It is time to nourish the liver in spring, and it is also time to eat leeks in spring. Chives are spring fragrant, summer spicy, autumn bitter, winter sweet, among which spring leeks are the most tender and delicious. The recovery of all things in spring is also the best period to nourish the liver's qi and blood, so you should often eat leeks in spring, which is called "the first dish to nourish the liver" by nutritionists.
Chives are rich in dietary fiber, carotene, vitamin C and other nutrients, which have the effect of warming the kidneys and helping the yang, benefiting the spleen and strengthening the spleen. Eating more leeks can nourish the liver and enhance the spleen and stomach. Here are 5 ways to make leeks.
1. Chive pie
1. Add 3 grams of edible salt to 300 grams of flour, stir well, half with 100 grams of boiling water to blanch the noodles, the other half with 120 grams of cold water and noodles, all stirred into flocculence, mixed together. Knead into a smooth dough, roll into long strips and cut into small evenly sized dough. Cover with plastic wrap and let rise for an hour.
2. Heat the pan with oil, scramble the egg liquid into egg pieces, soak a handful of vermicelli into crushes, add 1 gram of baking soda, stir well, and then add an appropriate amount of cooked oil, crushed eggs, crushed vermicelli, a handful of shrimp skin, two spoons of chicken essence, a spoonful of edible salt, white pepper, thirteen spices, oyster sauce, sesame oil, white sugar, stir well, and the leek egg filling is adjusted.
3. The dough is also awake, press it into a round cake, put the filling, wrap it and then press it flat by hand, and a raw embryo is ready.
4. Preheat the pan, pour in an appropriate amount of cooking oil, and then put the pie in. Brush a layer of cooking oil on top and sear until golden brown and crispy on both sides, and you're good to go.
2. Cold leeks
1. Cut some minced garlic, chopped green onion, millet pepper rings, put all into a bowl, drizzle a spoonful of hot oil to stimulate the aroma, then add a spoonful of salt, chicken powder, sesame oil, two small spoons of light soy sauce, oyster sauce, balsamic vinegar, red oil, and then stir thoroughly.
2. Clean the leeks, control the moisture, and cut into small pieces with a knife. Add an appropriate amount of water to the pot, add a spoonful of salt, and stir well with a few drops of cooking oil. After the water comes to a boil, pour the leeks into the pot and blanch for about 30 seconds. Fish out the controlled water and put it in cool boiled water to cool it, so as to maintain the crisp and tender taste of the leeks.
3. Then squeeze out the moisture of the leeks, put them in a large bowl, pour in the juice, stir well with chopsticks, and the cold leeks are ready.
3. Scrambled eggs with leeks
1: Cut the leeks into long segments, 4 eggs, add a small spoonful of edible salt, white vinegar to remove the fishy smell, sesame oil, and stir thoroughly until the state of brushing.
2. Pour in an appropriate amount of cooking oil, preheat and pour in the leek segments, stir-fry and cut off, and then pour the egg liquid in, turn on a high heat to heat it evenly, fry until the egg liquid solidifies, turn over and stir-fry fragrant, pound into small pieces, so that the fried leeks do not come out of the water, the color is emerald green.
4. Stir-fry
1. Soak the sweet potato noodles in warm water in advance, and cut them into small pieces after soaking. Wash the leeks and cut into sections. Beat two female eggs in a bowl, add a spoonful of white vinegar and whisk into the egg mixture.
2. Heat the oil and put the beaten eggs, beat them quickly, fry them into frangipani, and set aside. Stir-fry the oil, add minced green onion and millet to stir-fry until fragrant. Pour in the bean sprouts and sweet potato noodles and stir-fry quickly. Add some light soy sauce, add eggs, leeks. Stir-fry quickly for two minutes, add a spoonful of salt at the end, stir-fry evenly and serve.
5. Fried bean sprouts with leeks
1. Clean the bean sprouts, cut the leeks into long segments, cut some red pepper rings, minced ginger and garlic slices.
2. Heat the oil in the pan. Pour in red pepper, minced ginger, garlic slices and stir-fry until fragrant, then pour in bean sprouts, turn the leeks on high heat and stir-fry evenly, put in a little salt, chicken essence, stir-fry a few more times, a crisp and refreshing leek fried bean sprouts is good.