In addition to the green wild vegetables in spring, this "lazy grass" also provides diners with delicious

Author: Fluent

Do you know what "lazy grass" is? This plant is also called "yang-raising grass" and "flat vegetable". Its characteristic is that you can harvest many crops after planting one crop. It grows very fast and is very worry-free. It is also a food that is particularly suitable for spring. Have you guessed it? It is leek.

Leek is a perennial root vegetable of the Liliaceae family. It is grown all over the country because of its cold and heat resistance and strong adaptability. Therefore, leeks are the most common vegetable on the table of ordinary people. In the year, spring leeks are the most fragrant and tender, so there is a saying that eating leeks in spring will make your body worry-free. The ancients also had many words of praise for spring leeks. For example, Du Fu wrote in his poem "Presented to Wei Ba Chushi": Cutting spring leeks in the night rain, yellow rice in the new cooking.

As the saying goes, "Toona sinensis sprouts, first-cut chives, top-flowered cucumbers, and fading lotus roots", the "first-cut chives" refer to the first batch of chives in spring. They are bright green, tender and juicy, and can be fried, stir-fried, or deep-fried. They are also suitable for stuffing meat and vegetables. Chives have strong vitality and can grow all year round. Especially under conditions of sufficient nutrients, they can be harvested many times a year, providing a continuous supply of green ingredients for our dining table. Chives not only have a unique taste, but are also nutritious, containing a large number of vitamins and minerals, making them a rare healthy choice in spring.

The quality of leeks is the best in early spring, followed by late autumn, and the worst in summer. There is a saying that "leeks are fragrant in spring, but smelly in summer". The unique spicy flavor of leeks is formed by the sulfides they contain. These sulfides have certain bactericidal and anti-inflammatory effects and help the human body improve its own immunity. However, sulfides are easy to volatilize when heated, so when cooking leeks, they need to be stir-fried quickly. If they are slightly overheated, the leek flavor will be lost.

The most common dish of leek is fried eggs, and leek boxes are also a favorite delicacy. In this issue of Micro Diet Therapy, the editor will share a leek fried with bean sprouts . Come and taste the fresh and tender taste of spring leek~

Materials

Mung bean sprouts, leeks, green onions, chicken essence, peppercorns, salt, cooking oil, sugar

Method

◆Remove the tails of bean sprouts, wash and drain water for later use

◆Cleaning the chives, clean them and cut them into sections

◆Wash and cut the green onions into chopped green onions and set aside

◆ Heat cooking oil in a pan, fry peppercorns and chopped green onions until fragrant

◆ Add mung bean sprouts and stir-fry over high heat

◆ Add the prepared chives and stir fry

◆Sprinkle in a little sugar, chicken essence and salt, stir well and serve.

Salt must be added last, last. This way the bean sprouts will have less water and a crisp taste.