Ingredients and steps for blanching kale

You have heard of the dish "Boiled Chinese Kale", right? Here is how to make it:

Ingredients for blanching kale

Kale, ginger and scallions

How to cook blanched kale

1. Remove the old skin of kale and wash it for later use; cut ginger and green onion into shreds and put them into a small bowl, then add Lee Kum Kee umami soy sauce (you can also use steamed fish soy sauce), a little soup stock or water to adjust the saltiness to your preference;

2. Put half a pot of water in the pot and add some salt. Bring the water to a boil, add the Chinese kale and blanch it (basically, you can take it out and put it on a plate about one minute after the water boils again. Do not cover the pot to prevent the color from turning yellow);

3. Put some oil in the pot. When the oil is warm, pour the sauce in the small bowl into the oil. After it boils slightly, pour it directly on the kale.

Nutritional Analysis of Blanched Chinese Kale

Kale contains organic alkali, which gives it a certain bitter taste. It can stimulate people's taste nerves, increase appetite, speed up gastrointestinal motility, and help digestion. Another unique bitter ingredient in kale is cinchona, which can inhibit the overexcited body temperature center and play a role in relieving heat and heat. It also contains a lot of dietary fiber, which can prevent constipation. It has the effects of lowering cholesterol, softening blood vessels, and preventing heart disease.

Kind tips

1. "Zhuo" is a cooking technique in Cantonese cuisine. It is called "zhuo" to cook raw food with boiling water or soup.