There are many ways to eat leeks, but many friends can think of the first time, it is used to do to mix stuffing, such as the classic leeks eggs, leeks, fresh meat, leeks, shrimp and so on. In fact, leeks can not only mix the filling, fried, mixed, baked, do balls ... eat up very good Oh.
The nutritional value of leeks is very high, rich in vitamin C, vitamin B1, vitamin B2, carotene and so on. Also rich in fiber, every 100 grams of leeks contain 1.5 grams of fiber, higher than celery, can promote intestinal peristalsis, help digestion.
Below, we share with you 10 ways to eat leeks. Leeks are easy to cook, so all of these practices are simple and take a short time. Favorite pro may wish to stay, along with the food, not only delicious but also more nutritious Oh ~
The first: leeks scrambled eggs
Compared to the traditional method, so that the fried leeks and eggs are better integrated together. When the leeks of the egg into the pan, the hot oil will be the eggs and leeks of the flavor stimulation, full of fragrance. 10 minutes can be done, save time and delicious.
Specific production method
Step 1: Prepare the ingredients. 100 grams of leeks, 3 or 4 eggs.
Step 2: Clean the leeks, and then cut them into 1-centimeter-long segments.
Step 3: Put the leeks into a large bowl, then add the eggs, and then add 1 tablespoon of salt and about 15 milliliters of water.
Step 4: Stir well, as pictured.
Step 5: Heat a moderate amount of oil in a wok, then pour the egg mixture into the wok.
Step 6: Scramble until the eggs are solidified and ripe, then drizzle a few drops of sesame oil and toss to coat.
Step 7: Serve and dig in.
A few more words
Eggs and leeks are both relatively easy to cook, so don't stir-fry them for too long to avoid aging the dish.
The second: leek fried duck blood
Leeks and duck blood fried together, duck blood smooth and tender, leeks fresh and fragrant, mixed in the rice to eat, especially delicious.
Specific production method
Step one: prepare the ingredients. Duck blood 1 piece, leek 1 small, garlic moderate, small red pepper moderate.
The second step: cut the leek into sections, duck blood slices, garlic slices, small red chili pepper cut into sections.
Step 3: Pour the appropriate amount of water into the pot to boil, put the duck blood into the pot and cook for 2 minutes. Then drain the water, fish out and set aside.
Step 4: Pour a moderate amount of oil into the pot, when the oil is hot, add the garlic slices, small red chili peppers to stir-fry the flavor.
Step 5: Put the duck blood into the pot and stir-fry evenly, then put a spoonful of cooking wine along the side of the pot to deodorize.
Step 6: Add 1 tablespoon of soy sauce to the pan and stir-fry for color.
Step 7: Add the leeks to the pan and stir-fry for a few seconds, then add 1 tablespoon of salt to taste and stir-fry again to turn off the heat.
Step 8: Serve and stir.
A few more words:
Leeks are easy to cook, so just stir-fry them quickly over high heat. In addition, the salt should not be put too early, almost out of the pot when put can be. Put too early, easy to let the leeks out of the soup.
Third: leeks fried tofu
Tofu with oil briefly fried, and then and leeks stir-fried together, the whole process, the tofu absorbed the aroma of leeks, each piece of fresh flavor flavor, especially the next meal.
Specific production method
Step one: prepare the ingredients. Marinated tofu 1 block, chives 1 small.
Step 2: Cut the tofu into triangles, cut the leek into pieces, slice the garlic and set aside.
Step 3: Pour the right amount of oil into the pan and heat it up, then put the tofu one piece at a time into the pan and start frying on low heat.
Step 4: Fry the tofu on one side and turn it over until both sides are golden brown, then remove from the pan.
Step 5: Add oil to the pan, and when it is hot, sauté the garlic and chili peppers.
Step 6: Add the leeks to the pot and stir-fry quickly.
Step 7: Add the fried tofu to the pan and stir-fry quickly to coat.
Step 8: Add 1 tablespoon of soy sauce, a pinch of salt, and chicken seasoning to the pan, stir-fry evenly and turn off the heat.
Step 9: Serve on a plate.
A few more words
1, frying tofu, we recommend that you use a non-stick pan to do it, easy to save a lot of work Oh.
2, eat not spicy relatives, you can not put chopped pepper, this with their own taste.
