It is the time to consume leeks in such cold weather. In terms of diet alone, leeks can be eaten all year round. But when it comes to nutrition, leeks should be consumed in the fall and winter.
Here is the best way to eat leeks for the liver suggested by experts from SaintNoon.
With the first dish for the liver, if you can match it with the best way to eat it, you will undoubtedly get twice the result with half the effort.
Ingredients: Leek 40 grams, walnuts 100 grams, almonds 10 grams, and then fried with sesame oil can.
Among them, the leek naturally raises Yang to nourish the liver, walnuts can nourish the kidneys, and almonds are used to prevent liver qi from growing too much. Eating this dish once or twice a day for 3 to 5 days will give full play to the liver-nourishing effects of leeks. In other words, if we make good use of leeks, our liver will be much healthier in less than a week.
The best leek recipe
1. Fried shredded eggs with leeks
Ingredients: 500 grams of leeks and 4 eggs
Pick the leek shoots, wash them, cut them finely and pass them through boiling water; then, beat the eggs in a bowl and stir well with chopsticks.
Heat the oil in a wok over medium heat, then add the eggs and spread a thin layer of egg skin.
Take out and finely chop. Mix the leek with the shredded egg, and add salt, mustard, and sauce.
This tableware has the effect of nourishing the Yin and moistening the intestines, benefitting the Qi and the efficacy of the bowels. It can be eaten often by the elderly who are weak and cold or have constipation.
2. Milky leek
Ingredients: 600 grams of leek, 250 ml of milk
Wash the leek leaves, chopped, stranded juice, leek juice, and milk, stirred and put on the fire and boil. Water decoction internal consumption, serve 2 times a day.
This juice lowers rebellion, stops vomiting, tonifying the middle, benefits the qi, and is suitable for choking, regurgitation, and regulating esophageal cancer.
Of course, leeks have more crude fiber and good bowel cleansing ability. Still, they are not easy to digest and absorb, so no matter what the dish is, you can not overeat at a time. Otherwise, much crude fiber stimulates the intestinal wall, often causing diarrhea. It is best to control a meal of 100 to 200 or 400 grams.
Cautions
1. Remove leek pesticide residues
There are many pests and diseases in the growing process of leeks, gray mold, epidemic disease, leek maggots, onion thrips, onion spotted stink flies, and so on, most of which require organophosphorus and carbamate insecticides, which will also become the most significant worry when we eat leeks.
Although these two insecticides can kill in the natural environment, they have a fatal weakness, one is afraid of high temperatures, and one is fearful of alkaline water. We have to do the following three steps before eating leeks, and you can not worry about pesticide poisoning at all.
Step 1: Cutting 1.5 cm
For this root section, we cut it off just a bit. The length is about 1.5 cm. If you like to eat the root, it is recommended to use rice water, rinse the root, break it to wash, and then soak it for 3 to 5 minutes.
Step 2: Soaking water with a bit of alkali.
After the flow of water rinsing is complete, then soak for a while, soak in water with an appropriate amount of baking soda (edible alkali).
Use 0.5% ~ 0.8% edible alkali prepared into soft alkaline water, first after the initial rinsing of fruits and vegetables placed in alkaline water, soak for 5 ~ 15 minutes after rinsing clean fruits and vegetables with water.
Step 3: Scalding
This practice is mainly for the carbamate insecticide to come. Peppers, beans, celery, cabbage, leeks, hollow cabbage, and other vegetables are generally sprinkled with this insecticide.
This kind of insecticide has the characteristic that it will accelerate decomposition as the temperature rises. Therefore, the best way to remove this pesticide residue is to place it in boiling water for 2 to 5 minutes after the above two steps and immediately pull it out and cook it in a pot.
After the above method of treatment of leeks, you can become a spring table gourmet goodies.
2. Do not add vinegar in
Leeks, if you do side dishes recommended last. Rapid-fire stir-fry immediately out of the pot to ensure that the leeks, the heart, and blood vessels, like the most sulfur, do not dissipate.
In addition, eat leeks without vinegar. Vinegar is a good thing, and we are encouraged to add a little when eating many dishes because vinegar can help our intestines and soothe our blood vessels.
However, it would be best to leave the vinegar out when eating leeks. This is because if you add vinegar when you fry leeks, they will come out black, ugly, and harmful to eat. And the role of vinegar (disinfection, promote digestion) leek itself already contains, there is no need to add vinegar.
The narrow leaves taste strong;
The broad leaves taste soft;
The thin leaves eat the essence.
There are two kinds of leeks on the market, one with broad leaves and one that is narrower and slimmer. Both leeks can be eaten, but the broad-leaved ones are softer, have lower dietary fiber content, have less chlorophyll than the narrow-leaved ones, and are lighter in flavor.
And the leek with slender leaves has a strong flavor, more chlorophyll, and more dietary fiber content, so if we want to eat the essence of leeks, we are advised to choose leeks with slender and narrow leaves.
Another more intuitive criterion for identification is the color of the leek roots.
If the roots are white, the leeks are fresher. If they have turned green, they may be old, not fresh leeks hang mouth and will not be as strong as the flavor of leeks. But now that leeks are in season, you're unlikely to get old leeks.
Leeks warm the liver and kidneys, dispersing blood and detoxifying, warming, and strengthening the stomach. Such leeks must be brought to the family table! Eat leeks, but also to know the correct way to wash, safe to eat leeks.