【純素食譜】Vegan｜Two Best Ways to Enjoy Kale's Perfect Texture｜擊敗苦澀！羽衣甘藍口感最好的兩種吃法Beat the Bitterness!

羽衣甘藍被稱為超級食物，然而因其口感粗糙，常被許多人嫌棄。更有醫學證明，生食羽衣甘藍對甲狀腺和腸胃可能產生不良影響。在這期視頻中，我將分享兩種風味獨特的羽衣甘藍熟食食譜，讓您一次品嚐到【羽衣甘藍堅果溫沙拉】和【羽衣甘藍梗豆腐餃】的美味。溫沙拉將羽衣甘藍與堅果、水果結合，清爽且營養滿分；而餃子則使用羽衣甘藍梗搭配豆腐乾、粉絲，並加入自製香菇豆腐碎，帶來豐富口感。這兩道菜簡單易做，讓您輕鬆享受健康素食。快來試試吧！｜Kale is known as a superfood, but its tough texture often turns people away. Moreover, studies have shown that consuming raw kale can negatively impact the thyroid and digestive system. In this video, I’ll share two delicious cooked kale recipes: Kale Nut Warm Salad and Kale Stem Tofu Dumplings. The warm salad combines kale with nuts and fruit, offering a refreshing and nutritious dish, while the dumplings use kale stems, dried tofu, and vermicelli for a rich and satisfying filling, enhanced by homemade mushroom tofu crumbles. Both recipes are easy to make, allowing you to enjoy healthy, cooked vegan meals at home. Give them a try! 羽衣甘藍兩吃｜Kale Two Ways: 【羽衣甘藍堅果溫沙拉｜Kale Nut Warm Salad】 分量｜Serving Size: 2-3人份｜2-3 servings 食材｜Ingredients: 羽衣甘藍400克｜400g Lacinato kale 橄欖油｜Olive oil (as needed) 蘋果（青蘋果，切片）1個｜1 apple (green, sliced) 葡萄乾 30克｜30g raisins 蔓越莓 30克｜30g cranberries 碧根果 80克｜80g pecans 新鮮檸檬汁 2茶匙｜2 tsp fresh lemon juice 做法｜Procedure: • 碧根果放入空氣炸鍋或烤箱，160度烤8分鐘｜Toast pecans in an air fryer or oven at 160°C for 8 minutes. • 清洗羽衣甘藍，手撕葉片，焯水3-5分鐘後瀝水｜Wash kale, tear leaves by hand, blanch for 3 -5minutes, and drain. • 混合所有食材，調味後攪拌均勻｜Mix all ingredients, season, and stir well. 羽衣甘藍梗豆腐餃｜Kale Stem Tofu Dumplings: 分量｜Serving Size: 2-3人份｜2-3 servings 食材｜Ingredients: 餃子皮 Dumpling wrappers: 240克麵粉｜240g flour 2克鹽｜2g salt 10克薑黃粉｜10g turmeric 125克熱水 (70-80°C)｜125g hot water (70-80°C) 餡料 Filling: 120克羽衣甘藍梗｜120g kale stems 150克豆腐乾｜150g dried bean curd 50克乾粉絲｜50g dried vermicelli 1茶匙白胡椒粉｜1 tsp white pepper 2湯匙醬油｜2 tbsp soy sauce 2茶匙香油｜2 tsp sesame oil 適量鹽｜Salt (as needed) 自製香菇豆腐碎 2湯匙｜2 tbsp homemade mushroom-tofu crumbles 步驟｜Instructions: 準備麵團｜Prepare the Dough: 1. 把麵粉、鹽和薑黃粉混合，加入125克熱水約70-80°C度，邊加水邊用筷子攪拌成絮狀｜Mix flour, salt, and turmeric powder together. Gradually add 125g of hot water (70-80°C), stirring with chopsticks until the mixture becomes crumbly. 2. 稍微降溫後，用手揉成麵糰｜Allow the mixture to cool slightly, then knead by hand to form a dough. 3. 蓋上麵團，鬆弛30分鐘｜Cover the dough and let it rest for 30 minutes. 準備餡料｜Prepare the Filling: 1. 羽衣甘藍梗切小段，用料理機打碎，加1湯匙鹽攪拌醃製半小時｜Chop the kale stems into small pieces, blend in a food processor, add 1 tbsp of salt, and marinate for 30 minutes. 2. 熱水浸泡粉絲5分鐘，撈出濾水後切碎｜Soak the vermicelli in hot water for 5 minutes, drain, and chop. 3. 豆腐乾打碎備用｜Crumble the dried tofu. 4. 醃好的羽衣甘藍梗用手擠出多餘水分，放入盆中，倒入豆腐乾碎和粉絲碎，加入白胡椒、香油以及適量的鹽調味｜Squeeze excess water from marinated kale stems, mix with crumbled tofu and chopped vermicelli, season with white pepper, sesame oil, and an appropriate amount of salt. 5. 自製的香菇豆腐碎加入兩湯匙會更香，做法可以參考白吉饃視頻，鏈接我會放在文末｜Add two tablespoons of homemade mushroom tofu crumble for added flavor. The method can be found in the Bai Ji video, the link will be provided at the end of the video. 包餃子｜Make Dumplings: 1. 鬆弛好的麵團揉成條，切分小劑子並擀成皮｜Roll the rested dough into logs, cut into small pieces, and roll out into wrappers. 2. 在每個餃子皮上放入適量餡料，捏住右邊角，往左推，成凹狀，再將凹狀的兩邊一左一右分別捏和｜Place an appropriate amount of filling on each wrapper, pinch the right corner, push to the left to create a pocket, and pinch the sides together. 3. 同樣步驟完成所有褶皺捏和｜Repeat this step to seal all the dumplings. 煎餃子｜Pan-fry Dumplings: 1. 鍋中放少許油，放入餃子煎一會兒，聽到滋滋聲後，加入水淹到一半餃子的高度｜Add a little oil to a pan, add the dumplings and fry for a while. Once sizzling, add water to cover about a third the height of the dumplings. 2. 中大火至水收乾即可｜Cook on medium-high heat until the water has evaporated. 系列餃子1號～包菜豆腐餃： • 【純淨素食】系列餃子～1號～包菜豆腐餃｜全家至愛｜入門級大肚餃子｜ Beg... 影片目錄： 0:00 簡介 0:32 羽衣甘藍堅果溫沙拉｜Kale Nut Warm Salad 2:33 羽衣甘藍梗豆腐餃｜Kale Stem Tofu Dumplings 4:33 包餃子｜Make Dumplings 5:13 煎餃子｜Pan-fry Dumplings