Today I'm going to share a beautiful, delicious purple kale stir-fry with you. Purple kale, and we often eat cabbage is a family friend, the surface and texture are very similar. However, the color of purple kale is a rare blue-purple, especially beautiful. Because of the purple kale in the ball, wrapped more gripping, so eat all more crisp than other cabbage.

Purple kale is also a wonderful ingredient, because it contains a lot of proanthocyanidins, so when it encounters different types of pH, it will show a different hue. One fatal drawback, however, is that when heated, the color recedes and becomes more and more intolerable. As a result, the recipes we usually get for purple kale happen to be eaten raw, like in gazpacho, dips, or fruit salads.

Actually, purple kale tastes great sautéed. And the problem of fading color, which is a big headache for everyone, can be solved. In this way, you can easily eat the super high value of fried purple kale. Why don't you try it, it's surely a different kind of feeling. The kale fried pork required information: kale, pork, small onions, ginger, garlic, vegetable oil, soybean paste, soy sauce, tapioca starch, salt, monosodium glutamate practice is as follows:

First of all, prepare in advance a small piece of pork and a moderate size of the purple kale. Wash the kale and cut it into shreds, then place it in a slightly larger pot and sprinkle some salt on top to marinate for 10 minutes. (Salt pickling has two effects: one is to let the kale into the flavor; the other is to pickle and then add warmth, the kale will not fade.)

Pickled kale slightly squeeze the water, put aside for emergencies; pork cut into thin julienne strips; ginger, garlic, green onion, all chopped, and then poured into the 1 tablespoon of doubanjiang sauce. Pour some soy sauce into the pork, followed by adding the appropriate amount of tapioca starch, add cold water at the end of the mix, so that the shredded meat can be evenly desiccated, and then marinate for 5 minutes.

prepare a frying pan in advance, directly to the vegetable pan hot, and then pour a moderate amount of vegetable oil, when the temperature rises to 5 into the heat, pour into the shredded meat stir fry. When the temperature rises to 5 into the heat, pour in the shredded meat and stir-fry. After the shredded meat is fried off the color, pour in the prepared seasonings and stir-fry to get the flavor. Pour in the purple kale and mix all the food together, stir fry quickly.

The kale can be stir-fried slightly, and then add the appropriate amount of salt and monosodium glutamate to modulate. Finally, the fried kale, served out on a plate. A crisp tender purple kale fried meat, done! The taste is great, the flavor is also very good, delicious!