What vegetables does Tomb-Sweeping Day eat? Recommendation of Seasonal Vegetables with Gas Nutrition in Tomb-Sweeping Day

1, leek

As the saying goes, "leeks are fragrant in spring and smelly in summer." In spring, the climate is suddenly cold and warm, so it is necessary to maintain the yang, and leek is warm and most suitable for human yang.

2. Malantou

Malantou is also a kind of health food suitable for Tomb-Sweeping Day. Malantou, also known as Malan, Ranunculus, Tanbianju, etc. In most parts of China, it grows on roadsides and fields, and is also cultivated artificially. It is rich in vitamin C, vitamin A, protein, fat, calcium, iron and so on. Pungent and cool, clearing away heat and toxic materials, cooling blood and stopping bleeding, has a certain dietotherapy effect on oral ulcer, sore throat, epistaxis and bloody dysentery.

3. Toona sinensis

Toona sinensis buds mixed with gluten and tender willow leaves mixed with tofu are the best products in Beijing during the Qingming period. Toona sinensis generally germinates before Tomb-Sweeping Day, and the terminal buds can be picked before and after Grain Rain. This kind of first-time picking, called the first-time Toona sinensis bud, is not only tender but also full of fragrance. Toona sinensis is a famous seasonal product, which contains volatile aromatic organic compounds such as toosendanin, which can strengthen the spleen and stimulate appetite.

4. shepherd's purse

In the spring around Tomb-Sweeping Day, people with hyperactivity of liver yang are particularly prone to headache and dizziness, and chronic tracheitis is also prone to attack in the spring, which is what Chinese medicine says, "all diseases of spring are at the head". After Tomb-Sweeping Day, shepherd's purse is one of the most suitable seasonal vegetables.

Step 5: garlic

Strong bactericidal power, and remarkable curative effect on common cold, diarrhea, gastroenteritis and tonsillitis caused by bacteria. According to the latest research, garlic also has a certain brain-strengthening effect, because garlic can enhance the effect of vitamin B 1 and resist the harm of radioactive substances to human body.

Qingming health recipes:

First, shepherd's purse winter bamboo shoots

Ingredients: 300g of cooked winter bamboo shoots, 0/00g of shepherd's purse/kloc-,20g of cooked carrots, refined salt, monosodium glutamate, raw oil, water starch and chicken soup.

manufacturing method

1, cut the cooked winter bamboo shoots into pieces, wash the shepherd's purse, blanch it with boiling water, take it out and put it in cold water for cooling, squeeze out the water, cut it into coarse powder, and cut the cooked carrots into powder for later use;

2. Sit in the pot, put oil on it and heat it. Stir-fry winter bamboo shoots and add chicken soup, coarse salt and monosodium glutamate. Boil, add leek and water starch, add carrot and serve.

Second, tofu skin spring rolls

Ingredients: five pieces of bean curd skin (soybean oil skin), clean winter bamboo shoots 100g, fresh shrimp 100g, shepherd's purse 750g, lean pork 150g, sesame oil 1000g (about 200g), monosodium glutamate and flour.

Production method:

1, tofu skin is cut into six small pieces, and each piece is cut into 30 pieces. Winter bamboo shoots and pork are cut into filaments. Wash shepherd's purse, put it in a boiling pot, scald it slightly, take it out and drain it, and chop it up. Put the flour into a bowl and add water to make wet slurry;

2. Put the wok on a big fire, add 100g sesame oil to heat it, add shredded winter bamboo shoots, shredded pork, leeks, shrimps, monosodium glutamate, refined salt and ginger, cook for 3 minutes, and then take the pan to make stuffing;

3. Spread the bean curd skin on the chopping board, wrap the fillings into rolls one by one, and coat the joints with paste (* * * wrapped into 30 spring rolls). 4. Put the original wok on the fire, add sesame oil (100g) and heat it to 50%. When the spring rolls are fried to golden brown one by one, take them out and eat them.

3. Tofu with Toona sinensis buds

Ingredients: Toona sinensis bud 100g, bean curd residue 200g, salt, wine and other condiments.

Production method:

Wash and chop Toona sinensis, put oil in the pot, stir-fry the bean curd residue thoroughly and adjust the taste, then add the cut Toona sinensis buds and stir-fry until cooked.