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 cities, today, we specially introduce another nutritious and refreshing Cantonese dish, fried kale with oil consumption, to vegetarian friends.
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.
Gourmet kale
By FerminDach
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
Steps for Gourmet 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
Adjust oil sauce: Add appropriate amount of starch, water, Meiji juice, oil sauce, 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 add the oil-guzzling sauce.
8
When it thickens, turn off the heat, then sprinkle the soup evenly on the kale on the set plate. Oyster sauce is a special seasoning in Guangdong. It is processed and refined from fresh oysters. It is rich in nutrition. In addition to being used during cooking, it is also used as a dipping material.Gourmet kale Make Tips
[Chef's Helpful Tips]: 1. Choose Chinese broccoli that is straight, moderately thick, and free of yellow leaves. Before cooking, peel the skin at the base and remove the old roots to ensure a crisp and tender texture; 2. When blanching green vegetables, use plenty of boiling water and add a moderate amount of cooking oil and salt; this will make the vegetables look vibrant green and glossy; 3. Do not blanch the Chinese broccoli for too long; it is best when cooked to about 90% doneness to maintain its crisp texture; 4. Both oyster sauce and Maggi seasoning sauce are salty, so use salt in moderation to avoid overpowering the natural sweetness of the broccoli.