3, leeks are easy to cook ingredients, do not cook too long. In addition, salt should not be put too early, almost out of the pot when seasoning can be. Put too early, easy to make leeks out of the soup.
Fourth: seasonal vegetables with sauce
Fresh and crisp vegetables and salty meat sauce together, the two complement each other on the palate, full of flavor, very, very next meal. There are so many different kinds of vegetables in this dish that it makes a big pot when it's ready, and I thought there would be a lot left over, but I ended up eating it all.
Specific production method
The first step: prepare the ingredients.
Vegetables: 100 grams of leeks, mung bean sprouts 150 grams, 1 carrot, 1 small handful of vermicelli, 100 grams of soaked black fungus, 100 grams of dried tofu skin.
Sauce: 200 grams of pork filling, 100 grams of sweet flour sauce, 150 grams of dry yellow sauce. (If you can't get dried yellow sauce, you can use soybean paste instead.)
Seasoning: green onion, ginger and garlic to taste, cooked white sesame seeds to taste.
Step 2: Make the meat sauce.
Take a large bowl, put the dried yellow sauce and sweet noodle sauce into the bowl, pour in 50 ml of water and mix well and set aside.
Step 3: Pour a little oil into a wok, when the oil is hot, add the meat mixture and start stir-frying.
Step 4: Stir-fry until the meat turns white, then add the chopped green onion, ginger and garlic and stir-fry to release the flavor.
Step 5: Pour the sauce into the pot and stir-fry well.
Step 6: Pour about 200 ml of water into the pot and stir-fry well, bring to a boil, then reduce the heat to low. (Stir a few more times to avoid burning the sauce at the bottom of the pan.)
Step 7: Add 1 tablespoon of sugar to the pan and stir-fry well. Turn off the heat when the sauce is getting thicker and heavier in color, and the oil is oozing out, then remove from the pan and allow to cool, so the sauce is ready. (A little sugar can neutralize the flavor of the sauce and make it taste better.)
Step 8: Prepare the side dishes. Soak the vermicelli in warm water to soften them, as shown in the picture.
Step 9: Cut leek into pieces, shred carrots, shred black fungus, and shred dried tofu skin, as shown.
Step 10: Pour the right amount of water into the pot and boil it, then put all the side dishes (except the vermicelli) into the pot and blanch them for 30 seconds, next put the vermicelli into the pot and blanch them for another 30 seconds.
Step 11: Fish out the blanched side dishes into cool water, as shown in the picture.
Step 12: Drain all the side dishes, then add the minced garlic, cooked white sesame seeds, 1 tablespoon of meat sauce, a little bit of vinegar, a few drops of sesame oil, mix well and serve. (You can put as much of the sauce as you like, a little more if you have a heavy mouth.)
Step 13: Plate up and start~
A few more words:
1, the sauce itself has a heavy salt flavor, so, no need to put more salt.
2, the sauce to do more than one time to eat can be stored in the refrigerator, usually used to mix rice, noodles, dipping steamed buns and so on are very delicious. Before you eat again, heat it up a little bit.
Fifth: chives fried bean sprouts
Mung bean sprouts, taste fresh and crisp, juicy. Stir-fry it with leeks, a good spring vegetable. The green and white color of each bite is crisp and refreshing, with a lingering aftertaste.
Specific production method
Step 1: Prepare the ingredients. Mung bean sprouts 300 grams, leek 1 small, small red pepper moderate, garlic moderate.
The second step: clean the leek, cut into segments. Garlic slices, small red pepper cut into sections.
Step 3: Pour the appropriate amount of water into the pot to boil, and then put the mung bean sprouts into the pot, and wait for the pot of water to boil again, you can fish out the mung bean sprouts into the cool water.
Step 4: Pour a little oil into the pot, and when the oil is hot, put in the garlic slices, small red pepper segments to stir-fry the flavor.
Step 5: Put the mung bean sprouts and leeks into the pot, turn up the heat and stir-fry quickly.
Step 6: Add 1 tablespoon of salt and a little chicken seasoning to the pot, then drizzle a little sesame oil, and stir-fry evenly again to turn off the heat.
Step 7: Serve it up.
More
1, mung bean sprouts blanched before frying, you can remove some of the bean odor, but also can prevent too much soup in the frying time, affecting the taste of the whole dish.
