What dishes are suitable for spring? Spring has come and everything is revived. Many seasonal vegetables in spring are also on the market, and there are many dietotherapy about spring. In fact, some dietotherapy can play a very good role in nourishing the body in spring. Let's share some dishes suitable for spring.

What dishes are suitable for spring? 1 1, leek.

Spring is especially suitable for eating some foods that warm and tonify yang, and leek is a very good choice, especially in early spring. Eating leeks in spring can strengthen the spleen and nourish the stomach, supplement and protect people's yang, and can also sterilize and diminish inflammation and improve resistance.

Leek is rich in dietary fiber, which can promote gastrointestinal peristalsis, but it is not easy to digest. People with gastric ulcer, gastrointestinal discomfort and loose stool had better eat less leeks, otherwise a large amount of crude fiber will stimulate the intestinal wall and cause diarrhea.

2. Spring bamboo shoots

Bamboo shoots must be indispensable in the diet in spring. Bamboo shoots are rich in amino acids, vitamins and inorganic salts. , and has the effects of nourishing and strengthening, benefiting qi and strengthening brain, calming the heart and strengthening the body. Bamboo shoots contain a white nitrogen-containing substance, which constitutes the unique fragrance of bamboo shoots. Has effects in stimulating appetite, promoting digestion, and stimulating appetite, and can be used for treating dyspepsia.

Edible bamboo shoots are also very delicate. A spring bamboo shoot can be eaten separately according to the freshness of each part, each with its own characteristics. For example, tender heads can be used for cooking, or as ingredients for meatballs and fillings; The middle part can be cut into bamboo shoots, fried, baked or served as a side dish; The root texture is old, and it can be cooked, stewed and soup with meat and poultry. It can also be fermented in a jar to make "pickled bamboo shoots", which makes the stew unique.

3. purslane

Equisetum japonicum, also known as purslane, contains riboflavin, ascorbic acid and other nutrients. Its medicinal functions are clearing away heat and toxic materials, cooling blood to stop bleeding, reducing blood sugar concentration and keeping blood sugar constant, which has certain effect on preventing diabetes. Portulaca oleracea also contains a lot of effective anti-aging components such as vitamin E, vitamin C, carotene and glutathione. Portulaca oleracea also contains more carotene, which can promote ulcer healing.

There are many ways to eat ponytail, such as stir-frying, cold salad and stuffing, such as garlic mixed with ponytail, ponytail scrambled eggs, ponytail buns and ponytail porridge.

4. Spinach

Spring is the most tender season of spinach and the most beautiful time to eat spinach. At this time, the spinach is called "spring spinach", with red and green roots, fresh and abnormal, and especially delicious. The contents of minerals and vitamins in spinach are among the best in vegetables. Spinach listed in spring is quite beneficial to detoxify and prevent spring dryness.

Spinach contains more oxalic acid, which hinders the absorption of calcium and iron. When eating spinach, you should first blanch it with boiling water before frying it. Stir-fry spinach for a short time without affecting the taste.

5. Sophora japonica

April and May is the best season to eat acacia flowers every year. At this time, Sophora japonica flowers are overflowing, and the fragrance is refreshing. There are many ways to eat Sophora japonica, but it is common to steam it with coarse flour, which can retain its original flavor and nutrition to the maximum extent.

Need to be reminded that it is best not to pick and eat Sophora japonica on both sides of the road and in the park green space. Because the plants on both sides of the road have been affected by automobile exhaust for a long time, the petals have been polluted, and the plants in the park green space will be sprayed with pesticides regularly. Eating these plants may be harmful to human health.

6, bracken

Spring is the best time to pick bracken. At this time, the bracken is green as water, with gorgeous color, fresh and tender taste, refreshing fragrance and rich nutrition. Lu You, a famous poet in the Southern Song Dynasty, once wrote a poem praising bracken: "The fern buds are tender, but the spring vegetables can't be crushed."

Before eating bracken, boil bracken with hot water, then rinse it with water for 4 or 5 times, or sprinkle with appropriate amount of plant ash or baking soda powder, cover it overnight, and then pour out the water to cook. It should be noted that bracken must be cooked thoroughly when it is cooked. A large amount of water infiltration will reduce the content of protopterin. When cooking, garlic, aged vinegar or pepper can be added to taste, which can be beneficial to health.

What is suitable for eating in spring? 2 shepherd's purse

Vegetables are the first choice for calcium supplementation in spring, and shepherd's purse is the only one. Shepherd's purse shepherd's purse is rich in nutrition, with high contents of vitamin C, carotenoids and various minerals. In particular, its calcium content is nearly three times that of milk of the same quality.

Choose shepherd's purse without flowers, which is tender and delicious; The root of shepherd's purse has high medicinal value, so it is not suitable to remove the root when eating; Shepherd's purse shepherd's purse should not be cooked for a long time. Too long will destroy its nutrients and turn yellow. When cooking shepherd's purse, don't add garlic, ginger and cooking wine to taste it, so as not to destroy its own fragrance.

lettuce

Studies have found that a substance in lettuce can resist rhinitis caused by spring allergy and alleviate the pain of allergic patients. Spring is also a season of high incidence of allergic diseases. Eating lettuce often can enhance the secretion of gastric juice and digestive juice and enhance the secretion of bile. The potassium in lettuce is 27 times that of sodium, which is beneficial to diuresis and water balance, and is of great benefit to patients with hypertension and heart disease.

