What is Kai-Lan?

Kai-Llan, also known as Kailan, Gai Lan and Chinese Kale, cabbage or broccoli, are traditionally consumed leaf green vegetables included in mixing dishes in Chinese cuisine. It resembles Kale or Roman salad in that it has long, dark green leaves and almost non -existent floral heads. However, Chinese broccoli is officially classified in broccoli, as a member of the Brassica Oleracea . Although the plant is used in many Chinese meals, it has a low nutritional value, such as the value of western vegetables such as celery. The most important vitamins found in Kai-Llan are vitamin A and vitamin C, with a trace number of minerals of calcium and iron present. In Asia, there are many different Kai-Llann foods with food markets, although most are referred to as Chinese Kale. It is usually available throughout the year, but has a short durability weekly as soon as it is harvested and is designed to use fresh and traditionally canned or dried. Though they are common in China, East AsiasVietnam, Myanamar and Thailand's populations also consider it to be the basic part of their diet.

The taste of the vegetables of the type, such as Kai-Llan, is dampened during the cooking process because they absorb fats and oils from other parts of the bowl. Vegetables are often used in cooking oily meat, such as pork or duck for this reason, as well as meals that use hot spices or stronger fats such as the cheese. In China itself, the most popular in the canton cooking concentrated in the Guangdong province in South China, which borders on the South China Sea.

The origin for Kai-Lan is considered to be Ján Europe despite the fact that it is most consumed in Asia. The Portuguese reportedly brought vegetables to China during the first days of Portuguese expansion and colonization. Historical evidence suggests that the current form of vegetables is most related to cabbage such as the European Calabres, and Kai-Llan is most likelyLine by direct offshoots of Portuguese cabbage Tronchud. Since vegetables are durable for colds and grows well in various conditions of soil and climate, it has become the core of many Asian and European dishes over the centuries.