The first delicacy of spring vegetables - scrambled eggs with spring leeks

Overview

Although leeks can be eaten all year round, the quality is best in early spring, second in late autumn, and worst in summer. Therefore, there is a saying that when eaten in spring, they are fragrant and when eaten in summer they are smelly. In spring, the liver qi of the human body tends to be strong, which affects the digestion and absorption functions of the spleen and stomach. Health care in spring focuses on nourishing the liver. Eating more leeks at this time can enhance the body's spleen and stomach Qi and is also beneficial to liver function. Therefore, leeks have been known as the first delicacy of spring vegetables since ancient times. Leeks are warm in nature and have the effect of nourishing the kidneys and yang. Eggs are neutral in nature, can nourish yin, nourish blood and qi, nourish the heart and calm the mind. Eating leeks and eggs together can coordinate yin and yang, and has an obvious tonifying effect on the body.

Tags

• hot dishes
• home cooking
• spring recipes
• chives
• cooking wine
• egg
• peanut oil
• salt

Ingredients

Steps

1. 1 A handful of leeks, washed.

   

2. 2 Cut into segments.

   

3. 3 Put two eggs into a bowl, add salt and a little cooking wine, and beat evenly.

   

4. 4 Put peanut oil in the pot, the amount of oil should be slightly more. After the oil is hot, add the eggs and quickly spread them.

   

5. 5 Use a spatula to mash the eggs in the pot and set aside.

   

6. 6 Put a little oil in the pot, add the leek segments, and stir-fry over medium heat.

   

7. 7 Add salt.

   

8. 8 When the leeks soften slightly, add the scrambled eggs and stir-fry quickly.

   

9. 9 Remove from the pan. Very fresh.

   

10. 10 The freshest thing is spring leeks.