Purple kale with peanuts

Summer is here and the essential thing is cold dishes, a delicious purple kale with peanuts certainly can not miss.

The most important ingredients are kale and peanuts, according to their own preferences can be prepared at their discretion, the ingredients need to be four garlic, white vinegar, sugar, cooking oil, sesame oil, each a little.

According to the usual practice is to deal with the ingredients first, first select the peanuts, choose a large full, fresh color; we selected the peanuts rinsed with water, and then put into cold water to soak for about two minutes.

This time you can cut the garlic into pieces, let it fully oxidized, volatile garlic flavor.

While you're waiting, you can make the sauce. Prepare a small bowl with one tablespoon of white vinegar, one tablespoon of sesame oil, one tablespoon of sugar, and half a tablespoon of salt.

Take out the peanuts you prepared earlier and drain them, put them into a heated wok and stir-fry to remove the excess water. Turn on the heat, add cooking oil until half of the peanuts are gone, then stir fry, stir fry until the peanuts are browned, then you can turn off the heat and fish out the peanuts.

Don't forget our guest of honor, the purple kale ah, from the outside to the inside broken, washed with water and cut into thin strips of one centimeter wide standby.

This time in the frying pan add a small half pot of cold water, bring to a boil, add a small spoonful of salt, a few drops of oil, add the cut purple kale, boil and taste, almost on the fish out, into a soup bowl, control the water. While boiling water, take the right amount of fried peanut rice (extra peanut rice into a plastic bag, and so cool, squeeze out the air and tie it tightly, a week is not damp, can be used next time or as a congee dish, snacks, etc.) into the plastic bag, with a thicker knife, the peanut rice crushed crush is not too crushed. Installed in the blanched kale bowl, add minced garlic, seasonings and mix well (this time you will find its color brightened), add crushed peanut rice, mix a little, plate can be.

Purple kale steamed chicken

Young and old alike, super easy to operate the white man will also be zero error low-fat value of the delicious purple kale steamed eggs

We now need to prepare 50 grams of spinach, 30 grams of purple kale, 3 eggs, and half a spoonful of salt.

Treat the ingredients spinach and kale washed and torn by hand into small pieces of 5 centimeters in size, over water.

Beat the eggs with half a spoonful of salt.

The above a few things all poured together, stir, make sure that each piece of vegetable leaves can hang to the egg liquid.

Then find a plate and grease it, preferably a square one. Pour all of the above into it and smooth it out.

Ready to steam on the pot, 8 minutes, steamed old texture is not delicious oh. Out of the pot after cooling, because the plate smeared with oil very easy to buckle out, to eat the square round pentagram of their own hands, and finally smeared with a little sesame oil to eat it!

Here must remember that the eggs do not hit too loose, a little protein is also beautiful. Because of the use of different utensils, steamed when pay attention to the fire, to ensure that just cooked.

Purple kale mixed with vermicelli

First of all, deal with the purple kale, purple kale half shredded, try to cut finer.

Put the chopped purple kale in a bowl, add 2 grams of salt and mix well, set aside and marinate for ten minutes.

During this time you can prepare the other ingredients. Add another handful of vermicelli to boiling water for about two minutes. I used longkou vermicelli, soak it soft and then cut it with scissors, make more cuts and cut it shorter.

The soaked fans with a funnel rinse cool water, note that the use of pure water Oh, do not have a water purifier with cold water over a little.

After the fans are cooled, soak them in cool water, and emphasize again, pure water or cold water.

Then prepare garlic, millet chili, ginger, do not eat spicy omit millet chili, all chopped.

This time the kale is almost ready, a little squeeze to pour the water, not too much water, squeeze is to let the kale become soft some, better flavor, taste better.

The next step is to make the sauce, a spoonful of soy sauce, two spoons of vinegar and two spoons of sugar.

Don't forget to drain the fans, the ingredients sauce purple kale fans all mixed, add two spoons of sesame oil (put sesame oil flavor will be good, but I lost weight did not put, so refreshing point), mix well.

Remember to stir for a while, then plate, sprinkle some scallions. Summer eating can be put in the refrigerator for half an hour, very refreshing.

Purple kale big pulled pork

Lastly teach you to do a put purple kale in the Northeast big pulled pork

What to eat in the summer, the big pulled pork is essential, talking about the Northeast colorful big pulled pork, must be a lot of people have heard of it, this is to know the Northeast's characteristics of the coleslaw, to the summer it is a huge fire huge popularity, wrapped full of sesame sauce pulling the skin of the QQ popping bullet, with colorful vegetables, the Northeast is the most important thing to do, and it's a very important thing. The colorful vegetables, a plate full of super addictive, like the foodies continue to look down ha ~

Please prepare the ingredients beforehand our protagonist of today's purple kale moderate amount, a bag of pulling the skin, 15 grams of shredded meat, sesame sauce 30 grams of sugar 1 spoon, 1 spoon of vinegar, 2 spoons of fresh soy sauce, cilantro moderate amount, cucumber 1, 1 carrot, 3 eggshells, fungus moderate amount, the amount of water moderate amount.

Wash all the vegetables and cut them into fine julienne strips.

Arrange the chopped finely shaped ingredients in a circle around the outside of the plate, leaving a place in the center for the ramen.

Now you can prepare the meat for stir-frying, leave the oil in the pan, add the shredded meat and stir-fry over low heat to brown, then add a spoonful of soy sauce and stir-fry until fully cooked, then pour out and set aside.

Put the sesame paste into a larger container and add the soy sauce.

Add white vinegar and sugar. Don't use too much white vinegar, as the acidity will affect the taste. The amount of sugar can be more than white vinegar, to be able to eat out the sweet flavor.

After putting all the seasonings in, use a spoon to stir the sesame paste to dilute it.

Next, toss the ramen in the diluted sesame sauce mixture and pour it in the center of the plate.

Place the pre-fried shredded pork on top of the ramen and top with cilantro.