What vegetables does beginning of spring eat?
Beginning of spring's diet is also very particular. Many places in China have the custom of eating spring cakes, radishes and other foods at the beginning of spring. The leek in the spring cake is a good food to protect the yang, while the bean sprouts have the function of moisturizing, which are all suitable foods in spring.
Healthy vegetables in early spring i. leek
Leek, also known as Qiyangcao, has been known as a long-lived vegetable since ancient times. It can warm the liver, help yang to solidify essence and strengthen the spleen and stomach. Its rich carotene can prevent epithelial cells from becoming cancerous. Vitamin C and vitamin E contained in it can resist oxidation, improve human immunity and have anti-aging effects. The darker the color of leek, the richer the nutrients it contains, and the stronger the health care function. Leek in early spring has a particularly good health care effect on human body.
Beginning of spring Healthy Vegetables II. Small carrot
Its nature is cool and sweet, and it can eliminate stagnation and phlegm, and clear away heat and toxic materials. Eating radish regularly can reduce blood lipids, soften blood vessels, stabilize blood pressure, and prevent coronary heart disease, arteriosclerosis, gallstones and other diseases. It can be seen that eating radish is just a custom on the surface, but it is actually the experience of the ancients in nutrition, fitness and disease removal.
Beginning of spring Healthy Vegetables III. Lettuce; lettuce
Eating radishes in the north and lettuce in the south of beginning of spring means the same as eating radishes. Lettuce has the effects of clearing away heat, calming nerves, clearing liver, benefiting gallbladder and nourishing stomach. Because its stems and leaves contain lettuce, it tastes slightly bitter, and has the effects of analgesia, hypnosis, lowering cholesterol and adjuvant treatment of neurasthenia. Lettuce contains mannitol and other effective components, which has diuretic and blood circulation promoting effects.
Healthy vegetables in beginning of spring. Spring bamboo shoots
Bamboo shoots are light, tender and nutritious. It is rich in water, plant protein, calcium, phosphorus, iron and other essential nutrients and trace elements, especially cellulose, which can help digestion and prevent constipation. Therefore, bamboo shoots are nutritious foods with high protein, low fat, low starch and crude cellulose.
What does beginning of spring eat? 1: scrambled eggs with leek and shrimp skin.
Ingredients: Wash a handful of leeks, 2-3 eggs, salt and shrimp skin.
Practice: Wash leeks and cut into small pieces, and beat the eggs evenly after breaking the shell. Heat the wok. When the vegetable oil is warm, stir-fry the shrimps until fragrant. Then pour in the beaten eggs, fry the eggs until they are slightly shaped, and then pour in the leeks. Stir-fry for a while, then add salt, Jiang Mo and monosodium glutamate and stir-fry for a while.
Efficacy: Leek contains a lot of dietary fiber, which can clean the intestinal wall and promote defecation. After adding shrimp skin, it is more suitable for spring consumption. This dish is rich in nutrition and low in calories, which can warm the middle warmer, nourish blood and warm the waist and knees. Good spring home cooking.
2. Fried beef with peas
Ingredients: peas, beef brisket, two bright red peppers, soy sauce, white sugar, cornstarch, pepper, salt, cooking wine, pepper powder, garlic cloves and cooking oil.
Practice: First cut the sirloin into cubes, add soy sauce and a little sugar, cooking wine, pepper and water and mix well, then add cornflour and continue to mix well. Boil water, add a spoonful of oil and a little salt, pour the washed pea rice into boiling water for one minute, take it out and soak it in cold water until it is cool.
Slice the red pepper, pour oil in the pot and heat it. Add a spoonful of cooking oil to beef and mix well, then put it in hot oil, stir-fry until the beef is about half cooked, and put it away for use. When the remaining oil in the pot is fried with Chili, chop the garlic cloves into pieces and fry them together. Then put the scalded peas and the fried beef into the pot, stir them evenly, sprinkle a little pepper powder and salt to taste, and finally pour a little sauce to turn off the heat, and stir-fry the vegetables while the pot is still hot.
Efficacy: Beef is nutritious and healthy, which can quickly improve physical strength. Pea is rich in various nutrients needed by human body, especially high-quality protein, which can improve human body's disease resistance and rehabilitation ability. Moreover, it is rich in crude fiber, which can promote the peristalsis of the large intestine, keep the stool unobstructed and clean the large intestine.
