Leeks, known as the "first freshness of spring", can be eaten all year round, but they are of better quality in early spring. The taste will be extraordinarily delicious and full of aroma.
But leeks are also divided into "narrow leaves" and "wide leaves", and the difference between them is still very big, I believe many people have not yet figured it out. These two kinds of leeks are quite different in tasteTherefore, when you buy leeks, you must first distinguish between "narrow leaves" and "wide leaves". After reading this article, I believe it will be helpful to you
1. Different varieties
Narrow-leaved leeksIn the planting process, it is not easy to grow crooked, long oblique, and even the whole plant falls to the ground, which is relatively cold-resistant, and is suitable for cultivation in the open air environment (open field cultivation), and can also be cultivated in a dark or weak light environment (softened cultivation).
Broad-leaved leeks, also known as large-leaved species, in the planting process, easy to lodging phenomenon, that is, not growing, compared with narrow-leaved leeks, its cold tolerance is weaker, more suitable for open field cultivation, and the yield is higher.
2. The appearance is different
If you put these two kinds of leeks together, it is easy to see the difference between them, which is mainly reflected in two aspectsOne is the width of the blade, and the other is the color of the blade.
On the width of the bladesThe leaves of the narrow-leaved leeks are narrow and long, while the leaves of the broad-leaved leeks are wide and thick, and the difference between them can be basically seen at a glance.
on the color of the leavesAlthough both leeks are green, the leaves of narrow-leaved leeks are darker and those of broad-leaved leeks are lighter.
Whether it is a narrow-leaved leek or a broad-leaved leek, they are basically comparable in terms of nutritional value, and they are all very nutritious vegetablesBut in terms of texture and taste, there is a big difference, which is the most important reason why we need to distinguish the difference between them.
Narrow-leaved leeksThe fiber content is more, the water content is less, the taste is more chewy, the taste is relatively crispy, and the leek flavor is very strong, it is more resistant to cooking, and the cooking time is longer, and it will not affect its taste too much.
Broad-leaved leeksThe fiber content is less, the moisture content is more, it is more tender to eat, and it is easy to chew, but the leek flavor is lighter, which is not suitable for cooking for a long time, otherwise it will affect the taste.
As for the "narrow-leafed" and "broad-leafed" leeks, which one should be picked, it mainly depends on 3 points:
1. Characteristics of the crowd:Leeks themselves have a very strong fragrance, but at the same time, for some people, it is a pungent smell, such as the broad-leaved leeks with a lighter leek, which is more suitable for the elderly, children and other people with a light taste;
2. Taste preference:If you prefer dishes with a stronger leek flavor, you should prefer narrow-leaved leeks, and on the contrary, choose broad-leaved leeks, of course, in my opinion, people who love leeks are to rush to that leek flavor;
3. Specific methods:For example, if we are going to use leeks to adjust the dumpling filling, it is recommended to use narrow-leaf leeks, because the leek flavor is stronger and the other is more resistant to cooking.
1. Cut the leeks and enoki mushrooms into minced pieces, beat in four eggs, stir into egg liquid, pour them into the leeks, stir well, and then add the enoki mushrooms and stir well. Prepare some minced ginger and garlic, millet pepper. Next, adjust the sauce, an appropriate amount of salt, chicken essence, pepper, cornstarch, a little water, and stir well.
2. Then remove from the pot, then put the leek eggs into the pot, stir-fry until fragrant. Stir-fry for about two minutes, then stir-fry the minced ginger and garlic and millet until fragrant, then add the leek eggs and sauce together, and stir-fry to taste.
1. Cut the leeks into long sections, boil the water from the pot, add a little salt, put the leeks in the pot and blanch for about ten seconds, take them out and cool them. Next, prepare some minced garlic, millet spicy.
2. Mix the sauce, light soy sauce, sugar, salt, chicken essence and sesame oil, white sesame seeds, pepper, chili flakes, and then pour hot oil on top to stimulate the fragrance of the ingredients, and then stir well.
3. Beat the eggs into egg liquid, heat the pot on low heat, put in two spoons of egg liquid to fry it, sprinkle a little green onion, fry it on both sides, and then cut it into strips, then put the egg into the leek, then put the juice into the sauce, stir evenly, and the egg skin of the cold leek is ready.
1. Wash the bean sprouts, remove the roots of the head and tail, drain and set aside. Then cut some shredded carrots, leek segments, dried chili pepper segments, ginger, garlic and chopped onions.
2. Add green onions, ginger and garlic to stir-fry in hot oil until fragrant, then add bean sprouts and shredded carrots, stir-fry and break off. Then add an appropriate amount of salt, light soy sauce, and chicken essence and stir-fry to taste, and then you can get out of the pot. On the way home is the New Year