One day in early spring, a hundred herbs germinate. After beginning of spring, everything revived and gradually became full of vitality. In spring, the five elements belong to wood, and the liver governs the viscera and the liver governs the joy. When spring comes, vegetation needs rain and dew to turn green. Our bodies are the same. In order to promote the growth and smoothness of liver qi, we need water, and seasonal fruits and vegetables are especially suitable for moisturizing.

Seasonal fruit: strawberry

Strawberries, which have been on the market in early spring, are delicious, red and tender, juicy and refreshing.

Strawberry can moisten lung, strengthen spleen, benefit qi and enrich blood, and is rich in amino acids, fructose, carotene, vitamin B 1, vitamin B2, nicotinic acid and minerals such as calcium, magnesium, phosphorus and iron. Strawberry is easy to be digested and absorbed by human body, especially suitable for spring health preservation, and is praised by nutritionists as "the first fruit in spring"

Although strawberries are good, they are cool, so it is not advisable to eat too much at one time in early spring, especially for people with spleen and stomach deficiency, diarrhea and hyperacidity. In addition, many people like to slice strawberries and eat them with yogurt or milk. From the point of view of nutrition, this is unreasonable, because the ingredients in strawberries will affect the absorption of calcium in yogurt and milk, and will also reduce the absorption rate of protein in milk.

Seasonal vegetables: leeks

Leek originated in China and was called "aphrodisiac grass" and "Qiyang grass" in ancient times. There are records about leeks in Shan Hai Jing.

Leek is the most common vegetable in our daily life. There are many ways to eat it. Leek is said to be "fragrant in spring, hot in summer, bitter in autumn and sweet in winter", and spring leek is the best. Leek is warm, and has good effects of tonifying kidney and strengthening yang, benefiting liver and stomach, stopping sweating and astringing, promoting qi circulation and regulating blood. It is the best ingredient to supplement human yang.

According to Compendium of Materia Medica, leek has the effects of "tonifying kidney and strengthening yang, stopping ejaculation and warming waist and knees". Leek is rich in protein, fat, sugar, calcium, phosphorus, iron, vitamins and dietary fiber. Choose fresh leek when eating. Old leek contains a lot of crude fiber, which is not easy to digest and should not be eaten too much at a time. People with poor digestive function, especially those with gastric or duodenal ulcer, had better eat less or no leeks.

Seasonal wild vegetable: shepherd's purse

Shepherd's purse was called "grass protection" in ancient times. Shepherd's purse shepherd's purse has strong cold resistance and strong vitality. Just after the severe winter, shepherd's purse has been exposed in the fields, grasslands and streams in the north and south of the river in early spring.

Shepherd's purse Shepherd's purse, as a wild vegetable, can be used as dumpling stuffing, porridge and soup. It is not only delicious, but also nutritious. It contains protein, fat, dietary fiber, carbohydrate, carotene, vitamin B, nicotinic acid, vitamin C, vitamin E, calcium, phosphorus, iron and potassium.

Shepherd's purse contains a lot of protein, calcium and vitamin C, and the calcium content exceeds that of tofu. Chinese medicine believes that shepherd's purse is sweet in taste and flat in nature, and has the effects of clearing liver and regulating spleen, promoting blood circulation and diuresis, lowering blood pressure and improving eyesight.

Shepherd's purse can be eaten by the general population, especially for middle-aged and elderly people with indigestion and weak constitution. Because shepherd's purse can moisten the bowels and relax the bowels, people with loose stools should eat it carefully. There are also some sensitive people, such as people who are allergic to leeks, who should pay more attention to eating shepherd's purse, because shepherd's purse and leeks are commonly known as "hair" by ordinary people, and after eating them, there may be uncomfortable reactions such as skin fever, itching and pilling. People with inflammation or wound healing should also eat less.

Seasonal flavor: spring bamboo shoots

Spring bamboo shoots, fresh bamboo shoots in spring, are perennial herbs. As a vegetable, its taste is fragrant and delicious, which can be said to be authentic "fresh in season". It has always been loved by people and is regarded as a treasure in dishes.

Chinese medicine believes that bamboo shoots are sweet, slightly cold and non-toxic. Medically, it has the effects of clearing heat and resolving phlegm, invigorating qi and regulating stomach, curing thirst, benefiting waterways, benefiting diaphragm and clearing stomach. The content of multivitamins and carotene in bamboo shoots is more than twice as high as that in Chinese cabbage. Bamboo shoots contain many essential amino acids such as lysine, tryptophan, threonine and phenylalanine, as well as glutamic acid which plays an important role in protein metabolism and cystine which maintains protein configuration.

Bamboo shoots have the characteristics of multiple fibers. Eating bamboo shoots can not only promote intestinal peristalsis, help digestion, help digestion, prevent constipation, but also prevent colorectal cancer. Bamboo shoots contain less fat and starch, which is a natural food with low fat, low sugar and low calorie, and it is a good product for obese people to lose weight. Bamboo shoots cannot be eaten raw. It tastes bitter when cooked alone and tastes bad. However, before cooking, fresh bamboo shoots can be boiled with a small amount of white vinegar 10 minutes, or fried with meat, which is especially delicious. Bamboo shoots can be used for soup or cooking, and can make many delicious dishes.

Seasonal snacks: spring rolls

Spring rolls, a traditional food in China, are very popular all over the country, especially in Jiangnan and other places. Spring rolls have a long history and evolved from ancient spring plates and spring cakes. According to the Qing Dynasty's Collection of Comments on Chen, "beginning of spring eats spring cakes every day, which is called' biting spring'".

The practice of spring rolls is to spread the cooked round thin dough (spring roll skin) on the stuffing, fold the two ends in half, roll them into strips, and fry them in the oil pan until golden brown floats. The skin of spring rolls is thin and crisp, the stuffing is fragrant and soft, which can be salty and sweet, and the flavor is unique. Spring rolls are one of the nine main snacks in Manchu-Han banquet 128 dishes in the Qing Dynasty. Spring rolls usually contain fresh vegetables in spring, which not only has high nutritional value, but also has the significance of welcoming the New Year. Nowadays, although everyone still refers to it as "spring rolls", the contents of fillings are varied and different.

Besides the above, there are many seasonal fruits and vegetables in spring. The book "Caring for the Aged and Caring for the Family" says: "When it is spring, the taste of its diet should be sour and sweet to nourish its temper." As the name implies, spring health should eat more sweet and less sour.

It should be noted here that sweetness and sweetness are not exactly the same. Sweet food not only means that food tastes a little sweet, but more importantly, it has the function of nourishing, harmonizing and giving priority. Jujube and yam are the first sweets, and spinach, taro, sweet potato, potato, black fungus, longan and chestnut are also good choices. Eating these foods regularly can supplement the qi of human spleen and stomach and help improve human immunity.

After the spring, comprehensive rehabilitation in daily life, mood and diet will lay a solid foundation for health throughout the year.