Today is the rainy season, and the pace of spring is getting faster and faster. I didn't see any plants sprouting out on the square outside. The most traditional way of eating in spring is to "bite the spring", which is usually done during the beginning of the spring season. However, the practice of eating more fresh vegetables during "bite the spring" can be vigorously promoted. Eating fresh vegetables in spring can not only welcome spring but also prevent diseases. Today, the food god will teach everyone how to make delicious breakfast with spring leeks!
Theme: leek egg cake
Ingredients: 1 small handful of leeks, 2 eggs, 1 bowl of flour, an appropriate amount of cooking oil and salt
1. Break up the eggs and set aside. After selecting the leeks, soak them in salt water for a while, wash them with clean water, control the moisture, and then cut them into small pieces;
2. Mix eggs, flour, and chives, then add an appropriate amount of salt and water to mix until a paste is formed. Be sure to add water while stirring to make it waterproof. Add more until the flour paste can hang on chopsticks;
3. Brush a layer of edible oil on the bottom of the pan, pour a spoonful of batter into the pan, shake the frying pan to spread the batter evenly on the bottom of the pan into a cake shape, so as to avoid turning over and frying the other side after setting;
4. After both sides are shaped, you can use a shovel to fold the cake and dish it out for consumption.
39 Food God Nutrition Tips:
1、 Chives are warm and nourishing, not the more you eat, the better
Traditional Chinese medicine believes that Chinese chives have a sweet and pungent taste, a warm and non-toxic nature, and can warm the middle and lower qi, promote blood circulation and blood stasis, warm the kidney and strengthen yang. In the "Materia Medica Collection", there is a record of "warming the middle and lower qi, tonifying deficiency, harmonizing the internal organs, making people able to eat, nourishing yang, stopping discharge of pus, cold abdominal pain, and cooking it". Among them, the term "yiyang" is regarded as an important basis for Chinese chives to enhance yang, but interpreting this "yang" as a male function is somewhat farfetched, But in spring health preservation, Yang should be maintained, and the warm Yang nature of leeks is particularly in line with the key points of spring dietary health preservation.
According to nutrition, leeks contain a large amount of vitamins and rich dietary fiber. Every 100 grams of leeks contain 1.5 grams of fiber, which is higher than scallions and celery. It can promote intestinal peristalsis, prevent the occurrence of colorectal cancer, and reduce the absorption of cholesterol, playing a role in preventing and treating diseases such as arteriosclerosis and coronary heart disease. But leeks are not necessarily more beneficial. Modern medicine believes that people with yang hyperactivity and heat disorders should not consume them. Chives have a lot of crude fiber that is difficult to digest and absorb, so one should not eat too much at once, otherwise a large amount of crude fiber can stimulate the intestinal wall and often cause diarrhea. It is best to control between 100g and 200g per meal, and cannot exceed 400g.
2、 Spring leeks are the best choice for chives, and the refreshing taste is the key to health preservation
There is a famous saying from Zhou Yong of the Southern Qi Dynasty: "In early spring, the leek is early, and in late autumn, the woad is late." This "leek" is naturally the leek. The quality of leeks in early spring is the best, followed by those in late autumn, and the worst in summer. There is a saying that "when eaten in spring, they are fragrant, and when eaten in summer, they are smelly". Therefore, we choose to eat leeks in spring, which not only satisfies our health preservation theory, but also satisfies our appetite.
Many people think that leeks have a "pungent taste", but you may not know that this "pungent taste" is precisely evidence of leek's health preservation. The unique pungent aroma of leeks is formed by the sulfides they contain, which have certain bactericidal and anti-inflammatory effects and help the body improve its own immunity. However, sulfides are prone to volatilization when heated, so when cooking chives, it is necessary to stir fry them quickly. If heated too much, the flavor of the chives will be lost.
3、 Tips for handling leeks
Cleaning: There is a lot of sediment at the cutting point of the root of the leek, which is the most difficult to clean. It is advisable to cut off a section of the root first and soak it in salt water for a while before washing.
Blanching: First, blanch the roots in boiling water (with a few drops of oil), then add all of them until the color turns emerald green. Remove from the cold water.
Preservation: After bundling the leeks, wrap them in Chinese cabbage leaves and place them in a cool place. They can be kept fresh for one week.
(Intern Editor: Huang Junda)