In recent years, more and more people like to eat kale. But most people take it as an ordinary green leafy vegetable to eat, ignoring its special place in the nutritional value.

In fact, the nutritional value and medicinal value of kale is very rich, but also China's famous specialty vegetables. It is native to the south of China, due to the stem stout upright, cellular organization, compact, containing less moisture, the skin and a layer of wax, so chewing cool but not hard, crisp but not tough. Su Dongpo also wrote a poem to praise it: "kale like mushrooms, crisp and beautiful teeth and cheeks ring".

The benefits of eating kale are mainly reflected in the following aspects: 1. kale carotene, vitamin C content is very high, far more than spinach and amaranth and other vegetables that are generally recognized as high in vitamin C. 2. kale is rich in thioglucoside, which is called the degradation product of radish sulfur, is the most powerful anticancer ingredient in the vegetables found to date, and often eat there are The cholesterol, soften blood vessels, prevent heart disease function. 3. From the perspective of Chinese medicine, kale is sweet, pungent, favorable water to resolve phlegm, detoxification and expectoration of the role of the wind.

But the premise of eating kale is to be moderate: the number should not be too much, the number should not be too frequent. Because Chinese medicine believes that kale has the side effect of depleting human vitality. Eating kale for a long time will inhibit the secretion of sex hormones. The Chinese medical textbook "the original" has been recorded, kale "sweet, cold, exhaustion of blood loss".

Kale in cooking, it is best to use the method of frying, choking, do not cook overcooked in order to maintain its texture and crisp, beautiful color, strong flavor characteristics. Young kale stems white blanched, put some ice on the bottom of the plate, the surface covered with plastic wrap, the blanched kale on top, can be made into a green, crisp, flavorful "chilled kale".

The taste of kale is slightly bitter, so it is best to blanch it before frying with a little edible alkali water; but do not add too much, otherwise it will destroy the nutrients of kale. In addition, fried kale can put some sugar and cooking wine. Sugar can cover its bitter flavor, cooking wine can play a role in increasing the flavor.