Scientific diet, "cold and heat" balance
During the vernal equinox, yin and yang in nature are equally divided, and the principle of punctuality should be followed in diet, and the daily diet should be able to keep the body balanced and coordinated.
You can't eat anything cold and hot during the vernal equinox. You can eat more cauliflower, lotus seeds and tripe. Cauliflower can strengthen the body and resist the flu; Lotus seeds can strengthen the essence, strengthen the body, tonify deficiency, eliminate dampness and dispel cold; Tripe can nourish the spleen and stomach, tonify the middle energizer and replenish qi. In addition, cold and hot things can be eaten together, so that cold and hot are in harmony. For example, cool fish and shrimp can be matched with onion, ginger and vinegar isothermal seasoning to neutralize the coldness of fish and shrimp. Foods that tonify yang and nourish yin can also be eaten together, such as helping Yang Can's leeks to match eggs that nourish yin.
B vitamins hypomania
During the vernal equinox, mental illness is high. At this time, you can choose some foods that relieve stress and regulate your spirit, such as eating more foods rich in B vitamins.
Foods that can be selected to relieve mania are: pork legs, soybeans, peanuts, tenderloin, ham, black rice, chicken liver, germ rice and other foods rich in vitamin B 1; Animal liver, milk, yeast, fish, egg yolk, hazelnut, spinach, cheese and other foods rich in vitamin B6 and vitamin B 12.
◎ Nourish the liver at the vernal equinox, and replenish the dirty with the dirty.
During the vernal equinox, we should also pay attention to maintaining the liver while eating and keeping in good health:
First, make up the pollution with pollution, and choose chicken liver. Chicken liver is sweet and warm, which can replenish blood and nourish liver and warm spleen and stomach. Compared with other animal livers, chicken livers have stronger liver nourishing function.
Second, the liver governs the storage of blood and enriches the blood for the liver. Animal blood can also protect the liver. Duck is rich in blood and nutrition, and it is a good product for nourishing liver in spring.
Third, soothing the liver and nourishing blood, spinach should be selected. Spinach is a seasonal vegetable in spring, which has the effects of nourishing yin and moistening dryness, soothing liver and nourishing blood, and can also be used as an adjuvant treatment for soothing liver and its complicated stomach diseases.
The most important food at the vernal equinox
Duck blood
Health-preserving efficacy
Duck blood can nourish liver blood and is easy to digest and absorb, so it is very suitable for eating at the vernal equinox.
The standard of picky eaters
Duck blood with dark red color, no fishy smell, no peculiar smell, good elasticity and no honeycomb pores after rupture is the best.
There is a good way to eat.
Cooking should be accompanied by condiments such as onion, ginger and pepper to remove odor.
Don't go too far
50 ~ 100g/ time.
Make good use of it
Spinach duck blood soup
● Materials: spinach 250g, duck blood 150g.
● 3 grams of scallion, sesame oil, salt, monosodium glutamate and vegetable oil.
● Practice
① Spinach is rooted, washed and cut into sections; Wash duck blood and cut into pieces; Wash the scallions and cut the shallots.
(2) Put the spinach into a pot, add a proper amount of water, cook with low fire until it is nearly cooked, add duck blood clot and vegetable oil; Boil chopped green onion, salt, monosodium glutamate and sesame oil for a while.
spinach
Health-preserving efficacy
Spinach can dredge blood vessels, benefit the five internal organs, detoxify and prevent spring dryness, and is the first choice vegetable for diet and health preservation in the spring equinox.
The standard of picky eaters
It is best to have shallow roots, red and short stems, fresh leaves, no yellow spots and elasticity.
There is a good way to eat.
It's best to blanch with boiling water before eating, and then fry it.
When spinach is eaten together with alkaline foods such as kelp and fruit, calcium oxalate can be dissolved and discharged to prevent stones.
Don't go too far
80 ~ 100g/ time.
Make good use of it
Pork liver spinach porridge
● Materials: spinach 120g, pork liver 80g, rice 100g.
● Appropriate amount of seasoning salt, shredded ginger and shredded onion.
● Practice
① Wash the rice and soak it in cold water for 30 minutes; Wash spinach, remove roots and cut into sections; Wash pig liver and cut it into thin slices.
2 Add cold water to the casserole, add rice, boil over high fire, and cook porridge over low fire.
③ Add pork liver slices, spinach segments, shredded ginger, shredded onion and salt, stir well and cook until pork liver is cooked.
Spinach gouqi porridge
● Material: Lycium barbarum 15g, spinach and millet each 100g.
● Appropriate amount of seasoning and sugar.
● Practice
① Wash millet and medlar separately; Wash, blanch and cut spinach into small pieces.
① Wash the rice and soak it in cold water for 30 minutes; Wash spinach, remove roots and cut into sections; Wash pig liver and cut it into thin slices.
2 Add cold water to the casserole, add rice, boil over high fire, and cook porridge over low fire.
③ Add pork liver slices, spinach segments, shredded ginger, shredded onion and salt, stir well and cook until pork liver is cooked.
Fried pork liver with spinach
● Materials: 300g fresh pork liver and 200g spinach.
● Seasoned egg white, onion, pickled pepper powder, Jiang Mo, soy sauce, sugar, cooking wine, dried starch, salt, monosodium glutamate and vegetable oil.
● Practice
① Wash pig liver, slice it, put it in a bowl, add soy sauce, salt, sugar, cooking wine, egg white and dried starch, mix well and marinate for 5 minutes.
② Wash spinach, blanch in boiling water, remove and drain, and cut into sections.
(3) Cook vegetable oil in a wok until it is half cooked, add pickled pepper powder, Jiang Mo and onion, stir-fry until it loses its fragrance, and add pork liver.
④ Add spinach and stir well, sprinkle with salt and monosodium glutamate and stir well.
Crab meat mixed with spinach
● Materials: 350g cooked crab meat, 200g spinach and mung bean sprouts, and 3 red peppers.
● Seasoning mustard sauce, sugar, soy sauce, chicken bone soup and salt.
● Practice
① Shredding crab meat; Wash spinach, cut into sections, blanch and cool; Wash mung bean sprouts, pinch off both ends, blanch and let cool; Wash red peppers, remove pedicels and seeds, and shred.
② Take a small bowl, add mustard sauce, sugar, soy sauce, chicken bone stock and salt and mix well to make a sauce.
③ Take a large bowl, add crab meat, spinach, mung bean sprouts and red pepper, and add the sauce and mix well.