Reading guide: It is recognized as a "intestinal cleansing grass"! In spring, it is often eaten to discharge waste from the body, and it can also relieve liver qi, which is a perfect match with eggs!
In this vibrant spring, leek has entered our field of vision with its unique identity and is known as the natural "intestinal washing grass".
It can not only effectively promote the discharge of waste from the body, carry out a thorough "cleansing" of our intestines, but also help us relieve the liver qi that is easy to accumulate in spring.
In addition, leeks are rich in a variety of vitamins and minerals, including vitamin A, vitamin C, potassium, calcium, etc., which are essential for maintaining the normal physiological functions of the human body.
Vitamin A, in particular, helps protect eyesight and boosts immunity, while potassium helps maintain the normal function of the heart and muscles.
Today, I will share with you a few delicious recipes of leeks, I hope you will like it!
1. Prepare the chives and rinse well. Soak the leeks in water containing baking soda for 10 minutes to remove pesticide residues and impurities.
2. Cut off the head of the leek, as the head may be hard and affect the taste. Cut the processed chives into appropriate length segments and set aside.
3. Prepare eggs, one egg and one duck egg are recommended here, as this combination is more nutritious. Crack the eggs and duck eggs into a bowl, add a teaspoon of table salt and stir to combine.
4. Add two to three tablespoons of starch water to the egg mixture and continue to stir well. This will make the fried eggs more tender and fragrant.
5. Add oil to the hot pan, and when the oil is hot, put the leeks into the pan and stir-fry until cooked. Add a teaspoon of salt to taste. After the chives are scrambled, slowly pour in the egg mixture. Fry over medium-low heat until the eggs are set, then flip and fry on the other side.
6. Once both sides are set, turn off the heat and use the remaining temperature of the pan to fry the eggs. This will make the eggs more fragrant and tender.
1. Cut the beef into thin slices. Place the sliced beef in a bowl, sprinkle with salt, pepper and cooking wine, and stir well. Add a little starch and continue to grasp well, the effect of cornstarch is to lock in the moisture of the beef, making it more tender. Add a little cooking oil to prevent the beef from sticking during sautéing.
2. Wash the chives and cut them into small pieces of about 15 cm. Prepare an appropriate amount of pickled pepper and ginger, cut the pickled pepper into sections, and slice the ginger.
3. Prepare a bowl of sauce, including salt, monosodium glutamate, chicken essence, white pepper, sugar and cornstarch, add a little water and mix thoroughly.
4. Add oil to the hot pan, fry the leeks over low heat until they are broken, and then remove from the pan for later use. Add oil to the pan again, heat and quickly stir-fry the beef until browned. Add the pickled pepper and ginger that you prepared earlier, stir-fry quickly and evenly.
5. Pour in the seasoned sauce and stir-fry quickly to allow the beef to fully absorb the flavor of the sauce. Finally, add the fried leeks and stir-fry quickly and evenly, so that the beef and leeks are fully mixed out of the pot.
1. Prepare the tofu, first cut it into thick slices, then cut it into small cubes of 1 cm, put it in a large bowl, add salt and soak for 10 minutes to remove the beany smell.
2. Cut the chives into inch pieces, cut the pickled cabbage into small pieces, cut the pickled peppers into rings and chop them, slice and mince the garlic, chop the ginger and green onions, chop the millet spicy, and set aside.
3. Add oil to the hot pan, add green onions, ginger and garlic and stir-fry until fragrant, then add pickled cabbage and pickled chili peppers and stir-fry until fragrant, then add a spoonful of Sichuan red rice and bean paste, and continue to stir-fry until fragrant.
4. If you like spicy flavor, you can add an appropriate amount of Sichuan pepper and stir-fry until fragrant. Add a large bowl of water, mix to taste, add pepper, 1/2 teaspoon light soy sauce, a pinch of sugar and chicken bouillon.
5. Remove the tofu from the water, put it in a pot, bring to a boil over high heat, reduce to medium-low heat and simmer for 5 minutes. After simmering for 5 minutes, add millet spicy and chives, mix evenly, add an appropriate amount of starch water to thicken, and gently push to evenly coat the tofu with the sauce.
The above is the food shared by the editor for you today, and your favorite friends like and forward it to support!