Leek and beef are common foods with rich nutritional value. However, the combination of leek and beef usually does not produce toxic effects, and some food combinations may be improper. For example, if you eat too much, you may have digestive discomfort such as indigestion and gastric acid secretion disorder.

In addition, there is no relevant data to show that both of them will have poisoning symptoms after eating, so they are edible. But not too much, especially leeks are rich in vitamins and dietary fiber. Eating too much can easily lead to clinical symptoms such as dyspepsia and acute dyspepsia.

Fried shredded beef with leek is a delicious dish. The main raw materials are leek (leek yellow) and pure beef ham. The taste is salty and fragrant, and the process is frying. Cooking is moderately difficult.

Method 1 of frying beef with leeks:

1. Wash the beef ham and cut it into small matches. Wash leeks and cut into 3 cm sections. Soak shredded beef in clear water, squeeze out water, add broken egg white and refined salt, and mix in starch for sizing.

2. Heat the pot, put uranium to 70% heat, then add shredded beef, stir with chopsticks to loosen it, and pour it into a colander to drain the oil.

3. Leave the bottom oil in the original pot, add leeks and salt a few times, pour in shredded beef, add yellow wine, salt and chicken essence, stir well, and finally pour sesame oil to serve.

Exercise 2:

1, 250g beef fillet or beef fillet.

2. Cut the beef into filaments. Be careful not to cut along the lines of beef, so that the beef will feel old when fried, and it should be cut vertically. If you want to cut the shredded pork into small pieces, you can freeze the beef in the refrigerator and thaw it a little before cutting it.

3. Add a little baking soda, a proper amount of chicken essence, an egg (take egg white), 30 ml of soy sauce and mix well, then add about 40 ml of salad oil and mix well (salad oil is added to prevent the water from evaporating from the shredded pork, so that the fried shredded pork tastes tender), and the pulp is produced for 30 to 60 minutes.

4. Cut off the flowers and old stems of leek stems and cut them into sections.

If there is no leek stem, celery, pepper and other vegetables that can be cut into strips can be used instead.

5. Put 30 ml of oil in the wok, heat it to 60% to 70% heat, put the cooked beef in the wok, cut it open, and take it out after the beef changes color.

6. Pour the leek stems into an oily wok and stir-fry until cooked, add appropriate amount of salt, and finally stir-fry a few times.