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What's the trick of making fried meat with chives? How do beginners fry delicious but not old leeks?

1. The first step: drain the fresh chives after washing, then cut the chives into segments and set aside, chopped green onions and chopped garlic. Tip: don't use too much leek, a small handful is almost enough. Step 2: a small piece of lean pork is washed and cut into the shape of shredded pork, then put the shredded pork into a small bowl, add the right amount of salt, starch, peanut oil and water, grasp and mix well with your hands, then marinate for about 10 minutes.

2. if you cut the meat, you can also buy the shredded meat directly in the market. Pour soy sauce and cooking wine into the bowl, add shredded meat and marinate for 15 minutes, let the shredded meat taste fully, make the color more attractive, and remove the smell of meat. Wash the chives and cut them off. Put them on a plate and set aside. Pour a small amount of oil into the pan, add a few slices of ginger to stir-fry, add shredded meat and stir-fry over high heat, add two tablespoons of sugar to enhance the flavor, and continue to stir-fry until the meat is half-cooked.

3. The first point is that when we stir-fry leek yellow, we must master the ripeness. If we want to become popular and stir-fry, we do not have to fry for too long. We will be fried for about 1 minute. The second point is that when we stir-fry chives, we can't put seasonings first, and then add the right amount of salt and soy sauce to stir-fry them symmetrically.

4. First, wash and drain the fresh chives and cut them into sections. Set aside with the right amount of chopped onions and chopped garlic. Shred lean pork and marinate it with salt, cassava starch, oil and a small amount of cold water for 10 minutes to ensure that the meat is tender and smooth. When stir-frying, stir-fry minced garlic in hot oil, add pickled shredded meat and stir-fry until it changes color. Then, quickly add the leek and stir-fry, about 1 minute to cook, to avoid overcooked and old. Finally, add the right amount of salt and soy sauce, stir well and serve.

5. Tip: when slicing beef, you can freeze it properly so that it is easier to cut into thin slices. When stir-frying beef, the heat should be big, and the action should be quick, so that the beef can be scorched on the outside and tender on the inside, and there will be no old wood. Chives should not be fried for too long, or they will lose their crisp taste and bright color. You can add a little chicken essence or monosodium glutamate to add flavor when stir-frying beef.

6. The steps of stir-frying meat with leek. Pick and wash the leek and then cut into sections and set aside. Peel the pork and cut into small strips, add one spoon of cooking wine and one spoon of light soy sauce to marinate for five minutes (ordinary spoon). Add a small amount of oil to the pot and add a spoon of sugar. Put in several grains of pepper in the step. Step sugar bubbles slightly, turn down the heat. Step into the pork belly stir-fry. Stir-fry until the pork is slightly hardened and colored, adjust to high heat.

What's the difference between garlic and leek? which is more suitable for cooking?

1. Taste and smell garlic yellow has obvious garlic flavor, but its taste is milder than mature garlic. The taste of leek is relatively mild, with a hint of sweetness, and is softer than leek leaves. Garlic yellow is often used in stir-frying to add unique garlic flavor to dishes. It can also be eaten raw and used for dishes such as cold salads. Chives are suitable for stir-frying, mixing noodles, making dumplings and so on. Its buds are more tender and are suitable for raw food or short-term cooking.

2. There are differences in appearance and taste. Shape: the shape of garlic yellow is round, the rhizome is flat, and its plant is fat, the leaves are waxen yellow, the leaf tip is slightly light purple, and the base of garlic yellow is relatively white. The color of leek is golden, its rhizome is round, its shape is smaller than garlic yellow, the leaves are relatively tender, and the best edible part is leek leaves.

3. Garlic yellow is the seedling of garlic. when the stem of garlic is cultivated in the dark, it will form yellow garlic leaves, fresh and tender and delicious, without the spicy taste of garlic. it is very suitable for making stir-fried dishes, salad dishes and soups, scrambled eggs with garlic yellow, cold salad, etc., are more classic home practices.

