First, purple root is the best proof of the first leek. The first leek in spring is the best, which makes people think? A pro-Fang Ze? It tastes fresh, but how do you know that the leek you bought is the first crop? The method is actually very simple, just look at whether the root of leek is purple. Because the first leek has the densest nutrient elements, the richest anthocyanin content and the most juice in its leaves, its roots will be full of purplish red. Therefore, this kind of leek has the strongest leek flavor and is pungent, which is unique to leeks. If you want to taste the first bite of leek, you must remember to see if its roots are purple.
Second, the blue-and-white roots are multi-stubble leeks planted in greenhouses. If the root of the leek you bought is bluish white, then this kind of leek is planted in the greenhouse. Because the temperature difference of the growing environment is not big, the strain growth ability of the leek is weak, the nutrient elements are not so active, and the root is also pale bluish white. In addition, this situation will also occur in leeks that have been cut many times, so they will have a * * * similarity in taste, that is, leeks are not heavy in taste and even slightly sweet.
In addition, amaranth root has another advantage, that is, it has a longer shelf life and can be stored in the refrigerator for a longer time, while amaranth root is a bluish-white root? Can't let go? It is best to buy and eat now.
This is the difference between leeks with different color roots. I wonder if my friends remember? Leeks with green and white roots are common, but leeks with purple roots are hard to find. If you see them, don't miss them, but they are the first freshness in early spring.