Spring begins with spring. Spring is about between the 3rd and 5th of February of the solar calendar every year, on this day, the sun reaches the ecliptic longitude of 315 °, after this day, the east wind warms up, the ice and snow gradually melt; the fish can finally break through the broken ice and come to the surface of the water to breathe; the hibernating insects in the cave also seem to smell the breath of spring, flipping their bodies in the wet soil, planning to wake up...
Spring is a season of vigorous growth, and everything that has gone through a whole cold winter has sprouted and begun to recover, including our good appetite. In early spring, what is the best place to eat? Su Dongpo said: "Gradually feel that the east wind is steep and cold, and the yellow leeks of Artemisia annua try the spring plate", and a plate of early spring leeks is the most suitable for the scene.
Leeks this crop is particularly not picky, how to plant how to live, put a small flower pot on the balcony, get some soil, transplant a little leek root into it (as for where to find the leek root, don't ask me, ask a treasure), water every three or five days, after a month, you can personally experience the taste of a "night rain cut spring leek".
Leeks are available all year round, but the taste is different, "spring fragrant, summer spicy, autumn bitter, winter sweet", Li Shizhen also said that leeks "spring food is fragrant, summer food is smelly", early spring leeks are indeed the best in the year. Especially the fine leeks in early spring, with soft and tender squid to stir-fry, the sea and land two fresh taste blend, smell fragrant, eat fresh, very rice. Coarse leeks are old in taste, and some will even be old enough to chew for a long time and still difficult to swallow. If you happen to have a small problem that is easy to plug your teeth, I am afraid that you can't stand the strange taste of green leeks stuffed with mouths that can't be chewed.
1 Wash and cut the leeks into sections, wash the garlic and ginger, chop the garlic, slice the ginger and set aside; cut the squid, remove the bones and internal organs inside, squeeze out the teeth and tear off the outer skin and inner fascia, wash and cut in half, cross-cut the mesh pattern on the inside, but do not cut, and then cut into small pieces.
Heat 40 ml of vegetable oil in 2 pots, add ginger slices, half garlic and sauté until fragrant, pour the squid in, add cooking wine and soy sauce, stir well, fry for 1 minute and then remove.
3 Start another pot, pour 20 ml of vegetable oil and heat it, add the remaining minced garlic and stir-fry until fragrant, add the leeks on high heat and stir-fry for 1 minute, pour in the squid, add salt, and continue to stir-fry for about 30 seconds.
Leeks contain a unique spicy taste and contain special sulfides, which not only have a bactericidal and anti-inflammatory effect, but also improve human immunity and help the body absorb vitamins. However, sulfide is easy to volatilize when heated, so in the process of cooking, it is necessary to stir-fry quickly with high heat and quickly start the pot to better retain the flavor and nutrition of leeks. After a long time of stir-frying, the squid will become hard and old, not easy to chew, and lose its original fresh and tender taste.
Fresh squid has a darker outer skin, although it can be eaten, but it will affect the taste and appearance of the dish, the following methods can easily remove the skin of the squid:
(1) Soak the squid in 1 liter of water with 100 grams of white vinegar for 3 minutes.
(2) Use a knife to draw two knives in the shape of a cross on the back of the fish.
(3) Squeeze the triangular head of the squid with your hand and tear off the skin of the squid from the four corners of the cross knife in turn.
(4) Use the same method to tear off the skin on the other side of the squid.
Leeks are hot, eating too much is particularly easy to get on fire, stomach heat and people with false fire should not eat more. Squid has a high cholesterol content, so patients with cardiovascular and cerebrovascular diseases such as hyperlipidemia, hypercholesterolemia, arteriosclerosis and liver disease should be consumed with caution. Leeks and squid are hair objects, and people with eczema, urticaria and other diseases should avoid eating. In addition, aquatic products such as squid are cold in nature, and people with weak spleen and stomach should also eat less.