The vegetable market kale has two kinds of purple and green, their appearance and cabbage is very similar, but the market does not directly call kale as cabbage. In fact, cabbage belongs to a kind of kale, specifically down to see it.

Kale is not cabbage

cabbage, that is, cabbage, is a kind of kale, the scientific name of the ball of kale, are cruciferous Brassica plants, usually in April to June each year, probably in July to September when you can harvest the kale, its growth rate is relatively fast, usually available to make a variety of food, not only the enclosure of the beautiful, but also can be very well absorbed among the nutrients.

The wild species of kale were originally non-cocculating plants, and through natural and artificial selection, a wide variety of varieties and variants were formed step by step.

There are ornamental and edible collard greens, edible leafy balls of kale (cabbage), ornamental and edible red balls of kale, wrinkled leaves of kale, holders of kale, edible fat fleshy stems of bulbous kale, edible fat cauliflower and cauliflower, and edible vegetable moss-based kale.

Generally we say everyday kale for the ball kale and purple kale more.

How to fry kale delicious practice cold kale

1, prepare a fresh kale, cilantro three, salt and sugar and white vinegar, as well as chili oil and sesame oil, and other seasonings should be properly prepared some.

2, after washing the kale cut into thin filaments, blanch with boiling water, blanch well after the salt marinade for half an hour, pickled out of the water to remove, and then add chopped cilantro followed by ready seasonings, mix well after the delicious and refreshing coleslaw can be ready to eat.

1, the kale washed and torn into pieces, the bacon in advance into the pot steamed, after taking out cut into slices. In the frying pan in the oil heating after the bacon into the pan frying.

2, fried to the bacon into a transparent after the addition of chopped scallions fried incense, and then the kale into the pot with high heat and stir fry quickly, fried to the kale after the addition of soft soy sauce and a small amount of salt, stir fry after the chicken flavor can be put.

1. Wash the kale to remove the old leaves, torn into pieces

2. Pour the oil into the pot, with onion, ginger and garlic incense

3. Put the kale into the pot and stir-fry until raw

4. Stir-fry until raw, add salt, monosodium glutamate, chicken stir-fry uniformly can be eaten

Kale is a plant of the family of Cruciferae, and its many variations, such as cauliflower (Cauliflower). Such as cauliflower (cauliflower), cabbage (cabbage, cabbage, cabbage), kale, broccoli (green cauliflower), skillet (skimmed blue) and so on are widely consumed by human beings.

Kale is native to Europe and was introduced during the Dutch rule of Taiwan, and is also known as "kohlrabi" because of its nutritional value as ginseng, according to the Japanese.

According to Chinese medicine, kale is flat, sweet, and can enter the spleen meridian, stomach meridian, spleen and stomach, qi and pain.

The Tang Dynasty "Herbal Gleanings" also recorded the benefits of collard greens: "Complement the bone marrow, the five viscera and six bowels, joints, through the meridians in the knot gas, bright ears and eyes, healthy people, less sleep, benefit the heart, strong muscles and bones, go to the heart under the knot gas." .

It should be reminded that kale should not be shredded with a knife, it is best to tear by hand to keep its nutrients not lost. Cooking and frying time should not be too long, so as to avoid the destruction of active ingredients.