Purple kale, also known as purple cabbage, has purplish-red leaves with waxy powder on the surface and nearly rounded leaf bulbs. Nutritionally rich, especially rich in vitamins C, V and more vitamin E and B group. Each 100 grams of edible portion contains 1.4 grams of protein, 0.1 grams of fat, 3.3 grams of sugar, 57 milligrams of calcium, 42 milligrams of phosphorus, 0.7 milligrams of iron. It is used for stir-frying, cooking, cold mixing and color matching, with special aroma and flavor. Can be cut in half, blanched and placed on a plate poured with sauce to eat; Europeans more shredded mixed salad dressing.

Kale originated in Europe along the Mediterranean coast to the North Sea, has been thousands of years of cultivation history. The earliest description of our country is the "botanical name map" (1827), at that time there is called "back to the son of cabbage". It is estimated that the way of its introduction to the "Silk Road", and then from the northwest to North China, about the time before the 19th century. As for the introduction of purple kale into China's time is even shorter, estimated less than 100 years.

(B) nutrition and food

Purple kale is rich in nutrients, it is determined that every 100 grams of fresh vegetables containing carotene 0.11 mg, vitamin B10.04 mg, Vitamin B2 0.04 mg, vitamin C 39 mg, 0.3 mg of niacin, 4% of sugar, protein 1.3%, 0.3% fat, 0.9% of crude fiber, calcium 100 milligrams, Phosphorus 56 mg, iron 1.9 mg.

Purple kale can be eaten raw or fried. But in order to maintain the nutrition, to raw food is good. Such as fried food, to rapid fire heavy oil, stir-fried quickly after the pot.

Chestnut rice purple kale

Chestnut rice purple kale

Raw materials: raw materials:

Main ingredient: 150 grams of purple kale, canned sweet corn 50 grams. Accessories: 10 grams of salad oil, 5 grams of sugar, 3 grams of vinegar, 2 grams of refined salt, 0.5 grams of monosodium glutamate.

Method: (1) wash the purple kale, cut into julienne; sweet corn in boiling water, blanch, fish out and drain.

(2) hot pan into the salad oil, add purple kale stir fry, then add sugar, vinegar, salt, monosodium glutamate, slightly fried, up to the pan into the dish, to be cooled after the dish will be sweet corn can be mixed into.

Features: Crisp kale, sweet and sour appetizer

Sweet and sour kale

Ingredients 500 grams of kale, 10 grams of ginger, 3 dried chili peppers.

Seasonings Vegetable oil, refined salt, sugar, white vinegar, each appropriate amount.

Method

(1) remove the old leaves of purple kale, peel the root and wash, cut into about 4 cm long, 3 cm wide strip, add a little refined salt and mix, marinate for 2 hours, gently squeeze out the water, discharge basin.

(2) dry red chili pepper seeds, cleaned and cut into thin julienne. Cut ginger into julienne strips.

(3) salt, sugar, vinegar into a suitable flavor of the marinade, poured into the kale, vegetables on the surface of some shredded ginger.

(4) frying pan with 15 grams of vegetable oil, cook and reduce the temperature to 4% heat, put the pepper wire burst out of the flavor, fishing out the pepper discarded.

(5) then the purple kale and ginger, poured into the hot frying pan, stir fry for a few moments, you can start the pot to eat.

Features red and white, hot and sour, sweet and crispy.