The vernal equinox is a solar term in spring, and spring is also a season of transformation. At this time, people should pay more attention to some problems, so how to keep fit in spring?

For foodies, the beauty of spring lies in all kinds of new tastes. Spring should be a seasonal dish, such as Chinese toon, spring bamboo shoots, shepherd's purse and wild onion. ...

In the fields of spring, shepherd's purse can be seen everywhere. After being beaten by frost and snow in winter, it tastes particularly delicious. Shepherd's purse jiaozi can be called "the first freshness in spring". The tender shepherd's purse stuffed with pork makes your mouth water ~

1. Wash fresh shepherd's purse carefully and repeatedly. Blanch, wash with cold water, squeeze out water and put it on the chopping board for later use. Then wash the shrimp skin with clear water, drain the water, cut the millet into pepper rings, cut the green onions into minced scallions, and cut the ginger into Jiang Mo;

2. Pour the flour into a basin, add water and stir evenly to make a granule-free batter. Beat 3 eggs into the batter, stir the batter first, and then add the eggs.

3. Add shepherd's purse, shrimp skin, pepper circle, chopped green onion and Jiang Mo into the egg paste, add 2g salt and stir well;

4. Heat a small frying pan on the stove, brush a layer of oil on the pan with an oil brush, put the shepherd's purse egg paste into the pan with a spoon after the oil is heated, spread it out, and fry it on low heat;

5. Fry one side, then turn it over and fry another pot. When both sides are golden brown, you can cook.

Amaranth is a common home-cooked dish on our table in spring and summer. Its food is soft, sweet and full of flavor. Although it is a wild vegetable, it is also loved by many families.

1, first cut off the roots of the red amaranth. No, I cut the garlic in half and the other half into mud, so that the amaranth can fully absorb the garlic flavor and make the food taste better. The purpose of slicing is because the family likes to eat garlic, so it is convenient to clip garlic;

2. First put the amaranth into the basin, soak it in water for more than ten minutes, and wash it several times. After washing, remove the dry water and cut it into three knives and four sections.

3. Put clear water in the pot, put the chopped amaranth into the pot after boiling, boil it again, blanch it, and take it out to be cooled;

4. We use the vegetable water control time to make juice, put garlic into a bowl, add a little soy sauce, salt, pepper oil, sesame oil, cooking oil, a little monosodium glutamate, pepper rings or pepper oil, and stir well. You can't eat spicy food.

5. Pour the prepared juice directly on the amaranth, stir it evenly and put it on the plate. This cool amaranth is ready.

Lentinus edodes is a kind of Chinese herbal medicine with homology of medicine and food. Has the effects of strengthening body resistance, strengthening spleen, stimulating appetite, dispelling pathogenic wind, promoting eruption, resolving phlegm, regulating qi, and removing toxic substances.

1. Prepare ingredients, select and wash rape, wash mushrooms and slice them;

2, put the right amount of oil in the pot, heat it, add rapeseed, add a little salt to fry, and remove it for use;

3, put the right amount of oil in the pot, burn it to 50% heat, add the mushroom slices and stir fry;

4. Add appropriate amount of salt, soy sauce and sugar and stir-fry until cooked;

5. Add the fried rape and stir evenly;

6. Add appropriate amount of water starch and stir well.

After the weather gets warmer, all kinds of vegetables are the most common at home. Today I want to talk to you about one of them, that is, Shanghai cuisine. Many friends also like to call it rapeseed, which is very common in the market for a few dollars a catty.

1. First, prepare a proper amount of fresh and high-quality Shanghai Green, break it, remove the roots and rotten yellow leaves, rinse it with clear water and control the moisture;

2. Shanghai green is wider and can be cut in half, which is more convenient for frying and tasting. Peel garlic, wash and cut into pieces, and peel shallots, wash and cut into pieces;

3, hot oil from the pot, after the oil is cooked, pour it into Shanghai Green, stir fry on fire, about 30 seconds, see that Shanghai Green is broken, then take it out and put it aside to control the water. Stir-fry Shanghai green first, so that Shanghai green can keep its green color and crisp taste, and force the water out of the dish. )

4, another pot of hot oil, after the oil is hot, add chopped green onion and minced garlic and stir-fry for fragrance, continue to pour in the previously fried Shanghai green, pour in a little soy sauce, sprinkle with a little salt, stir well and turn off the fire to eat.