After the beginning of autumn, with the change of climate, we should pay attention to clearing heat and removing fire, moistening the lungs and strengthening the spleen in order to cope with the change of seasons. In this season, there is one vegetable that is called "the first fresh in August", and that is leek flowers. Leek flowers not only have a unique taste, but also rich in nutrients, which is suitable for eating after the beginning of autumn, especially when its eating period is very short, and if you miss it, you will have to wait another year.
Leek flowers are the bud part of leeks. It is rich in a variety of nutrients, such as vitamin C, vitamin B complex, carotene, dietary fiber, etc. Leek flowers have the effect of clearing the liver and eyes, moistening the lungs and relieving cough, strengthening the stomach and eliminating appetite, especially suitable for eating after the beginning of autumn, helping to clear the internal fire accumulated in summer and regulating the function of the spleen and stomach. In addition, leek flowers contain a lot of plant fiber, which can promote intestinal peristalsis, help eliminate toxins from the body, and prevent constipation. For those who want to stay fit in the fall, leek flowers are undoubtedly an ideal seasonal vegetable.
Recommended recipe 1: Secret leek flower sauce
Ingredients: 250 grams of leek flowers, 1 autumn pear, 2-3 millet spicy, appropriate amount of salt, appropriate amount of sesame oil.
Here's how:
1. Prepare the ingredients: Wash the leek flowers with water and drain. Then cut the leek flowers into small pieces, the thinner the better, so that it is easier to absorb the flavor. Next, wash and peel the pears and cut them into small grains, which should be about the size of leek flowers. Millet spicy is also washed and cut into small pieces, and those who like spicy can add more.
2. Prepare the sauce: Put the chopped leek flowers, autumn pears and millet spicy together in a large bowl, add the appropriate amount of salt and sesame oil. The amount of salt should be moderate, not too much, so as not to affect the taste of too salty. Stir all the ingredients well with clean chopsticks, making sure that each piece is evenly coated with salt and sesame oil.
3. Pickle and preserve: Prepare a waterless and oil-free glass jar, put the stirred leek flower sauce into the jar, and compact. Cover with a lid and put it in the refrigerator to keep it fresh, marinate for more than 12 hours before serving. The flavor of this sauce will become more intense as the marinating time increases.
This spicy and sour dish of leek flower sauce is very appetizing, especially as an appetizer when you have lost your appetite. When making, it should be noted that the water of the leek flowers must be drained, otherwise it is easy to make the sauce thin and affect the taste. The addition of autumn pears not only adds sweetness, but also neutralizes the spiciness of leek flowers and chili peppers, making the sauce richer. The amount of sesame oil can be adjusted according to personal preference, but not too much, otherwise it will mask the fragrance of leek flowers.
Recommended recipe 2: Dry-fried leek flowers
Ingredients: 200 grams of leek flowers, 2 eggs, appropriate amount of salt, appropriate amount of cooking oil.
Detailed instructions:
1. Prepare the ingredients: Wash the leek flowers with water, drain and set aside. Then crack the eggs into a bowl, add a pinch of salt and beat well with chopsticks until the egg mixture is even.
2. Egg Wash: Put the drained leek flower segments into the egg wash one by one, making sure that each leek flower is evenly dipped in the egg wash. This will make the fried leek flowers crispier and have an attractive golden color.
3. Deep-fried leek flowers: Pour an appropriate amount of cooking oil into the pot, and the amount of oil should not exceed the leek flower segment. When the oil temperature is heated to 60% (about 150°C-160°C), put the leek flower segments wrapped in egg wash into the oil pan one by one and fry them over medium heat. When the surface of the leek flowers is golden brown and crispy, remove and drain the excess fat.
4. Serve on a plate: Put the fried leek flowers on the kitchen paper towel to absorb the oil slightly, cool it slightly and put it on a plate, and you can enjoy.
Dry-fried leek flowers have a crispy skin on the outside and tender on the inside, making them perfect as an appetizer or accompaniment to alcohol. When making, the egg wash should be fully beaten, and it is important to ensure that the leek flowers are completely coated with the egg wash, so that the moisture can be locked in during the frying process and the fresh and tender taste of the leek flowers can be maintained. The oil temperature should be controlled at medium temperature, too high temperature is easy to make the leek flowers charred and inside, too low is not easy to fry crispy texture. In addition, the fried leek flowers must be eaten as soon as possible to avoid affecting the taste for a long time.
After the beginning of autumn, leek flowers, as the "first fresh in August", are not only nutritious, but also have a unique flavor, whether they are used to make sauces or deep-fried, they can bring a different delicious experience. During this short period, try a few more ways to eat leek flowers and make them the highlight of your autumn table.
[Personal opinion, for reference only!] This article is original by "Show Chef Niang", the article and pictures are copyrighted, please do not plagiarize, delete, or misappropriate without permission, and infringement must be investigated! 】