Kale, also known as kale, is a leafy vegetable. It mainly eats the middle stem, and the young leaves near the top are also eaten, but the old leaves are generally not eaten. The benefits of eating kale are mainly reflected in the following aspects: 1. The content of carotene and vitamin C in kale is very high, far exceeding that of vegetables such as spinach and amaranth, which are generally considered to be high in vitamin C. 2. Chinese kale is rich in glucosinolates, and its degradation product is sulforaphane, which is the most powerful anticancer component in vegetables found so far. Regular consumption also has the functions of lowering cholesterol, softening blood vessels and preventing heart disease. 3. From the perspective of traditional Chinese medicine, Chinese kale is sweet and pungent, which is beneficial to resolving phlegm, detoxifying and expelling wind.

However, the premise of eating kale is to eat it in moderation: the quantity should not be too much and the frequency should not be too frequent. Because Chinese medicine believes that kale has a side effect that consumes people's qi. Eating kale for a long time will inhibit the secretion of sex hormones. The classic Chinese medicine "Seeking the Original Materia Medica" once recorded that Chinese kale is "sweet and pungent, cold, consuming gas and damaging blood".

In the cooking of Chinese kale, it is best to use the method of frying and frying, not overcooked, in order to maintain its crisp, beautiful color and strong taste. After the tender Chinese kale stems are blanched, put some ice cubes at the bottom of the dish, cover the surface with plastic wrap, and put the blanched Chinese kale on it to make a green, refreshing and strong "iced Chinese kale".

The taste of kale is slightly bitter, so it is best to add a little edible alkali water before frying; But don't add too much, otherwise it will destroy the nutrients of Chinese kale. In addition, you can put some sugar and cooking wine when frying kale. Sugar can cover up its bitter taste, and cooking wine can play a role in enhancing fragrance.