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. 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.