Snail meat is plump, delicate and delicious, and it is known as the "pearl in the plate". Rich in protein eggs, vitamins, essential amino acids and trace elements, it is a typical natural animal health food with high protein, low fat and high calcium. Snails bought in the market should be kept for three days. Drop a few drops of sesame oil or vegetable oil in the basin to let the snail discharge the muddy dirt in the intestinal cavity. Change the water several times a day, brush it with a brush, twist off the tail, blanch it, heat it at high temperature, fry it and stew it thoroughly.

2 shrimps

"Yellow croaker in March, shrimp in April, and bitter gourd stew in May." As for Qingming shrimp, there was a poem that said: "The east wind blows rain all night, and fish and shrimp grow in the new water of the river." Just the clear sight of spring rain and the mouth-watering growth of river fresh. Now Qingming Shrimp is at the turn of the old and the new. There is plenty of rain, and the new shrimp has not "dispersed in spring". Fortunately, you can even see shrimp seeds in your stomach.

3 mussels

It is said that, like snails, mussels around Qingming are the fattest. "Drink a bowl of light vegetable soup in spring, no prickly heat, no sores". The common practice in old Yangzhou is that mussels burn tofu and bacon burns mussels, so that eyebrows will fall off. It shows that mussels are best eaten in spring, especially before Qingming. Because leeches and microorganisms in Tomb-Sweeping Day's forewater do not move frequently, mussels at this time are the cleanest, the most plump, and especially crisp and delicious.

4 spinach

Spinach is a seasonal vegetable in spring, which has the functions of nourishing yin, moistening dryness, soothing the liver and nourishing blood, and has a good auxiliary treatment effect on hypertension, dizziness, diabetes and anemia caused by liver yin deficiency in spring. Another study by Harvard University found that eating spinach 2-4 times a week for middle-aged and elderly people can reduce the risk of retinal degeneration. Anemia patients can take spinach100g to make soup. People with blurred vision can take 500g of fresh spinach and 50g of sheep liver, put it into the sheep liver after boiling, cook it a little, then add spinach, add appropriate amount of salt, sesame oil and monosodium glutamate, and eat it after cooking.

5 Malantou

Every time I go to Tomb-Sweeping Day, the special fragrance of Malantou is the most attractive. Many wild vegetables grow in spring, and the most tender is spring. For example, once Malantou has passed Qingming Festival, it will gradually get old and cannot be chewed, so it is most suitable for eating Malantou these days. Malantou is the easiest to make, just mix with dried tofu and sprinkle with sesame oil. Malantou is pungent and slightly cold, and has the effects of clearing away heat and toxic materials, cooling blood to stop bleeding, promoting diuresis and reducing swelling. Suitable for health preservation in spring, it can not only supplement vitamins, relieve spring drowsiness, but also be very effective for common sore throat in early spring.

6 bracken

Pteridium aquilinum, also known as Auspicious Cuisine and Dragon Claw Cuisine. Whenever the ice and snow melt and spring returns to the earth, it is the golden season for picking ferns. Pteridium aquilinum tastes crisp, tender and smooth, and tastes fragrant. You can often cook, stir-fry, marinate noodles and make buns. There are many ways to eat. Pteridium aquilinum is rich in nutrition, which has the functions of refreshing, removing greasy and helping digestion. Therefore, people call bracken "the king of wild vegetables" and "the delicacy of snow fruit". Fresh bracken has a heavy bitter taste. Before eating, you need to scald it with boiling water, and then soak it in cold water to remove the odor. Without this step, the entrance of bracken is bitter. Well-made fresh bracken tastes delicious and smooth, and with seasonings, it is a rare and excellent dining table. In addition, there is a popular way to eat fried shredded pork.

(from the network)