1, leek

Spring is especially suitable for eating some foods that warm and tonify yang, and leek is a very good choice, especially in early spring. Eating leeks in spring can strengthen the spleen and nourish the stomach, supplement and protect people's yang, and can also sterilize and diminish inflammation and improve resistance.

Leek is rich in dietary fiber, which can promote gastrointestinal peristalsis, but it is not easy to digest. People with gastric ulcer, gastrointestinal discomfort and loose stool had better eat less leeks, otherwise a large amount of crude fiber will stimulate the intestinal wall and cause diarrhea.

2. Spring bamboo shoots

Bamboo shoots must be indispensable in the diet in spring. Bamboo shoots are rich in amino acids, vitamins and inorganic salts. , and has the effects of nourishing and strengthening, replenishing qi and brain, calming the heart and strengthening the body. Bamboo shoots contain a white nitrogen-containing substance, which constitutes the unique fragrance of bamboo shoots. Has effects in stimulating appetite, promoting digestion, and stimulating appetite, and can be used for treating dyspepsia.

Edible bamboo shoots are also very delicate. A spring bamboo shoot can be eaten separately according to the freshness of each part, each with its own characteristics. For example, tender heads can be used for cooking, or as ingredients for meatballs and fillings; The middle part can be cut into bamboo shoots, fried, baked or served as a side dish; The root texture is old, and it can be cooked, stewed and soup with meat and poultry. It can also be fermented in a jar to make "pickled bamboo shoots", which makes the stew unique.

3. purslane

Equisetum japonicum, also known as purslane, contains riboflavin, ascorbic acid and other nutrients. Its medicinal functions are clearing away heat and toxic materials, cooling blood to stop bleeding, reducing blood sugar concentration and keeping blood sugar constant, which has certain effect on preventing diabetes. Portulaca oleracea also contains a lot of effective anti-aging components such as vitamin E, vitamin C, carotene and glutathione. Portulaca oleracea also contains more carotene, which can promote ulcer healing.

There are many ways to eat ponytail, such as stir-frying, cold salad and stuffing, such as garlic mixed with ponytail, ponytail scrambled eggs, ponytail buns and ponytail porridge.

4. Spinach

Spring is the most tender season of spinach and the most beautiful time to eat spinach. At this time, the spinach is called "spring spinach", with red and green roots, fresh and abnormal, and especially delicious. The contents of minerals and vitamins in spinach are among the best in vegetables. Spinach listed in spring is quite beneficial to detoxify and prevent spring dryness.

Spinach contains more oxalic acid, which hinders the absorption of calcium and iron. When eating spinach, you should first blanch it with boiling water before frying it. Stir-fry spinach for a short time without affecting the taste.

5. Sophora japonica

April and May is the best season to eat acacia flowers every year. At this time, Sophora japonica flowers are overflowing, and the fragrance is refreshing. There are many ways to eat Sophora japonica, but it is common to steam it with coarse flour, which can retain its original flavor and nutrition to the maximum extent.

Need to be reminded that it is best not to pick and eat Sophora japonica on both sides of the road and in the park green space. Because the plants on both sides of the road have been affected by automobile exhaust for a long time, the petals have been polluted, and the plants in the park green space will be sprayed with pesticides regularly. Eating these plants may be harmful to human health.

6, bracken

Spring is the best time to pick bracken. At this time, bracken is green as water, with gorgeous color, full and tender taste, refreshing fragrance and rich nutrition. Lu You, a famous poet in the Southern Song Dynasty, once wrote a poem praising bracken: "The fern buds are tender and the spring vegetables are pressing."

Before eating bracken, boil bracken with hot water, then rinse it with water for 4 or 5 times, or sprinkle with appropriate amount of plant ash or baking soda powder, cover it overnight, and then pour out the water to cook. It should be noted that bracken must be cooked thoroughly when it is cooked. A large amount of water infiltration will reduce the content of protopterin. When cooking, garlic, aged vinegar or pepper can be added to taste, which can be beneficial to health.