2, when the two vegetables into the pot, to turn to high heat quickly stir fry.
3, salt should wait until the whole dish is almost out of the pot before putting, put too early easy out of the soup.
4, can not eat spicy relatives, you can not put chili.
Sixth: leeks fried clams
Leeks and clams fried together, it is fresh on fresh. The flavor of the leeks themselves and the freshness of the clams blend together without the need for complex seasoning, and a few quick stir-fries are all that's needed to get them out of the pan. On the table, each mouthful is fresh and tender, full of fresh fragrance, especially especially appetizing, a person to eat a large plate is not a problem~
Specific production method
Step 1: Prepare the ingredients. Clams, chives, garlic, small red pepper, right amount.
Step 2: Prepare a larger pot, put a little water into the pot, then put 1 spoon of salt, stir until the salt melts. Then put the clams into the basin and soak them for 2 hours to let them spit out the sand. When you buy clams, you can also ask, if the clams have been soaked for a long time, when you get home, wash them and do it directly, no need to soak again.
The third step: the leek cleaned and cut into segments, garlic sliced, small red pepper cut into segments.
The fourth step: the pot poured into the appropriate amount of water to boil, and then put the clams into the pot, when the clams open the mouth and immediately turn off the fire, and then quickly fished out, rinsed once again. This step, easy to clean the sand a little cleaner.
Step 5: Pour a proper amount of oil into the pot and heat it up, then put the garlic and small red chili peppers into the pot and stir-fry to get the flavor.
Step 6: Put the leeks and clams into the pot.
Step 7: Turn up the heat, stir-fry quickly and evenly, then put 1 tbsp salt, 2 tbsp soy sauce, 1 tbsp sugar and a little chicken essence to taste, stir-fry evenly again to turn off the heat.
Step 8: Sheng out open it.
A few more words
1, through the blanching and rinsing again this step, you can make the clams in the sand removed a little cleaner. It should be noted that the cooking time must not be too long, and the clams can be fished out when they open their mouths.
2, clams blanched basically already cooked, and leeks are also easy to cook vegetables. Therefore, when this two ingredients into the pan fried, must not fry too long time. Stir-fry evenly over high heat, adjust the flavor and then you can get out of the pan. Stir fry too long, easy to make leek soup, affect the taste of the whole dish.
Seventh: leeks fried dried
This leeks fried dried, spicy and appetizing rice, fast fried two or three minutes to the table, absolutely no need to be too laborious.
Specific production method
The first step: prepare the ingredients. Dried spices moderate amount, leek moderate amount, garlic moderate amount, small red pepper moderate amount.
The second step: the dried spices cut into strips, leek cut into sections, garlic sliced, small red chili pepper cut into sections spare.
The third step: the pot into the amount of cooking oil, oil heat into the garlic and small red pepper stir fry flavor.
Step 4: Add the dried beans to the pot and stir-fry well.
Step 5: Pour a little soy sauce and salt to taste.
Step 6: Add the leeks to the pot and stir-fry over high heat.
Step 7: Put a little chicken essence and sesame oil before leaving the pot.
Eighth: grilled leeks
Every time you go out to eat barbecue, in addition to grilled meat, grilled leeks, grilled eggplant, grilled enoki mushrooms these are a must. Roasted leeks, chili, cumin aroma and leeks mixed together, chewing in the mouth juicy, crunchy and tender, aftertaste and some sweet, a unique flavor.
Roasted leeks at home, oven, pan, electric pie pan can do, very very convenient, the steps are also very simple, like the pro must try to see ~
Specific production method
Step 1: Prepare the ingredients. 1 leek, chili powder moderate, cumin powder moderate, a little barbecue material, white sesame moderate.
The second step: clean the leek, and then the whole handle into the pot of boiling water, blanch for a few seconds. Then, quickly fished out under cool water, next, drain the water standby. (Leeks also want to roast, so, do not need to blanch too long.)
Step 3: Take a leek and roll it up from the head, try to roll it as tight as possible, and then skewer it with a bamboo skewer.
Step 4: As shown in the picture, the skewers are ready.
Step 5: Put the skewered leeks into a baking dish, which should be lined with parchment paper in advance, and then brush some oil on the surface of the leeks.
Step 6: Sprinkle salt, chili powder, cumin powder, barbecue seasoning, and white sesame seeds as shown. (Sprinkle a little on both sides.)
