Some vegetables (vegetable food) can be cooked or eaten raw, such as leeks and garlic sprouts. The spicy taste of leek mainly comes from volatile sulfur propylene, which can stimulate appetite, dissipate blood stasis, promote blood circulation and detoxify.

Leek is also an antibacterial vegetable, which can inhibit Pseudomonas aeruginosa, Escherichia coli and Staphylococcus aureus (grape food). Therefore, raw leeks can make better use of the above functions, while cooked leeks will reduce the spicy taste and its efficacy, so leeks should be fried quickly. Garlic seedlings can also be eaten raw, but people are used to eating them after cooking. They can also be fried with shredded pork, fungus, eggs and lobster sauce.

Capsaicin in garlic seedlings has a strong bactericidal ability, and its efficacy can reach110 of penicillin. It also has the functions of expelling insects and preventing wound infection. Therefore, if you want to eat it cooked, you should fry it tender when cooking garlic seedlings, so as to avoid being too cooked and rotten, so as not to lose too much spicy elements. Of course, raw food can play the role of spicy elements.