Boiled Kale-the Kale for Vegetarians

Name: Boiled Kale-the Kale for Vegetarians
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Kale; Some garlic; Some starch; Some Maggi Umami Juice; Some Sugar; Some Refined salt; Some Chicken Essence; Some Peanut oil

by Elite Kitchen

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

In recent years, with the increase in the incidence of hypertension, coronary heart disease, diabetes, hyperlipidemia, obesity and other "rich diseases" caused by overnutrition, as well as the influence of the weight loss craze for health and beauty, vegetarianism has gradually increased. Become a fashion.
With the gradual increase in the number of vegetarians in the city, today we specially introduce two dishes of Cantonese kale with rich nutrition and refreshing taste for vegetarian friends-boiled kale & fried kale with oil.
Kale can supplement certain nutrients that vegetarians lack. Kale is rich in vitamins A, C, calcium, protein, fat and plant sugars. It has the effect of moistening the intestines to remove heat, lowering virtual fire, and stopping bleeding gums. "

Ingredients

Some Kale
Some Garlic
Some Starch
Some Maggi Umami Juice
Some Sugar
Some Refined Salt
Some Chicken Essence
Some Peanut Oil

Boiled Kale-the Kale for Vegetarians

1. Use a knife to peel off the old bark from the stem of the kale.

Boiled Kale-the Kale for Vegetarians recipe

2. Figure 2 is the appearance of the old kale stem after peeling off.

3. Remove the old leaves on the top and bottom of the kale and wash them.

4. To adjust the juice: In a bowl, mix an appropriate amount of starch, water, Maggi umami sauce, sugar, refined salt, and chicken essence, stir well and set aside.

5. Put half a pot of water in the pot, add edible oil and salt, don’t cover and stew, so that it will be crisp and green. Add the kale after the water is boiled.

6. The kale is boiled and immediately picked up and placed on the plate; (some like to pick up and soak it in ice boiling water. I have also tried it, but I think that taste is not as delicious as it is directly placed on the plate, and it is a bit unhygienic).

7. Heat the pot, add peanut oil to heat, add minced garlic and sauté fragrant, then pour in the gorgon juice.

8. Change to medium heat, turn off the heat when the garlic is fully dissolved in the juice, and then evenly pour the soup on the top of the kale.

Tips:
[Warm tips from Jingchu]:

1. The kale should be straight, moderately thick, and without yellow leaves. The old roots and skin at the bottom should be cut off before cooking, so that the finished product tastes more crispy and tender;

2. When blanching green vegetables, use a lot of boiling water, add appropriate amount of edible oil and salt, so that the color of the vegetables will be greener, oily and beautiful;

3. The time for blanching the kale should not be too long. It is better to cook for 9 minutes, so as to keep the crispy taste of the kale;

4. Maggi umami juice has a salty taste, so the amount should be moderate when adding refined salt, so as not to oversalt the original sweet taste of kale;