Theme: leek omelet
Ingredients: 1 a handful of leek, 2 eggs, 1 bowl of flour, cooking oil and salt.
Exercise:
1. Beat the eggs for later use, soak the leek in salt water for a while, wash it with clear water, dry it, and cut into pieces;
2. Mix the eggs, flour and leeks, then add the right amount of salt and water, and stir into a paste. Pay attention to adding water while stirring to make it more waterproof. It is best to add batter and hang it on chopsticks;
3. Brush a layer of cooking oil on the bottom of the pot, pour in a spoonful of batter, shake the bottom of the pot, spread the batter evenly on the bottom of the pot and spread it into a cake shape to avoid turning over and frying the other side after solidification;
4. After the two sides are shaped, fold the cake with a shovel and take it out of the pot.
39 nutritional suggestions for gourmets:
First, leeks are warm and nourishing, not the more you eat, the better.
Traditional Chinese medicine believes that leek is sweet and pungent, warm and nontoxic, and can warm the middle and lower qi, promote blood circulation and remove blood stasis, warm the kidney and strengthen yang. "Compendium of Materia Medica" records that "warming the middle energizer can reduce qi, tonify deficiency and tonify the middle energizer, make people eat it, help Yiyang, stop pus, and cook it with abdominal pain", in which the word "Yiyang" is
According to nutrition, leek contains a lot of vitamins and rich dietary fiber. The content of cellulose in leek per 100g is higher than that in onion and celery. It can promote intestinal peristalsis, prevent the occurrence of colorectal cancer, reduce the absorption of cholesterol, and prevent and treat diseases such as arteriosclerosis and coronary heart disease. But the more leeks, the better. Modern medicine believes that people with hyperactivity of yang and fever should not eat it. There is a lot of crude fiber in leek, which is not easy to digest and absorb, so you can't eat too much at a time, otherwise a lot of crude fiber will stimulate the intestinal wall and often cause diarrhea. It is best to control it at 100 to 200 grams per meal, not more than 400 grams.
Second, leeks are better in spring, and the taste is healthy.
There is a famous saying in Zhou Qing of the Southern Dynasties: "Early spring leeks are fermented in late autumn." This "leek" is naturally leek. The quality of leeks in early spring is the best, followed by late autumn and the worst in summer. As the saying goes, "Spring food smells good, but Natsuna stinks". Therefore, we choose to eat leeks in spring, which not only satisfies the theory of health preservation, but also satisfies our appetite.
Many people think leek has a "pungent taste", but you don't know it. This "pungent smell" is evidence of the health of leeks. The pungent smell of leek is formed by the sulfide it contains. These sulfides have certain bactericidal and anti-inflammatory effects, which are helpful to improve human immunity. However, sulfide is easy to volatilize when heated, so when frying leeks, turn the pan quickly. If you heat it too much, you will lose the taste of leeks.
Third, there are tips for handling leeks.
Cleaning: There is a lot of sediment at the root of leek, which is the most difficult to clean. It is advisable to cut off a section of root and soak it in salt water for a while before washing.
Blanching: Blanch the roots with boiling water (a few drops of oil), then put them all in, turn green and take out cold water.
Preservation: After the leek is tied, wrap it in Chinese cabbage pages and put it in the shade. Can keep fresh 1 week.
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