Kale, a seemingly ordinary vegetable, actually hides huge nutritional value.
As a representative of super vegetables, kale is rich in vitamin C, minerals, and dietary fiber, which can help improve immunity, improve digestion, lower cholesterol, and other health benefits.
If you want to truly appreciate the deliciousness of kale, you must first choose the right quality, and fresh kale should choose fresh kale with bright green leaves, firm stems, and no pests and diseases. When cooking, it can be used in a variety of ways, such as stir-frying, stewing, cold dressing, etc., which can show the unique flavor of kale. Moreover, it can be paired with a variety of ingredients such as meat, seafood, eggs, etc., to make the dish more flavorful. At the same time, it is also a low-calorie, high-nutrient vegetable suitable for people of all ages. Let's share with you 6 kinds of home-cooked kale practices, let's take a look.
1. Stir-fried beef with kale
Ingredients: kale, beef, ginger and garlic, millet spicy, salt, light soy sauce, oyster sauce, starch water
Method:
1. Cut the beef into thin slices, put it in a bowl, add an appropriate amount of salt, light soy sauce, oyster sauce and starch water, stir well, and marinate for 10 minutes. The beef can be properly massaged during the marinating process to make it more tender.
2. Wash the kale, cut it into sections, and separate the roots and leaves of the kale, as they have different cooking times. Finely chop the ginger and garlic, cut the millet into rings and set aside.
3. Preheat the pot to a suitable temperature, then pour in an appropriate amount of oil, add the chopped garlic, and slowly stir-fry over low heat until the minced garlic turns golden brown and exudes an attractive aroma. Next, put the roots of the kale in a pot, sprinkle with a pinch of salt and stir-fry quickly, then add the leaves of the kale, pour in a small amount of water, and continue to stir-fry until the leaves are soft. Remove the fried kale and set aside.
4. Add oil to the pot again, add the marinated beef after heating, stir-fry quickly until it changes color, add ginger and garlic, millet spicy and a little soy sauce, and fry until the beef is cooked through. The beef should not be fried for too long to avoid getting old and tough.
5. Pour in the fried kale, add a little sugar and oyster sauce, and stir-fry evenly. Finally, add a little chicken essence and stir well. The addition of sugar neutralizes the bitterness of kale, while oyster sauce enhances the umami of the dish.
2. Stir-fried kale with pork belly
Ingredients: fresh kale, pork belly, minced garlic, oyster sauce, light soy sauce, salt, sugar, fish sauce
Method:
1. Clean the kale, cut it into segments, and set aside.
2. Heat the pan with cold oil, first put the pork belly in the pot, stir-fry over medium-low heat until the oil comes out, then add minced garlic, and stir-fry until the aroma is overflowing.
3. Add an appropriate amount of oyster sauce and light soy sauce, stir-fry quickly and evenly, so that the pork belly can fully absorb the flavor of the seasoning.
4. Add the cut kale to the pot, add a little salt to taste, if there is fish sauce at home, you can add some to increase the deliciousness of the dish. The addition of fish sauce can enhance the umami of the dish, and if there is fish sauce, the amount of salt can be appropriately reduced.
5. Add a little sugar to neutralize the bitterness of the kale itself, then add an appropriate amount of water, stir-fry evenly over high heat, so that the taste of the dish is more tender, and it can be taken out of the pot. The addition of white sugar balances the texture of the dish and makes the kale more delicious.
3. Stir-fried sausage with kale
Ingredients: kale, sausage, shredded ginger, sugar, light soy sauce, salt
Method:
1. First of all, after cleaning the kale, cut the leaves and stems of the kale separately, and cut the sausage into slices.
2. Then heat the oil, after the oil is hot, put in the cut sausage, slowly stir out the fat of the sausage over medium-low heat, remove it and set aside.
3. Then put a little lard in the pot, then add ginger and mustard stalks and stir-fry, until the mustard stalks are almost cooked, put the leaves into the pot, add a little water to cook the dishes.
4. After all the mustard greens are cooked, pull the vegetable chop aside, fry the sausage together after stir-frying with minced garlic, and finally start seasoning, add sugar, light soy sauce and salt in turn, adjust the appropriate amount according to personal taste, and stir-fry evenly before you can put it on the plate.
