Boiled kale - the key gravy method, and so on with boiled kale lettuce, etc.

Boiled kale - the key gravy method, and so on with boiled kale lettuce, etc.

Overview

Because blanching can keep the sweetness of vegetables, this traditional method can continue to thrive. The gravy for boiled vegetables is very important. I will share my experience in making gravy here with you. I also hope that all experts can give me some advice

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Ingredients

Steps

  1. Kale 400G

    Boiled kale - the key gravy method, and so on with boiled kale lettuce, etc. step 1

  2. Use a knife to peel off the fur and old leaves, then soak in light salt water for 15 minutes. One is to remove possible residual pesticides. The second reason is that using salt water on vegetables with small flower cores can remove small insects that may be hidden inside

    Boiled kale - the key gravy method, and so on with boiled kale lettuce, etc. step 2

  3. After the water boils, pour some oil into it. This will keep the green vegetables green. You don’t need to blanch the vegetables for too long. I blanched them for 2 minutes and then took them out and poured them into cold water. Don’t throw away the cooking soup right away, it will be useful later!

    Boiled kale - the key gravy method, and so on with boiled kale lettuce, etc. step 3

  4. Here comes the key method of drizzling the sauce: add 2-3 tablespoons of oyster sauce and an appropriate amount of steamed fish soy sauce. We like to add more oyster sauce so we don’t have to add sugar and chicken essence.

    Boiled kale - the key gravy method, and so on with boiled kale lettuce, etc. step 4

  5. The vegetable soup that has not been thrown away is put to use, because the vegetable soup contains the original sweetness of the green vegetables, so adding it to the mixture of oyster sauce and soy sauce will enhance the original flavor of the dish

    Boiled kale - the key gravy method, and so on with boiled kale lettuce, etc. step 5

  6. After adding the soup, mix it thoroughly because oyster sauce is relatively thick. If it is not dispersed, ugly lumps of unresolved oyster sauce will appear on the dishes

    Boiled kale - the key gravy method, and so on with boiled kale lettuce, etc. step 6

  7. Cut two slices of ginger and two slices of green onions. It’s the same if you don’t have green onions. The main thing is to get the green onion flavor

    Boiled kale - the key gravy method, and so on with boiled kale lettuce, etc. step 7

  8. Heat a little oil in a pan, put in the ginger and onion and fry slowly until the onion, ginger and oil are fragrant

    Boiled kale - the key gravy method, and so on with boiled kale lettuce, etc. step 8

  9. Then pour it into the bowl of oyster sauce and soy sauce and mix it. Because I used the original vegetable soup and put more oyster sauce, we omitted the sugar and chicken essence.

    Boiled kale - the key gravy method, and so on with boiled kale lettuce, etc. step 9

  10. Arrange the vegetables on the plate, make sure the sauce is evenly distributed and spread, pour it on top of the vegetables, and finally sprinkle a few red peppercorns for decoration

    Boiled kale - the key gravy method, and so on with boiled kale lettuce, etc. step 10