Traditional recipes

Chinese leek

Chinese leek

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Even if it seems strange to some, leeks were not born in Oltenia. Everyone cooks with leeks, even replacing onions in some foods, because it has a more subtle flavor. In our country, however, leeks are generally cooked with olives. Classical.

That's why I thought of changing a little and making leeks a quick stir-fry, which turned out very good.

  • 500 g boneless meat (turkey, chicken, pork) cut into small pieces, about 3-4 cm thick
  • 5-6 leeks, not very thick
  • 1 glass of dry white wine
  • 1/2 cup chicken soup (or water)
  • 4 tablespoons soy sauce
  • 3 cm shaved ginger root
  • 3 tablespoons corn oil
  • 5-6 drops chilli sauce (or 1/4 teaspoon chilli powder)
  • long grain rice for garnish

Servings: 3

Preparation time: less than 30 minutes


Cut the meat into thin strips (about 2-3 cm). Remove the green leaves from the leek and wash it. Cut it into thin slices. Heat the oil and fry the ginger in it for about 30 seconds (not to burn). Put the meat and leave it on each side for 2-3 minutes. Leave the pork longer (about 4 minutes on each side) Add the leeks, mix and leave for 2 minutes. Add the wine, soup, soy sauce and chilli. Stir and leave over medium heat until the meat is done and the sauce is formed.

If the sauce is done, but the meat is not ready yet (because it has been cut too big pieces!), Add a little more water and leave until it is well penetrated.

Serve the meat with rice and leek sauce.

The rice garnish is made like here

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Oltenian universal passport: leek with olives

If you say Oltenia, you automatically say leek and sage. If there is still leeks, leeks are not missing from any household and from any kitchen. This is even if the leek is not so Oltenian. For example, the symbol of Wales is all leeks.

From China to Egypt, leeks have been one of the most popular vegetables since ancient times. So "Oltenian onion" is directly related to Russian garlic, Chinese chives, onions and leurda. Of all, it is the least fast. If in our country it has a rural origin, and is hungry both on fasting days and on sweet days, France has given leeks the nobility haute cuisine.

What is the easiest way to prepare leeks? With olives! Sweet, tasty, fasting. And quick to do. But in any recipe you would prepare it, know that size matters. But it only depends on your own desire and pleasure: thin, small pieces, like a mouthful, or pieces larger than 4-5 centimeters.

How easy is it to prepare leek food with olives? Well, it's ready in half an hour. That is, finely chop an onion and soak it in the pan, followed by the olives, which are pulled next to the onion, then comes the leek. When it is no longer crispy, for taste, add a little paprika and two or three cloves of garlic for flavor, diced tomatoes and a little tomato paste. Quench everything with water or, even better, with vegetable soup. It drops and that's the olive food. A little parsley and can be served either hot or cold.

Well, how about some meat in our leek food? A dense muscle, such as pork or veal, is preferable. This does not mean that the chicken or any other flying machine cannot be used. The recipe does not change radically.

Whether it is a tongue or a veal, the meat must be well cooked (clearly separated from the pan or pan where we prepare the food), in order to be well penetrated. Peeled, the meat is cut into suitable pieces, the size of a Sunday. And add to the pan after soaking the onions, olives and leeks, before boiling in the soup. So, if there is no fast, carnivores can also declare themselves satisfied with our leek dish.

Some people prefer a sweet red wine to this dish, but I think a semi-dry one is more appropriate. Not too cold to smell. And, although we are in Oltenia, it is preferable not to be zaibăr. Better a less thick one, but sprinting. Good appetite!

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Paul Dan

Why are we looking for something delicious when it comes to food? It's not fair to answer a question, but why should we eat? We are in 2019 and for hundreds of years we have not eaten just to live. We eat to please the senses - the eye to admire what is on the plate, the nose to smell the smell, the taste buds to be ecstatic with the taste, and, as a summum, the brain to bring us that full satisfaction of the meal.

