Longan stem tranquilizes liver blood deficiency. People with poor blood circulation are prone to poor sleep and low spirits in spring. Dried longan can replenish the spleen, the spleen and stomach are full, and liver blood and liver qi are also sufficient. People who can't sleep well at night and get dizzy easily can eat more. However, people who are often thirsty, easy to get angry and have a hot constitution should eat less. 1 day It is recommended not to eat more than half a palm.

Spring bud

Eating spring buds in spring is a gift from nature. Huangdi Neijing, a classic work of traditional Chinese medicine, says to "eat the old valley", which means to eat seasonal food. In spring, all plants will produce fresh buds, including many edible spring buds, such as Toona sinensis, bean sprouts, garlic sprouts, bean sprouts and so on.

Spring leek

Spring day. Early adopters. First spring leek. In spring, the climate is suddenly cold and warm, so it is necessary to maintain the yang. Leek is the most suitable for human yang. Leek contains essential oil, protein, fat and vitamins, and has the functions of invigorating stomach, refreshing and strengthening kidney. Spring leek is the best among leeks, and it tastes particularly delicious. Its roots are as white as jade, its leaves are as green as jade, and its fragrance is rich. There are many ways to eat spring vegetables, which can be served with meat, eggs, shrimp, cuttlefish, etc., and can also be used as stuffing for steamed dumplings. Add some spring leeks when frying mung bean sprouts or dried tofu, which is especially fragrant and delicious.

spinach

The vegetable eaten in spring is spinach, which is available all year round, but it is better to eat in spring. The roots of "Spring Spinach" are red and green, fresh and abnormal, and the most delicious. Spinach listed in spring is quite beneficial to detoxify and prevent spring dryness. Chinese medicine also believes that spinach is sweet and cool, which can nourish blood and stop bleeding, astringe yin and moisten dryness. Because spinach contains more oxalic acid, which hinders the absorption of calcium and iron, it should be blanched with boiling water before frying.