Spring is the season when everything revives. There is a saying among the people that "leek is the most fragrant in spring", and it is regarded as an aphrodisiac dish. The most suitable vegetable to eat in spring, leek has extremely high nutritional value. The content of protein, fat, carbohydrate, carotene and vitamin C is at the front among vegetables.

Leek egg

First, the leek scrambled eggs will be cleaned with running water, cut into sections and put into a plate for later use. Beat the eggs into a bowl and beat them evenly with a blender. Heat the pot with a proper amount of cooking oil, heat it to 60% to 70%, add the egg liquid, stir-fry and break it up, and take out the dry oil for later use. Leave the bottom oil in the pot, heat the leek and stir-fry it until fragrant, and season it with edible salt, chicken essence and cooking wine. Then add the scrambled eggs, stir-fry them evenly over high fire, and serve.

Second, stir-fry shrimps with leeks to prepare ingredients: leeks, shrimps, ginger, cooking wine, cooking oil, salt, etc.

Production method: clean leek and cut it into 3 cm long sections for later use. Heat the cooking oil to 70% to 80%, then add ginger and stir-fry until fragrant, add shrimp and cooking wine, stir-fry over medium heat until cooked, then add leek and stir-fry for a while, and season with salt before eating.

Fried shrimps with leeks

Third, stir-fry the river shrimp with leeks. Soak the river shrimp in salt water for half an hour, then remove it and rinse it for later use. Boil a pot of boiling water, put it into the cleaned river shrimp blanching water, remove it after discoloration, and control the moisture. Heat the pan with cooking oil, and stir-fry Jiang Mo and garlic slices at about 60 degrees. Stir-fry the shrimps for a while, add leeks until they are cooked and soft, and then season. Serve.

Fried meat with leek

Fourth, the leek tofu block is cleaned and cut into sections, the tofu is dried, and the water is boiled in boiling water. Heat the cooking oil in the wok. Stir-fry the leeks under a big fire. Add the cut tofu blocks and stir-fry with edible salt. If the water content is relatively low, add a little warm water, and you can get out of the wok after boiling the juice.

Remarks: Modern medical research has proved that leek is rich in cellulose, which can enhance gastrointestinal peristalsis, have excellent effect on preventing intestinal cancer and reduce blood lipid. Therefore, eating leeks in spring is beneficial to patients with hyperlipidemia and coronary heart disease.