Kale is an annual herb of the Cruciferae family. It is served with fat and tender flower sprouts and tender leaves, which are crisp, tender and sweet. Produced in Guangdong, China and other places. Because the stem is thick and upright, the cell tissue is tight, the water content is low, and the epidermis has another layer of wax, it is chewy but not hard, crisp and not tough. Su Dongpo also wrote a poem to praise it * "Kale is like mushrooms, and the teeth are crisp and beautiful." Carotene and vitamin C are very high in content and are rich in glucosinolates. Its degradation product is sulforaphane. It is an anti-cancer component. It is often used to reduce cholesterol, soften blood vessels and prevent heart disease.
|garlic||Around three or four petals|
|Chicken powder||A teaspoon|
Kale, wash and cut the stems separately.
Peel three or four cloves of garlic, mince and set aside.
Preheat the pan and pour the oil. Before the oil is still hot, add half of the minced garlic (note that it is half, and then put it again before the pan is out).
Put the previously cut kale in the pan and stir fry for a while, it will be soft for too long.
Add the remaining kale and continue to stir fry.
After the kale becomes soft and dark, add a teaspoon of salt, a teaspoon of chicken powder, and three teaspoons of sugar, and continue to stir until the leaves are soft.
Before leaving the pan, put the remaining useless garlic powder into the pan and mix well.