Home style Chinese Kale(yue cai jia chang bai zhuo jie lan )

Home style Chinese Kale

Introduction:

"As one of the eight major cuisines in China, Cantonese cuisine is very particular about cooking techniques, especially through techniques to achieve the requirements of beauty, freshness, tenderness and smoothness. "Blanching" is one of the ways to highlight the lightness of Cantonese cuisine. The word "Baizhuo" is increasingly used in restaurant recipes. "Burning" is a Cantonese cuisine cooking technique, boiling water or soup, raw food cooked, known as burning

Production steps:

Step 1: remove the old roots and leaves of kale, and peel off the epidermis on the stem with a knife. Wash and set aside.

Step 2: put proper amount of water in the pot, add a small spoon of salt and blend oil, and bring to a boil.

Step 3: put the kale in boiling water. When the water boils again, take out the kale and put it in cold water to keep it green and crisp.

Step 4: take out the kale and put it on the plate after cooling.

Step 5: heat the oil in a pan, saute shallot, ginger and garlic, add soy sauce, water and oyster sauce, and bring to a boil.

Step 6: drain the boiled soup to remove the onion, ginger and garlic, and pour the soup on the kale evenly.

Materials required:

Kale: right amount

Onion, ginger and garlic: right amount

Blend oil: right amount

Soy sauce: right amount

Oyster sauce: right amount

Salt: right amount

Note: when blanching Chinese kale, the time must be controlled well, about 3 minutes can be blanched, do not blanch soft. Basically, put the kale in the boiling water, and then boil it. When blanching the kale, put a little oil and salt into the water to keep the kale green. The blanched broccoli is immediately soaked in cold water, which can not only make the broccoli cool immediately, but also make it more crisp.

Production difficulty: simple

Process: others

Production time: 10 minutes

Taste: Original

Chinese PinYin : Yue Cai Jia Chang Bai Zhuo Jie Lan