Leeks into the food, both as the main ingredient, and can be used as ingredients. As a main ingredient, can be single fried, can also be blanched and cold, green color tender. As ingredients, can be grouped with many animal ingredients, suitable for frying, popping, stir-frying and other cooking methods. In pasta, can do buns, dumplings, wontons and other pastry snacks filling. Leek shoots, crisp texture, single fried, cold or with it can be grouped. Leek flowers can be pickled. Root leek leek root washed and dried, fried edible, can also be cut into inches long, add salt, sugar, chili made of sweet and sour leek root. The following is an introduction to several major leek processing methods:

(1) frozen leek

Frozen leek is the main product of China's leek exports, raw material requirements for tender, no yellow leaves, no pests and diseases. The initial processing should be selected plant by plant, remove the tip of the yellow leaves and roots of the old leaves, wash away sediment and dirt, drain and cut into fine powder, quantitative packaging, frozen at -30 ℃ for 10 ~ 15 minutes. When serving, mix in cooking oil, meat, salt and other accessories.

(2) Qujing Chive Flower

Yunnan Qujing Chive Flower is a popular specialty processed pickle, which is made from chive flower with tender fruits as the main ingredient, chili pepper and shredded skillet as the auxiliary ingredient, and sugar, wine, salt and other ingredients. Has a special rich flavor, sweet, salty, spicy, palatable, crisp and tender without dregs, aromatic nose, have a stimulating appetizer, help digestion and improve appetite and other effects. Now in addition to supplying the needs of the region, but also sells well in Beijing, Shanghai, Guangzhou and Hong Kong, Macao and other regions, quite popular with consumers.

①Raw materials and their ratios. The production of 1000 kg of chive flowers finished product, need fresh chive flowers 375 kg, fresh skim 3000 kg, 375 kg of fresh chili, 150 kg of refined salt, brown sugar 100 kg, 135 kg of white wine. Chives flowers in half-seeded half-flower harvest, skimmia fleshy stems within the fiber is not more than 20%, chili pepper to fresh, less seed, thin skin inside the thick purple-red long chili pepper is good, refined salt requires clean and not caked, white wine selection of more than a year of storage 55 ° ~ 65 ° of corn wine.

②Semi-finished product production process. Leek flowers will be cut off the flower stalks, then rinsed with tap water, water filtered dry, placed in a large wooden pot with a knife first chopped a knife, per 100 kg of net flowers plus salt 12 kg after chopping again, and finally put into the mortar and pestle with a wooden mortar and pestle will be flattened young seeds, canned storage. Kohlrabi peeled and washed, quick knife cut into chopsticks thickness of the silk strip, spread drying, the shorter the time, the more brittle Kohlrabi silk, the better the quality of the finished product. Every hundred kilograms of fresh kohlrabi silk dried into 7 kg. After drying kohlrabi silk, should be mixed with ingredients and canned for sealed storage. Fresh purple red chili peppers chopped fine, add 8 kg of salt per 100 kg, mix well, and then put into a bamboo basket and pressurized overnight. The next day and then add 10 kilograms of salt, 3 kilograms of white wine, mix well and then canned storage.

3 finished product preparation process. With 100 kg of semi-finished leek flower, with 66 kg of dry skimmia silk, 100 kg of bad chili, 32 kg of brown sugar, 33 kg of white wine. First brown sugar boiled into sugar thin (every 10 kg of brown sugar plus 2.5 kg of water), poured into the wooden pot, plus white wine dissolved, will be poured into the dry kohlrabi silk wet, steak on the side, and then into the semi-finished chives and bad chili seeds, and kohlrabi silk mix, it will be a finished product can be loaded into the jar. After about half a year, it can be opened and sold.

(3) Beijing leek flower sauce

Beijing leek flower sauce of a practice is to buy a large leek flower 3 kg, plus salt pickle for half a day, 100 grams of fresh ginger, an apple (100 grams) washed, chopped and ready to use. With a small stone mill or rolling pin to the pickled chive flowers, crushed ginger, apple pieces rolled into a pulp, held in a small tile jar, cover the jar mouth, placed in a dry and cool place. After 7 days can be eaten. Another practice is to prepare leek flowers, garlic, fresh ginger, apples, salt, sesame oil or cooked vegetable oil. Leek flowers, garlic, ginger, apple pieces in a small stone mortar pounding, until pounding fine rotten until, and then put on the salt and oil, mixing well into a colorless bottle, about half an hour after the rest, the oil floats in the Leek flower sauce on top of it. 38 ℃ can be preserved for a year below the temperature. When eating, use clean chopsticks to take some on a small plate, dripping a bit of sesame oil, the fragrance of its nose, attracting people's appetite.

