Ingredients: leek1000g, 6 eggs, 500g medium gluten flour and 250g clear water.

Seasoning required: 2 tsps of salt, 2 tsps of monosodium glutamate, 2 tsps of chicken essence, 13 spices 1 tsp, sesame oil 1 tsp, sunflower oil 100g.

Production process:

1. Wash and chop leeks for later use.

2. Beat the eggs and stir well. Stir-fry until cooked, then break it and spread it to cool for later use. Eggs are mixed with chopped leeks.

3. Add sunflower seed oil first, then add salt, monosodium glutamate, chicken essence, thirteen spices and sesame oil to taste, and gently stir evenly with chopsticks, without force.

The nutrition of leeks and eggs can also complement each other. Eating too many eggs may lead to an increase in cholesterol, but the sulfide in leeks can reduce blood lipids, which just makes up for this deficiency.

In addition, the fiber contained in leek is relatively thick, which is easy to stimulate the stomach and cause "heartburn". The protein film in eggs can wrap the surface of leek and reduce the irritation of leek to gastric mucosa.

In terms of taste, eggs are light and fishy. Eating them with leeks can neutralize the pungent taste of leeks, and at the same time, it can refresh your mind.

Nutritional value of leek

The main nutritional components of leek are vitamin C, vitamin B 1, vitamin B2, nicotinic acid, carotene, carbohydrates and minerals. Leek is also rich in cellulose, with 1 00g of leek. 5 grams of cellulose, higher than green onions and celery.