Mustard and pine nuts mixed with Kale

Mustard and pine nuts mixed with Kale

Introduction:

"Kale is mainly produced in Guangdong and Fujian, and the most popular is blanched kale. Kale contains organic base, which makes it bitter. It can stimulate people's taste nerve, increase appetite, accelerate gastrointestinal peristalsis and help digestion. Another unique bitter ingredient in Chinese kale is cinchona cream, which can inhibit the overactive body temperature center and play the role of heat dissipation and antipyretic. It also contains a lot of dietary fiber, can prevent constipation. Reduce cholesterol, soften blood vessels, prevent heart disease and other effects. Today, this dish is improved. It's cold mixed with mustard. The effect is really good. It's refreshing and has a light fragrance

Production steps:

Step 1: raw materials: 3 kale, 10g pine nuts.

Step 2: peel and wash the kale.

Step 3: cut 3 sections, then cut them into 4 pieces.

Step 4: bring to a boil with water, add the diced mustard, bring to a boil, remove and cool with cold water, drain the water.

Step 5: mix mustard with olive oil, add salt to kale, add mustard and olive oil, stir well, sprinkle with pine nuts.

Materials required:

Kale: 1 jin

Pine nuts: 10g

Mustard: 1g

Olive oil: 1 tbsp

Salt: 5g

Note: how much mustard can be put according to personal preference, put less first, and add more if you feel that the taste is not enough. It is not recommended to put more mustard. The light mustard will enhance the fragrance of kale

Production difficulty: ordinary

Process: mixing

Production time: half an hour

Taste: other