1. What should women eat on Women's Day?
1, red dates
Sun Simiao, a famous doctor in ancient China, said: "In spring, you should save acid to sweeten and nourish your temper." It means that we should eat less sour and more sweet in spring. Chinese medicine believes that when the liver qi is strong in spring, eating more sour food will make the liver qi excessive and damage the spleen and stomach, so eat less sour food. In spring, people have more outdoor activities than in winter, so they consume more energy and need more calories. But at this time, the spleen and stomach are weak and the digestive ability of gastrointestinal tract is poor, which is not suitable for eating greasy meat. Therefore, heat can be properly supplied by sweets. Jujube is such a good way to replenish spleen in spring.
2. honey
Chinese medicine believes that honey is sweet, enters the spleen and stomach, and can replenish the middle energizer, replenish qi and moisten the intestines to relieve constipation. In spring, the climate is changeable, and the weather is hot and cold, which makes people easy to catch a cold. Because honey contains a variety of minerals and vitamins, and has the function of clearing away lung heat and detoxifying, it can enhance human immunity and is the most ideal tonic in spring. Therefore, in spring, if you can drink 1~2 spoonfuls of honey every day, take it with a cup of warm water or add milk, which will have a nourishing effect on your body.
3. Spring buds
Eat spring buds in spring. Confucius said "from time to time, don't eat", which means not to eat unless in this season. Huangdi Neijing, a classic work of traditional Chinese medicine, also says that to "eat the old valley" means to eat seasonal food. In spring, all plants give birth to bright green buds, and there are many edible spring buds, such as Toona sinensis, bean sprouts, garlic sprouts, bean sprouts, lettuce and so on.
4, leeks
In spring, the climate is warm and cold, so it is necessary to maintain the yang. Leek is most suitable for human yang, and contains essential oil, protein, fat and vitamins, which has the effects of invigorating stomach, refreshing and strengthening kidney. Spring leek is the best among leeks, and it tastes particularly delicious. Its roots are as white as jade, its leaves are as green as jade, and its fragrance is rich. There are many ways to eat spring vegetables, which can be served with meat, eggs, shrimp, cuttlefish and so on. And can also be used as stuffing for steamed stuffed buns and jiaozi. Add some spring leeks when frying mung bean sprouts or dried tofu, which is especially fragrant and delicious.
5. Spring bamboo shoots
Spring bamboo shoots, known as "the first vegetarian food", have been loved by people as delicious food since ancient times. Scholars and gourmets are amazed at this, and there is a saying that "early adopters are like mushrooms after rain". Spring bamboo shoots are thick, delicious, nutritious and vegetarian. Different practices have different flavors. Stir-frying, stewing, boiling and simmering are all delicious foods. Local famous dishes, such as "dried medlar bamboo shoots" in Shanghai, "dried white feather chicken bamboo shoots" in Nanjing and "dried southern meat bamboo shoots" in Zhejiang, all occupy a place.
2. Recipe recommendation
Flammulina velutipes with chopped pepper
Ingredients: Flammulina velutipes (300g).
Seasoning: chopped pepper (30g), edible oil (appropriate amount), fresh soy sauce (appropriate amount), pepper powder (appropriate amount), chopped green onion (appropriate amount) and minced green onion and ginger (appropriate amount).
1. Prepare Flammulina velutipes with clean materials and cook in water.
2. Drain the cooked Flammulina velutipes, put them in a bowl and sprinkle with chopped green onion.
3, hot pot cool oil, saute chives and ginger.
4. Stir-fry the chopped peppers together.
5. Add delicious soy sauce, pepper powder and a little water and bring to a boil.
6. Pour the boiled chopped pepper juice on the Flammulina velutipes and mix well.
Fried shrimp with asparagus
Ingredients: shrimp (200g), asparagus (250g), yellow pepper (half) and chopped green onion (appropriate amount).
