How to pick leek moss, how to make leek moss

1. Pick leeks early, which can be eaten similar to garlic sprouts.

During the leek flowering period, a slender stem higher than the leek leaf sticks out of the ground is the leek, and its end is the flower bud, which will flower and set seeds in subsequent growth; With the growth, the leeks will also get old, and the leeks are edible when they are tender and tender, like garlic sprouts, the taste is good, and the small dishes of the country house are picked and fried.

Leek flowering will divide a part of the water nutrients, when the soil water nutrients become less and not enough to distribute, leek leaves are easy to grow poorly, therefore, we do not need to keep leek seeds, then there is no need to keep leeks to continue flowering and seeding; Leeks grow very quickly, and they generally grow old after flowering, so if you plan to pick leeks to eat, you should pick them early, and pick them before the leeks are higher than the leaves and the flower buds have not yet been picked to eat; And if you don't plan to pick leeks to eat, then pick them off as soon as they grow.

Leeks. The reason why it is recommended to pick leeks early is that the buds are in full bloom and it is easy to attract insects, which may be vegetable pests, and when the time comes, gnawing leeks will affect the growth of leeks and also affect the quality of the last leeks.

Second, after harvesting leeks, apply nutrient-rich fertilizers early.

Leeks can grow for many years, usually harvested and eaten by cutting leaves, and then there will be new leaves coming out, and it is the same in autumn, but the appearance of leeks is not synchronized with the new leaves of leeks at the beginning, but the new leaves of leeks grow for a period of time before they emerge; Leeks grow fast, and leeks grow faster after emerging from the ground, and consume more water and nutrients, so we top dressing early after harvesting leeks.

Dry manure. The fertilizer nutrients used in top dressing should not be too single, it is recommended to apply more well-rotted chicken manure and pig manure dry manure or plant ash, if there is no such farmhouse fertilizer, apply compound fertilizer, first loosen the soil and break the small soil and then apply the roots, and finally cover it with fine soil, and apply the liquid fertilizer that is conducive to the growth of leaves in the evening on such a sunny day every other week, do not just apply liquid fertilizer alone, like the village vegetables have a single liquid fertilizer, and the long leek leaves are slightly slender, and this month we have frequent rain, I applied liquid fertilizer after the continuous rain was washed away, after the rain did not continue to top dressing (only a few days ago), the leek leaves are quite yellow, and the leeks are also very thin.

Preparation of leek moss.

Many friends must be familiar with leeks, but there may be a little doubt about what leek moss is. Leek moss is actually a kind of tender stem that grows in autumn with leek moss, using leek moss to cook, the taste is particularly crisp, in addition, if you accidentally catch a cold, don't worry, you don't need to see a doctor to take medicine, you just need to fry a plate of hot leek moss, because leek moss is rich in vitamin A, you can catch a cold. Let's take a look at how to make leek moss.

First of all, prepare the raw materials, the main ingredient is leek moss, and you can also add a few eggs, because only leek moss is too monotonous, and the highest level of cooking is to have both color and flavor.

1.Wash the leek moss and control the drying, about 2 cm of the section.

2.Finely chop the ginger and garlic, chop the green onion and set aside.

3.Beat the eggs, add a pinch of salt and pepper, sprinkle with a little chopped green onion, stir well and set aside.

4.Sit in a pot and heat it, add about two tablespoons of oil, after cooking, pour in the egg mixture, turn it a few times with chopsticks, stir-fry for a while after it solidifies, and put it out.

First of all, we need to choose a better leek moss, it is best to choose a leek moss with good color, fresh color, and no obvious yellowing and dryness.

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Since the whole leek moss is relatively tough, when we make leek moss, we generally chop the leek moss into minced pieces for us to eat.

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We can add some simple ingredients directly to the leek moss, such as dried tofu and other ingredients, and stir-fry directly to make a simple leek moss small vegetarian plate.

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In addition, the more common practice is to add minced leek moss directly to the stirred egg liquid, and after stirring evenly, you can directly stir-fry in the pot.

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There are many ways to make leek moss, we can freely match the favorite ingredients and seasonings, after using leek moss, it is best to brush your teeth, because leek moss has a larger taste.

Pickled leeks:

1.Select the tender part of the leek and remove the stem.

