I don’t know where it came from that “leeks strengthen yang”. Traditional Chinese medicine believes that leeks “replenish yang”, but this does not mean “strengthening yang”. Its greatest effects are to strengthen the stomach, refresh the mind, and cleanse the intestines, so it is also called "intestinal cleansing grass". It is native to southeastern Asia and is cultivated all over the world. Its own spicy smell and unique taste make it a food that makes people feel happy and sad, but it still cannot stop many people from loving it...

There are countless ways to make leeks, grilled leeks, Mix leeks, make stuffings, etc., but what people like the most is the simplest home-cooked dish - scrambled eggs with leeks! It seems simple, but it is not easy to do it well. The leeks turn black when fried, the eggs are fried too old, and there is serious water leakage. These are all problems that occur from time to time. Today, Chef Jian will teach you a few tips to ensure that you can also make master-level scrambled eggs with leeks. Let’s take a look...

Fried eggs with leeks. Soak the leeks in baking soda water before cutting them into sections. Stay green.

Ingredients: leeks, eggs, water starch, salt, white vinegar.

Method: Pick and wash the purchased leeks, soak them in baking soda water for 30 minutes, rinse them again, separate the leaves and stems and cut them into sections.

2: Crack the eggs into a bowl, add water starch, and a little white vinegar and mix well.

3: Heat the wok and add the bottom oil to the pan. Pour in the eggs at a low temperature and fry until set. Pour out to control the oil.

4: Add the base oil again, add the leek stems and stir-fry for 20 seconds, then add the leek leaves, eggs, and season with salt.

5: Stir well and serve.

Jian Xiaochu has something to say:

1: Before frying the leeks, soak them in baking soda and water. The purpose is to remove the pesticide residues in the leeks. You can also use salt to have the same effect. .

2: Before frying, never put it in the pot directly. Fry the stems and leaves separately, so that the leeks will not be overcooked, making the leeks greener and more delicious.

3: If you want the eggs to be smooth and tender, never fry them directly in the pot. First add water starch and white vinegar to the egg liquid. This extra step can not only remove the fishy smell but also make the eggs soft. More tender.

4: Another point is that it is scrambled eggs with leeks, not scrambled eggs with leeks, so the leeks must be larger than the eggs, so don’t get it wrong.

5: Fried eggs with leeks do not need any other seasonings, no need for any, just season with salt, remember.

Another way to do this is that many people like to stir-fry leeks and eggs, which is fine. If you want to make leek and eggs well, the most important key point is to fry them quickly and not slowly, otherwise it will be easy to get wet.