Most people can not recognize what they are serving – but that they like this mixture of sweet and salty, crispy and tender, they realize on the spot. The seaweed is actually plain kale and an original recipe from Beijing.
Cut strips. Dry again by laying out the strips on kitchen roll. The more careful you are, the less fat splatter you will have afterwards.
In portions – pour in, stir. When the streaks come up, lift them out with a ladle, lay them out on kitchen roll to drain, and sprinkle with salt and sugar. Fry out the peeled and halved almond kernels in oil until lightly browned and crisp.
Serve: Arrange cooled kale on a platter, sprinkle almond kernels on top.
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