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How to stir-fry green kale?

Step main and auxiliary materials: green cabbage, pepper, red pepper break the green cabbage into blocks, soak and wash, drain. Shred chili peppers. Heat oil, add pepper and stir-fry over low heat. Stir-fry with chili peppers. Put in the green kale. Hot, fast, repeatedly stir-fry.

Stir-fry shredded meat with green kale in hot oil, stir-fry and change color in shredded meat.

Raw material preparation: 50g pork, 200g green cabbage, 5g cumin, half spoonful of soy sauce, right amount of salt, right amount of edible oil, 2 dried chili peppers, right amount of chicken essence. Cut the pork into thin slices, cut off the dried chili peppers, and tear the green kale hands into small pieces.

How to eat turnip blue

1. Peel the turquoise blue, be sure to clean the old skin, or it will be very stumpy. Slice the turquoise blue, cut it into thin shreds and put it in a bowl.

2. Turnip blue, which can be eaten in stir-fry or shredded cold turnip, also known as turnip, eggplant lotus, kale, rugby, etc., is a biennial herb of Cruciferae. According to the color of bulb skin, it can be divided into three types: green, green-white and purple. According to the length of the growing period, it can be divided into three types: early maturity, middle maturity and late maturity.

3. The quick-hand method of kimono pickles [requires materials] 2 pickles, 3 cloves of garlic, 1 small piece of ginger, appropriate amount of soy sauce, salt and pepper [operation steps] peel the vegetables. Rub the curly blue into thin shreds, mix well with a small amount of salt and marinate for more than 2 hours. Pickle out the water.

Six Family practices of Lan Lan

Cold blue method to prepare ingredients: blue blue, salad vinegar, oyster sauce, chicken essence, garlic juice, sesame oil, salt prepare 1 turquoise blue, peeled. Cut the turquoise into shreds. Mix in various seasonings: 1 tablespoon of cold vinegar, 1 tablespoon of oyster sauce, right amount of pepper oil, right amount of pepper oil, right amount of sesame oil, right amount of garlic juice, right amount of salt, right amount of chicken essence.

Fried blue silk: ingredients: 1 turquoise blue, 4 dried chili peppers, 1 tablespoon salt, 1 tablespoon light soy sauce, half tablespoon monosodium glutamate, a little vegetable oil. Practice: (1) rinse with blue. (2) peeling. (3) cut thin and thick even slices. (4) just cut it into shreds. (5) shred dried chili peppers and sliced garlic.

Fold and edit this paragraph to rinse the turquoise blue, cut it into thin shreds and soak in cold water; drain and add sugar, chicken essence and salt to mix well; heat the pot and deep-fry the pepper to remove the fragrance, pour it on the shredded turquoise while the oil is hot, sprinkle with some parsley, sprinkle with cooked sesame and mix slightly.

Roast blue slices: cut the turquoise blue into thin slices, marinate it with olive oil, salt, pepper and other favorite spices, then bake it in the oven until crisp. This can be used as a healthy snack or a pre-meal snack.

Wash the turquoise blue peel. Cut it into shreds with a kitchen knife and use water again. The chili peppers are cut like this. Cut green onions, celery and garlic into pieces. Wash the pork, cut the lean meat into shreds, and cut the fat into small pieces. Add one or two drops of soy sauce and a little sweet potato powder to the lean meat and stir well.

How do you eat green blue?

Purple and turquoise blue have their own characteristics, which is more delicious depends on the preferences of consumers. Generally speaking, purple blue tastes slightly sweet and can be used to make salads or salads, while green blue has a crisp taste, with a flat, round bulb, smooth skin, crisp meat and no fiber.

Cut into thin strips of turquoise blue, if you do not like its unique smell, you can soak in water for 5-8 minutes, the taste will be greatly diluted. Fresh-mixed fresh blue, do not need to use salt to brake moisture, but also the same crisp and sweet. Because it is cooked with prickly ash oil, it is no longer necessary to sprinkle with sesame oil.

Sour and hot "blue silk" blue peeled and cut into thin shreds, and then shredded chili; scald the shredded blue in boiling water, remove and cool in cold water; deep-fry chili oil with shredded chili; put chili oil, pepper oil, light soy sauce, vinegar and sesame oil into shredded turnip and stir well; sprinkle with coriander on a plate.

The sauce is blue. Peel the sauce blue and cut it into thick shreds, then mix the light soy sauce, sugar, pepper and pepper together, then mix the blue shreds well, so that you can eat after soaking for a day. Shredded green pepper with blue sauce. Cut the green pepper into thick shreds, then peel the green blue and cut it into thick shreds, then sprinkle the green blue with salt and kill water and squeeze it dry.

How do you eat turnip blue?

1, the right amount of cold salad blue silk method material collection map: the blue will be peeled, be sure to clean the old skin is not very stem. Slice the turquoise blue, cut it into thin shreds and put it in a bowl.

2. Peel the turquoise blue, be sure to clean the old skin, or it will be very stumpy. Slice the turquoise blue, cut it into thin shreds and put it in a bowl.

3. The quick-hand method of kimono pickles [requires materials] 2 pickles, 3 cloves of garlic, 1 small piece of ginger, appropriate amount of soy sauce, salt and pepper [operation steps] peel the vegetables. Rub the curly blue into thin shreds, mix well with a small amount of salt and marinate for more than 2 hours. Pickle out the water.

4. Peel the turquoise blue, cut it into thin shreds and soak it in cold boiled water; drain the water and add sugar, chicken essence and salt to mix well; heat the pot and deep-fry the pepper to remove the fragrance, pour it on the shredded turquoise while the oil is hot, sprinkle with some parsley, sprinkle with cooked sesame and mix slightly.

5. Practice: (1) rinse with blue. (2) peeling. (3) cut thin and thick even slices. (4) just cut it into shreds. (5) shred dried chili peppers and sliced garlic. (6) put oil in the pan and add sliced garlic and shredded chili. (7) add turquoise. Add a little salt, a little light soy sauce and monosodium glutamate to season.

6. Choose fresh and well-hydrated turquoise, which will taste better. Cut into thin strips of turquoise blue, if you do not like its unique smell, you can soak in water for 5-8 minutes, the taste will be greatly diluted. Fresh-mixed fresh blue, do not need to use salt to brake moisture, but also the same crisp and sweet.