"Leeks" are grown in greenhouses that are protected from light and turn green when exposed to light. Therefore, the requirements are relatively strict and cannot be widely planted, and the price is relatively much more expensive. I bought two small bags two days ago, each bag is 12 yuan for half a catty, which means 24 yuan for one catty! It is a little expensive, but it is delicious. We must also understand the hard work of the farmer uncle. It is not easy to dig food in the soil, hehe! <br />Today, we will stir-fry a small dish with fresh leeks, called "stir-fried three delicacies with leeks". The three delicacies are fresh shrimp meat, small abalone slices and eggs. In fact, it's fresh enough to use leek scrambled eggs, and shrimp meat and small abalone slices are added to the fresh. Hehe, the method is as follows;
"River powder" is also called "Shahe powder", and was originally called "water river powder" or just "water powder". This flour was first produced in "Shahe Town" in Guangzhou. It was invented by the Hakka people and has a history of nearly 200 years. <br />The raw material of "Shahe Powder" is mainly rice. First, a stone mill is used to grind the rice into rice paste. The water is the natural mineral water from Baiyun Mountain. The production method is to steam the ground rice paste into skins, then cut into strips for cooking or mixing. In fact, it is the same as the cold rice noodles or vermicelli noodles in the north. <br />After industrialization, fresh vermicelli began to be dried and processed and sold at home and abroad. Due to the excellent quality of "Shahe Powder", it was deeply respected by Chinese people at home and abroad, making it famous all over the world. To this day, this delicacy is found in all Cantonese restaurants wherever there are Chinese. <br />"Shahe powder" was originally made fresh. Back then, it would be difficult to eat if you left Guangzhou unless you invited a senior person to the store to make it. I remember when I was a child, I ate Shahe flour in Guangzhou. People steamed it and sold it freshly. No number of chefs would stir-fry it for you. However, the current dried Shahe flour taste not as good as the fresh skin at that time. <br />"Shahe powder" can be stir-fried with vegetables and seafood, and the most famous one is stir-fried with beef. The most important thing about this method of stir-frying with beef is to stir-fry, which is quick and fragrant. If the firepower is well controlled, the beef will taste like a barbecue. After frying, the beef jerky is cool but very smooth and tender. After eating a plate of rice noodles, there is no soup on the plate. Therefore, everyone calls it dry stir-fried,"Dry stir-fried Niuhe" is also named. <br />I bought the dried Shahe powder sold in supermarkets several times, but it never tasted that way, and the quality of the powder varied. Some were very bad, some were very hard, and some had an indescribable strange smell, as if rice was moldy. In short, it was not delicious! <br />Since I am a foodie and like to concoct delicious food in my spare time, I especially like to reminisce about the feeling of eating Shahe Fen and other Cantonese snacks when I was a child. Gradually, whenever I had the opportunity to treat people to high-end restaurants, I would never let go of any famous teachers in the restaurant, always politely try to get close to others. Every time, he asked the manager on duty to call the master into the private room to light a cigarette and pour wine. He couldn't help but praise the master for his authentic cooking, haha! In fact, it is mainly to learn some cooking skills from the master. <br />Later, I made a lot of friends. In addition to asking for advice from the masters and thinking about it myself, I also figured out what it was after a long time. Anyway, it looked like three things, haha! In recent years, I have eaten fried rice noodles made by myself. The taste and taste are reasonable. When my friends came home to taste it, they all agreed that it was okay, making my cultivation almost half immortal! <br />As long as I have free time, I feel very energetic when cooking. I often think about the wonderful taste of the stir-fried vegetables while cooking, and I can't help but swallow my saliva, and I feel a craving spontaneously. Cooking is both an art and a way to satisfy your cravings. I advise you to try cooking often, dear friends, haha! <br />The main practices of this family's "homemade dry-fried beef river" are as follows;
Leek yellow is a product that turns leeks yellow after softening and cultivation. It is the leeks that isolate light and grow completely in the dark. Because there is no sunlight supply, they cannot produce photosynthesis and synthesize chlorophyll. The grown leeks will turn yellow, which is called "leek yellow". It's better to buy leaves without wilting, rotting or green. Meat skin usually refers to the skin of pork. It is rich in collagen and elastin, which can make cells plump, reduce wrinkles and enhance skin elasticity. Oiled pork skin is made by drying pork skin and frying it. This dish is made by soaking the oily pork skin in boiling water to soften, washing it, cutting it into strips, and frying it with leeks and seasoning. After being cooked, the color is beautiful, the meat skin is lubricated, and the taste is fresh and fragrant; the leeks are bright and attractive, tender and crisp.
Leek yellow is also called "leek bud","yellow leek bud","yellow leek", commonly known as "leek white", and is a product that turns leeks yellow after softening and cultivation. Leeks isolate light and grow completely in the dark. Because there is no sunlight supply, they cannot produce photosynthesis and synthesize chlorophyll, and they will turn yellow, which is called "leek yellow". It is yellow-white because it cannot see sunlight, and its nutritional value is inferior to that of leeks. It belongs to a perennial herb in the Liliaceae family. It uses seeds and leaves as medicine. It has the effects of strengthening the stomach, refreshing, stopping sweating and stabilizing astringent, replenishing the kidney and supporting yang, and consolidating essence. <br />Eggs are one of the best sources of nutrition for mankind. Eggs contain a large amount of vitamins and minerals and proteins with high biological value. For humans, eggs have the best protein quality, second only to breast milk. The calories of an egg are equivalent to the calories of half an apple or half a cup of milk, but it also contains 8% phosphorus, 4% zinc, 4% iron, 12.6% protein, 6% vitamin D, 3% Vitamin E, 6% vitamin A, 2% vitamin B, 5% vitamin B2.4% vitamin B6. These nutrients are essential to the human body. They play an extremely important role, such as repairing human tissues, forming new tissues, consuming energy and participating in complex metabolic processes.
Leek yellow is also known as "leek bud" and "yellow leek bud", and commonly known as "leek white". Leek yellow is rich in protein, sugar, minerals calcium, iron and phosphorus, vitamin A, vitamin B2, vitamin c and niacin, as well as glycosides and bitterness. It has the effects of dispelling cold and dispelling blood stasis, enhancing physical strength, increasing appetite, renewing muscles and bones, and treating injuries. However, people with yin deficiency, internal heat and eye diseases should not eat it. Today I will use it to make a delicious salad.
