Therefore, what food to eat in spring is good, these seasonal vegetables can be considered, delicious and nutritious!
Spring bamboo shoots
Although bamboo shoots have always been available, they taste better. Eating bamboo shoots can achieve the effect of clearing away heat, resolving phlegm and benefiting waterways. Moreover, because bamboo shoots contain more water and plant protein, eating bamboo shoots can effectively help digestion and improve constipation, and bamboo shoots are delicious in any way.
Moreover, bamboo shoots can be eaten in many ways and are known as "universal meat". Once cooked with all kinds of meat, it will be more delicious, such as frying, burning, boiling, stewing and stewing.
Stewed ribs with dried bamboo shoots: You need to prepare 2 dried bamboo shoots, 500g pork chops, a little salt, 3 slices of ginger, 4 cloves of garlic, 1 slice of star anise, 1 slice of fragrant leaves.
Then the ribs need to be cut into pieces, then soaked in clear water, and the bamboo shoots are peeled to remove the old roots; You also need to cut the bamboo shoots into pieces and slice the ginger.
Pork ribs should be put into boiling water, removed blood and fished out for later use, and then bamboo shoots should be boiled in clean boiling water for five minutes to remove astringency; And put a lot of ribs and bamboo shoots in the pressure cooker and enough water.
Add ginger, garlic, star anise and fragrant leaves, cover the pot and start stewing; After about 30 minutes, open the lid and add a little salt, and then continue to press 10 minutes in the pressure cooker.
Spring bamboo shoots and bean curd soup: You need to prepare spring bamboo shoots (3 pieces), lactone bean curd (1 box), Toona sinensis seedlings (appropriate amount) and Lycium barbarum (appropriate amount).
Then you need to take out the lactone tofu, cut it into small pieces, and wash and drain the Toona sinensis seedlings. It needs to be soaked in light salt water for 5 minutes.
Next, slice the spring bamboo shoots, blanch them in a boiling water pot for 3-5 minutes, and then take them out to remove oxalic acid and astringency.
And the pot needs to add broth, bamboo shoots and tofu to boil. Then turn to low heat, add salt and medlar, and cook slowly for 5 minutes. Finally, pour in the washed Toona sinensis seedlings and turn off the heat.
spinach
Spinach is a vegetable in spring, which can nourish yin and moisten dryness, and can not only improve the deficiency of liver yin, but also be a good food for replenishing qi and blood in spring. In addition, spinach also contains protein, vitamin C and various minerals. Spinach also contains a lot of cellulose, which can effectively promote intestinal peristalsis.
It can often be used to make soup, cold salad, stir-fry alone, stir-fry with meat dishes or saucers. And the best color is dark green, red roots, no water, no old stems and leaves, no bolting and flowering, no yellow leaves.
Cauliflower mixed with spinach: cauliflower, spinach, Chili oil, salt, monosodium glutamate, ginger and other ingredients need to be prepared.
Then cauliflower needs to be broken into small flowers and soaked in salt water for ten minutes; Spinach needs to be washed, scalded with boiling water and naturally cooled.
Next, boil the cauliflower in a wok. Ginger needs to be minced, add proper amount of salt and monosodium glutamate, and then scald it with boiling water. Cauliflower and spinach mix well.
Then pour all the ginger juice into the dish and sprinkle with appropriate Chili oil and mix well.
(edible) auricularia auricula
Auricularia auricula, also known as black vegetables, auricularia auricula and auricularia auricula, belongs to the genus Auricularia. It is a precious edible and medicinal colloidal fungus in China and a world-recognized health food.
Auricularia auricula is the scavenger of human body, which contains colloid, which can discharge the dust left in the digestive system and clean the gastrointestinal tract. Auricularia auricula is very nutritious, rich in iron, protein, vitamins and crude fiber, which is of great benefit to human body.
Scrambled eggs with green onions and fungus: You need to prepare proper amount of fungus, 3 eggs, 1 root green onion, and proper amount of oil and salt.
Then the fungus needs to be soaked in warm water in advance, and then the fungus is picked to root, torn into small flowers, washed and drained.
Then you need to knock the eggs into the bowl, beat them evenly with chopsticks, cut the green onions in half with a knife, and then cut them with an oblique knife.
The pan needs to be heated with oil. Pour in the egg liquid, spread it out, heat it until the egg liquid is slightly solidified, and then stir-fry it into egg pieces, not too broken.
At this time, add a little oil to the pot, stir-fry the onion, stir-fry the onion, and take out the oil for later use.
Then stir-fry the fungus for 2-3 minutes. Auricularia auricula is easy to cook, and the frying time will not be too long.
Finally, add the egg pieces, onion, salt, stir-fry evenly over high fire, turn off the fire and serve. Then a plate of scrambled eggs with rich nutrition and strong onion flavor is ready.