Loquat, strawberry, lemon, water chestnut, mulberry and awn spring seasonal vegetables: leek.

Eating leeks pays attention to "spring vegetables are fragrant and Natsuna stinks." Leek in early spring is the best, tender and fresh. Leek, also known as "Yangyangcao", is warm in nature and has the function of tonifying kidney and strengthening yang. Spring is cold and warm, so eating more leeks in spring can dispel yin and dispel cold. In spring, the liver qi of human body is high, which affects the digestion and absorption function of spleen and stomach. Eating more spring leeks can also enhance the qi of the spleen and stomach and benefit liver function. The vitamins and minerals contained in leeks are not special, but they contain more dietary fiber. Dietary fiber can promote gastrointestinal peristalsis, keep defecation unobstructed, and prevent constipation and intestinal cancer, so leek is known as "intestinal lavage".

Leek can be fried, mixed, used as ingredients, used as stuffing and so on. Leek eggs are home-cooked dishes with simple ingredients and rich nutrition. Fried leeks and seafood are also a good match. Leek is also the protagonist of stuffing, such as leek meat stuffing, three fresh stuffing, leek egg stuffing, which can be used to make jiaozi, pies, pot stickers and so on. Leek can also be used as an auxiliary material to make soup for seasoning, such as leek and crucian carp soup.

lettuce

Crisp and refreshing lettuce is also called "spring vegetables".

Lettuce has the function of clearing fire and detoxifying, which can remove the accumulated heat in the body for a winter. Lettuce contains nicotinic acid, which is considered as an activator of insulin. Proper consumption of lettuce by diabetic patients is helpful to improve glucose metabolism. Lettuce is rich in potassium and low in sodium, which is suitable for patients with hypertension and heart disease and helps to lower blood pressure.

Lettuce is fresh and slightly bitter, which can stimulate digestion, increase bile secretion, stimulate digestive tract peristalsis and help to increase appetite. Usually, people eat the stems of lettuce, but the leaves are also edible and have higher nutritional value than the stems. The content of vitamin C in leaves is four times that of stems, and the content of carotene is nearly six times that of stems. Lettuce can be eaten raw, cooked, cold, roasted, fried and stewed. Common practices are: lettuce fried shredded pork, cold shredded bamboo shoots, bamboo shoots mixed with tofu, hot and sour lettuce and so on.

spinach

Spinach is based on the principle of "four seasons have their own emphasis" in the theory of traditional Chinese medicine, and the focus of spring health preservation is "nourishing the liver". Spinach is a seasonal vegetable in spring, which has the functions of nourishing yin, moistening dryness, soothing the liver and nourishing blood, and has a good auxiliary treatment effect on hypertension, dizziness, diabetes and anemia caused by liver yin deficiency in spring. Spinach is rich in vitamin C, carotene, protein and minerals such as iron, calcium and phosphorus. Among them, carotene is converted into vitamin A in human body, which can maintain normal vision and the health of epithelial cells and increase the ability to prevent infectious diseases. Spinach also contains a lot of plant crude fiber, which can promote intestinal peristalsis, facilitate defecation, promote pancreatic secretion and help digestion.

Spring bamboo shoots

Spring bamboo shoots are found all year round, but they are especially delicious and are one of the vegetables that southerners especially like to eat. In March in the south of the Yangtze River, after the spring rain, bamboo shoots came out one after another, which was delicious and fat. In southern spring, the humidity is heavy, and bamboo shoots taste sweet and slightly cold, which has the effects of clearing heat and resolving phlegm, benefiting qi and regulating stomach, curing thirst, benefiting waterways, benefiting diaphragm and clearing stomach.

It contains a lot of water, rich in plant protein, especially cellulose. Eating regularly can help digestion and prevent constipation. Bamboo shoots are light and tender, and can be eaten in a variety of ways, such as frying, burning, cooking, stewing and stewing. Bamboo shoots can be fried, pickled or mixed with meat, such as fried bamboo shoots with salted pork, braised bamboo shoots with sherry, shredded pork with pepper and so on.

fungus

Spring is the season when wild fungi grow sturdily, which is most suitable for putting fungi into vegetables. Mushrooms are strong alkaline crude fiber food, Europeans regard mushrooms as "plant meat", and Americans even regard mushrooms as "God's food". Some edible mushrooms, such as mushrooms, straw mushrooms, cordyceps, etc. , can increase human immunity, inhibit the proliferation of viruses in vivo, and inhibit the proliferation of tumors in vivo. Wild mushrooms are generally cooked, steamed, stewed, fried and fried. At present, the most suitable method is to stew various soups with it.

Fresh soup hanging on mushrooms contains a lot of trace elements such as selenium, zinc, iron, etc. The vitamins contained in the soup can replenish water and moisturize the skin, which can ensure that the skin is no longer dry, so that the mushroom soup has the function of beauty and health care.

(edible) auricularia auricula

Auricularia auricula has accumulated a winter's waste in the body in spring and needs to be cleaned up. Auricularia auricula is more suitable. Auricularia auricula is known as "the scavenger of human body", and its rich colloid helps to absorb and gather dust and impurities left in human digestive system and discharge them out of the body, thus cleaning the gastrointestinal tract. Auricularia auricula is extremely rich in nutrition and is praised by nutritionists as "the meat in vegetarian diet" and "the king in vegetarian diet". Auricularia auricula contains iron 185 mg per 100 g, which is 20 times higher than spinach with the highest iron content in green leafy vegetables, and about 7 times higher than pig liver with the highest iron content in animal food, which is the most iron in various vegetarian foods.

Auricularia auricula is rich in protein, iron, calcium, vitamins and crude fiber, among which the content of protein is equivalent to that of meat, iron is 10 times higher than meat, calcium is 20 times higher than meat, and vitamin B2 is 10 times higher than vegetables. Auricularia auricula also contains many beneficial amino acids and trace elements. Auricularia auricula can be cold-mixed, and auricularia auricula fried shredded pork, moo Shu pork and auricularia auricula soup are also very nourishing.

Chinese cabbage

Chickpea, also known as Chinese cabbage and Shanghai green, is one of the seasonal vegetables in southern spring. Chickpea is a tender seedling of Chinese cabbage, with tender taste and delicate flavor. Chinese cabbage is the most abundant vegetable in minerals and vitamins. The contents of calcium, vitamin C and carotene in Chinese cabbage are higher than those in Chinese cabbage, and the contents of sugar and carbohydrate are slightly lower than those in Chinese cabbage.

The minerals contained in Chinese cabbage can promote bone development, accelerate human metabolism and enhance the hematopoietic function of the body. Nutrients such as carotene and nicotinic acid are also important substances to maintain life activities. There are many ways to eat Chinese cabbage, which can be fried or fried with mushrooms, mushrooms and bamboo shoots. Small cabbage soup is good for losing weight.