Blanched Kale

Blanched Kale

Introduction:

"There are three characteristics of Cantonese cuisine. One of the characteristics of Cantonese cuisine is that it has a wide range of materials, a variety of varieties, and a lot of confusion. Those who fly in the sky, those who climb on the ground, and those who swim in the water, almost all of them can attend the banquet. It is needless to say that birds such as partridge, grass sparrow, leopard civet, civet, pangolin and sea dog fish are eaten; cats, dogs, snakes, rats, monkeys, turtles, and even grasses and placentas that are mistaken for "leeches" are eaten. As soon as all the ingredients are put into the hands of the chef, they immediately become exotic and delicious dishes, which are praised by the diners during the festival. The second characteristic of Cantonese cuisine is that it is fine in dosage, skillful in ingredients, beautiful in decoration, and innovative in imitation. The third characteristic of Cantonese cuisine is that it pays attention to quality and taste, and its taste is light. It strives for freshness in clearness and beauty in lightness. Cantonese cuisine also changes with seasons. In summer and autumn, it emphasizes light, in winter and spring, it emphasizes rich, and pursues color, fragrance, taste and style. The taste is clear, fresh, tender, crisp, smooth and fragrant, and the seasoning is sour, sweet, bitter, spicy and salty. The famous Cantonese dishes include roast suckling pig, scalded shrimp, dragon and tiger fighting, Taiye chicken, pork with taro, braised large skirt wings, Huangpu scrambled eggs, stewed grass worm, dog meat pot, multicolored fried snake shreds, chrysanthemum dragon, tiger and Phoenix snake soup, all of which are famous Cantonese dishes with local flavor. I always like light, so Cantonese food is also my favorite. Blanching is one of the ways to eat Cantonese food. This simple and delicious blanching mustard is my favorite dish. I'd like to share it with you today. I hope you can support and like it! "

Production steps:

Materials required:

Chinese Kale: 500g

Fresh ginger: right amount

Scallion: right amount

Soy sauce: right amount

Sugar: right amount

Vegetable oil: a little (peanut oil is the best)

matters needing attention:

Production difficulty: simple

Process: others

Production time: 20 minutes

Taste: light