When the season is green, we must live up to it.
Spring is a grand gathering of green vegetables, and all kinds of leafy vegetables are on the market. Spinach, lettuce, Chinese cabbage and Chinese kale are green and tender, rich in vitamins and minerals, and are the first choice for health preservation in spring. They can be fried, chilled or made into soup. They are light and delicious, adding a touch of spring to our taste buds.
Sweet and juicy, crisp and delicious.
Among vegetables in spring, there are many fresh, sweet and juicy vegetables. White radish, green radish, carrot, cucumber and broccoli are full of water, crispy and nutritious. These vegetables can be eaten raw, cold or stir-fried, which can not only replenish water, but also satisfy taste buds.
Rich in nutrition, the first choice for health care.
Vegetables in spring are not only green and sweet, but also famous for their rich nutrition. Toona sinensis bud, Malantou, shepherd's purse and celery are not only delicious, but also of high medicinal value. Toona sinensis buds are rich in vitamin C, which can improve immunity; Malantou clears away heat and toxic materials and helps digestion; Shepherd's purse nourishes blood and benefits qi, and strengthens the body; Parsley diuresis detumescence, can also lower blood pressure.
Eating from time to time leads to health.
Seasonal vegetables in spring are not only nutritious, but also seasonal, which is more beneficial to the body. Chinese medicine believes that everything recovers in spring and the human body should conform to nature. Eating seasonal vegetables helps to regulate the spleen and stomach, soothe the liver and regulate qi, and promote good health.
knack for cooking
Vegetables are tender and easy to cook in spring, so the following points should be paid attention to when cooking:
Keep the original flavor: Try to use light cooking methods, such as frying, cold salad or boiling, to keep the original flavor of vegetables.
Shorten time: the cooking time of vegetables in spring should not be too long, otherwise it is easy to lose nutrition and become soft and rotten.
Reasonable collocation: vegetables can be eaten with meat, eggs or bean products in spring, and the nutrition is more balanced.
Seasonal vegetables in spring are the wealth that spring gives us. They are full of the vitality of nature and nourish our body and mind. Let's cherish this season's delicacies, conform to the season, and use them to create nutritious and delicious spring food, laying a solid foundation for this year's health!