Bean sprouts, called "seeds" by the ancients, are most suitable for eating in spring, which can help the five internal organs change from winter storage to spring life. Moreover, bean sprouts also have the effect of clearing heat, which is conducive to dredging liver qi, invigorating spleen and stomach, and alleviating the "dryness and heat" caused by dry climate in spring.
Three spring buds: soybean sprouts, mung bean sprouts and pea bean sprouts.
The most familiar "sprouts" are soybean sprouts, mung bean sprouts, pea sprouts and so on. These beans, originally nutritious foods such as soybeans, are one of our traditional foods and can even replace staple foods in times of material shortage.
First, soybean sprouts:
Soybean itself is rich in plant protein, and germinated soybean is more easily absorbed by human body, protein. At the same time, bad substances such as raffinose are destroyed or even disappeared during germination. It can be said that germinated beans are not only equivalent to the "extraction" process of nutrients, but also a way to promote absorption. Such "bean sprouts" are most suitable for "eating buds in spring".
Second, pea seedlings:
Bean sprouts are also a common one in Eat Buds in Spring. Dry peas without germination have a dense texture, while fully germinated peas avoid this problem.
In addition, pea seedlings are rich in potassium, which helps to improve blood pressure. At the same time, pea seedlings are rich in dietary fiber, which can promote large intestine peristalsis and help improve constipation. Best for spring. When eating pea seedlings, it is recommended to cook with soup, which can not only keep the nutrition from losing, but also keep its fragrance and smell, which can be described as full of color, flavor and taste.
Third, mung bean sprouts.
After mung beans are made into mung bean sprouts, their nutritional value is higher. For example, macromolecules are broken down into small active components, and many different kinds of active substances, such as polyphenols and vitamin C, are continuously formed and accumulated. Eating regularly can enhance immunity. Germinated vegetables are easy to breed Escherichia coli. It is recommended to cook at high temperature after washing.
Three fresh trees: Toona sinensis, Lycium barbarum leaves and cherry.
I. Toona sinensis
Toona sinensis bud is also the tender leaf bud of Toona sinensis, which is called "the dish on the tree" and is also a traditional food for both medicine and food. Smells fragrant, tastes crisp, and is rich in vitamin C and carotene, which can improve human immunity and nourish skin. Spring is coming, and girls who love beauty can eat some Toona sinensis buds properly. There are many ways to eat Toona sinensis buds, such as scrambled eggs with spring buds, tofu with spring buds, and fried Toona sinensis. Because Toona sinensis buds contain unique "fragrance", people who don't like them can blanch with boiling water to remove most of the odor. At the same time, the people regard Toona sinensis as a kind of "hair". Eating buds in spring is a traditional eating habit, but for people with certain physical problems, it is better to try not to eat them.
Second, Lycium barbarum leaves
Lycium barbarum is a treasure. Besides fruit, young leaves are also healthy. Specifically, the leaves of Lycium barbarum are slightly cold and enter the five internal organs, which has the functions of tonifying deficiency and replenishing essence, nourishing liver and improving eyesight, clearing away heat and quenching thirst. Suitable for yin deficiency, fever, thirst, dry mouth, liver and kidney deficiency, dry eyes, toothache due to deficiency of fire, etc.
Lycium barbarum leaves can be cooked in many ways, such as cold salad, stir-fry, soup, porridge and so on.
Third, cherry.
Cherry is a very representative fruit in spring. Chinese medicine believes that cherry is sweet, slightly sour, warm in nature, beneficial to spleen and stomach, nourishing liver and kidney, and astringent. "Compendium of Materia Medica" says "regulating middle energizer, benefiting temper, making people look good, stopping ejaculation and causing dysentery in Shui Gu".
It is worth mentioning that cherries are very rich in iron. The iron content per hundred grams of cherry pulp is 6 times that of strawberries with the same weight, 10 times that of jujube, 13 times that of hawthorn and 20 times that of apples, ranking first among all kinds of fruits.
Iron can promote the regeneration of hemoglobin, replenish deficiency and nourish blood for patients with iron deficiency anemia, and moisturize skin, which is a "good complexion".
However, it should be reminded that cherries are warm, and those who are hot and dry should not eat more, otherwise they will be prone to nausea and vomiting, get angry, and there will be symptoms of nosebleeds.
Suggestion: Eat no more than150g a day, which is equivalent to the amount of an adult's hand.