2.Prepare chili peppers, preferably Chaotian peppers, but regular chili peppers will also do.

3.Prepare the shallots and garlic.

4.Then mash the shallots, garlic and chili together, and add salt.

5.Put everything you have scooped into a jar, put the leeks in it, fill it firmly, and drizzle it with a layer of fine sesame oil. Sealed, capped, pressed. About a week.

Pickled spicy leek flowers Food ingredients 10,000 grams of leek flowers, 400 grams of salt, 200 grams of ginger, 50 grams of chili peppers, 50 grams of cooking wine, 20 grams of Sichuan peppercorns. How to cook Chop the leek flowers, ginger and chili peppers, mix in salt, peppercorns and cooking wine and seal them in jars. It will be completed in 30 days.

Food characteristics salty, fragrant, fresh and spicy. In the past, leek flower sauce has always been a kind of homemade sauce in the north, and now it is often produced by condiment factories in the northern region, either bottled or bagged.

Pickled leeks: 500 grams of leeks.

Excipient: 1 cucumber.

2 tablespoons of refined salt. 1 tbsp chicken bouillon.

Step 1: Chop the leeks.

Step 2: Cucumber cut into cubes and put them in the leeks.

Step 3: Add salt and chicken bouillon.

Step 4: Stir well.

Step 5Put the mixed leeks in the crisper box, cover the lid and put it in the refrigerator for a day before eating.

The best way to eat leeks is to pick the leeks first, wash them, and control the water to dry. Then chop the leeks on a clean cooked board. Finally, mix the crushed leeks with an appropriate amount of salt, pound them with garlic mortar, and put them in a sealed glass bottle. Serve the next day!

First pick the leeks or leek moss, pick them well, wash them and dry them. When you're done, hit it with a wall breaker. Don't put ginger in it, just put some pears in it. The flowers that come out of this way are particularly fresh. Just put a little bit of wine on it after it's done.

Pickled leeks like this, leek moss? Hello, first of all, wash it leeks or leeks and control them to dry, then chop them. Salt your taste and stir it well, put it in a container, it's as simple as that, a delicious and delicious pickled leek is ready, and it becomes leek moss.

A relatively simple way to pickle leeks: remove the stems of the leeks, wash them, and dry them. Wash and peel the apples and cut them into cubes.

Add salt to the leeks and apple chunks, mash them with garlic mortar, add salt (a little more, easy to preserve). Then store in a washed and dried container and seal it. Refrigerate.

You can eat it in about ten days. A more convenient way is to break it with a juicer and save it.

Stir-fried shredded pork with leek moss is delicious. The specific steps are as follows:

1. Prepare a small handful of leeks, a piece of tenderloin, and an appropriate amount of ginger and garlic foam.

2. Cut the leek into sections.

3. Shred the tenderloin.

4. Take a small bowl, put in the shredded meat, and put in the cooking wine.

5. Add light soy sauce.

6. Add a small spoon of salt, mix well, let stand for a while, and marinate to taste.

7. Heat a little oil in a wok, add ginger and garlic and stir-fry until fragrant.

8. Add the marinated shredded pork and stir-fry over high heat.

9. Add the leek section and stir-fry.

10. Finally, add a small spoon of salt to taste, stir-fry evenly, and serve on a plate.

Stir-fried beef with leeks.

Ingredients: beef tendon meat, leeks.

Excipients: red pepper, salt, sugar, light soy sauce, soy sauce, oyster sauce, ginger, starch, vegetable oil.

Method: 1. Defrost the beef tendon meat in advance.

2. Wash the ingredients, cut as much beef as you eat, and make the rest for other dishes.

3. Cut the beef into small strips, cut the leeks into sections, shred the red pepper and shred the ginger.

4. Add an appropriate amount of salt, sugar, light soy sauce, starch, vegetable oil and shredded ginger to marinate the beef.

5. Heat the pot, put 2 tablespoons of vegetable oil, put the beef into the pot, dip the soy sauce along the edge of the pot to increase the flavor, change color and put it out for later use.

6. Continue to get out of the pot, put 2 tablespoons of vegetable oil, put in the shredded red pepper, pour in the leeks and stir-fry, add an appropriate amount of salt and sugar to taste.

7. Pour the fried beef into the pot and stir-fry, add oyster sauce, stir-fry over high heat, and then serve out of the pot.

