Blanched kale -- vegetarians' Kale

Blanched kale -- vegetarians' Kale

Introduction:

In recent years, with the increase of the incidence rate of "hypertension", such as hypertension, coronary heart disease, diabetes, hyperlipemia, obesity and so on, and the impact of obesity and obesity on health and beauty, vegetarian food has gradually become a fashion. With the gradual increase of vegetarians in the city, today we specially introduce two nutritious and refreshing Cantonese kale to our vegetarians: blanched kale & amp; oil fried kale. Mustard can supplement some of the nutrients that vegetarians lack. Mustard is rich in vitamin A, C, calcium, protein, fat and plant carbohydrate. It has the effect of moistening intestines, removing heat, removing deficiency fire and stopping gingival bleeding. 　　”

Production steps:

Step 1: peel off the old skin of the stem with a knife.

Step 2: Figure 2 shows the appearance of the old bark on the stem of Chinese kale.

Step 3: remove the old leaves at the top and bottom of the kale and wash.

Step 4: Sauce: in a bowl, add appropriate amount of starch, water, Meiji flavor juice, sugar, refined salt and chicken essence. Stir well and set aside.

Step 5: put half a pot of water in the pot, add edible oil and refined salt, don't cover and stew, so it will be crisp green. Put mustard after boiling.

Step 6: blanch the Chinese kale and immediately pick it up and put it on the plate. (some people like to soak it in ice boiled water after picking it up. I've tried it, but I don't think it tastes as delicious as putting it on the plate directly, and it's a bit unsanitary.).

Step 7: heat the pan, heat the peanut oil, saute the minced garlic and pour in the sauce.

Step 8: change the medium heat, when the garlic is fully dissolved in the sauce, turn off the heat, and then pour the soup on the mustard evenly.

Materials required:

Kale: right amount

Garlic: right amount

Starch: right amount

Meiji delicious juice: appropriate amount

Sugar: right amount

Refined salt: right amount

Chicken essence: appropriate amount

Peanut oil: right amount

Note: 1. The mustard should be straight, moderate in thickness and without yellow leaves. Before cooking, the old root and skin at the bottom should be cut off to make the finished product taste more crisp and tender. 2. When blanching green vegetables, more boiling water should be added, and appropriate amount of edible oil and refined salt should be added to make the dish more green, oily and beautiful. 3. Blanching mustard should not be too long, and it should be cooked in 9 minutes 4. Meiji delicious juice has salty taste, so the dosage should be moderate when mixing refined salt, so as not to lose the original sweet taste of kale;

Production difficulty: unknown

Process: boiling

Production time: 20 minutes

Taste: salty and sweet