Leek Box

1

First, beat and stir-fry the eggs, cut them into smaller pieces with a spatula, then cook the fine vermicelli and cut them into small short pieces. Soak and wash the sea rice and cut them into 2-3 pieces. Add the above three raw materials. Salt, chicken powder, soy sauce, shredded onions, shredded ginger, and thirteen spices, mix well, and then cook some peanut oil flavor for 15 minutes.

2

Use the time to make up the noodles first. This noodles are very particular. They must be mixed with half boiled water in the thermos and half with cold water. After making up, they must wake up for ten minutes. Then combine the two surfaces together. Remember: the dough should be a little softer.

3

Come back to wash and cut leeks when you wake up.

4

Put the chopped leeks into the filling you have just made, and add some raw peanut oil and sesame oil and pour it on the leeks. Firstly, it can increase the aroma and secondly, it can also increase the color of the filling.

5

Kneak the dough and start wrapping. The filling is difficult to fill, but you must put more in so that it will taste delicious.

6

After wrapping, place into a pan and add a small amount of peanut oil and fry until golden brown on both sides.

7

Don't eat it after it is cooked. Put it in a pot with a steamer and cover it for 2 minutes. If you eat it again, there will be no steam tara if you eat it hot, and you won't feel stiff if you eat it cold.

Leek comes early in early spring and late in autumn."This" leek "is naturally leek. The quality of leeks is the best in early spring, followed by late autumn, and the worst in summer. There is a saying that "eating in spring will be fragrant, and eating in summer will be smelly." As the temperature increases, the quality of various vegetables increases. The quality of leafy vegetables has increased significantly recently, with the quality of leeks increasing the most, from 90.2% to 95.2%, an increase of 5 percentage points. Leeks, also called Yangcao, are very delicious and have their unique aroma. The unique spicy aroma of leeks is formed by the sulfides contained in them. These sulfides have certain bactericidal and anti-inflammatory effects and help the body improve its own immunity. These sulfides in leeks can also help the body absorb vitamin B1 and vitamin A. Therefore, if leeks are paired with pork foods rich in vitamin B1, it is a more nutritious way to eat them. However, sulphides are easy to volatilize when cooking leeks, so when cooking leeks, you need to stir-fry them quickly. If you heat them too much, the flavor of leeks will be lost. The main nutrients of leek are vitamin C, vitamin B1, vitamin B2, niacin, carotene, carbohydrates and minerals. Leeks are also rich in cellulose. Every 100 grams of leeks contains 1.5 grams of cellulose, which is higher than green onions and celery. It can promote intestinal peristalsis and prevent the occurrence of colorectal cancer. At the same time, it can reduce the absorption of cholesterol and prevent and treat diseases such as arteriosclerosis and coronary heart disease. Although leeks have many benefits to the human body, it is not good to have more. The Compendium of Materia Medica once recorded: "Eating too much leeks will make you dizzy, and you will be especially cautious after drinking." Modern medicine believes that people with yang hyperactivity and fever disorders should not eat it. Leeks have more crude fiber and are not easy to digest and absorb, so you should not eat too much leeks at one time, otherwise a large amount of crude fiber stimulates the intestinal wall and often causes diarrhea. It is best to control it at 100 to 200 grams per meal and not more than 400 grams.