A, kale fried beef
Materials: 100 grams of beef tenderloin, 200 grams of kale, 1 egg white, salt, soy sauce, sugar, monosodium glutamate (MSG), cooking wine, pepper, green onion, water starch, each appropriate amount.
Practice:
1. cut the beef into thick slices, pat loose pat thin into a bowl, add egg white, a little cooking wine, monosodium glutamate, pepper, salt and water starch mixed marinade; will be put in boiling water kale scalded cooked fish out, served on a plate.
2. pot on the fire put the oil burned to fifty percent heat, the next onion, stir out the flavor, the meat into the stir-fry until browned, add soy sauce, sugar, cooking wine, salt stir-fried beef, thickening with water starch, out of the pan can be poured on the kale.
Two, kale fried bacon
Materials: kale 300g, bacon 50g, a little salt, a little chicken powder, vegetable oil.
Practice
1. Add water to the pot and heat it over high heat.
2. When the water boils, add a little salt.
3. Add a few drops of vegetable oil.
4. Add the kale and blanch, then quickly remove from the water, drain and set aside.
5. Pour off the water, wipe the pan dry, reheat, add the diced bacon and stir-fry over low heat until the oil is released.
6. Add the kale and stir-fry over high heat for a minute.
7. Turn off the heat and add a little salt.
8. Add a little chicken powder, stir fry evenly.
Three, corn shoots stir-fried kale
Materials: 250 grams of kale, corn shoots (canned) 100 grams, 10 grams of white garlic, 3 grams of salt, 10 grams of rice wine, 20 grams of vegetable oil.
Methods:
1. Wash kale, cut into pieces.
2. Peel and mince garlic.
3. Corn shoots washed, cut into diagonal segments, and blanch in boiling water to remove, drain.
4. 20 grams of oil in the pan heat, burst the garlic, and then put the kale and corn shoots fried.
5. Finally, add seasonings (salt, rice wine) and mix well.
Four, white burnt kale
Materials: 400 grams of kale, green onions, ginger, green and red pepper julienne each a little. 50g salad oil, 2 tbsp soy sauce, 1 tbsp sugar, 1 tsp each of chicken essence, sesame oil, fresh dew, a little pepper.
How to make it:
1. Make a white sauce with the seasonings.
2. Kale to remove the old leaves, wash, into the boiling water blanching through, out of the ice water in the cast cool, drain the water points on a plate, sprinkled with green onions, ginger, green and red pepper.
3. frying pan on the fire hot oil, poured on the kale; will be a good "white sauce", another pot of boiling, poured into the dish containing kale can be.
Five, oyster sauce kale
Materials: 400 grams of kale, a spoon of sugar, oyster sauce a tbsp, a tbsp of soy sauce, a tbsp of broth, a tbsp of sesame oil.
How to make:
1. Wash the kale, stagger the stalks and leaves, put them into a heatproof bag, don't knot the bag too tightly, cook on high heat for 4 minutes, then remove and put on a plate.
2. Take a bowl, mix the seasoning well and pour it on the kale.
Six, double fresh grilled kale
Materials: 300 grams of kale, fresh net fish, fresh shellfish 100 grams each, wine, green onion and ginger juice 20 grams each, refined salt, 3 grams each of chicken essence, 1 gram of monosodium glutamate, 600 grams of broth, 10 grams of wet starch, 40 grams of lard.
Practice:
1. The fish is first graved with a cross knife, and then cut into pieces.
2. Put the broth in the pot, add cooking wine, onion and ginger juice, chicken essence half and 2 grams of refined salt to boil, blanch into the kale, drain the broth and put it on the plate.
3. Put lard in the pot to heat, down into the fish, fresh shellfish stir-fry, cook the rest of the wine, onion and ginger juice and 30 grams of soup to stir-fry, add the rest of the salt, chicken stir-fry until cooked. Add monosodium glutamate, thickening with wet starch, out of the pan sheng in the dish on the kale that is complete.