The texture of purple kale is crisp and tender, with a sweet taste and a special aroma and flavor. The yam is tender and sweet, and has the effect of nourishing and fitness. With purple kale and yam with cold, fresh taste, sweet and sour, crisp and refreshing, color and taste are good. Here is the home practice of yam with kale.

150 grams of kale, 200 grams of yam, parsley moderate.

Garlic, salt, monosodium glutamate, sugar, vinegar, sesame oil.

Wash the purple kale with water, control the water and cut into julienne strips. Put into the water to soak for a while, and then water cast clean, dry water control.

Peel the yam, rinse with water, drain, and cut into julienne strips. Soak in water, then rinse with water and drain.

Peel the garlic, wash with water, dry and chop.

Cilantro packing clean, dry water, cut into small pieces.

Yam into the water to blanch a little, the water boiled into the pot for two minutes minutes to fish out, rinse off the mucus on the water, drain.

Put the drained yam, cut the kale into a bowl, add garlic, a spoonful of sugar, a spoonful of vinegar (put the amount of sugar, vinegar, according to their own taste increase or decrease), add a little salt, a little monosodium glutamate, sesame oil, mix well.

Then add the cilantro and mix a little.