Spring chill lingers, yet spring garlic graces our dishes. Also known as "yang-boosting herb," garlic chives are warming in nature and nourish the kidneys and yang energy. As spring weather fluctuates between cold and warm, incorporating more spring garlic chives into meals helps dispel cold and disperse dampness. Additionally, spring often sees heightened liver energy, which can affect spleen and stomach digestion. Eating spring garlic chives strengthens spleen and stomach qi while benefiting liver function.
Let me teach you how to prepare spring onions.
Ingredients:
200g spring onions, 6 eggs, a pinch of salt, a pinch of chicken bouillon (optional), 5g rapeseed oil
Steps:
First, trim the ends off the spring onions. This makes washing easier and keeps your hands clean.
Wash and soak the leeks, then drain them.
Thoroughly clean and dry the leeks, then cut them into long sections.
Beat the eggs in a bowl with a pinch of salt, then set aside.
Add the leeks to the beaten eggs and stir gently to coat them evenly.
Heat oil in a pan, add the mixture, and stir-fry over low heat.
Once the egg sets and the scallions wilt, add salt and chicken bouillon powder. Stir-fry briefly.
When evenly cooked, remove from heat.
Tips:
1. Beat the eggs thoroughly until no egg whites remain. This ensures an even thickness and consistent color for the omelet.
2. Maintain moderate heat when cooking the egg pancake. Its thickness depends on pan temperature and oil quantity.
3. Add leek stems and leaves separately. Stir-fry leaves quickly after adding to prevent overcooking.
4. During growth, farmers often spray leeks heavily with pesticides to control pests. Thoroughly wash and soak leeks in clean water before use.