Guizhou Provincial Market Supervision Bureau’s consumption tips on edible leeks
By: Date: 2021-04-12 Categories: chinesefood Tags: ,
  ”Cut spring chives in the night rain, yellow beams in the new cooking room”. Leek is a traditional vegetable variety in my country, and it is also one of the common green vegetables in the daily diet of residents. How to eat fresh and safe leek, Guizhou Provincial Market Supervision Bureau consumption tips are as follows.
   One, choose to buy”three-in-one”
   Leek has been cultivated and eaten for at least 3000 years in our country. The”Book of Songs” has a description of”flea on the fourth day, offering lambs to sacrifice leeks”, and”Qi Min Yao Shu” and other agricultural works also have related records of leeks planting. Leek is delicious, and it is also very skillful to choose and buy. Leeks are cultivated in multiple crops every year. Insect pests occur frequently. Unreasonable use of pesticides will result in excessive pesticide residues, which may have a certain impact on human health after consumption. Therefore, consumers are reminded to pay attention to the purchase channels, choose regular supermarkets or vegetable markets to buy, and keep the shopping voucher, try to reduce or avoid buying leeks of unknown origin. When choosing leek, consumers should pay attention to the following three aspects.
   (1) Look at the appearance. Fresh leek leaves are fresh, tender, green, shiny, straight, and have thick leaves. If the leaves are loose, drooping, dry, or visibly yellow, it may be a leek that has been left for too long. You can also grab the roots of the leek with your hands and shake, the leaves are fresh and fluttering, but the leaves are not fresh.
   (2) Look at the width. Leek can be divided into broad-leaved chives and narrow-leaved chives according to the width of the leaves. The wide-leaf chives have a fresh and tender taste, and the narrow-leaf chives have a strong fragrance. Consumers can choose according to their tastes and needs.
   (3) Look at the cut. Leeks with clean cuts are relatively fresher. If a section grows in the middle of the cut, it looks like an inverted pagoda, indicating that it is not fresh anymore. As the cutting time becomes longer, the leek cut will show obvious oxidation phenomena, such as blackening and water loss.
  Second, the way of eating is exquisite
   Leek contains special ingredients such as volatile essential oils and sulfides. It emits a unique spicy smell, which can increase appetite and promote digestion. As a versatile ingredient for stir-frying, stuffing, and grilling, the following three points should be paid attention to before eating leeks.
   (1) Wash thoroughly to remove pesticide residues. The bought leeks should be left naked, soaked in clean water and washed repeatedly, which can effectively reduce pesticide residues. For pesticide residues that may appear in leeks, they can be cleaned by soaking in alkaline water:After selecting vegetables, rinse off the surface of leeks with water, and then dissolve them in alkaline water (add about 10 grams of edible alkali in 500 ml of clean water. Soak it in water for about 15 minutes, and then rinse repeatedly with water, which can effectively degrade pesticide residues such as procymidone (an insecticide).
   (2) Digestive patients should eat carefully. Leeks have a high fiber content and are irritating foods. People with indigestion or weak gastrointestinal function should not consume too much.
   (3) The storage time should not be long. Consumers try to buy as much as possible. Unprocessed raw leeks can be stored in refrigeration, but with the extension of storage time, their taste will become worse; cooked leeks after processing should be eaten as soon as possible, and it is not recommended to store them for more than 24 hours. Cooked leeks are recommended to be eaten after reheating.
   Three, there are coups to save leeks
   The nutritional value of leeks is very high, it contains a lot of vitamins, but if you buy too much leeks, it will rot easily if you don’t finish eating them. The following three tips for preserving leeks can be referred to.
   (1) The vegetable leaf wrapping method. First, arrange the leeks that cannot be eaten and tie them with a string, and tie them to the top; secondly, prepare a few cabbage leaves and wrap the leeks inside. The cabbage leaves can replenish the leeks in time to ensure that the water will not be lost; Finally, put it in a cool and ventilated place, which can effectively reduce water evaporation and preserve freshness. This method can store leeks for about half a month.
   (2) Fresh water preservation method. Prepare a pot of clean water, tie the leeks with straw rope, and put the roots down into the pot. And the clean water in the basin should not pass the roots of the chives, that is, the roots of the soaked chives and the stems near the roots. In this way, the required water can be added to the leeks in time, and the leeks can be stored for about five days to a week.
   (3) Plastic bag preservation method. Bundle the selected leeks and put them in a slightly larger plastic bag, and then exhaust the air inside. Then pierce a few small holes in the plastic bag and place it in a cool and ventilated place. You can also store leeks in the refrigerator, but you need to pick out the yellow and rotten leaves in advance, and wrap them with plastic wrap to prevent water loss.