In early spring, the weather is getting warmer, people's appetite is also "revived" with everything, and they always want to eat something delicious. Leeks can be eaten all year round, but the best quality and superior taste are the leeks in the early spring, after the spring breeze and drizzle bath, the leaves are like emeralds, the roots are like white jade, the food is crisp and tender, the smell is fragrant, and it is also the delicacy that countless gourmet diners have waited for a year.
Summer and autumn leeks, after many harvests, whether in terms of taste, taste or nutritional value are not as good as spring leeks, so folk often have "spring leeks, summer leeks smell, autumn leeks cold" saying. Whether the leeks are delicious or not is related to the seasons and also to the "variety". Leeks are generally divided into two kinds, one is purple root leek, the other is white root leek, the two kinds of leek root color is different, the taste is also very different.
<h1 style="text-align: left;">1 </h1>
Purple root leeks are planted in a low temperature environment, the anthocyanins and sugar organic matter contained in the roots will be particularly obvious, after long-term accumulation of roots appear purple, especially when it is cold, this phenomenon is more obvious, and purple root leeks due to plant fibers are more abundant, its spicy flavor will be more intense, taste thick and tender, and there is a faint sweetness.
Because it is the first stubble of leeks in spring, in addition to the purple color of the roots, there is also a clear feature that the leaves are relatively thin and narrow, so the purple root leeks are also called "fine leaf leeks", the leaves are small and slender, generally about 30cm, the top is very fine and pointed, the overall leaf color is dark green, and the roots are relatively thin.
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Compared with purple root leeks, the "living environment" of white root leeks is better. White root leeks are in a greenhouse environment, the temperature is comfortable, the temperature difference between day and night is small, in such an environment some anthocyanins and sugar organic matter can not be accumulated, and the roots of natural leeks appear white.
In addition, white root leeks belong to the "greenhouse vegetables", in order to improve the yield, vegetable farmers will stubble after stubble, so that each time the roots will be thicker, so another feature of white root leeks is that the leaves are thicker and wider, the length is generally about 40cm, the leek flavor is relatively light, and the umami flavor is insufficient.
In the spring, when leeks are selling "tightly", purple root leeks are sometimes much more expensive than white root leeks, but even so, ordinary people have to rush to buy purple root leeks. The same is the leek, why is the purple root leek more expensive than the white root leek?
<h1 style="text-align: left;"> [taste different].</h1>
Vegetable farmers who have grown leeks know that purple root leeks have obtained sufficient nutrients after the energy accumulation of the cold winter, coupled with the fact that they have been illuminated by the sun after the spring, so the leeks at this time have a small moisture content, rich aroma, full of nutrition, used as fillings, dumplings, buns, leek boxes, etc., are rare delicacies, and the white root leek root is thick and large, it is not tender enough to eat, and there is no rich spicy flavor of purple root leeks, so the taste is not as good as purple root leeks.
<h1 style="text-align: left;"> [purple root leeks are scarce].</h1>
Purple root leeks in the spring season are relatively rare and sought-after, because it is the first stubble of leeks this year, the anthocyanins and sugar organic matter in leeks are more abundant, the roots are purple and bright, and with the increase in the number of harvests, the color of the roots will slowly turn white, so after cutting this stubble leek, you want to eat it again until the next year.
<h1 style="text-align: left;">—said the old well </h1>
Purple root leeks and white root leeks taste and taste different, the cooking methods of the two kinds of leeks are also different, purple root leeks taste rich and spicy, suitable for filling, and white root leeks taste light and fresh, suitable for stir-frying, but the rarity is expensive, the unique "purple root" leeks in the spring are still not missed, even if it is expensive, buy a few pounds of dumplings is one of the highest ingredients.
I am a foraging record of the city, and I have been fighting with the world for many years, and I am still glorious and full of interest! Like to focus on eating, drinking and having fun in the city, updating recipes and food anecdotes every day, paying attention to me, enjoying food without getting lost.