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I went out today, sitting on the bus, and the magnolia flowers on both sides of the road were blooming brilliantly. When the car stops, stretch out your hand to touch the petals, your fingertips are satin-colored silky and slightly cool, which is an intimate contact with spring.
The beautiful scenery and the food can not be separated, and when you are tired of playing, you can go home and cook. Spring is suitable for eating all kinds of sprouts. I've always liked to eat mung bean sprouts, and when I go to a restaurant, I often order a hot and sour bean sprout, which is delicious and cheap. Today I changed my practice and deliberately made a fried bean sprouts with leeks at home.
Leeks, known as the "first dish of spring", at this time leeks have accumulated rich nutrients after winter storage and spring, the taste is particularly fresh and tender, and the taste is rich, with a unique spicy aroma.
Spring leeks are not only rich in dietary fiber, vitamin C, carotene and other nutrients, but also contain a certain amount of zinc, selenium and other trace elements, which are of great benefit to human health.
Bean sprouts, as the germination state of bean seeds, contain the initial power of life. Spring bean sprouts, whether soybean sprouts or mung bean sprouts, are full and tender, crisp in taste, rich in high-quality vegetable protein, vitamin B group and calcium, iron, phosphorus and other minerals that are easy to be absorbed by the human body, and the calories are very low, which is an ideal ingredient for regulating the stomach and intestines, clearing heat and detoxifying in spring.
From the perspective of health preservation, fried bean sprouts with leeks just fit the needs of spring health: leeks are warm, have the effect of tonifying the kidney and strengthening yang, and warming the qi, which can help the human body conform to the trend of yang qi growth in spring and enhance the vitality of the body.
Bean sprouts are cool, have the effect of clearing heat and dampness, detoxifying and reducing swelling, help to eliminate the internal heat accumulated in winter, and keep the internal environment refreshing. The unique spicy aroma of leeks and the crisp taste of bean sprouts can stimulate appetite and enhance the function of spleen and stomach, which is very suitable for eating in spring when appetite is lost.
The cooking process of stir-fried bean sprouts with leeks is simple and fast, and it can be called a "fast dish" that can be easily controlled by kitchen novices.
【Stir-fried bean sprouts with leeks】
Detailed instructions:
1. Wash the leeks and cut them into sections, wash the bean sprouts, and cut the dried chili peppers into sections.
2. Add an appropriate amount of cooking oil to the pot, after the oil is hot, add a few peppercorns, minced garlic and dried chili peppers and stir-fry until fragrant.
3. Pour the bean sprouts into the pot, stir-fry over high heat until they are broken (about 15 seconds), then add the leek segments, and continue to stir-fry for 15 seconds to fully release the leek aroma.
4. Sprinkle in an appropriate amount of salt, chicken essence, a little white vinegar, quickly stir evenly and then remove from the pot. The whole process takes no more than 30 seconds, ensuring that the original taste and nutrients of the ingredients are not lost.
As a seasonal dish in spring, fried bean sprouts with leeks is undoubtedly a beautiful scenery on the spring table with its tender taste, unique aroma, fast cooking and rich therapeutic value.
Take advantage of the spring sunshine to cook this delicious dish that can be served in 30 seconds, so that the table will be filled with the breath of spring, and the body will be able to enjoy the nourishment given by nature!