3. Home-cooked moo Shu pork
Ingredients: Auricularia auricula, lean meat, 2 eggs, cucumber, oil, cooking wine, pepper, soy sauce, salt, chicken essence, starch, onion, ginger and minced garlic.
Practice: Wash the black fungus, tear it into small pieces and slice the cucumber; Slice lean meat into a bowl, pour in a little cooking wine, soy sauce and a little starch or tender meat powder, mix well and marinate for a while; Knock the eggs into the bowl and break them up; Set the wok on fire, put oil, spread the eggs after the oil is hot, and take them out; Add some oil, add pepper when the oil is hot, take out the pepper after it changes color and taste, stir fry the meat slices, add onion, ginger, minced garlic and soy sauce after stopping growing, add eggs, fungus and cucumber after coloring, continue to stir fry, add a little salt, or add some soup or water, and finally add some chicken essence to stir fry evenly.
Efficacy: Auricularia auricula has the effect of clearing heat and detoxifying, and it is often eaten at the turn of winter and spring. The addition of lean meat and eggs supplements the human body with protein, but the fat content is very low. If you eat it in spring, it will neither grow meat nor taste good.
What traditional vegetables does beginning of spring eat? 1, spring plate.
Spring plate, also known as "spiced plate", is finely cut from five kinds of spicy lettuce. Compendium of Materia Medica says: "Five spicy dishes are made by mixing onions, garlic, leeks, wormwood and mustard in the spring of New Year's Day to welcome the New Year." This custom has been spread to the Tang, Song, Jin and Yuan Dynasties. For example, Yelu Chucai of Yuan Dynasty wrote a poem "Poor Spring Banquet on the First Day of Spring", in which he said that lotus root, pea, onion, Artemisia selengensis, leek and vermicelli were used for the spring banquet.
Ningjin area is mixed with onion, garlic, pepper, ginger and mustard, which is called spiced board. It can be served with wine or given to each other as a gift. And green leeks and oranges.
2. Spring pancake
Tang's "Four Seasons Baojing" records: "beginning of spring eats reed, spring cake and lettuce, and there is no' dish'." It can be seen that people in the Tang Dynasty have begun to try spring vegetables and eat spring cakes. The so-called spring cake, also called lotus leaf cake, is actually a kind of hot flour cake-two small pieces of water, oiled in the middle, rolled into pancakes, and peeled into two pieces when cooked. Spring cakes are used to roll vegetables, including cooked vegetables and stir-fried dishes.
In the Qing Dynasty, the book Diaodingji recorded the method of making spring cakes: "Roll dough with ham, chicken and other things, or stir-fry seasonal vegetables for customers to eat. Crush the marinated pork tenderloin, garlic flower, black date, walnut kernel, foreign sugar and white sugar, roll them into spring cakes and cut them into sections. " This is the way to eat in the Qing Dynasty. At present, the production method of spring cakes still follows the ancient baking or steaming, depending on personal preference. When eating, some people like to eat sweet noodle sauce and rolled onions, and some places also pay attention to eating cooked meat such as shredded pork belly and sauce chicken in spring cakes.
3. Spring rolls
In addition to spring cakes, spring rolls are also a holiday food that Japanese people often eat at the beginning of spring. Spring rolls evolved from the custom of eating spring rolls that day in ancient beginning of spring. There was a kind of "rolled pancake" in Song Dynasty, which was a transitional type between spring cake and spring roll. In the Yuan Dynasty's Complete Collection of Household Articles, it has been recorded that spring cakes are wrapped in paper and fried before eating. In the Qing dynasty, the name of spring rolls appeared.
The practice of spring rolls is to wrap the stuffing with cooked round thin dough, grow into strips, and then fry it in oil pan until golden brown floats. The stuffing can be vegetarian, salty or sweet.
4. Little carrots
According to Cui Ai's Moon Order for Four in Han Dynasty, China has the dietary custom of "beginning of spring eats lettuce to welcome the new", but after the Ming and Qing Dynasties, the so-called "biting spring" mainly refers to eating radishes in beginning of spring, such as Liu Ruoyu's "Think carefully, eat well and make a good record" in the Ming Dynasty: "The next day in beginning of spring, everyone chews radishes, regardless of rank. Fu Cha Dunchong's "Yanjing Time" in the Qing Dynasty also recorded: "When spring comes, it is beginning of spring, which means that Japan is rich and eats more spring cakes, and women buy more radishes to eat, and that spring can be sleepy. "