How to fry kale head deliciously, how to fry kale and how to eat it

Kale and shiitake mushrooms are fried together, the texture is crispy, and the aroma of shiitake mushrooms can also mask the bitter taste of kale.

1. Shredding and marinating.

Kale head can be cut into thin shreds and pickled, and can be eaten with pickling, when pickling, you can remove the skin of the kale head, cut it into thin strips, and then add edible salt to marinate for a few hours, after squeezing out the water, put it in boiling water to blanch, take it out and cool it with cold water, and then remove the water, add a small amount of light soy sauce and fragrant acid and sesame oil to mix well and then eat.

2. Slice and marinate.

Kale head slices can also be pickled, when pickling, you can cut it into thick and uniform slices, and then put an appropriate amount of edible salt, do not pour out the pickled water, put light soy sauce and edible salt, sugar and vinegar and other ingredients in the pot to heat and boil, and then put a small amount of pepper and pepper and bay leaves and other spices to cook for a while, take out to cool down, put the pickled kale slices in the sauce to marinate, a few days later the spicy and delicious pickled kale can be done.

Kale head is a kind of southern dish, it can not only be pickled but also fried, the southern specialty bacon is its ideal partner, usually you can cut the fresh kale head into slices and wash it with water, the bacon is also cut into slices after washing, put oil in the pot and heat the bacon into the pot, fry out the fat, fry until the bacon becomes transparent, put in the kale slices, fry quickly, add soy sauce and edible salt and monosodium glutamate to taste after a few minutes, you can get out of the pot after mixing thoroughly, the texture and taste are particularly good. In addition, kale can also be stir-fried, or fried with shredded lean pork and sausage, and it is delicious after it is fried.

Stir-fried kale] Main ingredients: fresh kale.

Main excipients: 3 cloves of garlic, appropriate amount of edible oil, appropriate amount of chicken essence, appropriate amount of salt.

Method: 1. Choose fresh kale, wash it and set aside.

2. Cut the washed kale diagonally into thin slices, but not too thin, so that the fried kale will not be bitter (pay attention to separating the stem from the leaf).

3. Finely chop the garlic and set aside.

4. After all the food villages are ready, start to heat the pot and add garlic to stir-fry until fragrant (remember to pay attention to the heat and don't burst black).

5. After the garlic is fragrant until it is slightly yellow, first put the chopped kale stalks in the pot and stir-fry over high heat for about 2-3 minutes.

6. Add the chopped kale leaves, so as to ensure that the stem and leaves are cooked at about the same time, and continue to stir-fry on high heat for 3-5 minutes.

7. After stir-frying evenly, add an appropriate amount of edible salt and chicken essence to remove from the pot.

This is a crisp, delicious and not bitter stir-fried kale.

Caring Tips].

Everyone remembers that when stir-frying vegetables and other dishes, be sure to separate the stems and leaves; Because the stem of kale is relatively thick, remember to cut it thinner when cutting, so that if it is fried, it will not be so bitter; When picking kale in the vegetable market, remember to see if there is obvious white in the center of the stem, if there is, it means that the dish is too old and does not taste good.

As follows:

Ingredients: 500 grams of kale, 50 grams of garlic, 50 grams of ginger, 1 teaspoon of salt, 2 teaspoons of soy sauce, a little sugar, appropriate amount of oil.

1. Wash the kale with water and soak it for 5 minutes.

2. Cut off the stalks of the kale separately. Slice the stem with an oblique knife and set aside with the leaves.

3. Finely chop the garlic cloves and ginger and set aside.

4. Heat the oil in a pan and stir the minced garlic and ginger until fragrant.

5. Put the kale stalks in the stir-fry first.

6. Add the remaining kale leaves and stir-fry.

7. After the kale changes color, add salt, soy sauce and sugar and continue to stir-fry until cooked.

8. The fried kale can be put on a plate.

1. Ingredients: 200 grams of kale heads, 500 grams of beef, appropriate amount of salt, appropriate amount of oil, a little soy sauce, a little sugar, a little cornstarch, a little ginger, a little dried chili, a little garlic slices.

2. Cut the beef into slices, add an appropriate amount of soy sauce, sugar, cornstarch and oil, and marinate for about 10 minutes. Cut the kale head into diamond strips (or slice it) and set aside.

3. Stir-fry the ginger slices in hot oil until fragrant, put the meat in the pot, fry until it is medium cooked for six or seven minutes, and set aside.

4. Bring the water to a boil, blanch the cut kale head slightly for two minutes, and drain the water slightly.

5. Put oil in the pot and fry the garlic slices, stir-fry the kale head in the pot when the pot is slightly hot, put an appropriate amount of sugar and salt to continue stir-frying, and put in a little wine. Put the previously made meat slices in the pot and stir-fry them together with the kale head until the meat slices are cooked.

How to fry the skin of kale head fried meat:

Ingredients: 2 kale heads, 200 grams of lean meat, 1 teaspoon starch, a little light soy sauce, 1 teaspoon oyster sauce, salt to taste, oil to taste.

1.Lean meat doesn't need too much, 2 taels is enough, cut into thin slices, add starch, light soy sauce, oil and salt, mix well and marinate to taste.

2.After cutting off the ends of the kale head and peeling off the outer skin, the flesh inside is a little transparent white, cut in half, and then cut into thin slices and thin strips.

3.Heat the oil in the pan, add the minced garlic and stir-fry the fragrant bird, and then pour in the marinated and flavored meat slices in a slippery pan, with a little more oil, so that the fried meat slices are wrapped in oil and are particularly tender.

4.Stir-fry until the meat pieces are broken and precession, pour the shredded kale head into the pan, and stir-fry quickly over high heat.

5.Kale head also has a lot of water, simmer for a few minutes on medium heat, add 1 tablespoon of oyster sauce to enhance freshness and flavor, appropriate amount of salt to taste, reduce the juice on high heat, and then turn off the heat.

The preparation of stir-fried kale with pork belly is as follows:Ingredients: 200 grams of pork belly, 350 grams of mustard greens, 1 tablespoon of cooking oil, 1 teaspoon of salt, half a red pepper, 2 cloves of garlic, 1 tablespoon of June fresh premium sauce oil, 1 tablespoon of green onion mate June fragrant chili sauce.

Steps: 1. Wash the kale greens, take only the vegetable stalks, and set aside small sections of the kale stalk hob blocks.

2. Slice the pork belly and set aside.

3. Finely chop the garlic and cut the red pepper into pieces for later use.

4. Add water to a pot and bring to a boil, pour in a tablespoon of cooking oil.

5. Add a small spoonful of salt to the group bureau.

6. Pour in the vegetable stalks, remove them, drain the water and set aside.

7. Stir-fry the pork belly to remove the fat.

8. Add a spoonful of green onion mate 6 month fragrant chili sauce.

9. Pour in the crushed garlic.

10. Add a spoonful of June fresh premium soy sauce, stir-fry over low heat until the pork belly turns golden brown.

11. Pour in the kale and stir-fry evenly.

12. Pour in a little water and bring to a boil.