White Scorched Kale is a famous Cantonese dish. The main ingredients are kale, shredded green onion and ginger, and shredded red pepper. It is a dish made by cutting the old skinned kale, blanching it in water and sprinkling it with auxiliary ingredients. Kale is high in carotene and vitamin C, far more than spinach and amaranth, which are generally recognized as vegetables with high vitamin C content.

The recipe is as follows:

1. Remove the old leaves from the lower end of the kale with the stems, and then cut off the remaining small portion of the old leaves at the top.

2, use a knife to peel off the old skin of the stem.

3. For the sauce, mix 3 tbsp light soy sauce, 1 tbsp sugar, 1 tbsp cold water, and a small piece of condensed soup stock (if you don't have it, don't add it).

4: Shred the ginger and set aside.

5: Add 1/2 tsp salad oil and 1/2 tsp salt to half a pot of water.

6: When the water boils, add the kale and remove when the water boils again.

7: Immediately immerse the vegetables in cool water, then drain well.

8: Heat 1 tsp oil in a wok, add shredded ginger and sauté over low heat.

9: Pour the pre-mixed into the pot and cook over low heat until the sugar dissolves.

10, the cooked sauce poured on the row of kale, pick away the ginger, etc., put the decoration of wolfberry, it is finished.