With the temperature rising and the rain increasing, we came to the end of April, and we are about to usher in the Grain Rain solar term. In ancient times, grain rain was divided into three stages: the first stage was when Ping was born, the second stage was when pigeons flapped their wings, and the third stage was when mulberry was put on. That is to say, duckweeds began to grow on the water, cuckoos began to remind people not to delay sowing, and Dai Sheng birds flew to mulberry trees and began to nest and breed.

In Grain Rain, the climate is unstable, the precipitation increases, and the human body is vulnerable to "dampness". This is the golden time to strengthen the spleen and promote diuresis. Don't stay in a wet place for a long time at ordinary times, and don't wear clothes that are not completely dry. We must dry our hair. Pay attention to "invigorating the spleen and promoting diuresis" in diet, especially eating "1 meat 2 beans" frequently, which can not only lay a good foundation for the next summer, but also avoid the invasion of moisture in Grain Rain. Next, friends will follow Brother Qi to have a look!

Broad bean is a delicious seasonal vegetable in spring, which is rich in dietary fiber, plant protein, vitamin C and choline, and has the functions of invigorating spleen and promoting diuresis. Broad beans are usually harvested from April to July every year. Fresh and tender broad beans can be fried and eaten, and older ones can cook porridge. When we buy broad beans, we should choose ones with light green skin and uniform size. If we see black spots on the bean skin, it means that it has been eaten by insects, so don't buy it. In addition, it should be noted that when eating broad beans, raw broad beans should be soaked or scalded several times before cooking. Broad beans should not be eaten raw or eaten more, so as not to cause abdominal distension and other physical discomfort.

Preparation materials: fresh broad beans, eggs, medlar, pork, chopped green onion, Jiang Mo, minced garlic, soy sauce, cooking wine, pepper, sugar, chicken essence and salt.

1. Peel the pods and wash the fresh broad beans. Soak wolfberry in advance. Five minutes. Wash and chop pork.

2. Beat the eggs into a bowl to make an egg liquid, and then add a little white vinegar to remove the fishy smell and increase the fragrance.

3. Pour an appropriate amount of cooking oil into the pot, heat it, add the egg liquid, and take it out after frying.

4. Put cold oil in a hot pot, stir-fry minced meat to give oil, stir-fry onion, ginger and garlic to give fragrance, and then stir-fry broad beans evenly.

5. Continue to add Lycium barbarum, soy sauce, cooking wine, pepper, sugar and salt to taste, then add appropriate amount of water, boil and simmer for 2-3 minutes (do not cover).

6. When the soup thickens, add eggs and a little chicken essence and mix well.

Red beans, or adzuki beans, are native to China and have a long history of eating. The ancients called it "the valley of the heart". Red bean is rich in protein and trace element iron, which is a kind of coarse cereals suitable for harvest season. It has diuretic, dehumidifying and slimming effects. When we buy red beans, we should observe their colors. If the color is naturally shiny, it means fresh red beans. If the color is dark, dim, gray or yellow, it means that it is an old red bean and should not be bought. You can also pour red beans into light salt water for testing. If all the red beans are soaked in water, the quality is still good. If they float on the water, they are probably eaten by insects.

Preparation materials: red beans, coix seed, rock sugar.

1. Wash red beans and coix seed and soak them in clear water for 5 hours to facilitate boiling.

2. Put the soaked red beans and coix seed into a pressure cooker and add appropriate amount of water (which can be added to the highest water level of porridge).

3. Open the beans and tendons in the pressure cooker and start cooking porridge. Friends who like sweet porridge can add a little rock sugar to taste when porridge is ready.

Grain Rain diet should pay attention to eliminating dampness, crucian carp can strengthen the spleen and promote diuresis, which is more suitable for this season. Crucian carp, also known as western head fish, is the most widely distributed and adaptable fish among freshwater fish. Crucian carp meat is delicious and nutritious. It contains high-quality protein, comprehensive amino acids, easy to digest and absorb, and rich in trace elements, especially calcium, phosphorus, potassium and magnesium. When we buy crucian carp, it is generally that the meat quality of flat crucian carp is tender, and the eyes of fresh crucian carp are slightly convex, black and white and shiny. The weight of each crucian carp is about 450g.

Preparation materials: crucian carp, yam, ginger slices, onion segments, medlar, cooking wine, salt and cooking oil.

1. Carassius auratus is packed, cleaned and cut on both sides of the fish with a knife. Peel the yam, wash it and cut it into diamond-shaped pieces.

2. Pour an appropriate amount of cooking oil into the pot, heat it to 70% heat, and fry the crucian carp in the pot. Use a small fire, don't turn the fish first, and then turn it when the fish is slightly burnt.

3. When the other side of the crucian carp is fried to golden brown, add the onion and ginger slices to stir fry until fragrant, then add boiling water (not crucian carp), then add a proper amount of cooking wine, bring to a boil over high fire and turn to medium heat for 20 minutes.

4. Pour in yam and medlar, stew for 10 minute, and finally season with salt.