Fried eggs with spring chives recipe-Chinese Food-best chinese food recipes-cooking food

Fried eggs with spring chives

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Kwai steamed rice and vegetables. Rice and spring cakes are all very suitable. There is a famous saying in Zhou Yu of the Southern Qi Dynasty: early spring leek, late autumn woad. The quality of leek in early spring is the best, followed by late autumn, and the worst in summer. There is a saying that food in spring is fragrant while food in summer is smelly. Therefore, spring leek is the best taste and best to eat. Leek is also called qiyangcao. It tastes very delicious and has a unique fragrance. The unique pungent flavor of leek is formed by the sulfide contained in it. These sulfides have certain bactericidal and anti-inflammatory effects, and are helpful to improve the human body's immunity. These sulfides in leek can also help the human body absorb vitamin B1 and vitamin A. therefore, if leek is matched with pork food rich in vitamin B1, it is a relatively nutritious way to eat. However, sulfide is volatile when heated. Therefore, when cooking leeks, you need to stir fry them quickly. If you heat them a little too much, you will lose the flavor of leeks. Chinese chives are warm and spicy. They can nourish the kidney and warm yang, benefit the liver and strengthen the stomach, regulate qi and blood, moisten the intestines and relieve constipation