How to cook jalapeno

With the continuous improvement of the quality of life and the development of transportation, many flowers, fruits and vegetables that have never been seen before may appear at your doorstep. When people see unfamiliar vegetables in the market, they have to give up the desire to buy them because they don’t know how to cook them, and they have no way to taste the different flavors. Below is a complete guide to cooking kale, which is both delicious and nutritious. You can try it.

Purple kale is also known as kale. It tastes sweet like mustard, so it is called kale. The more common varieties are white and yellow. It is crisp, tender and rich in vitamins. The following will introduce the nutritional value and cooking methods of kale.

1. Blanched Chinese kale

1. Wash the kale and scrape off the skin at the root with a knife. Cut the fresh ginger and green onion into shreds and set aside. 2. Put the washed kale, bell pepper shreds and bean sprouts into boiling water and blanch them until cooked. Remove from the water and set aside. 3. Heat a little peanut oil in a wok, add scallions and shredded ginger, and stir-fry until fragrant. Add sugar, light soy sauce, Maggi soy sauce and pepper oil, mix well over low heat until fragrant. 4. Pour the processed soy sauce soup on the bottom of the plate, and then place the kale neatly on the plate.

2. Stir-fried Chinese kale with bacon

1. Remove the kale leaves and cut into slices. Use toothpicks to string the bacon into rolls. 2. Drain the water from the kale and set aside. 3. Fry the bacon in oil until cooked and set aside. 4. Add salt to a pan with oil, stir-fry the kale, then add the bacon and stir-fry together, add the starch sauce (cornstarch + water), and it’s done.

3. Stir-fried kale

1. Wash the kale. If the kale is thick, use a knife to cut a cross on the thick stem. 2. Put appropriate amount of oil in the pot, turn on high heat, heat to 40%, add crushed ginger and stir-fry until fragrant. 3. Add appropriate amount of salt. The oil temperature has risen. Add kale and cover the pot immediately. 4. Pour in the white wine and continue to keep the lid on. 5. When the water has almost evaporated and you can no longer hear the crackling sound of the oil, open the lid and stir the dishes so that all the dishes are heated evenly. 6. Add sugar and chicken essence for seasoning. When the kale is fried until soft, remove from the pan and serve.

4. Stir-fried kale with oyster sauce 1. Wash the kale and cut into sections. After blanching, remove from the blanching and rinse with cold water to keep the bright green color. Let cool and set aside. 2. Put all the seasonings into the pot and bring to a boil. When it becomes thick, turn off the heat and serve. This is the oyster sauce. 3. Stir-fry kale until cooked and drizzle with oyster sauce.

5. Stir-fried kale with ginger juice

1. Remove old leaves from kale, wash and cut into oblique slices. 2. Peel the ginger and mince it. Peel the garlic and cut it into small slices. 3. Heat oil in a pan. When it is 50% hot, add garlic and sauté until fragrant. Add sugar and kale and stir-fry over high heat until cooked. Add a little light soy sauce and a little bit of Huadiao wine, stir-fry evenly, and add salt to taste. 4. Heat the pan with oil, pour in the ginger juice and stir-fry. The boiling oil will bring out the aroma of the ginger juice. Pour the ginger oil on the kale.