(4) Anhui leek beans

Leeks beans are made of leeks, soybeans or peanut rice as raw materials, after pickling, mixing, sterilization and other processing procedures made of a savory products. Its finished product has beautiful color, moderate salty taste, strong flavor, rich nutrition, set leeks, beans in one of the advantages. Analysis shows that the leek beans are rich in high-quality proteins, containing a large number of essential fatty acids, rich in calcium, phosphorus, iron and other minerals and a variety of vitamins and other nutrients such as health care components as well as more cellulose, volatile oils, lactic acid, and other health care components, with the role of lowering cholesterol, prevention of cardiovascular system diseases, and appetizing, preventing and controlling constipation and the effects of colon cancer.

①Raw material requirements. Leek selection of young and old, green and fresh; beans selection of high-quality soybeans (soybean, green beans can be) or peanut rice, strictly exclude mold and deterioration of the removal of deflated particles, impurities, etc.; chili pepper to the red pepper is preferred, green pepper is also OK, available chili pepper, exclude mold and corruption. Ginger to ginger is good, prohibit moldy ginger; salt white and dry, containing sodium chloride 98.5% or more; oil available salad oil, sesame oil is good, the indicators comply with food hygiene standards; monosodium glutamate selection of commercially available, monosodium glutamate content of 80% or more; chemically pure ascorbic acid and sodium benzoate.

②Process. Raw material processing → kneading cupping material → water → draught → pickling maturity → cupping material → sterilization bottling → heating exhaust → section cooling → test → finished product

③ raw material processing. Leek to remove impurities, wash and dry, cut into 2 ~ 3 cm of small sections; ginger cut into 2 ~ 2.5 cm of fine threads; chili pepper to remove the seeds, remove the white tendons, cut into leek leaves wide, leek section of the long wire.

4 kneading and mixing. In the leeks sprinkled into the raw material weight 3% to 4% of salt, rubbing until the leek section of the soft wilting, from green to green and slightly out of the water to stop, and then add an appropriate amount of ginger and chili pepper shredded and mixed well.

5 water. Mixed leeks into the pickling tank, plus clean stone pickling 2 to 3 days, under the action of salt, leeks in the water is out, called "out of water".

6 draught. Peanut rice or soybean to remove impurities and wash, roasted to eight mature. Peeled, cold and put into the leek after the water tank, beans under the leek on the top, about 2 to 3 days, so that the water in the leek by the dry beans eaten, called "draught".

7 pickling. After the "draught" leeks and beans mixed well, press firmly, covered with a layer of leeks, sealed with clean plastic film. At room temperature 12 ~ 15 ℃, about 10 ~ 15 days to eat, low temperature, a little longer, and vice versa is shortened. At this time to open the jar leek aroma, slightly sour and spicy flavor, salty and light, taste fresh and fragrant, beans crisp and chewy.

⑧ mixing sterilization. Will be ripe after the leek beans out, into a clean stainless steel container, add 1% monosodium glutamate, 5% salad oil and the appropriate amount of ascorbic acid, preservatives. When added, MSG, ascorbic acid, preservatives with the appropriate amount of water to dissolve, pour into the leek beans and mix well. Place on the gas stove sterilization, 100 ℃ for 3 to 5 minutes, the salad oil will be heated to 100 ℃ to maintain 5 minutes, mixed into the chive beans.

9 bottling, sterilization, sealing. Using glass, first wash with water to remove dust, and then 3% mixed alkali (NaOH + Na2CO3 = 6:4) soaked for 5 to 10 minutes, the water temperature of 50 to 60 ℃, and then wash with a bristle brush, wash the lye with water, to be used. Bottled while hot after the water bath heating, 100 ℃ for 10 ~ 15 minutes, after heating the bottle while hot to screw the mouth.

⑩Segmented cooling test. Sterilization of the product quickly into the water segment cooling to room temperature, cooling water and bottle temperature difference of 20 ~ 30 ℃. Check whether there is a broken bottle, air leakage, loading qualified or not, qualified is the finished product.

(5) leek flavored oil

①Process flow. Fresh leeks → decontaminated and cleaned → water → crushed → placed → steam distillation → oil-water separation → drying and dehydration → essential oil → add vegetable oil → mixing → leek flavored oil → bottling and packaging

② leek flavored oil preparation. Steam distillation method with essential oil, add anhydrous sodium sulfate dehydration drying, separation of pure essential oil. Add the essential oil to the prepared sesame oil, slightly stirred, can be dissolved. According to different tastes and different flavor requirements and can be used in different ratios, can also be used in other vegetable oils. Such as can be made into 5:100 leek flavor hemp oil and 1:100 leek flavor peanut oil flavor are good.

3 product quality control and quality standards. Seasoning oil quality control should first be selected in accordance with national standards of vegetable oil, the physical and chemical health indicators according to the corresponding vegetable oil standards. Its sensory indicators are: bright and transparent, no turbidity, to maintain the color of the original vegetable oil, both with the odor of the original vegetable oil, and leek aroma.

(6) mixed leek

Raw materials for fresh leeks 1000 grams, 25 grams of salt, pepper 10. Will choose to wash the leek, straight knife cut into 3 cm long section, mixed with salt, pepper, into the pot with a lid, pickle 2 ~ 3 days to eat.

