How can I choose the best Gai Lan?

Gai Lan is a Chinese vegetable, which is also called kai Lan , gailan , Gai Lan fa , Chinese broccoli and Chinese Kale. It looks very similar to western broccoli, but with much larger leaves and smaller clusters of flower buds. The Gai Lan stem begins as the only stem that branches out, while other stems ending with large dark green leaves. Towards the top of the stem are small groups of flower buds, which can be open or closed. If you want to choose the best Gai Lan, check the stems and leaves and look for signs of aging, spoiling or damage in the insects. All parts of vegetables, with the exception of open flower buds and inner meat, which is visible at the end of the cut, should be relatively even medium to dark green. The petals of the flowers should be clean and white, without a hint of brown or gray, which are signs of worsening. The inner meat of the stem should be light green. This suggests that the stem is old and begins to dry out. Wrinkles and cracked stThe people are also undesirable. Less flexibility is fine, especially in thinner branches, but overall the main stem and all branches should be relatively solid.

Insect damage on the leaves is common. It could be difficult to prevent any insect damage, which usually takes the form of holes in the leaves, but the less damage it is, the better. The leaves should be dark green with smooth edges and should look clean, without dark spots.

veins in the leaves are usually visible and are not a sign of age or quality. The leaves should be well created and not limp. The yellow leaves and flower buds are a sign that Gai Lanje is very old and is ready to spoil.

The main trunk may not be very large to make Gai Lan tasty. In fact, there may be stems that have a very large diameter, heavier to cut and cook, with strong, hard skin. Chefs can still peel them and save a large part of the stem, but that mIt can add more work than the chefs might want to do. Most GAI LAN, which is available in the markets, tends to have about 1 inch (2.54 cm) or less in diameter. Smaller stems cook faster and are often softer.