2, first of all, the purple kale outside of a layer of old skin removed, and then cut from the center, remove the roots of purple kale.
3, next to the purple kale top knife cut into thin julienne, cut the finer the better, rinse with water once dry water standby.
4, in the control of dry water in the purple kale, add a spoonful of salt, two spoons of sugar, tossed evenly, this step is in order to give the purple kale to kill the water, after killing the water after the purple kale taste will be more crispy, not the kind of hard texture.
5, kale kill water at the same time to prepare a bowl of juice, add two spoons of rice vinegar, a spoonful of soy sauce, a spoonful of sugar, the right amount of minced garlic and mix well.
6, purple kale kill water time is about half an hour or so, half an hour after squeezing out excess water, but do not use water to rinse, water rinse, anthocyanins will be lost more.
7, and finally the water control of the dry kale in the pot, add the bowl of pre-adjusted juice, tossed evenly to plate.