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What are the benefits of eating leeks often? What does leek do?
Eating leeks often is good for your health. Let's take a look at the relevant knowledge.

Nutritional value of nine kinds of vegetables;

1. Bushen Wenyang:

Warm in nature and pungent in taste, it has the function of tonifying kidney and strengthening yang, so it can be used to treat impotence, nocturnal emission and premature ejaculation.

2. Benefiting the liver and strengthening the stomach:

It contains volatile essential oil, sulfide and other special ingredients, giving off a unique pungent smell, which is helpful to regulate liver qi, stimulate appetite and enhance digestive function;

3. Promote qi and regulate blood:

Its pungent taste has the functions of removing blood stasis and promoting blood circulation, promoting qi circulation and guiding stagnation, and is suitable for chest pain and other symptoms;

Leek, also known as aphrodisiac, is a kind of vegetable with medicinal value. Its main functions are:

1. Leek tonifies kidney and strengthens yang.

2. Benefiting the liver and strengthening the spleen, leeks contain volatile essential oils and sulfides, emitting a unique pungent smell, which is helpful for soothing the liver and regulating qi and stimulating appetite.

3. Promoting qi and regulating blood, leek has the function of removing blood stasis and promoting blood circulation, which is beneficial to the recovery of traumatic injury.

4. Runchang laxative, leek contains a lot of vitamins and crude fiber, which can promote gastrointestinal peristalsis and prevent constipation.

5. Leek can increase immunity and prevent cancer.

Let's look at the ingredients of leeks:

Step 1: Prepare the ingredients.

First, we washed nine plates and cut them into 2 cm sections. Red peppers are shredded to add color to the dishes.

Prepare four eggs and beat them into a bowl, add a spoonful of salt, add a little water starch, add water starch to make the eggs taste more smooth and tender, and break them up quickly with chopsticks. Cut a little chopped green onion for later use.

scrambled eggs

Burn oil in the pan and keep sliding it. When the oil temperature reaches 60%, pour the egg liquid into the pot, and the egg liquid will expand and solidify rapidly. Stir-fry a few times and it will be cooked. Pour out the eggs first and control the oil for later use.

cook

Add a little base oil to the pot, add chopped green onion and stir-fry, pour in nine vegetables and red pepper and turn to high heat to continue stirring. After cutting the nine dishes, add a spoonful of salt and turn them quickly, then add the fried eggs, turn them evenly, and then take them out of the pan and plate them.