Eat leeks can reduce swelling and promote digestion

The leek is delicious and has high nutritional value. The content of vitamin C is more than 2.5 times higher than that of Chinese cabbage. The content of vitamin B2 is higher than that of Xuelihong, ranking first among vegetables, and the content of chlorophyll and cellulose is also quite abundant. Leeks are not only delicious, but also have preventive and adjuvant effects on dizziness, palpitation, dyspepsia, dim eyes, nosebleeds, and whole body edema.

What do you need to pay attention to when eating leeks?

First, we must first pick the leeks without flowers so that they are more tender and delicious. The quality of rolling mills purchased on the market is poor. The medicinal value of the root of leeks is the highest, and it should not be removed when making the therapeutic side.

Second, leeks should not be boiled for a long time. Cooking too long will destroy its nutritive components and it will also turn yellow.

Third, leeks can be used to ease bowel movements.

Fourth, physical Deficiency can not eat leeks.

Fifth, the final proposal is not to add garlic, ginger, cooking wine to taste, so as not to destroy the aroma of the leek itself.

How to choose leeks?

There are two kinds of leeks on the vegetable market. One is the sharp-leaved species, that is, leeks, leaves are pale, the leaves are small and thin, rich in flavor, and wilted; the other is a round-leaved species, that is, leeks, dense leaves, and large and thick leaves. Flavour. 11,12,1,2 month is the best consumption period. The market chooses to grow as a single tree. The quality of the rolled tree is poor, and the red leaves are not to be disgusted. The aroma of the leaves is stronger and the flavor is better.

How to eat leeks?

Leek dishes are also varied, and vegetarian dishes are adorned with tables. Such as stir fry, soup, salad, dumplings, spring cake and tofu balls, etc., all make people feel fresh and delicious, unique flavor. It is best not to add garlic, ginger, cooking wine to taste, so as not to destroy the aroma of the leeks itself.

1. Leek tofu soup

Ingredients: 200 grams of soft bean curd, 100 grams of leeks, 25 grams of carrots, and water-dried shiitake mushrooms.

Method:

(1) Soft bean curd, cooked bamboo shoots, water gluten, and water-producing mushrooms are cut into small diced mushrooms.

(2) Lettuce to miscellaneous, washed, cut into fine.

(3) Carrots are washed, cooked in a boiling water pot, remove and let cool, cut small Ding.

(4) Wok lit, add oil till the Qicheng hot, add plain fresh soup, tofu dip, mushrooms, carrots, bamboo shoots, gluten, leeks, salt, ginger, add MSG after boiling, with wet starch Re-tighten, topped with sesame oil and pan into a soup bowl.

2. Leek and egg soup

Raw materials: 240 grams of fresh leeks, 4 eggs, salt, monosodium glutamate, and the right amount of vegetable oil.

Method:

(1) Wash the fresh leeks with chopped vegetables, cut them into sections, place them in the bowl, beat the eggs into a bowl, and mix them with chopsticks in one direction.

(2) stir fry pan, put water stamped Shaofei, add vegetable oil, then add leeks, boil again, pour the eggs and cook for a while, add salt, monosodium glutamate, into soup bowl Serve.

3. Leek soup

Raw materials: 100 grams of leeks, 100 grams of medlar, 50 grams of watered mushrooms, vegetable oil, wet starch, sesame oil, salt, and monosodium glutamate.

Method:

(1) remove the old leek, yellow leaves, clean water, take the knife broken into the end.

(2) Peel the peel and shiitake mushrooms together with clean water, and cut them into small cubes.

(3) Stir fry pan, put oil and heat, pour the stir fry into the dices, add appropriate amount of water, boil, pour the end of leek, cook for 15 minutes, add salt, monosodium glutamate, sesame oil seasoning, with the right amount of starch Serve up.

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