The plan of the year lies in the spring, the plan of the day lies in the morning, all things grow in spring, the grass sprouts, and it is also a season of disease attacks, this is because the body enters the cold in winter, and the spring will be "expelled" by the body into the spring temperature, so that the body becomes weak, and then you should eat the first fresh of spring.
The "Compendium of Materia Medica" records that "leeks are fragrant when eaten in spring, and smelly when eaten in summer". The leeks in early spring, after a winter of ice and snow accumulation, and get the spring sunshine bath, grow the most tender and fat, can be called "the first fresh in early spring"!
Today I will teach you 3 ways to eat.
Leek omelet
1.Clean and chop the leeks and carrots into minced pieces, then crack the eggs into a bowl and add an appropriate amount of salt to beat the eggs.
2.Then put the leeks and carrots into a basin, add the appropriate amount of flour, then add the appropriate amount of water and egg mixture, and stir into a batter.
3.Then spread the batter on a hot electric baking pan and fry until golden brown on both sides, and then serve.
Roasted leeks with dried tofu
1.Clean the dried beans first, then cut them into strips and drain the water, then fry them in a hot oil pan until they are slightly yellow, then drain the oil and set aside.
2.Clean the leeks again, then drain and cut into small pieces.
3.Then chop the green onion, ginger and garlic, cut the red pepper into rings, and then put it in a hot oil pan and stir-fry until fragrant.
4.Then pour an appropriate amount of soy sauce, oyster sauce, and white sugar into the pot, stir-fry into the sauce, then add the dried tofu and stir-fry to taste, and then add the leeks.
5.Finally, put an appropriate amount of salt and chicken essence into the pot, stir-fry to taste, then drizzle sesame oil, stir-fry well and serve.
Leek gnocchi
1.Wash the leeks and chop them for later use;
2.White flour: cornmeal = 2:1, pour the prepared flour into a basin, and then pour in the chopped leeks;
3.Add a spoonful of salt, water, boiling water and noodles as appropriate;
4.Knead into a loose dough that can be formed, divide it into small dough, knead it smooth, and steam it in a pot for 20 minutes;
5.Prepare the sauce: minced green onion, ginger and garlic, salt, light soy sauce, oyster sauce, chopped peanuts, cooked white sesame seeds, aged vinegar, sesame oil, a little rattan pepper oil, stir well;
6.After the dumplings are out of the pot, they are eaten with sauce for better flavor.
1.Control your intake:
Leeks contain more crude fiber, which is not easy to digest and absorb, and excessive consumption may irritate the gastrointestinal wall, resulting in bloating, diarrhea and other symptoms. It is generally recommended to control the amount of each serving between 100 grams and 200 grams, and should not exceed 400 grams.
2.Consume with caution for special populations:
Pregnant women:Because leeks have the effect of invigorating blood and removing blood stasis, which may cause uterine contractions, pregnant women, especially in the first trimester, should try to eat less or avoid eating them to prevent the risk of fetal restlessness and even miscarriage.
The elderly, children, and those with weak spleen and stomach:Leeks are warm and high in fiber, which may increase the burden on the gastrointestinal tract for people with weak digestive function, so it is best to eat a small amount or blanch it before cooking to reduce its irritation to the stomach and intestines.
People with calcium, iron and zinc deficiency:The oxalic acid contained in leeks may affect the absorption of minerals and trace elements, so such people can consider blanching leeks to remove some of the oxalic acid before eating.
Patients with tonsillitis, pyometra nasal and otitis media:Leeks are not suitable for consumption as their spicy nature may irritate the area of inflammation.
People with allergies:If you are allergic to leeks, you should avoid eating them.