Why are rural aunts reluctant to eat leeks with knives?

As a popular ingredient, leeks are a delicacy loved by many people, especially the first knife leeks in spring, after a winter of dormancy, the leeks that grow out are extremely fresh and tender, not only the taste is quite good, but the taste is also the most intense.

Therefore, the most expensive and best-selling leeks sold in the bazaar are the outcropping leeks. But the rural aunt is reluctant to eat the head knife leek, why is this?

What is the difference between a leek head knife and a second knife? Today we will talk about this topic together, for this reason, we have specially consulted experienced old farmers, and it turns out that this is the case!

First of all, leeks are a kind of vegetables with a very distinctive and strong smell, and they are also called "rising grass" and "long-lived leeks" in the folk, which may be because leeks are vegetables that can be harvested many times, which is quite a bit endless;

As for the head knife leek, in fact, the statement is different in each region, some places think that it is inedible, and some places will think that the head knife leek is the most delicious!

Many people can't tell the difference between the head knife leek, the head knife leek is the first harvest of leeks after planting leeks, and the head stubble leeks are the leeks that grow newly every spring. And for the rural aunts, they are reluctant to eat the first leek, which is nothing more than these reasons, and now the head knife leek** is more expensive, and they are reluctant to eat it, so it is better to sell it to make more money.

In addition, there is another reason that leeks are classified as meat and other ingredients, as a spicy thing, not eaten by people who believe in Buddhism, as the arrival of spring, some aunts are still willing to eat some refreshing, light food.

Therefore, this food will not be favored for leeks, of course, this is in terms of individual phenomena, plus when women are in menopause, the secretion of estrogen in the body will decrease, and the liver fire is vigorous. However, leeks are inherently highly nutritious and not everyone can eat them. For example, people who are in love with fire should eat less leeks if they eat a lot of them, which will lead to more serious symptoms of fire.

Furthermore, let's talk about the difference between the head knife and the second knife: the so-called "head knife leek" or "head stubble leek" is the leek harvested for the first time every year, and the others can almost be called "two knife leeks".

In addition, it should be noted that the "first stubble leek": it is generally not recommended to eat, here it will actually be understood that the first stubble of leeks harvested after we sow leeks, due to the short growth time, the root system is relatively underdeveloped, and the nutrient absorption is limited, so the leeks that grow for the first time are often relatively sparse, small, uneven, not good-looking, and the taste is not good, so the "first stubble leeks" is not recommended to eat. The above is all the content of the introduction, welcome to like and**, if you still have any different opinions and questions?

The rural aunt said that leeks are hair things, especially the head knife leek, it has been dormant for a winter, the nutritional value of this head knife is very high, and all kinds of effects are very strong, including the hair substance it has, many people are not suitable for eating head knife leeks.

For example, people with stomach problems, as well as people who have undergone surgery and have not recovered well from their body wounds, it is best not to eat leeks, saying that hair will destroy wound healing, but leisurely feel that it is very likely that leeks are not easy to digest, and the human body after surgery is weak, and the digestive system is not as good as normal people in all aspects, so it is not recommended to eat head knife leeks, and the reason why rural aunts are reluctant to eat is: the old man's body parts are degraded, and in the face of the head knife leeks that are gaining momentum for a winter, they really want to eat but can't stand it, for fear of eating and sinning. Therefore, the most delicious head knife leeks were abandoned.

Not to mention that the old aunts are reluctant to eat head knife leeks, and they are not willing to eat leeks all their lives, whether they are head knife leeks or not, and their bodies are uncomfortable after eating, so they feel that although leeks are good things, many people can't enjoy them.

This is because the first leek is not fully developed, too green, and has no taste.

Because the taste of the head knife leeks is very bad, coupled with the poor nutrition, few people are willing to eat it.

After the amaranth is planted, a new amaranth emerges. Amaranth planting must be nearly four or five months long, in this time, leek planting through fertilizer, hoeing, and even pest removal and other links, there will be a certain amount of pesticide residues, in addition, the just grown amaranth because of the poor roots, the stem is fine, the award-winning amaranth is dry and shriveled, numb, not smooth at all, this kind of amaranth is naturally not easy to attract the attention of the village lady. The first crop of amaranth that emerges from leek roots next spring.

