Add the right amount of water, pour in the right amount of cooking oil, add a little salt, and boil over high fire. After the oil and brine are boiled, add the green cabbage and stir-fry until it is about 70% cooked. When the cabbage is about seven ripe, pour in proper amount of sugar and monosodium glutamate to taste, and then put it on a plate for later use. Add appropriate amount of oyster juice, sugar and water into the pot, simmer until the oyster juice thickens, and then pour in appropriate amount of monosodium glutamate.

Introduction of kale

Chinese kale is the panicum miliaceum of Cruciferae. Originally from China, it is cultivated in Guangdong, Fujian and other provinces. Chinese kale is produced from late autumn to spring, with long petiole, long inverted leaves, dark green color, white stems and leaves, fragrant smell, soft texture and delicious taste. It is a green vegetable, and there are many vitamins in leafy vegetables.

The edible part of Chinese kale is cauliflower with leaves, because Chinese kale contains a lot of starch, and its taste is not as soft as Chinese cabbage, but it is crisp and has a unique flavor. Because the leaves are green, kale has become a very popular dish at the party.

The quality requirements of Chinese kale are fresh and tender leaves and stems, fragrant taste, no rotten leaves and rotten soil, and good quality.