Leek yellow is a hot commodity in major farmers' markets and a rare winter vegetable, and its price is several times that of ordinary leek.
In fact, leek and leek are the same variety, but they are planted in different ways.
Let's take a closer look at the leek harvesting site in the above picture. Next to the leek, there are rows of poles supporting the greenhouse next to the leek.
Leek yellow is a kind of leek root that grows on its own nutrition under suitable temperature, humidity and dark conditions. Because the light condition is weak and chlorophyll is not produced, it appears yellow.
It does not produce chlorophyll and grows fast, resulting in less cellulose content, more water and slightly spicy, so leeks are extremely delicious.
Common leek varieties can produce leek yellow, but the villagers generally use a variety called Dunhuang leek, which has high yield and delicious taste and is deeply loved by farmers.
Scrambled eggs with leeks, have you ever eaten them?
The above picture shows that scrambled eggs with leeks are a bit unqualified, with less leeks and less soup. If the ratio of leek to egg reaches 1: 1, a little more soup will be a delicious mother dish.
Alas, after so many years, the taste is still unforgettable.
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