Under normal circumstances, this amaranth can really be called the head knife amaranth, this kind of time amaranth through a winter of foresight, the amaranth leaves are fat, lush, fresh and delicious, which is the mother is reluctant to eat, to wait for the child to come home to grab the delicious delicious. The first crop of leeks** is the most expensive, which is significantly higher than that of the second and third crops. In addition to the factor of its small number and early launch.

Another point is that the first crop of leeks is really delicious and rich in nutrients. The main reason is that after the winter, although the leaves and stems on the ground are cut off and do not grow and develop, but the underground stems in the ground will grow again, so that a lot of nutrients and nutrients will be deposited at the roots, until the beginning of spring, the weather is warm, then the leaves and stems on the ground will be very rich in nutrients, nutrients are abundant, so they grow and develop rapidly.

The leaves of the first leeks that grow in that way are thicker and more generous, and the taste and taste are more delicious, not to mention that the key is that the nutrients are also higher. Leeks are perennial green plants of the lily family, and this "head knife leek" is not a young leaf from a freshly planted amaranth, but a amaranth sent from the roots of the amaranth planted in the past. Because there are a lot of nutrients gathered in the roots, it is a rare early spring food because the amaranth is dark green and tall, the fiber material content is low, crisp and juicy, and the spicy flavor is full.

There is no difference, and some people will think that the leek head knife will be a little more tender. Because rural people will think that the head knife should be eaten by the famous.

There may be some differences in the specific location, the thickness is different, and generally the first cut is relatively fine, so many people are reluctant to eat.

There is a big difference in the taste of the head knife leek and the second knife leek. Toudao leeks tend not to grow very tall and have some chai in taste, which many people don't like to eat.

The reason why I don't eat head knife leeks is because the flavor of leeks is not strong.

In winter, the stems and leaves on the ground have withered, but the underground leek roots have not stopped growing, it is still absorbing nutrients and nutrients, and when the weather is warm, it will accumulate a lot of nutrients, and the leeks that grow are unusually fresh and tender, and the leeks are full of flavor, which is a rare delicacy.

And the folk spread of "the first stubble of leeks can not be eaten", here is not the first stubble of leeks that grow after the beginning of spring, refers to the leeks that grow out of the ground for the first time after the leeks are sown, this is also the "first leeks". Folks say that this first leek should not be eaten because it is really not delicious. The newly grown leeks are not only very small, but also the leek flavor is not strong, and it tastes like chicken ribs

It's a pity to discard the tasteless food.

Leek selection tips

1. Look at the fullness of the leaves.

When we choose leeks, the most intuitive thing is to look at the leek leaves, here we have to choose leeks with moderate width and thickness, so that they can grow leeks normally. If the leek leaves are thicker and softer to the touch, it means that the leek is fresh. On the contrary, if the leek leaves are relatively dry, and the leek leaves feel very thin when touched, then the leek leaves are not full, so they will be very dry and tasteless when eaten.

2. Look at the color.

When buying leeks, we can also look at the color of the leek leaves, the color of the leek leaves can not be light green or too dark green, it will be better to choose a color in between. In addition to looking at the leek leaves, let's also take a look at the color of the leek rhizome, if the leek rhizome is seen with a little soil, after removing the soil, it is tender and white, and the rhizome is relatively full, then this is the high-quality leek we want. If there are some rhizomes that are red, such leeks are rich in fragrance and are also recommended to buy.

3. Smell the smell.

When I choose leeks, there is another way to smell the taste of leeks, if it is fresh leeks, it will have a strong leek fragrance, and there is no other peculiar smell or rotten smell of leeks.

Because of the accumulation of energy for a winter, the nutritional value of the leek head knife is higher, and the taste is much sweeter, the second knife leek, due to the fast growth, the nutrients produced by photosynthesis are not so careful, it is thinner than the head knife leek, and the taste will be slightly worse. Such as filial piety.

The number of times the leeks are cut is different, and generally the leeks that are harvested for the first time are called head knife leeks. The rest are called two-knife. The nutrition of the head knife leeks is not enough, and the taste is not good, and the taste is also very poor.

The biggest difference is that the number of harvests is not the same. The head knife refers to the leeks that are harvested for the first time every year. The nutrients of the head knife leek are very small, and it is relatively sparse compared to the sparrows.

