Scrambled eggs with leek yellow
Spring is here. Spring is the first season of the year. The climate is changeable, and it is warm and then cold. It is recommended that people eat more warm food. The spring cold is still chilly, and spring leeks come into the vegetables. The first cut of leek yellow in early spring is a delicious food that increases people's appetite and is healthy. Zhou Yong in the Southern Qi Dynasty has a famous saying,"Leeks are early in spring and late in autumn and late in autumn." Early spring chives refer to the first knife leek yellow, which is comparable to the mountain delicacies in late autumn. Because leeks in early spring see little sunshine and are very tender and easy to digest, they can be eaten by men, women and old.
Recipe Recommendations
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Scrambled eggs with leek yellow
1
Pick the leeks clean.
2
Rinse the leeks clean.
3
Leeks control dry water.
4
Cut the leeks into three-centimeter sections.
5
All the fungus is in two pieces and put on a plate with leeks for later use (leeks and leeks should be separated).
6
Beat the eggs into a bowl.
7
Beat eggs evenly in Sanda.
8
Sit on the stove, open fire, and pour in the peanut oil.
9
Heat the oil to 60% heat and pour in the egg liquid.
10
Stir fry slowly.
11
Stir well with a large spoon.
12
Pour into a bowl for later use.
13
Sit on the stove, add a little base oil, and add shredded ginger.
14
First add the leek (lower paragraph), then add the fungus, then add the leek green (upper paragraph) and stir fry slightly.
15
Add the scrambled eggs, add salt according to your taste, stir-fry quickly, add sesame oil and serve out of the pan.
16
Place it on the plate and serve it, and a plate of scrambled eggs with leeks and yellow is completed.Scrambled eggs with leek yellow Make Tips
Leek yellow is warm in nature, sweet and spicy in taste, and non-toxic. Contains volatile oil and sulfides, and has certain antibacterial and anti-inflammatory effects. It helps improve the body's own immunity and helps the body absorb vitamins A and B1. Leek enters the liver, stomach, and kidney meridians. Tonify the liver and dissipate blood stasis, warm the stomach and circulate qi, and warm the waist and knees. It has the function of strengthening the kidney. Therefore, it is called "aphrodisiac grass". Spring leek is also rich in cellulose, more than green onions and celery. It can promote intestinal peristalsis and prevent the occurrence of colorectal cancer. It is also known as the "intestinal washing grass". Although leeks are good, you can't eat too much.