Boiled Chinese Kale

Boiled Chinese Kale

1. The material is shown in the figure;

2. Pick off the bad leaves of Chinese kale, peel off the old skin of the root with a scraper, and wash it for later use;

3. Boil a pot of water, drip a few drops of cooking oil, add an appropriate amount of salt, and add the kale broth for a minute;

4. Take out the Chinese kale and put it on the plate;

5. Take a small bowl, add two spoons of steamed fish soy sauce, one spoon of oil consumption, two spoons of water, appropriate amount of sugar, and mix thoroughly to form a sauce;

6. Heat the wok again, add a little bit of cooking oil;

7. Pour in the sauce, bring to a boil on low heat, and stir while boiling;

8. Pour the sauce evenly on the kale~

Tips:

1. Buy kale with uniform thickness, the root is green, and there should be no white spots in the center of the root. Such kale is tender and tastes sweet. Also pay attention to the leaves. Try to pick the leaves that are green and have no spots~
2. Peel off the old skin of the roots of the Chinese kale to taste better~
3. Boiled vegetable wild sauce oil consumption: steamed fish soy sauce: water=1:2:2, add appropriate amount of sugar, add a drop of oil to the pot, stir and boil on low heat~