Scalded Kale recipe

Scalded Kale

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I'm fed up with fish and meat for the new year. I think it's very popular to see a dish of green vegetables. Mustard has tender, crispy, sweet and delicious vegetable moss. It is edible with fat and tender flower stems and tender leaves. It is rich in vitamin C and various minerals. It is a kind of vegetable with rich nutrition in cabbage. It can be fried, boiled or used as a side dish. I want to eat the original taste of kale. I choose blanching. Scalded mustard is a very healthy dish. Green food. Mustard is crisp and tender in quality, unique in flavor and rich in nutrition.

Cooking ingredients

Cooking Steps

Step1:Remove the old leaves and stems. There are insect eyes on the leaves. According to the old man who sells the mustard, he hasn't hit the insec

Step2:Put a little salt in the basin. Soak mustard in water for about an hou

Step3:Wash and peel ginger and garlic rice. Cut them into small pieces

Step4:Put aside the filtered water of kal

Step5:Put 15 grams of lard and 2 grams of salt into the water in the pot after boiling. Put the root of mustard in the pot to burn water first

Step6:When the root is pinched and there is a little white heart in the middle, the leaves of kale can also be put in the pot

Step7:Mustard in the pot for another 2 minute

Step8:Mustard is fished out and watered. Because of the lard, there will be some oil stains

Step9:In a clean bowl, put oyster sauce and soy sauce. Add 2 tablespoons of scalded mustard juice. Stir well until there is no caking oyster sauce

Step10:Heat up the oil pan. Put in 10 grams of lard. Stir fry and cut the chili, garlic, rice and ginger

Step11:Pour oyster sauce from step 9. Bring to boil. Set asid

Step12:Mustard in a plate. Drizzle with soup. It's fresh and sweet

Step13:It's just a dish. It's gone in a flash

Cooking tips:1. Lard is fragrant. It can also be replaced by other oils. 2. After buying vegetables, soak them in brine as much as possible. Remove pesticide residues. 3. Scald the roots of vegetables until they are 7 minutes ripe. Then put the leaves into the vegetables to make them delicious.