Kale, an annual herb of the cruciferous family. It is served with rich and tender flower buds and young leaves, which are crisp, tender and sweet. Produced in China and other places in Guangdong. Because the stem is thick and erect, the cell tissue is tight, the water content is small, and the epidermis has a layer of wax, it is crisp and not hard, brittle and not tough. Su Dongpo also wrote poems to praise it * "Kale, such as sputum, crisp and beautiful cheeks." Carotene and vitamin C are very high in content and rich in glucosinolates. Its degradation product is called sulforaphane, which is an anti-cancer ingredient. It is also used to reduce cholesterol, soften blood vessels and prevent heart disease.
Kale, washed, cut the stem alone.
Peel three or four cloves of garlic, chopped, and spare.
Preheat the pan, pour the oil, and put the half of the minced garlic before the oyster sauce is still hot (note that it is half-disposed, and then put it out before the pan), and slowly fry the garlic until golden brown.
Put the previously cut kale stem into the pot and stir fry it. It will be fine for a while, and it will be soft for a long time.
Put the remaining kale and continue to stir fry.
After the kale becomes soft and the color becomes darker, put a small spoonful of salt, a teaspoon of chicken powder, three teaspoons of sugar, and continue to stir until the leaves are soft.
Before the pan, put the remaining used minced garlic into the pan and mix well.
1, some people can not eat sugar, can not let go, because the kale has some bitter taste, sugar can ease it. 2, chicken powder is to enhance the taste, you can also see the personal taste.