Only to know that the difference between "coarse leeks" and "fine leeks" is so big, don't buy the wrong one after reading it. Dear good friends, hello everyone, I am Chef Jiang Yizhou, today is the time to share the food with you, are you ready?
Recently the weather is cold, many friends love to buy more leeks, keep a little dumplings, wrap some buns, the taste is indeed very fragrant, but many friends do not know, the difference between coarse leeks and fine leeks is so big, so it leads to buying home, with leeks wrapped buns, boiled dumplings, not delicious.
So today I will tell you the difference between coarse leeks and fine leeks, and then share them with you, their respective preservation methods, and their own suitable dishes, interested friends follow me to look down.
<h1 class="pgc-h-arrow-right" data-track="4" > the difference between coarse leeks and fine leeks. </h1>
1, the difference between coarse leeks.
Now in the vegetable market, there are mainly two kinds of leeks, namely coarse leeks and fine leeks, coarse leeks relative to fine leeks, coarse leeks have more moisture, the aroma of leeks is not so strong, the taste is not particularly spicy, slightly sweet, so it is more suitable for fried to eat, such as leeks fried duck blood, leek scrambled eggs, friends who like to eat fried leeks, you can choose thick leeks, don't buy the wrong one after reading. What about the fine leeks, my friends followed me and looked down.
2, the difference between fine leeks.
Fine leeks relative to coarse leeks, its low moisture content, so when adjusting the filling, it is not easy to get out of the water, and then there is its leek flavor is strong, the spicy taste is also very high, so the fine leeks are more suitable for filling, used to wrap buns, dumplings, make pies, if you like to eat bun dumplings or pie, buy fine leeks to do accurately, after reading you can not buy the wrong.
And many friends buy home leeks, put in less than two days to deteriorate and deteriorate, then I will share with you, they are suitable for the preservation of the method, especially the preservation of coarse leeks, very exquisite.
<h1 class="pgc-h-arrow-right" data-track="23" >1. </h1>
Just said that the coarse leek has a lot of moisture, so when it is saved, it is easier to become bad, and the correct preservation method is that if the coarse leek cannot be eaten, you can use the watering can to spray some water, and then seal the plastic wrap, and then put it into the refrigerator of the refrigerator, so that it will not become swarming, and will not be in the refrigerator to taste, this preservation method, we must remember.
<h1 class="pgc-h-arrow-right" data-track="24" >2. </h1>
And the preservation method of fine leeks, it is much simpler, if we buy home fine leeks if you can't eat, directly put in the refrigerator in the summer, directly in the shade in the winter, eat within a day or two, it will not be bad at all, and it will not be skewered directly in the refrigerator.
<h1 class="pgc-h-arrow-right" data-track="25" >Next, I will share the thick leeks and fine leeks with my friends. </h1>
<h1 class="pgc-h-arrow-right" data-track="26" >1. </h1>
As I said just now, coarse leeks are most suitable for stir-frying to eat, so I will share this leek stir-fried duck blood with my friends. Cut the leeks into sections, stalks and leaves separately, duck blood boiled underwater pot blanched for a minute and then fished out, the pot boiled hot oil, green onion ginger garlic dried pepper frying pan, and then first under the leek stalks stir-fried for 30 seconds, and then under the oyster sauce soy sauce, refined salt chicken essence seasoning, and then put the duck blood and leek leaves under the pot, stir-fry on high heat for 30 seconds, you can come out of the pot, the taste is very delicious, interested friends can try.
<h1 class="pgc-h-arrow-right" data-track="27" >2. </h1>
The water of fine leeks is less, and the flavor of leeks is strong, the most suitable for filling, then put this very fragrant leek box method, share it with everyone, flour 500 grams, put three or two water, add half a spoon of baking powder, a little cooking oil, stir it into a dough, dumplings for 20 minutes, and then take out the kneading and exhaust, roll into a dough crust, fine leeks chopped, put in the basin, add salt, 13 spices to taste, and then beat an egg to stir well, and then directly put the leek egg filling, inside the dough, wrap the dough skin, Put it in the pan and bake for five minutes, the aroma is particularly strong and delicious.
<h1 class="pgc-h-arrow-right" data-track="28" > Summary:</h1>
What do you think? Friends read this article, this time know the difference between coarse leeks and fine leeks, right? Don't buy the wrong one after reading it! There are a lot of dry goods in the article, friends remember to like the collection and save well, I am chef Jiang Yizhou, we will see you in the next issue.