Due to different cultivation, leeks have commercial names such as "green leek", "yellow leek" and "white-headed leek", and there are also differences in "spring fragrance, summer heat, autumn bitterness and winter sweetness", but spring leeks are the best. Leek has high nutritional value and is rich in protein, sugar, calcium, phosphorus, iron, carotene and vitamins.
Leek is generally divided into thin leaves and wide leaves. Thin leaves are narrow and long, dark green in color, light green in broad leaves, and not as rich in fragrance as thin leaves. In addition, leek with soil is better than leek with sand. Amaranth in sandy soil grows fast, with high water content, which is neither fresh nor fragrant, while leek in soil grows slowly, with relatively low water content, which is fresh, tender and delicious.
There are tricks to buy leeks.
1, look at the appearance. Fresh leek leaves are bright, straight and thick. If the leaves are found to be loose, drooping or obviously yellow, it may be leeks that have been placed for a long time.
2. Look at the cutting. Leeks with smooth and clean incisions are relatively fresher. As the cutting time becomes longer, the leek incision will appear obvious oxidation phenomena, such as blackening and water loss. If there is a section in the middle of the incision that looks like an inverted pagoda, it means it is not fresh.
3. Choose a place. Encourage consumers to buy leeks in regular supermarkets or vegetable markets and keep shopping vouchers.
People's Network-It's time to eat leeks in spring.