Leek is a perennial herb in the Liliaceae. 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. It is also known as Qiyang grass.
therapeutic effect
1. Kidney nourishing and warming yang: Chives are warm in nature and pungent in taste. They have the effect of tonifying kidney and activating yang, so they can be used to treat impotence, seminal emission, premature ejaculation and other diseases;
2. Benefiting the liver and strengthening the stomach: Leeks contain special ingredients such as volatile essential oils and sulfides, which exude a unique spicy smell, which helps to relax liver qi, increase appetite, and enhance digestive function;
3. Promote qi and regulate blood: The spicy smell of leeks has the effects of dispelling blood stasis and activating blood circulation, and is suitable for treating traumatic injuries, nausea, enteritis, hematemesis, chest pain and other diseases;
4. Relax the intestines and laxative: Leeks contain a lot of vitamins and crude fiber, which can improve gastrointestinal peristalsis, treat constipation, and prevent bowel cancer.
Steamed eggs with Qiyang grass
Recipe Recommendations
Steps for Steamed eggs with Qiyang grass
1
Cut leeks obliquely into prisms.
2
Pour boiling water about twice the egg liquid and let cool. (An egg has two shells of warm water, 1:2 is the key to tenderness).
3
Add a few drops of sesame oil after beating the eggs. (Don't use other oils instead, unless you want to steam them into the surface of the moon or Wang Ermazi's face opposite your house downstairs).
4
Add a little salt.
5
Add warm water. (If it is too hot, it will turn into eggs. If it is cold, it will not be cooked. It will be done if the water is a little warm ~!).
6
Stir it up.
7
Pick out small bubbles.
8
Gently and slowly add the leeks, trying not to create bubbles.
9
When cooking, put a little more water than usual. When the water boils and steam comes out, pour in the egg liquid.
10
Leave a hole in the lid to prevent steaming water from dripping onto the egg liquid.
11
When the rice is cooked, the eggs are steamed ~! (If you steam it separately, put the water into the steam compartment and steam for about 15 minutes, the effect is just as good!).
12
It's slippery, tender, nutritious, simple and beautiful.