Step 7: Put it into the preheated oven and bake it at 200 degrees for 3-5 minutes on upper and lower heat.
Step 8: Serve and start~
A few more words
1, leeks are best to choose a little thicker and more tender.
2, because the leeks will be rolled up, so, blanch them in advance, so that the leeks are more tough, so that in the roll is not easy to break. Pros can also not roll, directly the leek root skewered, that way directly baked on it. Of course not skewers, directly to the leeks in the baking dish baked also no problem da, so it is more time-saving, the whole a few minutes can be.
3, if you do not have an oven, you can use a pan or electric pie pan to do. First to the pan a little less oil, and then put the leeks in, sprinkle with seasoning, both sides of the frying can be.
4, you can according to their own taste, to the leeks on the addition of some minced garlic and so on. In short, they like it.
Ninth: leeks thick egg burn
and we share a new leeks and eggs method, a little oil did not put, the eggs are tender, mixed with leeks, especially the fresh aroma, especially delicious.
Specific production method
Step one: prepare the ingredients. 4 eggs, a few leeks, 20 ml of water, a little salt. (If the eggs are large, 3 will do.)
Step 2: Chop the leeks.
Step 3: Beat the eggs as shown.
Step 4: Add the chopped chives, water, and salt to the egg mixture and mix well.
Step 5: Heat the pan over low heat.
Step 6: Pour one-third of the egg mixture into the pan and swirl the pan around so that the egg mixture spreads out in the pan, as pictured.
Step 7: When the bottom of the egg mixture is solidified and the top is still a little moist, use a spatula or chopsticks to roll up the omelet, starting from one side, as shown. (It's okay if the shape isn't quite complete when you first roll it up, it will get better as you go along.)
Step 8: Push the rolled omelet to the side, and pour in one-third of the egg mixture to spread it out, as shown.
Step 9: As in step 6, when the bottom of the egg mixture is set, start from the side you've already rolled, roll the omelet again and lean it to the side.
Step 10: Pour the rest of the egg mixture into the pan and spread it out as shown.
Step 11: Roll the quiche up one last time, then turn the closed end down and heat it for a little while longer, as pictured. (You can also reheat each side a little longer if you're worried that the inside isn't quite cooked.)
Step 12: When done, remove and cut into pieces to serve.
A few more words:
1, add a little bit of water to the egg mixture, you can make the texture more tender. But make sure you don't add too much, one or two spoons will do, more is not easy to mold.
2, in the process of omelette, be sure to use a small fire, if you feel the pan is relatively hot, you can first turn off the fire, wait until the temperature drops down before firing.
3, the whole process did not put oil, so be sure to use a non-stick pan to fry oh.
The tenth: leek meatballs
To make leeks into vegetarian meatballs, leeks rich, crispy outside and tender inside, a pot can not help but eat several. About this vegetarian meatballs, some say it is a staple food, some say it is a dish. In fact, no matter what it is, delicious is the most important thing. After frying the balls, you can feel its freshness with a gentle bite, and chewing it in your mouth, the more you chew, the more flavorful it is.
Specific production method
Step 1: Prepare the ingredients. 300 grams of leeks, 80 grams of flour, 25 grams of corn starch, 2 grams of salt, a little white pepper, 1 gram of baking powder, 2 eggs.
Step 2: Clean the leeks, and then chop them, as shown in the picture.
Step 3: Put the eggs, cornstarch, flour, salt, baking powder and white pepper into a bowl, as shown.
Step 4: Mix well with chopsticks, as pictured, and let sit for 10 minutes. (If you feel a little dry at this time, you can add a little water appropriately)
Step 5: Pour a little oil into the pot, and when the oil temperature is 40% to 50% hot, start frying the balls. Take a little batter into your hands and squeeze a ball in the tiger's mouth, as shown in the picture.
Step 6: With the other hand, take a spoon and put the croquettes into the pan and start frying.
Step 7: Fry on low heat until the balls float up one by one, slightly colored, and removed when ripe, controlling the oil.
Step 8: Serve and start~
A few more words
1, put a little bit of baking powder, you can make the fried meatballs skin more crispy and fragrant, there is no parents can not put.
2, fried pills of oil temperature is not too high, too high easy to fry pills to supercolor too dark, affecting the appetite, small fire and slow frying can be.