Boiled Chinese Kale

Name: Boiled Chinese Kale
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: A handful Kale; 20g corn starch; bowl Shimizu; Some salt; 1 spoon Knorr Chicken Noodle

by meggy dancing apple

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Kale is rich in vitamins A, C, calcium, protein, fat and plant sugars. It has the effects of moisturizing the intestines to remove heat, lowering the virtual fire, and stopping gum bleeding. In addition, the kale also contains a unique bitter ingredient-cinchona cream. It can resist over-excited body temperature center and play a role in relieving heat and heat; in addition, its large amount of dietary fiber can prevent constipation, lower cholesterol, soften blood vessels, and prevent heart disease. The boiled method saves trouble and retains the unique taste of Chinese kale. "

Ingredients

A handful Kale
20g Corn Starch
bowl Shimizu
Some Salt
1 spoon Knorr Chicken Noodle

Boiled Chinese Kale

1. Wash the kale, remove the old hard part at the bottom

2. Boil the water in a pot of boiling water, and then add cold water

3. 3. Add starch to water, appropriate amount of salt, a spoonful of Knorr chicken powder, and mix well

4. Heat the wok slightly, put the adjusted water and starch liquid into the pan, and boil on low heat

5. Pour the juice evenly on the kale

6. The kale is crisp, slightly bitter, clearing heat and removing fire, it is suitable for summer consumption

Tips:
There are old skins and hard parts on the bottom of the kale, which can be cut off with a knife, and the leaves that are too old should be removed. Put a few drops of vegetable oil and a little salt in a pot of boiling water to keep the leaves green; put it in cold water, and it will be more effective. Keep the leaves green; boil the boiled juice on a low heat, then it can be thinner and pour it evenly on the kale.