Lettuce should not be too salty, and it is not advisable to put too much salt when cooking, otherwise it will make nutrients extravasate and affect the taste. Lettuce should not be cooked or stored in copper utensils, which will destroy the ascorbic acid contained in it and reduce the nutritional content.

Chinese chives

Chinese chives are said to be fragrant in spring and smelly in summer. At this time, the leeks are tender and delicious. The content of carotene and vitamin C in leek is high, and the content of folic acid and potassium is also good. Moreover, leek contains a lot of dietary fiber, which can promote gastrointestinal peristalsis and prevent constipation. In addition, the special spicy taste of leek comes from its isothiocyanate, which has the effect of inhibiting a variety of bacteria.

In summer, leek is aging, and its fiber is coarse, which is easy to cause diarrhea, and there are many gastrointestinal diseases in summer. In addition, the climate is hot and leeks are hot, so it is not suitable for eating leeks in summer. Leek and beef are very similar, because they are both hot foods. Eating together can easily lead to fever, heat, swollen gums, sore throat and other diseases.

bean sprout

Spring is the season of vitamin B2 deficiency. Eating soybean sprouts in spring can effectively prevent vitamin B2 deficiency. Eating soybean sprouts regularly has the functions of strengthening the brain, resisting fatigue and resisting cancer. During the germination of soybean, the substance causing flatulence in soybean is decomposed. Some nutrients are also more easily absorbed by the human body.

When frying bean sprouts, use a hot pot to fry them quickly, so that vitamin C is less damaged. Mung bean sprouts are cold, so cook with a little ginger to neutralize their coldness. Adding a little vinegar to stir-fry mung bean sprouts can not only prevent the loss of vitamin B 1, but also enhance the weight loss effect.

Chinese toon

Toona sinensis is a seasonal dish in spring. Chinese medicine believes that Toona sinensis tastes bitter and cold, and has the effects of clearing away heat and toxic materials, invigorating stomach and regulating qi. It tastes fragrant and can play the role of invigorating spleen and appetizing. Toona sinensis has the effects of clearing away heat, promoting diuresis and detoxifying, and is a good medicine for adjuvant treatment of enteritis, dysentery and urinary system infection. The volatile smell of Toona sinensis can penetrate the epidermis of Ascaris lumbricoides, so that Ascaris lumbricoides can not adhere to the intestinal wall and be excreted, which can be used to treat Ascariasis.

The sooner you eat Toona sinensis in spring, the better. After mid-April, the nitrate content in Toona sinensis buds in most areas exceeded the standards of the World Health Organization and the Food and Agriculture Organization of the United Nations. That is to say, the more tender the Toona sinensis buds are, the less nitrate will be produced, and the less nitrite will be produced during storage in the future. If the leaves fall off as soon as they touch, a lot of nitrite will inevitably be produced.

Spring bamboo shoots

Bamboo shoots are not only a good vegetable, but also a good medicine. Clinical research of traditional Chinese medicine has found that spring bamboo shoots are sweet and cold, which is beneficial to nine orifices, dredging blood vessels, resolving phlegm and promoting fluid production, and promoting digestion and abdominal distension. In addition, it can adsorb oil, reduce the absorption of fat in gastrointestinal tract, and have a weight-reducing effect on simple obesity.

Insoluble oxalic acid in bamboo shoots can cause allergic rhinitis, dermatitis and urticaria. When frying other foods with bamboo shoots, first put the bamboo shoots in salt water and cook for 10 minute, then remove the astringency and oxalic acid.

What dishes are suitable for spring? The first spring food I think of is Youth League. Tomb-Sweeping Day eats green balls and is wrapped in a green coat. Only when the heart inside is bitten open, do you know what is inside? Maybe it's sweet and soft red bean paste, maybe it's salty egg yolk, maybe it's full of black sesame sauce. The Youth League is not only a special food in spring, but also a food representative who awakens people's food when spring comes.

After talking about the youth league, let's talk about river shrimp. During the period before and after Tomb-Sweeping Day, river shrimps were at the turn of old and new. When they breed and grow, there is plenty of rain in spring, and river shrimps grow quickly. Some river shrimps also have shrimp seeds in their bellies. Steamed shrimp tastes delicious, and the shrimp oil fried by river shrimp itself will also be fried, which is delicious and fragrant.

And bamboo shoots. How can you not eat bamboo shoots in spring? The bamboo shoots dug up after beginning of spring are as fat as jade, fresh and tender. Whether it is cold, fried or soup with other ingredients, the taste is sweet, tender and crisp.

Moreover, bamboo shoots are also rich in nutrients, such as rich water, rich nutrition, protein and other nutrients and trace elements needed by the human body. The cellulose content of spring bamboo shoots is very high. Regular consumption can help digestion, detoxify and maintain beauty, and has a certain health-preserving effect.

Another one is Toona sinensis. Toona sinensis scrambled eggs is a good idea for many people. Toona sinensis sprouts and grows around Grain Rain. Toona sinensis scrambled eggs are made of Toona sinensis buds. The method is very simple, that is, the Toona sinensis buds are cooked and chopped, and then fried with two eggs. It tastes delicious and fragrant. A bowl of rice porridge and a scrambled egg of Toona sinensis for breakfast can make your day full of vitality.