Blanched mustard(bai zhuo jie lan )

Blanched mustard

Introduction:

"It's a dish suitable for summer - white mustard is a cold dish. Kale is rich in carotene, vitamin C and glucosinolates. Its degradation product is sulforaphane, which is the most powerful anti-cancer ingredient in vegetables. It can also reduce cholesterol, soften blood vessels and prevent heart disease. In addition, from the perspective of traditional Chinese medicine, mustard is sweet and pungent, which is beneficial to hydration, phlegm, detoxification and wind elimination. "

Production steps:

Step 1: prepare raw materials;

Step 2: peel the mustard;

The third step is to cut the segments;

Step 4: Boil the water in the pot, pour in a little salt and oil, and blanch the water like mustard;

Step 5: blanch the water of kale out, quickly into the water with ice;

Step 6: code into the plate and pour in the steamed fish and soy sauce

Materials required:

Kale: 2-3

Red pepper: right amount

Yellow pepper: right amount

Salt: a little

Steamed fish soy sauce: right amount

Precautions: 1. Put more salt into the blanching water to give the kale some base flavor; 2. Put the water with ice to make the kale taste more crisp.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: light

Chinese PinYin : Bai Zhuo Jie Lan