I found in Pipera's corporate canteens, and not only, that many, accustomed to matches and cheefs and many french fries, do not know (or know, but do not care) that a roasted chicken in a cauldron of roses and bone, well bathed in mujdei, it is much tastier and healthier than an industrially prepared one. What's better than a grilled carp compared to some fishfingers or squid rounds?

For all those who either do not know the true taste of Romanian products, or want to diversify and, why not, try new ideas, I will present here the secrets of Romanian cuisine.

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Why GoostoMix

GoostoMix is ​​a platform that presents and recommends a series of useful devices in the kitchen of the modern man, active and with an interest in health and nutrition. We offer tips for a balanced diet, easy-to-follow recipes and information on ingredients that can be used to bring taste and nutrients to the daily menu.

Leek food with olives, fasting recipe

I really liked it when I went to Aunt Maria's and cooked her cooking something. It was something magical, full of meaning and mystery, as if I were in a laboratory where story formulas were created. My aunt had some embroidered, white, impeccable aprons, perfectly trimmed and ironed, so you could cut yourself in them. I also have one from her and I keep it with great pleasure.

And the way he cooked, God! He had fast, precise movements, but of a rare elegance and gentleness. And he explained everything he did to me. I sat quietly in a corner and watched her closely, with large wig eyes, full of amazement and curiosity. And it always gave me a taste, to say if it's good, if I still need salt and pepper for a meal, or some flavors for a cream or cake. Full of the importance of the moment, I closed my eyes and gave the verdict. And my aunt adds something, if that's what I said. Great pride!

And when I was growing up, she would ask me to help her, first she cleaned the vegetables, then she cut them, she beat the creams, until we both cooked side by side.

I have beautiful and dear memories with Aunt Maria. God rest her in peace, with my grandmother, the other aunts and my dear mother.

Below I leave you with some other recipe ideas at least as simple and as delicious:

Ingredients (for two servings)

  • 1 tablespoon coconut oil
  • 50 g leek
  • 50 g carrots
  • 50 g broccoli
  • 50 g of pea pods
  • 100 g mushrooms
  • 50 g corn (baby corn)
  • 50 g bell pepper
  • 50 g bean sprouts
  • 50 g green soybeans
  • 100 g of cabbage leaves
  • 2-3 green onions
  • 1/2 burnt pepper
  • 1/2 tablespoon sesame oil
  • 1/2 teaspoon molasses
  • 3-4 cm ginger root
  • 3-4 cloves of garlic
  • 1/2 tablespoon coconut oil
  • 200 g shrimp.

Cut the vegetables into thin slices, about 1-2 cm, and keep separately. In a large frying pan („wok”) Heat a tablespoon of coconut oil, then add the vegetables one at a time: start with leeks (or onions) and continue with the stronger vegetables, then towards the end, the ones that cook faster. Stir the pan continuously and mix well after adding each ingredient.

You can use almost any vegetable you want, but I always add mushrooms (because it leaves juice), green cabbage leaves, kale or spinach and bell peppers (both for color and for its sweet taste). Bean sprouts or green soybeans give it a special, very authentic taste.

At the end, make room in the middle of the pan and quickly fry the ginger and garlic in a little sesame oil. Add a sprig of molasses (or honey). In this way, the food will acquire a specific Asian flavor.

I fry the shrimp separately, this way I have more control over them. If they are fresh (gray), they are ready when they are no longer translucent and turn red. If they are already cooked (pink), they only heat up quickly, otherwise they harden too much.

Leek borscht like grandma's

Bor & # 537 leeks like grandma, a sweet, fasting soup, very tasty and very tasty.
Geographical origin & # 259 a leeks r & # 259m & acircne incert & # 259. Leek (Allium porrum) is a close relative of Russian garlic, Chinese chives, onions and leurda. With the exception of leurde, leeks have the most calming effect in the whole family. The Assyrians, the Chinese and the Egyptians treated me and considered leeks a delicacy. The Jews, too, are said to have regretted three things during their flight to Egypt: cucumbers, watermelons, and leeks.
C & acircnd choose & # 539i leek threads they must be careful and be firm, fine, without spots, with fresh leaves. Select the leek that has a diameter of 2-3 cm and is not withered. Before putting the leeks in the fridge, cut any leaves and leave them. Do not wash in the white region of the vegetable. Leeks contain an odor that can be absorbed by other foods. It is advisable to store it in a bag, lightly wrapped around it, which retains the smell and moisture, so it keeps very well for the next time. # 259toare soups & # 539 & # 259.

