Boiled Chinese Kale

Name: Boiled Chinese Kale
Total time: 10 min
Yield: 1
Cuisine: Chinese
Ingredients: 3 pieces Kale; Some shallot; Some Totole Fresh Chicken Sauce; Some salt; Some Cooking oil

by Hua Qing Rouyi

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

1

The vegetable moss of Chinese kale is tender, crisp, sweet and delicious. Su Shi wrote in his poem "The Vegetable Garden After the Rain", "Kale is like a mushroom, with crisp and beautiful teeth and cheeks" to describe the delicious taste of kale with mushrooms. For such vegetables, the most taboo is "excessive" cooking. Boiled cooking is one of the cooking techniques of Cantonese cuisine. It uses boiling water or soup to boil raw food and add sauce to keep the ingredients really fresh. Use the boiled method to make Chinese kale, which is delicious and convenient. In the sultry summer, avoid the "deep and hot" in the kitchen. This dish is very worth trying.***

Ingredients

3 pieces Kale
Some Shallot
Some Totole Fresh Chicken Sauce
Some Salt
Some Cooking Oil

Boiled Chinese Kale

1. Prepare the required ingredients;

2. Peel the kale;

3. Cut the kale into long strips, shred the green onions and set aside;

4. Add clean water to the pot and bring to a boil;

5. After the water is boiled, put in an appropriate amount of salt, pour in the kale water and blanch;

6. Use a colander to control the water content of the blanched kale;

7. Put it on the plate for later use;

8. Add a little cooking oil to the pot;

9. Pour in an appropriate amount of Totole Fresh Chicken Sauce;

10. Add appropriate amount of water;

11. Stir and bring the juice to a boil;

12. Pour into the kale;

13. Place the green onion on top of the kale;

14. Add appropriate amount of cooking oil to the pot and heat;

15. Pour the hot cooking oil on top of the green onions, and that's it.

Tips:
1. When blanching vegetables, add appropriate amount of salt, which can not only make the vegetables taste at the bottom, but also keep the color of the vegetables brighter;
2. When making chicken sauce, don't add too much cooking oil, just a little bit;
3. The oil poured on the scallion must be hot. The way to judge is to take a piece of scallion and put it in the oil. When the scallion turns golden yellow, the temperature is just right.