Scrambled Eggs with Chive Sauce

Leek is a very widely used food ingredient with extremely high nutritional value. Eating more leeks can nourish the kidneys, strengthen yang, promote blood circulation and stimulate appetite. Many families like to add some leeks when frying eggs to make leek egg drops, which have great conditioning value for the liver and kidneys of the human body. In fact, you can also grind the leeks into a sauce to make chive flower sauce. If you use chive flower sauce to fry eggs, it can make the eggs more flavorful and have a unique taste.

There are many ways to eat chive sauce, and the method is very simple. It can be eaten with meat or vegetables, or as a main dish or side dish. Here I would like to share with you some ways to eat chive sauce. For example, when you drink tofu brain or white porridge and other light foods in the morning, add a little chive sauce to them, the taste will become particularly delicious and appetizing. For example, when it is inconvenient to cook when traveling, and you eat bread, steamed buns or other dry food, you can spread chive sauce on the dry food and roll it up to eat, which has a special taste. In addition, everyone likes to have hot pot and shabu-shabu mutton in winter. When preparing the seasoning sauce, you must also bring chive sauce. Dipping vegetables and meat in it and eating them together can better bring out the freshness and sweetness of vegetables and meat.

Recommended: Scrambled eggs with chive sauce

Ingredients: eggs, chives, cooking wine, sugar

Method: First beat the eggs into egg liquid, add cooking wine and water to the egg liquid and mix well; when the oil pan is heated to 50% hot, pour in the egg liquid, wait until the egg liquid begins to solidify, add appropriate amount of chive sauce and sugar, stir-fry until the egg liquid is completely solidified.

Is chive sauce a hair-raising food?

Chive flower sauce is made from chive flowers, and chives are an allergenic food, so chive flower sauce should also be an allergenic food.

The so-called "irritating foods" refer to foods that are particularly likely to induce certain diseases (especially old diseases) or aggravate existing diseases. Irritating foods are of great significance in both dietary health care and dietary therapy. Under normal circumstances, allergenic foods are also foods. Eating them in moderation will not cause side effects or discomfort to most people. They will only induce illness in people with certain special physical conditions and certain diseases related to them.

Chive sauce is a very common delicacy, but it is occasionally served in high-class restaurants. It is best to eat tofu pudding, hot pot, especially mutton hot pot, with chive sauce. However, it should be noted that chive sauce has a high salt content and should not be consumed in large quantities or for a long time; children, the elderly, and especially those with hypertension and kidney disease should try to eat less or not eat it.

How to make chive sauce

Ingredients: Chives, ginger, salt

practice:

1. Wash the chives, remove the old stems, and spread them out in a ventilated place to dry.

2. Put the dried chives into a larger container, sprinkle with fine salt and marinate for 30 minutes. The chives will become soft, which will facilitate the next step.

3. Put an appropriate amount of pickled chives and a little chopped ginger into the garlic mortar.

4. The next step is physical work: smash it hard until the chives become soft and mushy.

5. Pour the crushed chive sauce into a clean container and stir it evenly until all the chives are crushed.

6. Pour the chive sauce into a clean glass bottle, but don't fill it too full (the chive sauce will ferment).

7. Put it in a bottle or jar and wait until the chive sauce is fermented before eating.

Tips

1. Choose chives that have just bloomed or are about to bloom. Such chives are fresh, tender and spicy.

2. The utensils used to process chive sauce must be clean and oil-free, otherwise the chive sauce will be difficult to preserve and will taste extremely bad.

3. The fermented chive sauce will not taste astringent. Do not fill the bottle too full with chive sauce, leave some space for the chive sauce to ferment.

4. Chives are spicy food, so people with poor stomachs should not eat too much.