Chinese kale is eaten with tender flowers and tender leaves, which is crisp and sweet. Produced in China, Guangdong and other places. Because the stem is stout and upright, the cell tissue is tight, the water content is low, and the epidermis has a layer of wax, so it tastes cool but not hard, crisp but not tough. Su Dongpo also wrote poems praising it as "Chinese kale is like a mushroom, crisp and beautiful."

material

Ingredients: Chinese kale 400g, ginger15g;

Accessories: appropriate amount of oil, salt 1 spoon, white sugar 1 teaspoon.

Ginger kale slices

1

Ingredients (Chinese kale, ginger)

2

Scrape the Chinese kale skin and ginger skin clean

three

Slice the kale, chop the ginger into pieces, then soak it in some water. When frying, only the ginger juice is needed.

four

Put salt, sugar and oil in the pot, then blanch the Chinese kale slices.

five

After the kale slices soften slightly, pour out the cold water, so as to keep the kale slices green.

six

Heat the pan with a little oil, then stir-fry the Chinese kale slices.

seven

Cook a little cooking wine to remove the fishy smell.

eight

Then add sugar and salt to taste.

nine

Stir-fry slightly and add ginger juice.

Tips

The content of carotene and vitamin C in Chinese kale is very high, and it is rich in glucosinolates. Its degradation product is called sulforaphane, which is an anticancer component. Regular consumption also has the functions of lowering cholesterol, softening blood vessels and preventing heart disease. Stir-fry and stir-fry kale with some sugar and cooking wine. Sugar can cover up its bitter taste, and cooking wine can play a role in enhancing fragrance.