In autumn, eat less meat and eat more of this dish, 2 pieces of a stick, crisp and refreshing and high nutrition, and then do not eat on the season. After the autumn equinox the temperature began to gradually become cooler, we generally in the south is the autumn equinox to slowly open the autumn mode, is now in the change of seasons, the weather is still occasionally hot, a lot of summer seasonal vegetables are now eating is still in season, if the temperature becomes low in winter, it is not suitable for the growth of summer vegetables, this time a lot of summer vegetables are over-season, although now many vegetables and fruits on the market can be eaten all year round, because there are now very advanced greenhouse planting technology, Many out-of-season fruits, melons and vegetables can still be listed, but the price and taste are certainly not as good as the seasonal ingredients. Kale is one of them, kale is a seasonal vegetable that belongs to the summer, June and July of each year is a large number of market seasons, and there will be some tail seasons in August and September, and now you can grab it and eat it at a very affordable price.
The common kale on the market is with tender leaves, the taste is crisp and refreshing, the fragrance is slightly sweet, and it is loved by diners. Our local favorite practice is also white-seared kale, kale stir-fried beef and so on. In fact, in addition to the common kale with young leaves, there is also a kale stem, the part of the stalk that is specially eaten without leaves, the stem is relatively large, the price is much more affordable than the small kale with young leaves, one is enough to fry a plate, the size is close to a small cucumber. The taste is more crisp and juicy, the taste is more praised, and when you encounter the fast closing stall, 2 yuan is more expensive to buy, especially affordable, take back the cold mix or stir-fry, stir-fry meat is a superb nutritious meal.
Kale stem and kale is the same ingredient, nutritional value is the same, rich in vitamin C and dietary fiber, eat it to clean up intestinal garbage, help intestinal digestion is very good, kale is also rich in vitamin C and vitamin E, can promote the absorption of iron, enhance immunity, calories are not high, eat more will not gain weight, but become thinner. It is a healthy ingredient with good quality and low price, affordable and nutritious, don't miss it. The way to eat here is: kale fried sausage, simple stir-fry for 2 minutes to get out of the pot, refreshing appetizer special, eat it stomach is particularly comfortable. In autumn, eat less meat and eat more of this dish, clean up the intestines to help digestion, 2 yuan a stick, it is a pity to miss. Let's take a look at the detailed methods.
【Kale stalk stir-fried sausage】
Ingredients: 1 kale stalk and 3 sausages.
Prepare ingredients: oil and salt to taste, a little oyster sauce.
Detailed instructions:
1: Cut off the old part of the kale stem, then wash it and slice it with a knife and set aside. Wash the sausages with a knife and slice them for use.
2: Add an appropriate amount of water to the pot, bring the water to a boil over high heat, add the kale stalk slices and blanch the water. Blanch the water and drain (1 minute) and set aside. (Do not cook for too long so as not to affect its crisp and tender taste).
3: Heat the pot and sauté the sausages in a hot pan with cold oil. Sauté until transparent, pan and set aside.
4: Leave the remaining oil in the pot, add the kale slices and sauté.
5: Stir-fry for a while, then add the pre-sautéed transparent sausage back pot and stir-fry together. Season with a pinch of salt and a pinch of oyster sauce to freshen up, stir-fry well.
Out of the pot plate can be enjoyed on the table, such a home-style version: kale stalk fried sausage is done, so fried kale crisp and tender, crisp taste, but appetizing and hot, sausage fresh, very appetizing delicious and under the rice, kale stalks eat more will not grow fat, help intestinal digestion, meat with fried nutrition is also more comprehensive, our family every three to five quasi do once, three or two on the fried plate, simple and fast, affordable and delicious and nutritious. Simple and delicious methods to share with you, like you can try oh.
Lily Food Talks Cooking Tips:
1, kale stems to choose fresh and crisp to buy, if it is relatively fine and yellow is not fresh, taste and nutrition will be much worse, choose a relatively coarse, emerald green tender some.
2, kale itself with the same crisp and tender taste as kale, slightly bitter, first blanched to eat the taste is more crisp and tender, sweeter, more emerald green. When the boiling water is broken and stir-fried, it is quickly out of the pot, which can ensure the crispness of the taste and the nutrients are not easy to lose.
3, kale stalks can be taken to cold mix, can also be used to stir-fry, or with lean meat, bacon, sausages together to fry, are very appetizing rice, like to eat spicy with chili sauce to fry together, the next rice is amazing. Children and the elderly are recommended to eat lighter.