1. Leek chicken egg cake

Ingredients: leeks 100 g; 0 eggs; flour 0 g; Water to taste; Salt to taste; Edible oil to taste; Pepper a little

Steps:

1. Prepare the ingredients: Wash the leeks and cut them into thin pieces, beat the eggs into a bowl, add an appropriate amount of salt and pepper, and stir well.

2. Mix the batter: In a large bowl, add the flour and slowly stir in the water until the batter is smooth, like the batter of a pancake. The amount of water can be adjusted according to the consistency of the batter.

3. Stir in the leeks: Add the chopped leeks to the batter and stir well to wrap the leeks in the batter.

4. Add the egg mixture: Pour the well-mixed egg mixture into the batter and stir well again to make sure the eggs and batter are completely integrated.

5. Heat the pan: Heat the pan, add a little cooking oil, when the oil is hot, pour in a spoonful of batter and spread it out into a round cake.

2. Pancakes: Cook over medium-low heat for 0-0 minutes until the bottom of the pancake is golden brown, then turn over and continue frying until golden brown and crispy on both sides.

7. Remove from the pan and enjoy: The fried leek omelet can be cut into small pieces and served hot. It can be served with chili sauce or vinegar to add flavor.

Tips:

(1) The consistency of the batter can be adjusted according to personal preference, if you prefer a softer texture, you can increase the amount of water appropriately.

(2) When panning the cake, it is necessary to control the heat, so as to avoid that the fire is too large and the outside will be burnt inside, and if the heat is too small, the cake will not be crispy enough.

2. Stir-fried tofu with leeks

Ingredients: leeks 1 g; 0 pieces of old tofu (about 0 grams); garlic 0 cloves; Light soy sauce to taste; Edible oil to taste; Salt to taste; pepper a little; Red pepper (optional) 0 pcs (garnished)

Steps:

2. Prepare the ingredients: Wash the leeks and cut them into pieces of about 0-0 cm. Cut the old tofu into pieces, the recommended thickness is 0-0 cm, so that it is easier to absorb the flavor. Finely chop the garlic and cut the red pepper into small pieces for later use.

3. Blanch the tofu: Blanch the cut tofu pieces in boiling water for 0-0 minutes, blanching can remove the fishy smell and make the tofu firmer. Blanch the tofu and drain it and set aside.

3. Heat the pan with cold oil: Add an appropriate amount of cooking oil to the wok and heat it over medium heat. When the oil is hot, add the minced garlic and stir-fry until fragrant.

4. Stir-fried tofu: Put the blanched tofu pieces into the pot and turn carefully to avoid the tofu from breaking. You can use a spatula to gently press and fry the tofu on both sides until slightly yellow and slightly crispy on the surface.

5. Add the leeks: Put the chopped leeks into the pan and stir-fry evenly. The leeks will come out of the water quickly, keep the heat on medium-low heat and stir-fry.

6. Seasoning: Add light soy sauce, salt and pepper and continue to stir-fry to make sure both the tofu and leeks have absorbed the seasoning. The amount of seasoning can be increased or decreased according to personal taste.

7. Serve on the plate: Finally, if you like to have a lot of color, you can add the chopped red pepper, stir-fry evenly, and quickly remove from the pot and serve.

Tips:

(3) Blanching can effectively remove the fishy smell of tofu and help tofu maintain its shape. The blanching time should not be too long, 0-0 minutes is enough.

(2) When stir-frying tofu, it is best to use a non-stick pan to avoid breaking the tofu. If you use a regular pot, you can heat the pot first and then add oil to reduce sticking.

(3) The stir-fry time of leeks should not be too long, and the fresh and tender taste of leeks can be maintained, so pay attention to the heat when stir-frying.

3. Stir-fried chicken gizzard with leeks

Ingredients: Chicken gizzard 5 g; leeks 0 g; garlic 0 cloves; ginger to taste; 0-0 dried chili peppers (can be adjusted according to taste); cooking wine to taste; Light soy sauce to taste; Salt to taste; pepper to taste; Edible oil to taste; Sugar to taste

Steps:

1. Wash the chicken gizzards: First, wash the chicken gizzards and rinse them with water to remove internal impurities. Both sides of the gizzard can be cut with a knife, gently dissected, and the fascia inside the gizzard can be removed. Rinse several times with clean water.

5. Blanch the chicken gizzards: Put the chicken gizzards in boiling water, add an appropriate amount of cooking wine, blanch for 0 minutes, remove the blood and water. Remove the blanched gizzards, rinse them well, and drain the water.

5. Cut the leeks: Wash the leeks and cut them into about 0 cm long pieces and set aside.

4. Chop minced garlic and ginger: Finely chop the garlic and ginger into thin slices and set aside.

5. Stir-fry chicken gizzards: Add an appropriate amount of cooking oil to the pot, add ginger slices and minced garlic and stir-fry until fragrant. Then put the blanched chicken gizzard into the pot and stir-fry over medium heat until the surface of the chicken gizzard is slightly golden and fragrant.