4. The essence of leek is different: leek is yellowed leek produced by soil cultivation, shading and other measures in the absence of light, garlic belongs to the genus Allium of Liliaceae, and garlic bulb is softened under dark conditions.

5. Garlic and leek have many similarities in appearance, taste, practice and cultivation, but they are two different vegetables after all, and garlic and leek are different in nutritional value.

Efficacy and Edible method of Chinese chive

Efficacy: brain-tonifying recipes, anti-cancer recipes, anemia recipes. The specific steps are as follows: wash the leek and cut into small sections. Beat the eggs with salt. In a hot pan, pour in the cold oil and stir-fry the eggs until set. Set aside. Leave some oil in the pan, stir-fry the leek yellow until half-cooked, add salt and stir-fry, mix the eggs well, then put it out of the pan.

Leek has the effect of tonifying kidney and warming yang, tonifying liver and stomach, how to make wild leek delicious? Method 1: beat two eggs into a bowl and beat them with a little water. Wash and cut leek cun 3 ingredients: minced ginger, minced garlic, salt, vinegar, starch, sesame oil; add 60% hot scrambled eggs in the pan, add minced garlic and ginger to saute, pour into the leek section and stir-fry quickly, slide a little balsamic vinegar, salt a little water starch juice and put a little sesame oil out of the pan.

Efficacy of dried leek yellow incense: improve appetite, moisturize intestines and detoxify. Raw materials: 300 grams of chives; 20 grams of dried incense; appropriate amount of soy sauce and salt. Practice: rinse chives and cut into sections, dry incense, rinse and cut strips, set aside. Heat the oil pan, add dried incense, soy sauce and salt and stir-fry until done. Set aside. Leave the bottom oil in the pan, then put in the leek, add salt, stir-fry, then pour the fried dried incense into the pan, mix well and serve.

Step 1: rinse the leek and soak for 30 minutes; shell the shrimp and put the shell into the soup pot; mix well with the right amount of salt and marinate the shrimp. Step 2: soak the leek, wash it twice, cut it into sections with kitchen scissors and drain.

The efficacy of scrambled eggs with chives to tonify the kidney and warm yang: yellow chives warm, taste pungent, with the role of tonifying the kidney and Yang, so it can be used for the treatment of impotence, spermatorrhea, premature ejaculation and other diseases. Tonifying the liver and stomach: leek contains volatile essential oils and sulfides and other special ingredients, which help to regulate liver qi, increase appetite and enhance digestive function.

Chives warm, taste pungent, with the role of tonifying the kidney and Yang, so it can be used for the treatment of impotence, spermatorrhea, premature ejaculation and other diseases. Leek contains a lot of vitamins and crude fiber, which can wrap the hair, gravel, metal shavings and even needles in the digestive tract and discharge them out of the body with stool. It is known as intestinal lavage grass, which can treat constipation and prevent colorectal cancer.

How to make lean meat soup with corn and leek

Cut corn kernels with a knife; cut chives into small pieces, soft-shred mushrooms in warm water and rinse Chinese wolfberry once; put 4-5 bowls of water in the pot, put into corn kernels, shredded mushrooms and leek sections; after boiling, turn to medium heat and cook for about 20 minutes; minced meat with cold water opposite; put in minced meat, add water starch, knock into eggs, cut into egg flowers, boil for 5 minutes; season with salt, put in Chinese wolfberry, put into a bowl to eat.

Practice: wash the lean meat, boil it in boiling water and cut it; then put it into a stew cup with washed Tremella and cut Sydney and jujube, add 300ml of water and simmer for 1 hour. Efficacy: nourish yin and moisten the lungs, invigorate the body and moisten the intestines, reduce fire and clear the heart. This is also a winter women's beauty soup. Flower gum lean meat soup material: flower gum (or kiss glue) 150g, fresh pig lean meat 100g, ginger shredded 5g, salt right amount.

