Stir fried kale with minced garlic(suan rong chao jie lan )

Stir fried kale with minced garlic

Introduction:

"Every meal of a normal person can't do without vegetables. If you refuse to eat vegetables, your nutritional intake will be out of balance. Because many substances come from vegetables, such as vegetables, fungi, beans, etc., which contain a lot of vitamins, dietary fiber, minerals, carbohydrates and plant protein, as well as some healthful substances that the human body can't synthesize by itself. They must be ingested through vegetarian vegetables. Therefore, we should develop the eating habit of matching meat and vegetables. Today, to make a traditional vegetable dish "stir fried mustard with garlic", it is fast and easy to make. The specific methods are as follows

Production steps:

Step 1: mustard, minced garlic, salt, chicken powder, pepper, sugar, rice wine, cooking oil and lake powder.

Step 2: bring the water to a boil, add salt and proper amount of cooking oil into the water, then remove and set aside.

Step 3: mix the water; put salt and pepper into the bowl, then put chicken powder, a little sugar and a little water starch into the bowl, and then add a little water to mix well.

Step 4: heat another pot, add cooking oil, stir fry garlic.

Step 5: saute minced garlic until fragrant, add kale, cook a few drops of yellow rice wine and stir well.

Step 6: saute minced garlic until fragrant, add kale, cook a few drops of yellow rice wine, stir well, and then pour in the water.

Step 7: stir fry evenly with high heat, then take out the pot.

Materials required:

Chinese Kale: 200g

Salt: 1g

Chicken powder: 2G

Right amount: pepper

Sugar: right amount

Yellow rice wine: right amount

Cooking oil: proper amount

Starch: appropriate amount

Note: characteristics of garlic mustard; green color, fresh and crisp, garlic flavor, salty and delicious. Warm tips: 1. When buying kale, you should choose crisp and tender. If you feel a little old, you should remove the old skin before frying. 2. In the past, when the kale was flying in the water, it was necessary to put a little edible alkali in the water, but it was easy to damage the vitamins in the vegetables. Therefore, it is recommended not to use alkali, and only put an appropriate amount of salt and edible oil in the water. 3. Because the kale has been blanched, it will lose some vitamins, so in the process of stir frying, it is necessary to stir fry quickly with high fire, otherwise the water-soluble vitamins will lose too much, and lose their due nutritional value. This kind of traditional small stir fried "garlic stir fried Mustard" is ready. Green crisp, very palatable, for your reference!

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Suan Rong Chao Jie Lan