1, Toona sinensis
Some time before and after Grain Rain, it was the time when Toona sinensis went on the market. At this time, Toona sinensis is mellow and refreshing, with high nutritional value, so Toona sinensis is as tender as silk before rain. Toona sinensis is generally divided into purple Toona sinensis buds and green Toona sinensis buds, especially purple Toona sinensis buds. Fresh Toona sinensis buds are rich in sugar, protein, fat, carotene and vitamin C. Toona sinensis has considerable nutritional and medicinal value, and its leaves, buds, roots, skins and fruits can be used as medicine. Toona sinensis has the functions of improving immunity, invigorating stomach, regulating qi, relieving diarrhea, moistening skin, resisting bacteria, diminishing inflammation and killing insects. It should be noted that because of the high nitrate content in fresh Toona sinensis, it should be blanched with boiling water before eating.
Can be used to make Toona sinensis scrambled eggs, Toona sinensis bamboo shoots, Toona sinensis mixed with tofu, Toona sinensis fried rice cakes, Toona sinensis seedlings mixed with three shreds, Toona sinensis salted fish, Toona sinensis chicken breast, Toona sinensis tofu patties, Toona sinensis preserved egg tofu, Toona sinensis mixed with peanuts, Toona sinensis cold salad, Toona sinensis pickled, Toona sinensis cold salad.
2. Soybean sprouts
In spring, people are easy to lack vitamin B2 and vitamin C, and some people will have oral erosion and oral inflammation, commonly known as "rotten mouth". In view of this symptom, you should eat more soybean sprouts. In the process of soybean germination, not only the freshness of bean sprouts is increased, but also the utilization rate of protein in bean sprouts is at least 10% higher than that of soybeans. Soybean sprouts also contain an interferon inducer, which can induce interferon and interfere with virus metabolism. People are more prone to viral colds and other miscellaneous diseases in spring. Therefore, eating soybean sprouts in spring can also enhance the body's ability to resist viral infection.
Cooking bean sprouts must not add alkali, but add a small amount of vinegar, so as to keep vitamin B from decreasing. Moreover, when heating bean sprouts, we must pay attention to grasping the time, and it will be fine if it is eight ripe. Immature bean sprouts often have a little astringency. Adding vinegar can remove astringency and keep bean sprouts crisp and tender.
3. Spinach
After Grain Rain, it means that spring is coming to an end. According to the viewpoint of "nourishing liver in spring" in traditional Chinese medicine, we should seize the opportunity to regulate liver blood. Among many vegetables, spinach is the most suitable for nourishing liver. Chinese medicine believes that spinach is sweet, cool and enters the stomach. It has the effects of nourishing blood, stopping bleeding, benefiting the five internal organs, dredging blood vessels, quenching thirst, moistening intestines, nourishing yin, calming liver, helping digestion and clearing stomach heat and toxin, and is often effective in the adjuvant treatment of stomach diseases due to stagnation of liver qi. It has a good therapeutic effect on hypertension, headache, dizziness and anemia caused by liver yin deficiency in spring.
It can often be used to make soup, cold salad, stir-fry, stir-fry meat or dish meat dishes. Dark green color, red roots, no moisture, no old stems and leaves, no bolting and flowering, and no yellow rotten leaves are preferred. Common practices include chicken wings and golden needle spinach soup, pork liver medlar spinach soup, spinach and pork liver fried rice, spinach porridge and so on.
4, leeks
Leek, also known as Cao Yang, is very delicious and has its own unique fragrance. The unique pungent smell of leek is formed by its sulfide, which has certain bactericidal and anti-inflammatory effects and is helpful to improve human immunity. The main nutritional components of leek are vitamin C, vitamin B 1, vitamin B2, nicotinic acid, carotene, carbohydrates and minerals. Leek is also rich in cellulose. The content of cellulose in leek per 100g is higher than that in onion and celery. It can promote intestinal peristalsis, prevent the occurrence of colorectal cancer, reduce the absorption of cholesterol, and prevent and treat diseases such as arteriosclerosis and coronary heart disease.
Although leeks are good, they should not be eaten more. Compendium of Materia Medica once recorded: "Eating more leeks makes people dizzy, especially after drinking." Modern medicine believes that people with hyperactivity of yang and febrile diseases are not suitable for eating. Leek contains a lot of crude fiber, which is not easy to digest and absorb, so you can't eat too much leek at a time, otherwise a lot of crude fiber will stimulate the intestinal wall and often cause diarrhea.
5. Gouqitou
Gouqi Tou is the tender stem and leaf of Lycium barbarum in early spring, which contains vitamin C, glutamic acid and aspartic acid. It tastes bitter and cold, and has the effects of tonifying deficiency and essence, clearing away heat and quenching thirst, expelling wind and improving eyesight. Lycium barbarum bud is not only nutritious, but also has the effect of tonifying kidney and liver, and is a valuable dietetic vegetable. In the Ming Dynasty, Li Shizhen's Compendium of Materia Medica said: "Lycium barbarum leaves are picked in spring and are famous for their herbal essence; Picking flowers in summer is called long grass; Picking in autumn, named Lycium barbarum; Collecting roots in winter is called bone skin. " Eating gouqi head is actually eating spring, chewing the meaning of spring between your teeth, and your mouth is fragrant.
Ancient physicians praised the nourishing function of gouqi tou. For example, in the theory of medicinal properties, the head of Lycium barbarum can "fill essence, change color, whiten, improve eyesight and soothe the nerves", and in the herbal medicine of dietotherapy, it is also said that the head of Lycium barbarum can "strengthen tendons, resist aging and nourish bones and muscles", which all indicate that the head of Lycium barbarum can delay aging.
6.cress
Water celery is sweet, bitter, cool and non-toxic, and belongs to lung, stomach and liver meridians. It has the effects of calming liver and clearing away heat, expelling pathogenic wind and promoting diuresis, relieving restlessness and swelling, cooling blood and stopping bleeding, removing toxic substances and dispersing lung qi, invigorating stomach and promoting blood circulation, clearing intestine and relaxing bowels, moistening lung and relieving cough, lowering blood pressure, strengthening brain and calming nerves. Spring is dry and easy to get upset. An alkaline component isolated from celery seed has sedative effect on animals and human body, which is beneficial to calm mood and eliminate irritability.
Wild celery is very similar to water celery, but water celery can be eaten. Wild celery (also known as skink and water purple) is poisonous and cannot be eaten. Wild celery generally grows in wet areas, and its leaves are like celery leaves. The whole plant is poisonous, especially in late autumn and early spring, and the roots and flowers are poisonous.
7.purslane
Portulaca oleracea contains protein, fat, carbohydrate, dietary fiber, calcium, phosphorus, iron, copper, carotene, vitamin B 1, vitamin B2, nicotinic acid, vitamin C and other nutrients, especially vitamins such as vitamin A, vitamin C and riboflavin and minerals such as calcium and iron. Its omega-3 fatty acid content ranks first among green leafy vegetables. Portulaca oleracea can be eaten raw or cooked, and the soft stems can be cooked like spinach. However, pregnant women should be forbidden to eat purslane. Portulaca oleracea is slippery and has the function of slippery tires.
In addition, cold-mixed purslane has high nutritional value and medicinal value, and is known as "natural antibiotic"; Portulaca oleracea porridge has a good nourishing effect on human body, which can improve skin color and make skin emit healthy luster.