4. Oyster sauce and kale
Ingredients: kale, garlic, oil, oyster sauce, salt, sugar
Method:
1. Soak the fresh kale in clean water to remove impurities, drain the water after washing, and set aside.
2. Add an appropriate amount of oil to the pot, wait for the oil temperature to rise, add the garlic grains, and stir-fry over low heat until golden brown, releasing a rich garlic fragrance. The stir-fry of garlic should be controlled to avoid burning.
3. After the garlic rice is stir-fried until golden brown, turn to high heat, add the washed kale, and stir-fry quickly. During the frying process, two drops of cooking wine are added to remove the smell and increase the flavor, and the whole process is kept on high heat to make the kale ripen quickly and thoroughly and maintain the crisp and tender taste. Stir-frying over high heat can better preserve the color and taste of kale.
4. When the kale is about to be fried, add a spoonful of oyster sauce, a small amount of sugar and salt before turning off the heat to taste. After stir-frying evenly, it is ready to remove from the pan.
5. Stir-fried kale
Ingredients: kale, garlic, soy sauce, oyster sauce, salt
Method:
1. Choose fresh and crisp kale, remove the old leaves, keep the crisp and tender parts, and rinse them with water repeatedly. Next, cut the kale diagonally into small pieces to make it easier to cook and taste better.
2. Prepare an appropriate amount of garlic, peel off the skin, wash it and crush it with the back of a knife, and then chop it into minced garlic carefully.
3. Take a clean small bowl, pour in 1 tablespoon of soy sauce, half a tablespoon of oyster sauce, half a tablespoon of salt, then add 2 tablespoons of water, stir well with chopsticks or spoon, until the soy sauce, oyster sauce and salt are completely dissolved in the water, forming a dark and bright sauce.
4. Boil a pot of water, wait for the water to boil, and add 1 tablespoon of salt, which can make the kale better lock in the green color during the blanching process. Add the roots of the kale and cook for about 30 seconds, then add the leaves of the kale and cook on high heat for 1 minute. During this period, a little cooking oil can be drizzled in, which can form a protective film on the surface of the kale and maintain its emerald green color. Immediately after blanching, remove the kale, drain and set aside.
5. Heat the pan with cold oil, preheat the pan to medium-high heat, and pour in an appropriate amount of cooking oil. When the oil is hot, add the minced garlic and slowly stir-fry over low heat until fragrant. When the minced garlic turns golden brown and releases a rich garlic aroma, quickly pour the blanched kale into the pot.
6. Turn the heat to high and quickly stir-fry the kale to heat it evenly. At this point, pour the pre-prepared sauce evenly over the kale along the edge of the pan and continue to stir-fry so that each piece of kale is coated with the sauce. After stir-frying for 1-2 minutes, observe that the color of the kale becomes brighter and the sauce tightens slightly, and it is ready to be removed from the pan and served.
6. Boiled kale
Ingredients: fresh kale, peanut oil, shredded ginger, steamed fish soy sauce, sugar
Method:
1. First, pour water into the pot and heat it to a boil, then add a few drops of peanut oil, which is to prepare for the process of blanching the kale. Peanut oil not only adds luster to the dish, but also locks in the nutrients.
2. Clean the kale, cut it into segments, and blanch it in boiling water for about a minute. The quick blanching process is effective in preserving the bright green color and crisp texture of the kale. It should be noted that the blanching time should not be too long, so as not to affect the taste and nutritional value of kale.
3. Remove the blanched kale, drain the excess water, and arrange them neatly on a plate. Next, pour in an appropriate amount of steamed fish soy sauce and a small amount of sugar, which will add a hint of sweet flavor to the kale.
4. Next, heat the pot, pour in peanut oil, then add shredded ginger, and slowly fry over low heat until the shredded ginger is slightly yellow. In the process of frying shredded ginger, special attention needs to be paid to the heat to avoid burning the shredded ginger.
5. Finally, pour the fried shredded ginger and hot oil over the kale. The aim is to instantly bring out the fresh taste of kale and the fresh aroma of soy sauce. Mix all ingredients well before serving.
Committed to using the simplest ingredients, to share the most delicious dishes for you, the above shared 6 kinds of kale practice, have you learned, learned to try to make it at home, welcome to like, follow, forward and collect, thank you for your support!