Kale contains organic bases, which give it a certain bitterness, which can stimulate people's taste nerves, increase appetite, and accelerate gastrointestinal peristalsis and help digestion. It can regulate the appetite of women in early pregnancy. Another unique bitter ingredient in kale is cinchona cream, which can inhibit the over-excited body temperature center and relieve heat and fever.
Characteristics: Light taste, crisp, tender and fresh taste.
boiled kale
Recipe Recommendations
- Chinese kale ginger
- salad oil 50 grams
- green onion appropriate amount
- ginger appropriate amount
- red pepper appropriate amount
- Weijixian soy sauce 2 tablespoons
- white sugar 1 tablespoon
- chicken essence 1 teaspoon
- sesame oil 1 teaspoon
Steps for boiled kale
1
First blend the seasonings into juice for later use.2
Remove the old leaves from the kale, wash them, blanch them in boiling water until 90 minutes cooked, remove and place in ice water to cool over, drain the water and place on a plate, sprinkle with green onions, shredded ginger, and shredded green and red pepper. (When scalding, scalding the roots first, and then scalding the leaves after scalding the roots)3
Heat the oil in a frying pan and heat it up. When the oil is 6 minutes hot, pour it on the kale; put the blended juice in a small bowl, put it in a microwave oven on high heat and boil for 30 seconds (adjust the time according to the power of your own microwave oven), and pour it into a dish containing the kale.