Spring weather changes rapidly, and yang qi needs to be maintained, while leeks are most suitable for human yang qi.
Leeks contain nutrients such as volatile oil, protein, fat, and multiple vitamins, which have the effects of strengthening the stomach, refreshing the heart, and strengthening the kidneys.
Spring leek is the best among leeks and its taste is particularly delicious. Its roots are as white as jade, its leaves are green as green, and its fragrance is fragrant...
No matter how you eat spring leek, put it into the dish, make pasta, and mix it with stuffing to make dumplings, it is particularly fragrant and delicious...
Willow Leaf Noodles with Leek Sauce
Recipe Recommendations
- flour 150 grams
- Allium chinensis 200 grams
- eggs one
- small tomatoes several
- rapeseed oil 2 teaspoons
- salt appropriate amount
- black pepper appropriate amount
Steps for Willow Leaf Noodles with Leek Sauce
1
Prepare leeks, eggs, etc.
2
Prepare the flour.
3
Wash the leeks, cut them into fine grains, and take the juice for later use.
4
Add leek juice to flour and mix well.
5
Knead the mixed dough into a smooth dough; let stand for 15 minutes.
6
Roll out the dough into a large dough; fold and cut into willow leaves; shake and set aside.
7
Wash the tomatoes and cut them in half.
8
Beat the eggs, add salt and mix well; put into a frying pan to smooth and disperse.
9
Leave the oil in the pan and stir-fry the tomatoes to make the juice.
10
Pour in the eggs and add salt and pepper; make the flavor slightly stronger and mix the noodles well.
11
Bring water in another pot, add willow leaf noodles; cook.
12
Put the cooked noodles into a bowl, add the tomatoes and eggs.