Photo: Bor & # 537 leeks like grandma & ndash Archive & # 259 Burda Rom & acircnia

& Icirc & # 539i must:
4-5 leeks
1 & # 539elin & # 259 mic & # 259
2 carrots
2 peppers of different colors
2 ro & # 537ii
50 ml oil
4 tablespoons rice
500 ml bor & # 537
1 hot pepper
1 leg & # 259tur & # 259 leu & # 537tean
salt pepper
Preg & # 259te & # 537ti a & # 537a:
1. Cure & # 539i vegetables & # 537i and wash them. Cut the leeks into rounds, the peppers into cubes, and you put the carrots on the large plate. Wash the rice in a cool, dry place.
2. Put some vegetables in the oil, stirring constantly. After 3-4 minutes, quench with 2 1/2 liters of hot water and continue boiling over medium heat. Add the drained rice, and after 10 minutes of boiling, add the soup with boiled boron, beforehand.
3. Extinguish the fire and sprinkle the finely chopped lion.

Preparation: 15 minutes Boil 25 minutes
Ioana Preda, Bucharest

1. Leeks boiled or steamed

Leeks will cook faster than you think: 3-4 minutes when cut into slices, or 8-10 when cooked whole. This will, of course, vary depending on its size. Always season the salt water well if you boil it. The whole roast is ready when the tip of a knife passes through it without too much resistance.

2. Leek on the grill

Cut the leek leaves and keep it whole. Boil or steam as I explained above. The next step is to lightly season it with salt. Heat a frying pan or grill until hot. Divide the leek in half lengthwise. Place them on the stove for about 20 seconds on each side, until the line marks on the grill appear, but without burning it.

3. Leek soup

Use a chopped fried leek as a base for any soup instead of an onion or choose leek soup and potatoes.

Sour sour Chinese soup

  • 6 dried mushrooms (mushrooms, yellows, shiitake)
  • 2 wooden ear mushrooms
  • 1200 ml of soup or water
  • 60 ml soy sauce
  • 60 ml of rice vinegar
  • 30 ml dark soy sauce
  • 1 teaspoon white pepper
  • 2 tablespoons food starch
  • ¼ old teaspoon
  • 1 teaspoon grated ginger
  • 1 carrot
  • 2 eggs
  • 1 can of tofu
  • Sesame oil
  • green onions

Leek. Vegetable medicine

Leeks are used in the preparation of soups, stews and salads, but can also be used as a remedy in many ailments.

The vegetable has an antiseptic role, stimulates immunity and has laxative effects, favoring the elimination of toxins from the body.

When you eat something that is hard to digest, a cabbage and leek juice dish can help. Finely chop a sprig of fresh leeks and put it in the cabbage juice for about an hour. Take a spoonful when needed. This remedy provides you with the enzymes needed for good digestion.

An infusion based on leeks, can be used as an adjunct treatment in diseases such as: uric stones, kidney failure, cystitis, gastrointestinal colic. Boil 30 g of leeks in 500 ml of water. Drink the juice, 3 cups a day or according to the doctor's recommendations.

Leeks contain mucilage, which acts as a balm for the airways. A leek syrup reduces inflammation of the vocal cords and throat. It is also a very good decongestant and expectorant.

Put 200 grams of leeks in a bottle, add 200 g of honey. Leave to soak for 10 days, then add 500 ml of water, shake slightly and filter. Consume, if necessary, 4-5 tablespoons of this mixture twice a day, morning and evening.

Video: 오징어다리전, 부추전, 배추전, 녹두빈대떡, 수수전. Korean traditional pancakes (June 2022).


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