The good thing about spring is not only that there are pleasant temperatures, but also that there is a wide variety of fresh vegetables to eat. Walking into the vegetable market, you will see a variety of seasonal vegetables, many people don't know how to choose! So today, I would like to recommend to you a vegetable known as "Ganoderma lucidum in the dish", which has more calcium than milk and higher vitamin C than spinach, and has high nutritional value.
Spring, as a critical period for children's growth and development, many parents are anxious about how to supplement calcium for their children. In fact, kale is rich in calcium, with a calcium content of 128 mg per 100 grams of kale, which is higher than the calcium content of milk, which can provide stable nutritional support for bone development. At the same time, its vitamin C content far exceeds that of ordinary vegetables, higher than spinach, amaranth, etc.
Kale, also known as kale, is an annual herb of the Brassica genus in the cruciferous family, and is a specialty vegetable in the southern region. Speaking of the method of kale, I have to say that this kale stir-fried beef. This is a Cantonese dish, the most classic meat and vegetable recipe, which is both delicious and nutritious.
Stir-fried beef with kale is a dish that goes well with rice, and if you're eating alone, make this dish fine.
【Stir-fried beef with kale】
Ingredients: beef, kale, shredded ginger, minced garlic.
Seasoning: pepper, light soy sauce, corn starch, oyster sauce, rice wine, cooking wine, sugar, monosodium glutamate.
1. Prepare the kale, drain it after washing, cut it into sections, cut the stalk obliquely, and don't want the vegetable leaves if they are too old, because there will be a bitter taste.
2. Choose the more tender parts of the beef, such as beef tenderloin, which is the most suitable for stir-frying. Cut the beef into thin slices, add salt, pepper, oyster sauce, light soy sauce and starch to grasp well, then add cooking oil to lock in moisture, and marinate for about 10 minutes.
3. Heat the pot first, then pour in a little cooking oil to moisten the pot, then add a large spoon of cooking oil, then pour in the beef, quickly slide it with a spatula, fry until the beef changes color, fry for about 2 minutes, and set aside.
4. The pot of fried beef does not need to be cleaned, add a little oil, add ginger and garlic and stir-fry until fragrant, then add kale and stir-fry for one minute, during which a spoonful of salt is added to taste.
5. After the kale is soft, add the fried beef, then pour a little cooking wine along the edge of the pot to stimulate the fragrance, add a little monosodium glutamate and sugar to taste, quickly stir-fry evenly, and you can get out of the pot immediately.
This dish really goes well with rice, the beef is tender, the kale is crispy and flavorful, and it is eaten with rice, it is so fragrant!
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