1. After washing the kale, remove the leaves, take the stem, and cut into 5 cm sections.
2. Boil the water from the pot, pour the kale into the boil after the water is boiled and blanch it for a minute.
3. Let it cool in ice water.
4. Put the kale with the cold water on the ice tray and add ice cubes to match with soy sauce wasabi sauce.
Tips:The selection of kale is very important. The prerequisites must be fresh, crispy and tender; then, the blanching time should not be too long. It is also very important to pass ice water immediately after blanching;
Secondly, the seasoning soy sauce is best to choose professional wasabi soy sauce as a match;
In order to make ice for professional hygiene, it is best to use cold boiled water to make ice.
