There is really a short story about kale. One day last year, my husband and I went to the supermarket to buy vegetables and found that there were kale. So I went to have a look. It was not very fresh, but it was quite expensive when asked. The price was 5-6 yuan per pound. Thinking that I hadn't eaten kale for a long time, I still felt itchy. I wanted to make do with some, so I went to pick out any fresh ones. Unexpectedly, the aunt selling vegetables said,"You can't move it. This is the most famous dish in Guangdong. It was even airlifted." It's so funny. I've never thought this dish is so valuable. I used to eat it almost every day at home. It's fresher, crispy and sweet. Unlike the food here in Beijing, which tastes a little bitter and not tender. It's also old and expensive.
Boiled kale beef is a practice in many high-end restaurants, and its appearance can be elegant.
Stewed beef with broccoli
Recipe Recommendations
- kale appropriate amount
- oyster sauce appropriate amount
- starch appropriate amount
- fish sauce appropriate amount
- cooking wine appropriate amount
- white sugar appropriate amount
- chicken essence appropriate amount
- refined salt appropriate amount
- soy sauce appropriate amount
- edible oil appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Stewed beef with broccoli
1
Use a knife to peel off the old skin of the kale stem.
2
Figure 2 shows the appearance of the stem of kale after the old skin is peeled off.
3
Remove the old leaves from the top and bottom of the kale and wash them.
4
Slice the beef, add appropriate amount of starch and water, stir well and set aside.
5
Mix sauce: Add appropriate amount of starch, water, fuel consumption, cooking wine, fish sauce, soy sauce, white sugar, refined salt, and chicken essence into a bowl and stir well for use.
6
Put half a pot of water in the pot, add cooking oil and refined salt, and don't cover and stew it, so that it will be crispy and green. After the water boils, add the kale and blanch it and immediately pick it up and set it on a plate;(Some people like to pick it up and soak it in iced boiling water. I have also tried it, but I don't think it tastes as delicious as directly serving it, and it's a bit unsanitary).
7
Heat the oil in a hot pot, add the beef and stir fry.
8
Pour in the sauce and continue to stir.
9
Juice harvesting: Be careful not to harvest the juice too dry. Leave some juice to pour on the kale, so that the kale will taste more delicious.
10
Drizzle the beef sauce on top of the kale and set it on the table.Stewed beef with broccoli Make Tips
[Jing Chu's Friendly Tips]: 1. For gai lan, choose straight stalks of medium thickness without yellow leaves. Peel off the old roots and skin at the bottom before cooking to ensure a crisp and tender texture. 2. When blanching green vegetables, use plenty of boiling water and add the right amount of cooking oil and salt; this makes the vegetables look brighter green and glossier. 3. Do not blanch the gai lan for too long; 90% cooked is best to maintain the crisp texture. 4. Oyster sauce, fish sauce, and light soy sauce are all salty, so use them in moderation to avoid making it too salty and masking the natural sweetness of the gai lan. (Oyster sauce is a special Cantonese condiment made from processed fresh oysters; it is nutritious and used not only in cooking but also as a dipping sauce.) 5. In short, making this home-style dish emphasizes "speed" to bring out the fragrance and crispness of the beef and gai lan.