I love boiled kale
Chinese kale, also known as white flower kale, is a biennial herb of cabbage belonging to the genus Brassica in the mustard family. It originates in southern China and has a long history of cultivation. It is one of my country's specialty vegetables. The cabbage moss of kale is soft, crisp, sweet and delicious. Every 100 grams of fresh cabbage moss contains 92-93 grams of water, vitamin c51.3-68.8 mg, and quite a lot of minerals. It is a nutritious vegetable among cabbage vegetables. It can be fried, eaten in soup, or used as a side dish. Chinese kale contains cellulose, sugar, etc. It has sweet taste and acrid nature, and has the effects of promoting diuresis and phlegm, detoxifying and expelling wind, eliminating evil heat, relieving fatigue, clearing heart and improving eyesight. However, eating kale for a long time will have the side effect of consuming one's true qi and will inhibit the secretion of sex hormones. You should not eat too much.
boiled kale
Recipe Recommendations
- Chinese kale 250
- soy sauce appropriate amount
- chicken essence appropriate amount
- sesame oil appropriate amount
- salt appropriate amount
- broth appropriate amount
- edible oil appropriate amount
Steps for boiled kale
1
Wash the kale, drain it, and prepare it.
2
Add water to the pan and bring to a boil. Put the kale in boiling water and blanch for 2 to 3 minutes. It can also be blanched. Add a small amount of cooking oil during scalding.
3
Stir the seasoning and the stock well. The stock should be slightly hot, not cold. If you like spicy and sour, you can add chopped peppers and vinegar.
4
Put the boiled kale on a plate, pour the juice on it, and you're done and serve!