Cold Spring Leeks
Overview
Spring leek is spring leek. As the saying goes: Don’t eat from time to time. Awareness is to eat more seasonal vegetables and fruits. For example, spring leeks, Chinese toon, etc. are seasonal vegetables. Leeks are hair-growing things and have very strong vitality. There is a saying to describe the strong vitality of things: like leeks in spring, one crop will grow again and again. Traditional Chinese medicine believes that leeks are a good product for strengthening yang and nourishing kidneys. Eating more leeks in spring is good for your health. There are many ways to cook leeks. You can stir-fry and add a few wolfberries, which are green and red, which is both beautiful and pharmacologically common. You can also chop and fry eggs, which are delicious and delicious. You can also make dumplings stuffed with leek, leek boxes, etc. There are many ways to eat them. The cold leeks I made today should be regarded as the simplest way to make leeks. It has a unique flavor with a little care.
Tags
Ingredients
Steps
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Wash the leeks and cut in the middle. Cut small red pepper into small pieces. Boil water in a pot and blanch the leeks. Remove and drain.
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Put in a bowl, add various seasonings and mix well.
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Stuff into a bowl or cup. Press and set. (I just use an idle water cup)
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Invert onto a plate and arrange. Use small red peppers and apple slices to make rosettes for decoration.
