories: sliced meat, pigeon eggs, snow peas, mushrooms, green onions, ginger

Seasonings: salt, chicken essence, oyster sauce, sugar, soy sauce, water starch

Cooking method:

1, the kale cleaned and cut the crucifix knife blanch, snow peas, green onions, ginger minced, mushrooms cut strips;

2, sit in a pot of fire and pour oil, under the meat, onion, ginger, mushroom stir-fry, add salt, soy sauce, mushroom, cut strips;

2, the meat slices, onion, ginger, mushroom, stir-fried. p>

2, sit in the pot on the fire pour oil, under the meat, onions, ginger, mushrooms stir-fry, into the snow, add salt, soy sauce, sugar, chicken essence, oyster sauce, seasoning, and then into the collard greens, pigeon eggs stir-fry for a few moments, thickening the pot can be.

Features: complementary nutrition, fresh, salty and sweet.

Chestnut rice purple kale:

Raw materials: main ingredients: purple kale 150 grams, canned sweet corn 50 grams. Accessories: salad oil 10 grams, 5 grams of sugar, 3 grams of vinegar, 2 grams of refined salt, monosodium glutamate 0.5 grams.

Method: (1) wash the purple kale, cut into julienne; sweet corn blanched in boiling water, fished out and drained.

(2) hot pan into the salad oil, add purple kale stir fry, then add sugar, vinegar, salt, monosodium glutamate, slightly fried, up to the pan into the dish, to be cooled after the dish will be sweet corn can be mixed into.

Features: kale crisp, sweet and sour appetizer

Purple kale strawberry salad:

1, purple kale 300 grams of slices, boiling water hot; strawberries 150 grams of picking clean, sliced; apple Position is counted from the beginning of str. 1 cut small slices.

2, three materials into the salad bowl with Chubby salad dressing, sugar, chili oil into the sweet and spicy sauce, refrigerator, out of the finished product 4. This attractive color, sweet and spicy fresh.

Cool kale and green peppers:

Main ingredient: green peppers 500 grams of spore kale 150 grams

Seasoning: garlic 5 grams of scallions 5 grams of salt 3 grams of MSG 2 grams of soy sauce 10 grams of vinegar 10 grams of caraway oil 5 grams of shrimp 5 grams of each amount

1. garlic peeled off the cloak of garlic, chopped garlic;

2. scallion removed from the root washed and cut into julienne;

3.

Mustard rolls:

Main ingredient: spore kale 400 grams

Seasoning: mustard 50 grams of sugar 75 grams of vinegar 5 grams of sesame oil 5 grams of sesame oil 10 grams of salt 3 grams of monosodium glutamate (MSG) 2 grams of each appropriate amount

1. will be cleaned, sliced off the hard stalks of the kale leaves, blanch a little bit of boiling water to dry and cool;

2. blanch the leaves into the basin with fine salt, monosodium glutamate, pepper oil, and then rolled into a finger-thick roll, cut into 4-cm-long section, placed on the plate;

3. mustard with boiling water, cool, with sugar, white vinegar, mixed evenly, and put in a warm place to ferment for 2 to 3 hours, and then mixed into the salt, sesame oil, and then stir, poured in the blue cabbage rolled into the.

Spicy kale:

Raw materials: 300 grams of kale, a little red pepper. 2 tbsp oil, sesame oil 1 tsp, sugar, refined salt l2 tsp each, 13 tsp flavor powder, green onion, ginger, garlic a little.

Practice:

1, kale remove the outside of the old leaves, wash, cut into pieces standby; red pepper with cold water soaked soft, fish out for use.

2, frying pan on the heat, add oil, onion, ginger, garlic chili pot, into the red pepper stir fry for a few moments, and then into the kale stir fry, add sugar, salt, taste powder, stir fry evenly with high heat, dripping sesame oil, out of the pan on a plate can be.

Features: Spicy and crisp.

Master's advice: this dish shall be made quickly with high fire

Kale Seafood Cake:

Main ingredient: purple kale

Accessories: shrimp, enoki mushrooms, eggs, minced pork, garlic, green onions, flour

Seasoning: salt, sugar, Tie Soy Sauce, oyster sauce, olive oil

Cooking method:

1, cut kale into julienne strips, add Shrimp, 3 eggs, salt and mix well, then add flour, chopped green onion, mix well, into the pan into a pancake and fry, remove and cut into pieces;

2, sit in the pan and light the fire pour the oil, under the minced garlic, minced meat and stir fry, add oyster sauce, salt, Tie Soya Sauce, sugar, water to braise into a broth, into the enoki mushrooms and fried pancakes stewed for 5 minutes can be.

Features: soft and smooth fresh flavor, tender and delicious.

Netizen recommended home practices:

Cold dishes:

One said kale salad, kale cut into thin julienne strips, and cucumber diced with a variety of fruits can also be matched with a variety of fruit diced with a large amount of creamy dressing, easy to do and tasty, suitable for summer as well as the 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.

Two said kale pickles: kale cut into four-centimeter-sized pieces, cucumber peeled and cut into strips, sliced carrots, dry bell peppers do not have to cut, with a little salt pickle soft, more sugar and white vinegar soak for more than 24 hours, the taste should be sweet and slightly acidic is appropriate, it should not be tasted salty, soak up and fish out a little soup with a little bit of soup, drizzled with chili oil, sweet and sour taste, nutritious and colorful are rich, suitable for the wine.

Hot dishes:

A said stir-fried kale, in addition to onions and ginger, without any spices, high-fire choking stir-fried to half-cooked, add salt, dripping sesame oil out of the pot, to the crunchy and tender for the right, the taste of the light and fresh, but the fire a little too big even if it fails to add salt to early stir-fried into a boiled kale is more likely to be great failures, it is 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 The best thing to do is to add some shredded meat and carrots according to taste, so that the heat requirement is not too strict. Stir-fried water can be adjusted starch paste to collect juice, for the insurance practice.

Two said kale fried noodles, fine vermicelli soaked with kale or pieces of the same frying, after the oil is open, add shredded pork stir-fried to slightly burnt oil, and then add a number of soy sauce above the color, the dish breaks the life of the clear starch paste to hang yawns, before the pan into the garlic and monosodium glutamate and stir-fry a few times can be mounted on the plate, mellow taste, red color, suitable for the next meal.

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, plate covered with a little cilantro segment color, spicy and fresh crisp, good for dinner and wine.

Stew:

Kale stewed 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, put the spices ginger, cover the pot stew until rotten, put the farmhouse sauce instead of salt, adjust the salinity, do not have to put any other seasonings can be out of the pot, for the Northeast stew and the Korean-style soy sauce soup of the merger of the soy sauce is pleasantly fragrant, mellow soup, and meat and vegetable collocation! Nutrition. The main thing is to save time. This dish is a bit costly rice.

If you can use the broth precipitated after cooking sea red to stew, it will become seafood sauce soup, even more rice