Baby leek
Thin tender leek stalks with a long white stem, juicy, with a mild sweetish onion taste, for grilling, steaming, baking under cheese and cream soups.
Baby leek is thin tender leek stalks harvested before full maturity, with a long white stem and light green leaves, juicy, with a mild sweetish onion taste without sharpness and a pleasant aroma. It is cooked whole on the grill and steamed, sweated in butter, baked under cheese and in cream, put into cream soups, quiches, risotto, omelettes and served as a side on its own.
Calories, proteins, fats and carbohydrates per 100 g of product
Baby leek, Raw: Calories 61.0 kcal, Proteins 1.5 grams, Fats 0.3 grams, Carbohydrates 14.2 grams per 100 g of product.
Baby leek, Boiled: Calories 31.0 kcal, Proteins 0.8 grams, Fats 0.2 grams, Carbohydrates 7.6 grams per 100 g of product.
Recipes with this ingredient
Fried dumplings (jiaozi) are a vibrant dish of Chinese cuisine, symbolizing comfort and family traditions. Their history traces back to ancient China, where jiaozi were considered signs of wealth and prosperity. The crispy golden crust and juicy meat filling with hints of ginger and fresh cilantro make them unforgettable in taste. Unlike boiled dumplings, fried jiaozi acquire an appetizing texture and rich aroma. They pair perfectly with soy sauce and thin slices of scallion. They can be served as a standalone dish or alongside spicy Chinese sides. Jiaozi is not just food; it's a true gastronomic journey into the heart of Chinese culinary art.
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The onion seasoning 'Tsarskaya' is a refined blend of spices born from the depths of Caucasian cuisine. Its base is tender young leek that has undergone careful drying and processing to reveal its full flavor depth. The addition of saffron and curry gives the seasoning an exquisite spiciness and warm golden hue, while sea salt and black pepper harmoniously complete the composition. This seasoning perfectly complements meat dishes, stews, and soups, imparting a rich aroma and delicate sharpness. 'Tsarskaya' seasoning not only enhances the taste of dishes but also transforms them into true culinary masterpieces worthy of a royal table.
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Over the time of the existence of the phenomenon of twice-cooked pork, many legends have accumulated explaining the origin of this dish. The most romantic is about the wife of one of the builders of the Great Wall of China: the woman waited for her lover for so long that the meat had to be cooked a second time. There is also a more pragmatic version: boiled pork in China was left as an offering to the spirits of ancestors, but due to the high price of meat, it was subsequently cooked again with the addition of a large amount of pepper. Twice-cooked pork should be fatty, so it is best to take brisket - you can with the skin. It is good if you can find young leeks: their greens have a beany flavor that goes great with pork. However, it can be replaced with regular leeks or green onions.
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