6. Add seasoning: Add light soy sauce, salt, pepper and a little sugar, and continue to stir-fry evenly. Depending on your taste, you can add an appropriate amount of dried chili peppers to enhance the taste.

7. Add the leeks: Put the chopped leeks into the pan and stir-fry evenly. Leeks don't need to be fried for too long to keep them fresh, just stir-fry until the leeks are slightly soft.

2. Finish and remove: Sauté for an additional 0-0 minutes to make sure the chicken gizzards and leeks are flavorful. Finally, try the taste, if necessary, add an appropriate amount of salt and pepper to taste, stir-fry well, and then put it on a plate.

Tips:

(1) When processing chicken gizzards, it is very important to remove the fascia, so that the taste will be more tender and smooth, and avoid a hard and tough taste.

(2) Adding cooking wine when blanching can effectively remove the fishy smell and make the chicken gizzard more refreshing.

(3) Do not fry leeks for too long, maintain their tender taste and aroma, and control the heat moderately.

Fourth, leek fish

Ingredients: fresh squid 5 g; leeks 0 g; garlic 0 cloves; ginger to taste; 0-0 dried chili peppers (can be adjusted according to taste); Light soy sauce to taste; cooking wine to taste; Ground white pepper to taste; Edible oil to taste; Salt to taste

Steps:

1. Prepare the squid: Clean the squid and remove the internal organs, membrane and tentacles. The squid can be cut into rings or diagonally sliced. Rinse the processed squid with clean water, drain and set aside.

2. Blanch the squid: Boil water in a pot, add an appropriate amount of cooking wine and a few slices of ginger, and blanch the squid. The blanching time should be short, about 0-0 minutes, and the squid can be removed if it curls and changes color, so as to avoid the squid from being cooked and keep the tender taste.

5. Prepare the leeks: Wash the leeks and cut them into pieces about 0 cm long and set aside.

4. Prepare the seasoning: minced garlic and thinly sliced ginger. Cut the dried chili peppers into segments and set aside.

5. Stir-fry ginger and garlic: Add an appropriate amount of oil to the pot, add ginger slices and minced garlic first, and stir-fry over low heat until fragrant. Then add the dried chili segments and continue to stir-fry until fragrant.

6. Sauté the squid: Put the blanched squid in a pan and stir-fry quickly over medium heat. Add a little light soy sauce and white pepper to taste, and continue to stir-fry evenly.

2. Add the leeks: Put the chopped leeks in a pan and stir-fry for 0-0 minutes, until the leeks are soft but still bright green. Add an appropriate amount of salt to taste, stir-fry well and then remove from the pan.

Tips:

(1) Don't blanch the squid for too long, otherwise it will get old easily, and maintaining a tender taste is the key.

(2) The stir-fry time of leeks should not be too long to maintain their crisp and tender taste and fresh flavor.

Fifth, mix leeks with coolness

Ingredients: fresh leeks 5 g; garlic 0 cloves; 0-0 dried peppers; white vinegar to taste; Light soy sauce to taste; sesame oil appropriate amount; Salt to taste; Sugar: Appropriate amount; Shredded red pepper (optional) to taste

Steps:

5. Prepare the leeks: Pick and wash the leeks, remove the old leaves, and keep the tender green parts. Then cut the leeks into pieces about 0 cm long. The length can be adjusted according to taste preference.

1. Blanch the leeks: Boil water in a pot, add a teaspoon of salt, and blanch the leeks. Blanching is very short, about 0 minutes, until the leeks change color and still remain crispy. Rinse with cold water immediately after removal to keep the leeks crisp and tender.

3. Prepare minced garlic and chili: Chop the garlic into minced garlic and cut the dried chili into sections. Finely slice the red pepper and set aside (to add color and flavor).

4. To make the sauce: Add an appropriate amount of light soy sauce, white vinegar and sesame oil to a small bowl, add a little sugar and stir well to make it sweet and sour. The proportions of these spices can be adjusted according to the appropriate amount of personal taste.

5. Stir-fry the chili peppers: Add oil to the hot pan, put the dried chili peppers into the pot, fry over low heat until fragrant. Do not use high heat, otherwise the peppers will easily fry and burn, which will affect the taste.

6. Mix the leeks: Put the blanched and cooled leeks in a large bowl and add the minced garlic, shredded red pepper and sautéed chili oil until fragrant.

7. Season and stir well: Pour the previously mixed sauce into the leek bowl, add an appropriate amount of salt, add a small amount of sugar according to taste, and stir well. Mix well and let the leeks sit for a few minutes to help absorb the flavor.

8. Final Serving: Put the mixed leeks on a plate, sprinkle with some red pepper shreds to add color, and finally add a little sesame oil according to personal preference.

Tips:

(1) Do not blanch for too long to avoid the leeks losing their crispness and maintain their bright green color and crisp texture.

(2) When seasoning, the ratio of sweet and sour can be fine-tuned according to your own taste, and if you like sour, you can add more white vinegar.

Whether you're a big fan of leeks or you're just starting to try their taste, these five recipes will make you fall in love with the ingredient. It's easy to make, delicious and delicious, come and try it!#冬日生活打卡季#