(7) fried leek flowers

With leek flowers 300 grams, 3 mushrooms. Practice is: leek flower cut off the old part of the tender cut short section; mushrooms soaked soft feet and shredded. Stir fry mushrooms under the oil, then under the leek flower stir fry soft, under the salt and a little water stir fry until the leek flower cooked on the plate.

(8) fried leeks shrimp

Raw materials are leeks 300 grams, 20 grams of shrimp, 50 grams of vegetable oil, 5 grams of refined salt, monosodium glutamate 2 grams. Method of choice for the first leek clean, cut into 3 cm long section, put the leek on the plate. Then wash the shrimp with water, squeeze out the water. Frying pan with oil, hot, under the shrimp fried, followed by leeks and salt, frying with high heat, and finally put leeks and monosodium glutamate, quickly stir-fry a few can be discharged to plate.

(9) pot collapsed leek

Raw materials are leeks 250 grams, 5 eggs, eight tablespoons of oil, soy sauce a tablespoon, flour, cornstarch, salt, cooking wine, sesame oil, ginger, vinegar and a little monosodium glutamate. Practice: first leek choose clean, cut into 3 cm long section; eggs into a bowl, add flour, cornstarch into a paste, add leeks, salt, monosodium glutamate mix well. Then three tablespoons of oil into the pan, set on medium heat until fifty percent hot, the bowl of leek paste into the pan half; change to low heat, with a spatula to leek paste evenly distributed, so that the thickness of the same; pan-fried to both sides of the yellowish can be shoveled out; followed by the same way to deal with the other half of the leek paste. Cut the fried leek cakes into 20 pieces. Heat another tbsp of oil in a wok and stir-fry with ginger; add cooking wine, soy sauce, monosodium glutamate, and a little water, mix well, then add the pan-fried leek cakes and drain over medium heat; add a little vinegar and drizzle with sesame oil to taste.

(10) chives fried meat

Chives fried meat for a Cantonese dish. Raw materials are 200 grams of pork, 100 grams of young leeks, 40 grams of salt, soy sauce, sugar, cooking oil. The production process for the selection of 50 grams of fat meat, 150 grams of lean meat washed, cut into 3.5 centimeters long, 0.3 centimeters thick and wide silk. Leek choose clean, drain, cut into small pieces. Pan on the stove fire, put cooking oil hot, cast down the fat meat, stirring until the oil, add lean meat, stir fry until the meat discoloration, put soy sauce continue to stir fry until the meat color sheng up. The original pot of oil is hot, under the leek, add salt, sugar, quickly stir-fry a few times, pour into the shredded meat and stir-fry evenly into.

(11) leek kuey teow

Leek kuey teow is a folk snack. Selected leeks as the main filling (leek flowers, leeks can be replaced), the production of fresh leeks cleaned and diced, adding mushrooms, shrimp grains, and into the appropriate amount of monosodium glutamate, salt, pepper, sesame oil, mixing well into the filling. The skin of the kuey teow is usually made of sweet potato starch. The skin of the kuey teow is thinly pressed into a round shape, wrapped with the filling, and then pinched into a wrinkled ball. It is steamed in a steamer basket for 15 minutes until it is cooked, and then pan-fried in oil in a flat iron pan until it turns golden brown. The flavor is strong, and the outside is white and the inside is green.

(12) leek meat soup

Raw materials are 200 grams of leeks, 150 grams of lean pork, tofu 2, 250 grams of vegetable oil, 10 grams of consumption, 10 grams of water starch, 5 grams of refined salt, monosodium glutamate 3 grams. The method is to wash the first lean pork, cut into willow leaves, mixed with water starch, with warm oil slip scattered for use. Leek choose clean, cut into 3.3 cm long section. Tofu cut into long strips. Then put the frying pan on the fire, add water, boil, first tofu slices and meat slices into the pot, soup and then open into the leeks, salt, monosodium glutamate, a little cooking, served in a bowl that is complete.

(13) Shanghai spring rolls

Raw materials are leeks, spring pancake skin, shredded meat, lard, wine, soy sauce, salt, monosodium glutamate (MSG) water, wet starch, canola oil, sweet flour sauce or vinegar. Specific practices are: shredded meat into the pot, stir-fry with lard on a high flame to seven mature, add wine, soy sauce, salt, monosodium glutamate and water, with wet starch thick thickening, depending on its boiling through the pot, plate and cool. Chives cut into small sections, sprinkle into the fried shredded meat into the filling; then spring pancake skin on the board, put the shredded meat filling, roll together, folded together at the ends, and finally rolled into about a small rectangular package, sealed with flour; canola oil burned to seven ripe, spring rolls into the pot to fry, frying chopsticks constantly turning, about 2 minutes after the golden brown, fish up to the plate. Eat can be dipped in sweet noodle sauce or vinegar.