How to make leek the healthiest by eating leek to tonify kidney and qi?

Scrambled eggs with leek, leek 1 handful, 2 raw eggs. 2 tbsp vegetable oil, 1 tbsp edible salt, 1 root shallot in rice wine. First, remove the yellow and roots of leeks, and remove the slightly yellow leaves, then clean them neatly, cut them into small pieces within 2 cm and put them in a bowl for later use. Prepare a clean and tidy bowl, beat 2 raw eggs evenly, add a little edible salt, remove the fishy smell with a little rice wine, add a handful of scallion, and then stir for later use.

Add 1 tbsp vegetable oil to the pot, pour the oil into the egg mixture, turn it gently with a spatula after one side solidifies, and shovel it into small pieces after two sides solidify. Add 1 tbsp vegetable oil to the pot again, pour the leek into the pot after the oil is burned, quickly fry the leek until it is broken, add the fried raw eggs and 1 tbsp edible salt, and stir well again. Stir-fry until the color of leek darkens, and then set the plate. Leek has volatile sulfate, which is more volatile after heating. When cooking for too long, leeks will become loose, which will damage the taste, so stir-fry them quickly with high fire.

Although leeks are good for health, the more the better. Leek contains dietary fiber. If it is ingested too much, it will affect digestion and absorption, and usually lead to diseases such as diarrhea. In addition, leeks are warm and suitable for people with cold constitution (such as cold hands and feet). However, people with impatient constitution (such as dry stool and excessive internal heat in the mouth) need to be cautious when taking leeks, which can relieve hunger a little.

For groups with weak spleen and stomach, it is best to change the edible characteristics of leeks and cut them into segments or granules for easy digestion and absorption. The healthiest way to eat is actually a balanced diet, not just taking in some ingredients. As far as vegetables and fruits are concerned, everyone needs to consume 500g of vegetables and fruits every day, including roots, melons, eggplant, bacteria, algae and leaves, of which leaves account for 50%, that is, 250 g. Leek belongs to leafy vegetables and fruits, and the intake can be100 g ~ 200 g ~ 200 g. At the same time, some other leafy vegetables and fruits should be supplemented to ensure the diet. It is reasonable to eat more leeks in spring, but it is not advisable to eat too much.