How to do it: peel the pumpkin (or leave the skin), cut it into pieces, add seasoning and mix well, put it in a hot pan with 2 tablespoons hot oil, add half a cup of water and cook over medium heat. Chop the lean meat and chop the dried shrimps in clear water. Put them in a bowl and mix well with marinade.

Can chives be eaten raw?

I don't think so. I never eat it raw. It's plant. Most plants can't eat it. It's best not to eat it.

Chives can be directly used to eat raw, because the nutritional value of chives is very rich, and the nutrients contained in chives can be absorbed and utilized directly when eaten raw, and the taste of raw leeks can also be preserved to the greatest extent, so you can directly eat chives raw in daily life.

Chives can be eaten raw, which is rich in nutritional value. When eaten raw, the nutrients contained in chives can be absorbed and utilized directly, and the taste of eating chives can be preserved to the maximum extent. Eat raw benefits warm kidney yang eat chives can warm kidney yang, prevent and alleviate male impotence and premature ejaculation, but also a healthy food that can tonify the liver and stomach.

Leek can be eaten raw, the nutritional value of leek is higher, eating raw is also beneficial to the human body to absorb and use the nutrients, but try not to eat too much at one time when eating raw, so as not to increase the burden on the gastrointestinal tract.

Leek is a yellowed leek produced after softening cultivation in the absence of light through soil cultivation, shading and other measures. Leek with tender leaves for people to eat, not only rich in nutrition, but also has a certain role in food therapy and health care, so it is loved by people. Auricularia auricula, also known as babbling, sunflower, tofu, purple horn leaves, Panax notoginseng, perennial tall herbs, 5-2 meters high. Flowering and fruiting period is from September to October.

Why is the taste of leek different from that of leek? Is the nutritional value the same?

To sum up, because the growth environment of leek and leek is different, so they taste different. But the nutritional value of leek is higher than that of leek.

First of all, in terms of taste, the taste of leek is obviously different from that of leek. The taste of leek is crisp and tender, with a unique spicy taste, which comes from the sulfur compounds in leek. In the cooking process, the spicy taste of leek will gradually weaken with the increase of heating time. The taste of leek is relatively soft and spicy, which is more suitable for stewing or stir-frying.

Chinese chives grow in different environments under light, so they are rich in chlorophyll and the color of leeks is green. And leek is growing in no light, that is, dark environment, there is no chlorophyll, so the color of leek is yellow and white. The dietary fiber of leek is more than that of leek in different taste, the taste of leek is harder, and the leek is softer. The taste of different leeks is slightly pungent, but the taste of leek is fresh and sweet.

Leek: the taste of leek is relatively mild, with a hint of sweetness, and is softer than leek leaves. Uses: garlic yellow: garlic yellow is often used in stir-frying to add unique garlic flavor to dishes. It can also be eaten raw and used for dishes such as cold salads. Leek: leek is suitable for stir-frying, mixing noodles, making dumplings and so on. Its buds are more tender and are suitable for raw food or short-term cooking. Nutrients: garlic and leek are rich in protein, vitamins and minerals.

The growth environment is different: leek grows in the sun, not covered, so there is chlorophyll, so it is green. Leek grows in a dark environment and does not produce chlorophyll, so it is yellow. Taste different: the taste of leek is more crisp and tender than chives, and has a unique spicy taste. The taste of leek is relatively soft, without the spicy taste of leek.

Leek isolated from light, completely grow in the dark, because there is no sunlight supply, can not carry out photosynthesis, the synthesis of chlorophyll, will become yellow, called "leek yellow". It is yellowish white because it does not see the sun, and its nutritional value is inferior to that of leeks. Perennial herbs of the family Liliaceae, used as medicine for seeds and leaves. It has the effects of invigorating stomach, refreshing, relieving perspiration and astringent, tonifying kidney and helping yang, fixing essence and so on. Distributed all over the country.