Stir-fried Chinese Chives
Overview
These days, there is really no shortage of all kinds of fresh vegetables. With the advancement of science and technology, the improvement of technology, and the development of logistics, it is not a matter of course that all kinds of vegetables are delicious. From vegetables and fruits to poultry and seafood, as long as human taste buds demand it, it will be available in the market. Leeks, a very common side dish. Available all year round. Some people say that leeks are best eaten in spring, some say in autumn, and some say in summer. Personally, I think spring is the best season to eat leeks. Especially in February of the lunar calendar, leeks grow most vigorously, with fleshy leaves and fleshy heads, and the best quality and taste. Autumn comes second, and summer is the worst. The leeks in summer are hard and rough. Leeks are also called aphrodisiac and qiyangcao. They are very delicious and have a unique fragrance. The unique spicy flavor of leeks is formed by the sulfides contained in them. These sulfides have certain bactericidal and anti-inflammatory effects and help the body improve its own immunity. Eating leeks often in spring can enhance human immunity, protect Yang Qi, and resist viruses that are rampant in spring. While spring is not far behind, leeks are in their most beautiful season. I love to use leeks to make a delicious dish, such as leek eggs, leek pancakes, or a plate of fried leek cakes. Among them, stir-fried leek with leek is my favorite, because you can enjoy the deliciousness of both at the same time. The fishy smell of leek can be covered up by the unique taste of leek, and the leek has the taste of seafood. Paired with a bowl of white rice, a bite of flower armor, and a bite of chives, it is indeed a delicious meal (Ba Shi means very refreshing).
Tags
Ingredients
Steps
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Prepare the raw materials in advance, soak the turtles in salt water to fully spit out the sand, then clean them and set aside
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Cut leeks and scallions into sections, shred ginger, slice garlic, and cut dry red pepper into sections
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Pour oil into the pot and heat it to 70%, add shredded ginger, garlic slices, dried chili segments, green onion, peppercorns, Pixian bean paste and stir-fry the pot
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After the ingredients in the pot are sautéed, pour in the cleaned Huajia and stir-fry over high heat
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Wait until all the carapace shells are completely opened, add the leeks and continue to stir-fry over high heat for 1-2 minutes
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When the leeks become soft and dark in color, sprinkle with salt and serve