1. Wash asparagus and cut into sections.
2. Peel the shrimp and remove the shrimp line.
3. Blanch the shrimp until it bends.
4. Cut the yellow pepper into small pieces.
5. Put oil in the pot, and stir-fry chopped green onion when it is 60% hot.
6. Add asparagus and yellow pepper and stir-fry until the asparagus skin changes color.
7. Add the shrimp and stir fry.
8. Add the right amount of salt and stir well.
Tian Mi Zheng Shuang
Materials: jujube (100g), candied jujube (100g), glutinous rice flour (150g), warm water and osmanthus fragrans (appropriate amount +30g).
Seasoning: crystal sugar (40g), maltose (30g), osmanthus fragrans (15ml), rose wine (10ml), salt (1g) and clear water (100ml).
1, glutinous rice flour, sweet osmanthus 30g and warm water to knead into dough;
2. Two kinds of jujube are cut and pitted;
3. Put a proper amount of glutinous rice dough into red dates;
4. Put water 100ml and rock sugar in a small pot. After the crystal sugar melts, add maltose, sweet osmanthus 15g, salt and rose wine, boil until it becomes thick, and then turn off the fire;
5. Steam in a steamer for about 10 minute;
6. Pour the syrup evenly into the steamed glutinous rice dates.
Tip:
1, candied jujube itself is a kind of semi-processed jujube with high sugar content, so you should be careful to get tired of eating it when you eat it;
2, rose dew wine, wine made of roses, has a rich aroma when opened, which is very pleasing to the eye. It is rare in the north and belongs to Guangdong specialty. It has the effect of promoting blood circulation and nourishing the stomach, and it is mostly used for braised taste in the south;
3. When glutinous rice flour and dough are used, it is recommended to add osmanthus fragrans first, and then add warm water after slightly stirring with glutinous rice flour to avoid adding too much water;
4. Adding a small amount of salt to sweets can improve the sweetness, and the amount of salt should not exceed 5% of sugar.
4. What wild vegetables do you eat in spring?
1, shepherd's purse
Sweet and light in taste, it has the effects of cooling blood to stop bleeding, clearing away heat and promoting diuresis, and can be used for hematuria, postpartum uterine bleeding, menorrhagia, pulmonary tuberculosis hemoptysis, hypertension, fever due to cold, nephritis edema, urinary calculi, enteritis, etc. caused by renal tuberculosis. According to modern pharmacological research, shepherd's purse contains shepherd's purse acid, which has hemostatic effect.
2. purslane
Being sour and cold, it can clear away heat and promote diuresis, cool blood and detoxify. Can be used for treating bacillary dysentery, acute gastroenteritis, acute appendicitis, mastitis, hemorrhoid bleeding, etc. Topical treatment of furuncle, eczema, herpes zoster, etc. Modern pharmacological research shows that it has bacteriostatic effect, has inhibitory effect on Escherichia coli, Shigella dysenteriae and typhoid Bacillus, and also has inhibitory effect on common pathogenic dermatophytes.
3. Toona sinensis
It tastes bitter, astringent and warm, and has the effects of expelling wind, promoting diuresis, stopping bleeding and relieving pain. Its whole body has medicinal effects, such as root bark can be used for dysentery, enteritis, urinary tract infection, hematochezia, leucorrhea, rheumatism, lumbago and leg pain. Leaves and shoots can be used for dysentery; Fruit can be used for gastric ulcer, duodenal ulcer, chronic gastritis, etc.
4. Bitter vegetables
Kudingcai, also known as Kudingcai, tastes bitter and cold, and has the effects of clearing away heat and toxic materials, removing blood stasis and promoting blood circulation, and expelling pus. Can be used for treating appendicitis, abdominal abscess, enteritis, dysentery, acute and chronic pelvic inflammatory disease, cough due to lung heat, tuberculosis, and hematemesis. External use for treating traumatic injury, swelling and pain, scrotal eczema, etc.