Cooking skills: 1. Leeks should be picked tender to buy, the old ones are not chewed, the method of selecting leeks is very simple, fold it at its roots, it is very easy to break the tender leeks, this is also suitable for picking garlic moss;

2. In order to prevent salt from penetrating into the beef, so that the beef loses moisture and becomes dry and hard, it is best not to marinate it too early, and it can be marinated before frying.

Ingredient breakdown. Ingredients.

Appropriate amount of leek moss.

Accessories. Pork to taste.

Ingredient. Appropriate amount of dark soy sauce.

Pepper to taste.

Appropriate amount of monosodium glutamate. Green onions to taste.

Salt to taste. Pepper to taste.

Garlic to taste. Ginger to taste.

The steps of stir-frying shredded pork with leek moss.

Cut the leek moss into inch pieces.

Shred the pork.

Chop the green onion, ginger, garlic and chili pepper and set aside.

Heat the pot, add the oil, add the green onion, ginger, garlic and chili pepper and fry until fragrant.

Add shredded pork and stir-fry.

Add dark soy sauce to color and stir-fry. Load out for later use.

Brush the pot clean, heat the oil, add the leek moss and fry until it is seven ripe.

Pour in the shredded meat and stir-fry, add salt, monosodium glutamate, pepper and mix well.

Method:1Mix and let go for 40 minutes.

2.Pick the leek moss, wash it and cut it into 1-2mm pieces.

3.Mix the minced meat with light soy sauce and minced ginger.

4.Eggs are scrambled and scrambled.

5.The white jade bean products I bought, the vegetarian fish segments, should be made into small grains.

6.Mix the leek moss, minced meat, eggs, and soy products together, and add salt, chicken powder, and peppercorn noodles to taste.

7.The dough is kneaded, divided into small pieces, rolled into round slices, put in the filling, folded in half, pressed the edges tightly, and rolled around with a small bowl to remove the edges.

8.Put oil in a frying pan, fry the finished zygote on both sides over low heat, and remove from the pan.

Stir-fried shredded pork with leeks.

Wash the leeks and cut them into sections, slice the garlic and shred the ginger.

2.Marinate the shredded meat with light soy sauce, cooking wine, and a little salt for about 10 minutes.

3.Heat the pan and add the oil, add the garlic slices and ginger and stir-fry until fragrant.

4.Add shredded meat and stir-fry.

5.After the meat changes color, add the leek moss and stir-fry, and add salt to taste after the leek moss is broken, and then it can be removed from the pot [1] .

Stir-fried lotus root with leek moss.

Method:1Finely shred the fresh ginger. Remove the top buds and the old and hard parts of the roots, wash and cut into 4cm long sections. Peel the lotus root, wash it and cut it into thin strips.

2.Put oil in the wok, put in the peppercorns when it is 60% hot, fry the fragrance and remove it.

3.Add shredded ginger, stir-fry until fragrant, add leek moss and lotus root, stir-fry a few times, add salt, and stir-fry for another 2 minutes.

Scrambled eggs with leek moss.

1.Remove the flower heads from the leek moss, wash it, drain the water and cut it into sections.

2.Crack the eggs into a bowl, add cooking wine, white vinegar, a pinch of salt, and use chopsticks to stir in one direction to make an egg mixture.

3.Pour an appropriate amount of oil into the pot, pour in the egg mixture after the oil temperature rises, disperse it with a spatula after it is slightly condensed, and put it out for later use.

4.Then pour in the oil, wait for the oil temperature to rise, put in the five-spice powder, fry the fragrance slightly, then put in the coarse part of the leek moss, stir-fry for a while, then put in the thin part, put salt, chicken essence, stir-fry.

5.Add the eggs, stir-fry evenly and serve.

Ingredients: 300 grams of leek moss, 200 grams of shredded meat, a little red pepper, oil, sugar, soy sauce, salt, and chicken essence.

Method 1: Remove the flower heads from the leek moss, wash and dry and cut into sections, add soy sauce and starch to the shredded meat and marinate for 10 minutes, and cut the red pepper into shreds.

2. Stir-fry the shredded pork in hot oil and discolor.

3. Stir-fry the leek moss and red pepper for a while, then stir-fry the shredded meat and stir-fry well.

4. Add salt, sugar and chicken essence to taste.