Fried kale leaves with dregs of oil is a homemade stir-fry, simple in practice, but it has a unique flavor that brings back a lot of memories. Whether it's for dinner or with wine, it has a unique flavor. If you are also interested in this dish, follow us to explore its cooking mystery, so that you can easily make colorful and fragrant dregs fried kale leaves!
Ingredients selection, fresh and crisp
Kale leaves selection is very critical, it is recommended to choose green leaves, stalks crisp kale leaves, so that the kale leaves after frying the best taste. In terms of oil residue, you can choose lard or fat meat refined oil residue, the flavor is more fragrant.
Seasoning preparation, fragrant
In addition to kale leaves and oil residue, you also need to prepare the following seasonings: minced garlic, minced ginger, chopped green onion, soy sauce, dark soy sauce, oyster sauce, sugar, salt, chicken essence. These seasonings are the finishing touches to this dish and you can't have one without the other.
The dregs of the oil stir-fried, fragrant
The dregs of the oil into the hot pan stir-fried, until the dregs of the oil slightly charred, the aroma of the four sheng out of the standby. This step is very important, the dregs of oil after stir-frying, not only more crispy texture, but also stimulate the aroma, so that the fried kale leaves more flavor.
Kale leaves in the pan, stirring constantly
Leaving the bottom oil in the pan, add minced garlic, ginger, burst incense, and then pour in the kale leaves and stir-fry. The kale leaves themselves contain water, so there is no need to add extra water during the stir-fry process. Stir-fry quickly over high heat so that the kale leaves are evenly heated, and to avoid aging the kale leaves as a result of too much stir-frying time.
Season to taste, fresh and salty
When the kale leaves are cooked to 7 or 8 minutes, add soy sauce, dark soy sauce, oyster sauce, sugar, salt and chicken essence. Stir-fry evenly so that the seasonings are fully flavored. This step can be adjusted according to personal taste seasoning ratio, prefer heavy taste can be appropriate to increase the amount of seasoning.
Oil residue back to the pot, crispy flavor
The last step, the sautéed oil residue back to the pot, and kale leaves continue to stir fry evenly. The addition of the drippings not only adds a crispy texture, but also makes the kale leaves more flavorful and appetizing.
Packed on the plate on the table, the fresh aroma appears
Stir-fried dregs of fried kale leaves, packed on the plate on the table can be. The green kale leaves are decorated with golden crispy oil residue, mouth-watering. Not only is the face value quite high, the flavor is even more fresh and fragrant, so that you will be able to savor every bite.