40g Chinese chives, 1 egg, 50g flour, 30g carrot, oil as needed, salt as needed, chicken bouillon as needed, red chili pepper as needed.
Method:
1. Prepare all ingredients.
2. Wash and finely chop Chinese chives; finely chop carrot.
3. Combine chives, carrot, and egg in a bowl with flour.
4. Season with salt and chicken bouillon powder.
5. Add enough water to form a batter, then whisk until smooth.
6. Heat a small amount of oil in a skillet. Scoop a spoonful of batter to form a small pancake, then top with two rings of red chili pepper.
7. Cook over low heat until both sides are lightly golden and cooked through.
2. Roasted Leeks
Ingredients:
200g leeks, 5g cumin powder, 5g sesame seeds, 5g salt and pepper seasoning.Skewer the stems end-to-end using long skewers, arranging them flat in a single layer.
3. Place on a baking sheet and lightly brush both sides with vegetable oil.
4. Place on the microwave grill rack and cook for 3 minutes.
5. Remove, flip, and cook for another 2 minutes. Sprinkle with seasoning and cook for 1 more minute.
3. Stir-Fried Leeks with Squid
Ingredients:
300g leeks, 300g squid, 1 scallion, 2 slices ginger, 2 garlic cloves, cooking oil as needed, soy sauce as needed, salt as needed, sweet bean sauce as needed.
Method:
1. Ingredients:Chinese chives, squid, scallion, ginger, garlic.
2. Wash Chinese chives and cut into sections.
3. Finely chop scallion, ginger, and garlic.
4. Bring water to boil in a pot; add squid and blanch briefly.
5. Cut blanched squid into sections.
6. Heat oil in a wok.
7.When hot, add scallions, ginger, and garlic to stir-fry briefly.
8. Add squid and stir-fry.
9. Add bean paste and stir-fry.
10. Add soy sauce and stir-fry.
11. Add leeks and stir-fry. Drizzle with sesame oil before serving.
4. Leeks Stir-Fried with River Shrimp
Ingredients:
250g river shrimp, 1 small bunch Chinese chives, salt, oil, shredded ginger, cooking wine.
Method:
1. Wash chives and cut into small sections. Finely chop chili peppers. Rinse river shrimp twice, adding a few drops of vinegar to water to remove muddy odor. Drain thoroughly and set aside.
2. Heat oil in a wok, add star anise, ginger slices, and chili peppers. Stir-fry until fragrant.
3. Add river shrimp and stir-fry until shells turn opaque.
4. Pour in light soy sauce and a pinch of sugar. Stir-fry briefly, then add Chinese chives. Stir-fry until slightly wilted. Season with salt, chicken bouillon powder, and ground white pepper. Serve immediately.
5. Stir-Fried Leeks with Dried Tofu
Ingredients:
100g dried tofu, 500g leeks, oil as needed, salt to taste, a small amount of onion, 5 Sichuan peppercorns, light soy sauce as needed, pepper powder as needed, a small amount of chicken bouillon, sesame oil as needed.
Method:
1. Cut scallions into 1-inch sections, slice dried tofu into thin strips, dice half the onion into rings and mince the other half.
2. Heat oil in a wok, add Sichuan peppercorns and minced onion until fragrant.
3. Add dried tofu and stir-fry.
4. Add a splash of clear water.
5. Add light soy sauce to taste.
6. Add a pinch of chicken bouillon.
7. Sprinkle with a pinch of ground black pepper.
8. Add the Chinese chives and stir-fry until evenly combined.
9. Drizzle with a little sesame oil to enhance the flavor before serving.
6. Chinese Chive, Ham, and Egg Roll-ups
Ingredients:
50g Chinese chives,2 eggs, 25g ham, 5g cornstarch, 15ml water, 1/4 teaspoon salt.
Method:
1. Soak leeks in water for 20 minutes, rinse thoroughly, and cut into 5mm-long segments. Dice ham into 5mm cubes. Beat eggs in a bowl with salt until well combined.
2. Mix cornstarch and water in a bowl to form a slurry. Pour into egg mixture and stir thoroughly. Add chopped leeks and ham.
3. Heat oil in a pan over medium heat. Pour in egg mixture and cook until set. Fold edges over to form a roll. Remove from pan and slice into 1cm-thick pieces.
4. Plate and serve warm.
2. Mix cornstarch and water in a bowl to form a slurry. Pour into the egg mixture and stir well. Add chopped leeks and diced ham.
3. Heat a small amount of vegetable oil in a skillet until it reaches medium-high heat. Pour in the scallion-egg mixture, swirl the pan to spread it evenly, and use a spatula to distribute the scallions and ham.Cook over low heat. When the edges begin to set but the center remains runny, lift the omelet and roll it toward the center. Once rolled into a cylinder, continue cooking over low heat until both sides are golden brown and firm to the touch when pressed with a spatula. Remove from heat.
5. After removing from heat, slice the omelet roll into small pieces with a sharp knife.
7. Stir-Fried Pig's Blood with Leeks
Ingredients:
Pig's blood, leeks, salad oil, salt, scallions, ginger, cooking wine.
Method:
1. Blanch the pig's blood in boiling water. Once cooled, carefully cut into chunks with a knife (handle gently as it breaks easily).
2. Clean and trim the leeks, cut into sections. Mince scallions and ginger.
3. Heat oil in a wok over high heat. Add minced ginger and stir-fry until fragrant. Add pork blood and stir-fry rapidly. Splash with cooking wine, then add leeks and salt. Stir-fry briefly before serving.
8. Stir-Fried Leeks with Shredded Potatoes
Ingredients:
Chinese chives, potatoes, salt, scallions, ginger, garlic, white sugar, white pepper.
3. Add a small amount of water and stir-fry until the potatoes are cooked through. Add the leeks, then season with salt, sugar, chicken bouillon powder, and white pepper.
4. Stir-fry until the leeks soften, then remove from heat.
9. Stir-Fried Chicken Gizzards with Leeks
Ingredients:
Chinese chives, baking soda, chicken gizzards, salt, white sugar, cornstarch, vegetable oil, cooking wine, light soy sauce.
Method:
1. Remove yellow leaves from chives, rinse with water, then soak in baking soda solution for 10 minutes.
2. Rub chicken gizzards with salt several times, rinse clean, and slice.
3. Season chicken gizzards with salt, sugar, and pepper. Mix well by hand, then add cornstarch and vegetable oil. Toss to coat and let rest for 10 minutes.
4. Rinse leeks, cut into sections, and drain well.
5. Heat oil in wok. Add marinated gizzards and stir-fry briefly.
6. Add cooking wine and toss until evenly coated. Remove from wok.
7. Rinse the wok, heat oil again, and stir-fry the Chinese chives over high heat briefly.
8. Season with salt to taste.
9. Add the chicken gizzards and stir-fry together briefly.
10. Finally, add light soy sauce to taste and stir-fry until well combined.
150g Chinese chives, 150g mung bean sprouts, 30g carrot, a small amount of shredded ginger, salt, soy sauce to taste, MSG to taste, sesame oil to taste.
Method:
1. Wash and trim the Chinese chives, cut into sections and set aside; wash the mung bean sprouts and set aside; wash the carrot, shred and set aside.
2.Bring a pot of water to a boil. Blanch the mung bean sprouts briefly, then drain and set aside.
3. Heat oil in a wok. Stir-fry the ginger threads until fragrant. Add the leek segments, mung bean sprouts, and carrot shreds. Cook until nearly tender. Season with salt, soy sauce, and MSG. Stir-fry until well combined. Drizzle with sesame oil before serving.