| food | Food type | Main Ingredients | Take time | Serve |
| Thai | Noodles and pasta | pig | 30 Min | 1 place |
ingredient
- 100 grams of kale
- 40 ml Aero Sauce 1100 g.
- 240 ml clean water
- 10 grams fresh garlic, peeled (minced)
- 30 grams Aero Soybean Oil 1 liter x 3 bottles
- 10 grams Aero tapioca flour
Preparation
- Bring clean water to a boil, add salt, then blanch the chopped kale in it. Then, put the chocolate in clean water mixed with ice, and scoop it up and set aside to drain.
- Heat a pan with oil, then add pork and stir-fry until cooked. Add the sauce and water. Wait until the water boils. Mix the cornstarch with water and add it. Stir continuously until the water is thick.
- Crack the eggs into the bowl and stir until the eggs are cooked. Mix the ingredients well.
- Place the blanched kale stems on a serving plate. Pour the sauce over the kale. Serve with chili sauce, sugar, chili powder and pepper.
