At the beginning of early spring, it is warm and cold at first sight, so at present, we must remember that "less acid is more sweet" in our diet. As the saying goes, "acid enters the liver and sweet enters the spleen." Eating too much acidic food is easy to cause liver fire, while sweet food can regulate the spleen and stomach, and the spleen is good and the liver is good. Next, I will introduce six kinds of sweets to you. If subdivided, these six foods can also be called "three reds" and "three yellows". You must eat more in spring, and eat in season, in order to enter spring healthily and smoothly.
Sanhong
First, red dates
Recommended practice: jujube lotus root soup
1. First, we prepare a section of lotus root, wash the skin, cut it into small pieces, put it in clean water, and soak it in a little white vinegar for a while to avoid oxidation and blackening; Slice ginger, wash red dates and longan with clear water to remove impurities, soak a handful of medlar in clear water for a while, and then prepare a proper amount of brown sugar for later use.
2. Pour the prepared raw materials into the casserole in turn. If Lycium barbarum can't be cooked for a long time, put it at the end. Pour in the right amount of water, first boil it with high fire, then simmer it for 20 minutes, stew the lotus root well, and let the nutrition of the ingredients blend into the soup.
3.20 minutes later, pour the medlar and stew for a while, and our nourishing and nutritious red jujube lotus root soup will be ready.
Second, carrots.
Recommended practice: steam shredded carrots.
1. Prepare a carrot, peel it and cut it into filaments. After cutting, put it into the pot, pour in proper amount of vegetable oil and stir well. Vegetable oil can prevent carrots from producing a lot of water and avoid sticking when steaming. Then add 50 grams of corn flour to make the carrot surface covered with corn flour, and then add 50 grams of flour to continue to grab evenly. Don't use too much flour here, just a thin layer. Too much flour is easy to stick.
2. Add the right amount of water to the pot. After the water is boiled, sprinkle shredded carrots evenly on the grate, cover the pot and steam for 5 minutes.
After 3.5 minutes, take out the shredded carrot and shake it quickly with chopsticks. Be sure to shake them off while they are hot and stick them together when they are cold.
4. Then sprinkle with minced garlic and chopped green onion, pour in 200-degree hot oil to stir-fry, add a little salt to taste and mix well, and serve.
Third, sweet potato.
Recommended practice: sweet potato balls
1. First of all, we prepare a piece of sweet potato, peel it, cut it into even slices, and steam it in a pot. Cut it as thin as possible, and steam it quickly and save time.
2. After steaming, take it out and press it into a sweet potato paste with a spoon, then add a proper amount of glutinous rice flour to make a soft sweet potato dough, mash the dough into a potion, and make sweet potato balls of the same size for later use.
3. Boil water in the pot. After the fire boils, put the sweet potato balls in the pot and cook for 5 minutes. When all the sweet potato balls float, they are cooked. Put them in the pot.
4. Boil some brown sugar water, pour it evenly on the meatballs and sprinkle a little sesame seeds. It's delicious.
San huang
First, Xiaomi
Recommended practice: mixed vegetables millet porridge
1. First, we prepare a handful of fresh celery leaves and wash them with clear water. Many people don't know how to eat celery leaves. In fact, they cook porridge with millet, which tastes delicious; Soak millet in clear water for half an hour in advance, it will be cooked in a short time, and it will bloom in a short time, so as to produce nutrition; In addition, cut some Jiang Mo and chopped green onion; Cut half a carrot into carrot granules; Cut some shredded chicken for later use.
2. Add hot oil to the pot. When the oil is hot, pour in shredded chicken, stir-fry until the shredded chicken turns white, pour in the prepared diced onion, ginger and carrot, and stir-fry the fragrance of onion and ginger. Then add a proper amount of water, turn the pot to low heat, and pour in the soaked millet. After the water boils again, there will be a lot of floating foam. Clean it up along the edge of the pot with a spoon, then cover the pot and cook for 10 minute, and cook the millet.
3./kloc-After 0/0 minutes, add 4g of salt and 2g of chicken powder to taste, and stir frequently with a spoon to avoid the bottom paste. Add celery leaves before cooking, stir fry a few times casually and it will be cooked. Our miscellaneous vegetable millet porridge can also be served.
Second, soybeans.
Recommended practice: Chinese cabbage mixed with soybeans
1. First, we have to cut the Chinese cabbage into small pieces. Then cut a little yellow pepper and red pepper to adjust the color.
2. Boil water in the pot and add vegetable oil and salt, which can not only lock nutrition, keep green, but also increase the bottom taste. After the fire boils, pour in the colored pepper, then pour in the cabbage, simmer for 20 seconds quickly, and then pour out immediately. Don't cook it for too long, or the cabbage will turn yellow easily. Crispy and sweet immediately after cooking.
3. Then drain the cabbage and put it in a pot, add salt, chicken powder, sesame oil and white sugar to refresh it, and pour in a can of tomato juice soybeans, which are sold in this supermarket. After the pan is stirred evenly, it can be loaded.
Third, corn.
Recommended practice: shrimp and corn kernels
1. Prepare some fresh corn, cut the corn kernels and wash them with clear water; A short piece of carrot, diced; Half a green pepper, cut into small grains; Red peppers are also cut into small pieces and put together to add color to dishes and increase dietary fiber; Cut green onions into chopped green onions, cut ginger into powder, and put them all together; Prepare some fresh shrimp, pick out the shrimp line and wash the remaining stains on it for later use.
Next, we blanch the corn. When blanching, you can put a little salt and chicken powder into the bottom flavor, and then add a little vegetable oil to prevent the loss of nutrients in corn. Pour the corn kernels into the pot and gently push them until they are evenly heated. After the water is boiled, clean the floating corn husks and continue to cook for 2 minutes. After cutting the corn, pour out the water.
3. Boil the water in the pot again, pour in the shrimps and cook quickly for 30 seconds. After the shrimps turn slightly red, pour them out, rinse them with clear water and control the water for later use. Don't scald the shrimps for too long, otherwise the umami flavor will be lost and the taste will not be tender enough.
4. Burn the oil in the pot, fully slide the pot, pour out the hot oil, add the cold oil, and pour the small materials such as green pepper into the pot and stir-fry for fragrance. Then add diced carrots and stir-fry for 30 seconds. After cutting carrots, pour shrimps and corn kernels into the pot and continue to stir fry 1 min. After the corn is fried, pour a little water from the pot, add 2 grams of salt, 2 grams of chicken essence and pepper 1 gram, turn to high heat and stir the seasoning evenly. After the ingredients are tasty, pour in some sesame oil and continue to stir fry a few times.