Winter cold and dry is suitable for eating more fresh vegetables, kale is a good choice, kale (kale) is a vegetable that southerners are familiar with, in the north it is called green leaf kale, relatively rare, so some people are not clear about the difference between kale and cabbage. Kale is more attractive than the heart of the dish is the crispy taste, so when cooking is more suitable for stir-frying, so as to maximize the taste of the delicious, so my family usually eat the most often is this dish of stir-fried kale, a simple stir-fry out of the pot, kale crisp and tender, sausage fresh, not greasy delicious and under the rice.
Kale is a representative of dark green vegetables, not only thick green and crisp and tender taste, the value is very high, carotene, vitamin C content is very high, far more than spinach and amaranth and other vegetables that are generally considered to be high in vitamin C content. The fat rhizome contains a lot of dietary fiber, and the kale contains organic alkali, which makes it have a certain bitter taste, can stimulate people's taste nerves, enhance appetite, but also speed up gastrointestinal peristalsis, help digestion, and is very good for preventing winter colds. Since the kale vegetable is originally a little bitter, want to fry a delicious kale, only put salt can not do, there are two spices are essential, with me to take a look at it!
<h1 class= "pgc-h-arrow-right" > roasted kale</h1>
【Ingredients】: 1 handful of kale, 1 sausage, 1 cap of shochu, 1/2 teaspoon sugar, 1 teaspoon salt,
【Method】: 1, kale cut off the skin of the stem, this part is very hard, affecting the taste, and then the other parts are cut diagonally into segments, the incision can be appropriately larger, so that it is more crisp and tender to eat.
2, boil water in the pot, add salt and oil to it, boil the water into the kale and blanch for 2 minutes, drain the water, add some oil when cooking vegetables to keep the vegetables bright green.
3: Cut the sausage obliquely into slices, fry the ginger slices in a frying pan (with a little oil), then pour in the sausage and sauté until it changes color, and the fat becomes transparent.
4, then pour in blanched kale and stir-fry for a while;
5: Drizzle in shochu (or liquor), add salt and sugar to taste, stir-fry and you can get out of the pan. Because kale is a bit sweet and bitter, the taste of stir-frying will be even more delicious by adding sugar and shochu to the bitter taste.
Crispy, sweet and delicious, simple and convenient with meat and vegetarian dishes, it is one of the delicious dishes in winter, and you can try it if you like it.
【Tips】:
1, kale is best to choose a moderate thickness of the rod, so that the taste is crisp and tender. Add a little oil and salt to the water when blanching to keep the vegetables green.
2, when frying kale, liquor and sugar are essential spices, no liquor can be replaced with cooking wine.
3, in addition to accompanying sausages, you can also use bacon instead, or beef and kale stir-fried together, it is also very delicious rice.