20ml of soy sauce, 1 teaspoon of sugar, 1 tablespoon of oil, 1 teaspoon of salt, 50ml of water
How to make it:
1. Wash the kale, pick off the old leaves, and peel off the old skin of the root and reserve. Take the white onion and cut it into thin julienne strips. Beetroot peppers and ginger are also cut into thin julienne strips. Soak the shredded green onion and red bell pepper in plain water to make it curly.
2. Pour soy sauce and sugar into a pot with a little water (50ml), add ginger and boil to make a sauce.
3. Boil water in a saucepan over high heat, add salt and 1 teaspoon of oil, add kale and cook over high heat until boiling, drain and serve.
4. Drizzle the kale with the sauce and arrange the scallions and red pepper shreds. Heat the remaining oil over high heat until smoking and drizzle over the shredded scallions.
Visionary "burn" real
For the northern people, white burn kale, white burn cabbage is already the limit, in the hot water so a blanch, and then cook the oyster sauce and other things, is a healthy white burn vegetables. Later, I realized that Hong Kong is the world of white burn, white burn octopus, white burn goose intestines, imagination, and finally there is a white burn pork loin on the table, block big fat, dealt with clean, a bit of fishy all gone, is really a good thing with the meal.
Burning method is roughly divided into two categories, one is the traditional burning method, the other is the innovative burning method. Traditional searing, the material can maintain the original flavor, Guangzhou people often use this method of cooking shrimp and vegetables far. Innovative searing method, to ensure that the crisp, searing before the material to be processed, such as marinade, "beer water", etc., so that it becomes crisp, and then sear. Goose intestines, pork loin and other commonly used this method of cooking. White burn seems simple, in fact, there are tricks, ordinary families often feel "burn" not out of the restaurant flavor, is because some details are not dealt with. Especially in the burn vegetables, often housewives do not master the technique, burn out of the vegetables to not too raw, or not because of the burn time is too long, and lead to the color of the vegetables to change body, the appearance of great loss. To maintain the green leafy vegetables, in fact, the method is very simple, you can blanch vegetables in the appropriate time to put some cooking oil, add a little raw oil in boiling water, high heat into the vegetables, so that cooking oil can be in the surface of the vegetables to form a layer of oil film, to help vegetables to reduce the loss of color substances and oxidation, and therefore look more green and more appetizing.
And for the goose intestine and pork waist such as ingredients, in the white scorching before all have to be processed, goose intestine can be soaked with alkaline water in advance, so that the texture of the goose intestine will become more crispy and tender, and eat it will not feel the bite is not constant, better taste. Of course, soaked goose intestines should be rinsed with plenty of water to minimize the damage of alkali to the human body. Pork loin should be cut into small slices, pick off the tendons and membranes, and rinse with running water for about 15 minutes, so that the processed pork loin will be with a "crunchy" feeling, completely different from what we usually eat cashew flower, and then go to the white burnt, of course, the taste is different.