Why not eat leeks? In fact, whether leeks can be eaten or not mainly depends on the region. Leeks are also eaten in some places.

The first crop of leeks refers to the leek roots left over after the leek harvest in the first year, and the first crop of leeks that grow after warming in the spring of the second year. Because it is harvested with a shovel for one's own consumption, it is called "the first cut leek". The leeks at this time, because after a winter of recuperation, the leaves are thick, green, tender and delicious, so they are very delicious.

First, there are also people who think that this kind of leek has high nutritional value and strong various functionsIn particular, the leeks themselves are still hair. For the elderly in rural areas, in the face of leeks that have been stored for a winter, they want to eat but are afraid of bitterness, so they give up. Leeks with poor gastrointestinal function are rich in dietary fiber, which helps to promote gastric peristalsis.

If the gastrointestinal function is not good, it will be unbearable and cause diarrhea. Therefore, people with poor gastrointestinal function such as gastric ulcers, duodenal ulcers, gastritis, etc., try not to eat leeks. If you must eat leeks, you should also choose to eat them at noon, not at night.

Second, people who are easy to get angry have a warm leek, which has the effect of warming and nourishing. The difference between the first leek and the second leek After winter, the leeks will enter a stagnation period, and the vegetable farmers will harvest the last stubble before winter. Spring will warm up, and the leeks will enter the growing season and reach the harvest standard.

The leeks that are harvested for the first time in spring are the leeks that are harvested for the first time. After the head cutting, the seasonal temperature also increases, and the leeks enter the vigorous growth period.

3. Land with good fertilizer and water conditions can meet the harvest requirements in about 40-60 days. At this time, the leeks of two knives are harvested. Because of the fast growth, photosynthesis does not produce so much nutrients, but the leeks in this period will not fibrosis, but the taste is not as good as the first knife.

After the second harvest, the climate enters the season of moderate to high temperatures, generally 25 to 30 degrees. At this time, leeks grow rapidly, and large fertilizer and water can meet the harvesting requirements in 20 days. This is a three-knife leek.

Because the growth time is short, the leaves are fresh, the light period is short, the chlorophyll is less, the leaves are light green, and the taste is worse than Erdao.

People with very poor gastrointestinal function, lactating people can't eat it, and the main reason why they can't eat it is because the head knife leeks are very small, and if they are not cooked well, the taste will be bad, and there are a lot of pesticide residues.

This is because everyone thinks that the head knife leeks are likely to affect their gastrointestinal health and may cause gastroenteritis, so everyone will not eat them.

This is divided into regions, and some places have to eat, mainly because the taste of the head knife leeks is not good, so few people eat them.

allergies, sores; Because everyone thinks that the first leek is a hair product, if you eat it, it is not very good for the body.

Head knife leeks.

Usually we say that the head knife leek, is the spring after the open air environment (not greenhouse) to grow leeks, the roots are red, generally speaking, the leaves are wide, the rhizomes are thick, the leek flavor is very sufficient, the spicy taste is heavier, it is very rare, that is, in the days of the year. The head knife leeks are delicious, you can make three fresh dumplings, scrambled eggs, stall vegetable cakes, fried buns, etc., it is not that you can't eat, but now because of the group planting, the people rarely grow their own, and they can't eat the authentic head knife leeks in the open air if they want to eat.

Secondly, another meaning, the head knife leek refers to the leek that has just been planted that year, which grows to a certain height and is relatively thin, but it must be cut, because the leek grows thicker the more it is cut, and this leek is also called "leek". In the past, there was a folk saying, saying "Xie flower lotus, leek, newly married daughter-in-law, cucumber girl", which is called the four tender, indicating the value of the head knife leek in the hearts of the people.

There is another way to eat head knife leeks: bacon leek dumplings or bacon and leek fried buns. Take an appropriate amount of bacon, chop it into foam, cut the leeks for later use, foam the vermicelli and chop it into foam - then add salt, condiments, and sesame oil, and mix it.

Dumplings can be made, and fried buns are a little troublesome. After the flour is lived, use bread buns. Wrap and fry in a pan.

When frying, add oil to the pan, stack the buns in the pan, cover the pot, and then add water in the middle of the pot, and use the oil pot to pour some oil, beware of boiling the pan dry.