Boiled kale

Overview

Kale is rich in vitamins A, C, calcium, protein, fat and plant sugars. It has the effects of moistening the intestines, removing heat, reducing deficiency fire, and stopping bleeding gums. In addition, kale also contains a unique bitter ingredient - cinchona, which can resist the over-excited body temperature center and play a cooling and antipyretic effect. In addition, its large amount of dietary fiber can prevent constipation, lower cholesterol, soften blood vessels, and prevent heart disease. The boiling method saves trouble and can well retain the unique flavor of kale.

Tags

• vegetarian dishes
• home cooking
• common dishes
• cantonese cuisine
• old man
• dinner with friends
• summer recipes
• lunch
• clear water
• corn starch
• kale
• knorr chicken noodles
• salt

Ingredients

Steps

1. 1 Clean the kale and remove the hard part at the bottom

   

2. 2 Boil the water in a pot of boiling water, then add cold water

   

3. 3 Add water, an appropriate amount of salt, and a spoonful of Knorr chicken powder to the starch, and stir evenly

   

4. 4 Heat the wok slightly, put the prepared water starch liquid into the pot, and bring to a boil over low heat

   

5. 5 Pour the juice evenly over the kale

   

6. 6 The crisp, slightly bitter taste of kale clears away heat and relieves internal heat, making it perfect for summer consumption