Perennial perennial herb. The bulb is slender, spindle shaped and covered with small red scales. Leaves grow in winter and wither in summer. The whole plant can be used as vegetable food and bulbs can be used as seasoning. Most healthy food lovers often use leeks as raw materials, so we know how to eat leeks, what's the way to eat them? The following small edition introduces the edible method of Hu Cong for you, let's have a look! How to eat Hu Cong? How to eat Hu Cong:
Tofu with Scallion
Bean curd with scallion and pepper
Ingredients: tofu, chili, garlic, soy sauce, scallion
Practice:
1. Cut the tofu into strips, pierce the holes with toothpicks, immerse in salt water for 5 minutes, and remove to dry.
2. Put the bean curd into the plate, mince the garlic and pepper, put them on the bean curd, add a little soy sauce, steam in the pot for 20 minutes, and put them on standby.
3. Another pot, into a little cooking oil, a little soy sauce, a small day pepper, onion, boiled on tofu can be poured.
[bean curd with Scallion]
Ingredients: a box of beitofu, a handful of leeks, a proper amount of soy sauce, a proper amount of sugar
Practice:
1. Cut the North tofu into 1 cm slices, fry the two sides of the tofu in a pan with less oil until it turns yellow;
2. Add some soy sauce, sugar and onion;
3. Stir a little, add half a bowl of water, cover the pot and simmer for 5 minutes.
Stir fried eel with Scallion
Ingredients: 2 eels, 100g Hu Cong, 1 clove garlic, yellow wine, onion, ginger, soy sauce, sesame oil, refined salt, sugar, monosodium glutamate.
Practice:
1. The eel pinches the tail, knocks its head on the wall, and nails the tail to the board.
2. Hold the eel's head, cut the intestines with scissors, then from the bottom to the left and right sides, put the scissors into the side, and cut forward along the side of the triangular eel's bone. The depth of the scissors involves the tip of the eel's bone, so the whole eel meat is cut.
3. The eel meat is kneaded with salt and sliced with boiling water.
4. Add wine, ginger juice, soy sauce and soak for 10 minutes. Heat the oil to stir fry the garlic and ginger slices, push in the eel slices, stir fry thoroughly, and cook the wine.
5. In the remaining oil, stir fry the leeks, add the eel slices, season, pour in sesame oil and sprinkle with onion.
[scallion duck]
Ingredients: wild duck 1 (1250 g) Shaoxing wine 50g salt 15g scallion powder 0.2g scallion 250g ginger 6G fennel 3G Amomum 1g sesame oil 6g
System method:
1. Remove the duck's hair (no need to scald it with boiling water, just pluck it by hand), cut off its feet, cut off its internal organs, soak it in water for about two hours, take it out and wash it, drain it.
2. Stir fry the pan over medium heat, add fennel and amomum until fragrant, take out and grind them into spices. Remove the roots of the shallot and wash it. Cut into 4cm long sections. Put them in the container. Mix 7g of refined salt and minced spices. Fill in the belly of the wild duck. Then tie it tightly with string. Then put the dried duck in the pot with bamboo as the base, scoop in the clear water (submerge the duck), add 8 grams of refined salt to boil, skim off the froth, add Shaoxing wine and ginger (PAT loose), press the duck with the disc, put the pot on the low fire and simmer until it is eight mature, take out and cool.
3. Take 50 grams of duck soup, add chopped green onion and sesame oil, mix well to make marinade. When eating, take out the leeks from the duck belly, spread them on the bottom of the plate, cut the duck into pieces with a knife, cover them with leeks, and pour the marinade.