Braised Kale(hong shao jie lan )

Braised Kale

Introduction:

"Green natural healthy diet, health care."

Production steps:

Step 1: remove the leaves of the kale, wash it, control the water, and then set it aside

Step 2: hot pot oil, oil temperature should not be too high, about 110 ~ 120 degrees.

Step 3: deep fry the kale in oil pan for 6 minutes. The leaves are golden yellow. Take out the control oil

Step 4: when the pot is finished, there is oil left in the pot. Do not pour the fried kale into the pot and stir fry it for a few times

The fifth step: then add seasoning, salt, sugar, chicken powder, stir fry evenly, then add a little thin sauce (that is, water starch).

The sixth step: then seasoning, salt, sugar, chicken powder, stir in a little thin Euryale ferox, that is, to pour out the swinging plate.

Step 7: heat the pan, add a little oil, and then saute (shredded ginger, mushroom slices, onion) in the pan. Add water after the fragrance

Step 8: add (salt, sugar, chicken powder, soy sauce, soy sauce, oyster sauce) and thicken the sauce, then add a little oil

Materials required:

Kale: right amount

Cooked mushroom slices: appropriate amount

Shredded ginger: right amount

Onion: right amount

Salt: right amount

Sugar: right amount

Chicken powder: right amount

MSG: right amount

Veteran: not too much

Soy sauce: moderate

Oyster sauce: right amount

Note: what is the Euryale ferox is (starch, wet powder) what is the frying pan is (to explode the flavor of the material) what is the tail oil is (put a little oil when out of the pot) what is the thick is (thick) pay attention to the Euryale ferox not to beat too thin or too thick, and the color should not be too black (do not put too much soy sauce, because too much color will be black, but it will be very salty There's salt in it)

Production difficulty: simple

Craft: Skills

Production time: 20 minutes

Taste: Maotai flavor

Chinese PinYin : Hong Shao Jie Lan