Steamed Beef with Chinese Kale

Name: Steamed Beef with Chinese Kale
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Beef Roll; 300g Kale; 10ml Soy sauce; 2 stages shallot; 3 pcs garlic; Some Millet pepper

by Good baking ~ teaching service of steaming and baking

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Chinese kale is a vegetable with a very high frequency in Cantonese cuisine. It has a long history of cultivation and is one of China's specialty vegetables. Kale’s vegetable moss is tender, crisp, sweet, and delicious. It is eaten with fat and tender stalks and tender leaves. It has a lot of minerals and is a kind of vegetable with rich nutrition in cabbage vegetables.
Kale is sweet in taste and pungent in nature. It has the effects of diuresis and phlegm, detoxification and wind, eliminating evil and heat, relieving fatigue, clearing the heart and improving eyesight. Chinese kale contains a unique bitter ingredient called cinchona cream, which can inhibit over-excited body temperature center, and play a role in relieving heat and heat. It also contains a lot of dietary fiber, cleans the intestines and invigorates the stomach.
On the tender, crispy kale, and then spread a layer of tender beef, let the high-temperature steam instantly lock the juice of the ingredients themselves, the result is this crispy, tender, salty, fresh and not greasy kale steamed beef. . "

Ingredients

400g Beef Roll
300g Kale
10ml Soy Sauce
2 stages Shallot
3 pcs Garlic
Some Millet Pepper

Steamed Beef with Chinese Kale

1. Wash the kale and set aside, shred the millet pepper, shred the green onions, peel the garlic cloves and grind them for later use.

2. Turn the Fangtai stove to 8 levels, add water to the pot, bring the water to a boil, add half of the cooking oil, add the kale and cook for 1 minute to remove.

3. The kale picked out is neatly placed on the plate, and the beef rolls are placed on it.

4. The fotile steamer selects the normal steaming mode at -100°C for 5 minutes, and puts the beef with kale into steam.

5. Turn the Fangtai stove to 8 levels, heat up the pan and heat oil, add the minced garlic and sauté until fragrant.

6. Pour the sauteed garlic evenly on the steamed beef kale.

7. Mix the steamed fish and soy sauce, salt, oyster sauce, and light soy sauce together, make the sauce and pour it on the vegetables, add shredded green onions and millet peppers to garnish.