Blanched mustard(bai zhuo jie lan )

Blanched mustard

Introduction:

Production steps:

Step 1: prepare the kale, wash and remove the old skin from the root.

Step 2: prepare the red pepper and cut it into shreds

Step 3: prepare seasoning, soy sauce, meijixian, ginger powder, and appropriate amount of soup and chicken essence. Prepare half a bowl of warm water

Step 4: make the above materials into juice, and pay attention to the salty and fresh taste of nongtangbao, so you don't need a lot of fresh soy sauce and Meiji, but you can add a little sugar for the taste. Then pour a small amount of oil into the pot, add red pepper, seasoning juice and a little sesame oil to improve the taste, and make a thick juice for equipment.

Step 5: blanch the kale in boiling water with salt

Step 6: put the kale on the plate and pour the juice. A plate of delicious white kale is finished

Materials required:

Kale: right amount

Red pepper: right amount

Meijixian: moderate

Soy sauce: moderate

Salt: right amount

Nongtangbao: right amount

Ginger powder: selection

Water: moderate

Chicken essence: selection

Note: this dish only takes 15 minutes to prepare, and it tastes delicious. It's definitely a good dish with rice. At the same time, we must pay attention to the saltiness of thick soup, other seasonings also have salty taste, do not put salt. Soups can be replaced with home soups.

Production difficulty: simple

Process: others

Production time: 10 minutes

Taste: light

Chinese PinYin : Bai Zhuo Jie Lan