In recent years, with the increase in the incidence of "rich diseases" such as hypertension, coronary heart disease, diabetes, hyperlipidemia, and obesity caused by overnutrition, as well as the impact of the rise of weight loss and slimming craze for health and beauty, vegetarian eating has gradually become a fashion.
With the gradual increase in the number of vegetarian people in the city, today we specially introduce two nutritious and refreshing Cantonese dishes of kale to vegetarian friends-boiled kale and& fried kale with oil consumption.
Kale can supplement certain nutrients that vegetarians lack. Kale is rich in vitamins A, C, calcium, protein, fat and vegetable carbohydrates. It has the effect of moistening the intestines to remove heat, releasing weak fire, and stopping gum bleeding.
Boiled Chinese kale
By LornaFlatley
Recipe Recommendations
- kale appropriate amount
- garlic appropriate amount
- starch appropriate amount
- Meiji Fresh Sauce appropriate amount
- white sugar appropriate amount
- refined salt appropriate amount
- chicken essence appropriate amount
- peanut oil appropriate amount
- salty and sweet
- cook
- ten minutes
- simple
Steps for Boiled Chinese kale
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
Mix sauce: Add appropriate amount of starch, water, Meiji juice, white sugar, refined salt, and chicken essence into a bowl and stir well for use.
5
Put half a pot of water in the pan, 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.
6
After boiling the kale, pick it up and set it on a plate;(Some like to pick it up and soak it in chilled water. I have tried it, but I think the taste is not as delicious as directly placed on a plate, and it is also a bit unsanitary).
7
Heat the pan, pour in the peanut oil and heat it, add the minced garlic and saute until fragrant, then pour in the sauce.
8
Change the heat to medium heat, wait until the garlic aroma is fully dissolved in the sauce, then turn off the heat, and then pour the soup evenly on the kale on the set plate.Boiled Chinese kale Make Tips
[Chef's Friendly Tips]: 1. Choose Gai Lan that is straight, of medium thickness, and has no yellow leaves; peel off the old roots and skin at the bottom before cooking to ensure the finished dish is crisp and tender; 2. When blanching green vegetables, use plenty of boiling water and add an appropriate amount of cooking oil and salt; this will make the vegetables look more vibrant green and glossy; 3. Be careful not to blanch the Gai Lan for too long; it is best when about 90% cooked to maintain its crisp texture; 4. Maggi sauce is salty, so use salt in moderation when seasoning to avoid making it too salty and masking the natural sweetness of the Gai Lan;