A refreshing addition to the New Year’s Eve dinner – kale with soy sauce
Overview
Su Shi wrote in his poem "Vegetable Garden after the Rain": Kale is like mushrooms, crisp and beautiful, teeth and cheeks ringing. To describe the delicious taste of kale and fragrant mushrooms. Kale is eaten with fat and tender flowers and young leaves. The meat is crisp, tender, fragrant, unique in flavor and rich in nutrients. It has the effects of diuresis and phlegm, detoxification and wind, relieving heat and fever, relieving fatigue, clearing the heart and improving eyesight. It can moisturize the intestines and dispel heat, reduce deficiency fire, stop gum bleeding, and also has auxiliary therapeutic effects on gastrointestinal heat, staying up late and insomnia, rising deficiency fire, swelling and bleeding gums, etc. Therefore, this refreshing little dish must not be missing from the Spring Festival table after eating too much big fish and meat.
Tags
Ingredients
Steps
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Wash the kale and cut into 15cm long sections. Cut the green onions, red peppers and ginger into shreds and set aside.
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Add water to the pot. After the water boils, blanch the kale for 1 minute and sprinkle some salt to fix the color.
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Spread the blanched kale on a plate, add shredded green onion, ginger, and red pepper, and top with a 1:1 mixture of steamed fish soy sauce and warm boiled water.
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Heat the oil in a wok until it smokes, pour it on the three shredded noodles.
