After winter, people generally have insufficient intake of vitamins, inorganic salts and trace elements, such as stomatitis, angular stomatitis, glossitis and some skin diseases in spring, all because of freshness.

Nutritional disorders caused by eating less vegetables. Therefore, when spring comes, people must eat more vegetables. There are few fresh vegetables in early spring. At this time, vegetables that are refrigerated, dried, pickled and pickled in winter can come in handy. Such as pickling

Radish, ginger, onion, cabbage, mustard, pepper, mustard tuber, etc. Eat more wild vegetables in spring. Wild vegetables grow in the suburbs, with little pollution, simple eating method, rich nutrition and obvious health care function, and can be cold-mixed, fried, boiled and stuffed.

Books, such as shepherd's purse, purslane, dandelion, plantain, elm, bamboo shoots, etc. Nowadays, growing vegetables in greenhouses has gradually changed the situation that fresh vegetables are in short supply in spring.

In spring, the liver functions vigorously. Eating more sour food will make the liver qi more vigorous, which will lead to the decrease of digestion and absorption ability of the spleen and stomach and affect human health. So eat less sour food to prevent excessive liver qi. Suitable for spring

Eating dessert foods can strengthen the spleen and stomach, such as jujube, which tastes mild and can nourish blood and strengthen the spleen and stomach. It can be eaten raw and made into jujube porridge, jujube cake and jujube rice. Yam is also a good food in spring, which has the function of invigorating spleen and benefiting qi.

Nourishing lung and yin, tonifying kidney and solidifying essence. Yam can be used as beet such as shredded yam, roasted yam, first-class yam and crystal yam balls, and also as flavor snacks such as yam cakes, yam bean paste buns, yam candied haws and yam sesame shortcakes. You can also make yam porridge and Chinese yam jujube porridge.