Step 2: Put a vat of water, put the kale into the water, soak it for two minutes, gently shake it down to filter mud and dust, then rinse it with flowing water, and filter most of the water with a funnel.
Step 3: Prepare a large basin of salt water, soak the kale for 3 to 5 minutes, then take it out, remove the hard stems and leave only the leaves.
Step 4: Use kitchen paper towels or dehydrate and dehydrate. Wrap it in a fresh-keeping bag.
Refrigeration: add a kitchen paper towel to the fresh-keeping bag, and try to squeeze out the air with a straw when sealing, and then pull out the straw. Or find a big fresh-keeping box and put the dishes in the cold storage on the first floor of the kitchen.
If it is frozen, it can be frozen directly in a fresh-keeping bag after removing water.
Ps: If it is refrigerated, it can be kept for about a week at most. So the weight. So as not to turn yellow and lose nutrition.
If it is frozen, it can be kept for a long time, but at most, it will be soft after freezing.
The most common way to eat:
1. Add a banana and milk to make a milkshake. After beating, black sesame powder or chia seed powder is added, which is delicious and nutritious.
2. Add a little flour to the pot leaves and an egg. Stir the salt and soy sauce evenly, then fry them in a paste pan until both sides are cooked. You can also eat it with seasoning. A spoonful or two of flour at most will make it sticky. A spoon for eating.
Blanch cold salad or scrambled eggs.
Bake and eat.
5. Eat the salad bowl directly. Kale will be softened with salt and oil and then mixed cold, which is more delicious and has better nutrient release. The surface layer is a fat-melting substance.