Bean sprouts prevent dry mouth and lips. The climate in spring is dry, which is prone to symptoms of angular stomatitis such as dry mouth and dry lips. Bean sprouts are delicious and are a good choice for nourishing and moistening dryness, clearing away heat and detoxifying. Compared with the original bean, both soybean sprouts and mung bean sprouts have higher vitamin content and higher mineral utilization rate, and protein and polysaccharide are more easily absorbed. From the perspective of traditional Chinese medicine, eating bean sprouts in early spring is helpful for the five internal organs to change from winter storage to spring production, which is conducive to dredging liver qi, strengthening spleen and stomach. There are many ways to eat bean sprouts, such as blanching and cold salad, making soup and rinsing hot pot.

2, shepherd's purse

Shepherd's purse shepherd's purse is rich in nutrition, with high contents of vitamin C, carotenoids and various minerals. In particular, its calcium content is nearly three times that of milk of the same quality. Shepherd's purse also has certain medicinal value. Traditional medicine thinks it can be used to treat dysentery, enteritis, gastric ulcer and other diseases. Shepherd's purse can be used for stuffing, cold salad after blanching, laying eggs, making soup and cooking porridge.

3. Lettuce; lettuce

Lettuce allergy. Lettuce, also called "spring vegetables", is one of the most suitable vegetables for spring. Lettuce is rich in vitamins, calcium, magnesium and dietary fiber. Japanese research has found that a substance in lettuce can resist rhinitis caused by spring allergy and alleviate the pain of allergic patients. Lettuce can be used for cold salad, roasting and frying, and can also be used for processing pickled vegetables and pickles.

4, leeks

Leek improves resistance. Although leeks can be eaten all year round, they have the best quality in early spring. Leek is rich in dietary fiber, which can promote intestinal peristalsis and effectively prevent habitual constipation and colorectal cancer, so it is called "intestinal grass". Leek is warm. Eating it in spring can strengthen yang and improve people's immunity, especially those with cold hands and feet on weekdays. You may wish to eat more leeks. There are many ways to eat leeks, such as scrambled eggs with leeks or fried lean meat with leeks.

Note: not everyone is suitable for eating leeks. People with dry mouth and sore throat and strong liver fire had better eat less.

5. Spinach

Spring is the most tender season of spinach and the most beautiful time to eat spinach. At this time, the spinach is called "spring spinach", with red and green roots, fresh and abnormal, and especially delicious. The contents of minerals and vitamins in spinach are among the best in vegetables. Spinach listed in spring is quite beneficial to detoxify and prevent spring dryness.

Spinach contains more oxalic acid, which hinders the absorption of calcium and iron. When eating spinach, you should first blanch it with boiling water before frying it. Stir-fry spinach for a short time without affecting the taste.

6.celery

Celery is also a seasonal vegetable in spring, which has excellent function of clearing stool and enriching blood. Therefore, for people with constipation or poor blood quality, eating celery is a good choice. Of course, celery has a strong light and function. It is generally recommended to eat for an hour before going out.

7. Spring bamboo shoots

Bamboo shoots are rich in amino acids, vitamins and inorganic salts. , and has the effects of nourishing and strengthening, benefiting qi and strengthening brain, calming the heart and strengthening the body. Bamboo shoots contain a white nitrogen-containing substance, which constitutes the unique fragrance of bamboo shoots. Has effects in stimulating appetite, promoting digestion, and stimulating appetite, and can be used for treating dyspepsia.

Edible bamboo shoots are also very delicate. A spring bamboo shoot can be eaten separately according to the freshness of each part, each with its own characteristics. For example, the tender head can be fried, or used as an ingredient for meatballs and fillings, and the middle part can be cut into bamboo shoots, fried, baked or used as a side dish. The root texture is old, and it can be cooked, stewed and soup with meat and poultry. It can also be fermented in a jar to make "pickled bamboo shoots", which makes the stew unique.