No matter adults or children, spring is prone to spring sleepiness. After a winter, the temperature in spring rises slowly, and the blood circulation of human skin is also vigorous, thus reducing the blood supply to the brain. This is how the spring sleep comes. The best way to solve the spring sleep is to get enough sleep. It is especially important to have a proper rest time at noon. Secondly, we should start with diet. In winter, metabolism is slow, fat is accumulated, and a lot of big fish and meat are eaten. In spring, everyone wants to eat lightly and lose weight.

Eat more of these six vegetables in the spring diet. Let's get to know each other.

Chinese chives

Spring leek has the saying "the first dish in spring". In February, leeks can dispel yin and dispel cold, help the human body improve yang and enhance the qi of the spleen and stomach. Leek has a special fragrance, which also has the function of sterilization and anti-inflammation. Bacteria breed in spring, so it is helpful to eat leeks often.

Fried eggs with leeks, braised tofu with leeks, fried shrimps with leeks, fried bean sprouts with leeks ... these are very simple and versatile home-cooked dishes. If you don't grow your own leeks, try to choose long and thin leeks with green leaves and no yellow leaves when you buy them in the market. Besides, you are worried about pesticide residues in leeks. Add a spoonful of salt or baking soda to clear water and soak for several times.

Spring bamboo shoots

Bamboo shoots are tender and crisp, and they are the first batch of fresh vegetables in spring. Bamboo shoots are nutritious, rich in plant proteins and amino acids close to human needs, crude fiber, high protein, low calorie and low fat. Only in a short time in spring, the number of bamboo shoots is very small, so it is particularly precious, which is why everyone wants to try it early.

There are many practices of spring bamboo shoots. Two days ago, I also shared stewed bamboo shoots with vegetarian dishes. Simple vegetable cooking has a crisp and tender taste. Spring bamboo shoots can be burned, fried, made into soup, simmered and stewed, and the practices are changeable. A single vegetable can be made into vegetarian food, or it can be mixed with various meats to produce different nutritional flavors. Bamboo shoots and home-made tofu are very popular wherever they go.

onion

Onions are spicy and contain allicin. Eating raw onions in spring can sterilize, diminish inflammation and refresh the mind. Onions can be divided into three types according to their skins: white skin, yellow skin and purple skin. From the nutritional value, purple onion is more nutritious. Purple onion contains more allicin and quercetin because it tastes hotter than the other two varieties of onion. In addition, purple foods are generally rich in selenium.

The easiest way to stir-fry with onions in spring is to stir-fry eggs with onions, but in fact onions are used to eat cold dishes raw and taste very good. The ingredients that can often be used to make cold salad with onions are shredded tofu, cucumber, shredded carrot, coriander, onion, fungus and so on. Onions are shredded or diced, and the seasonings are generally vinegar, minced garlic, sesame oil, Chili oil and pepper oil. Pickling can reduce the spicy taste of raw onions.

lettuce

Lettuce is green and tender in color and rich in potassium. Judging from the appearance color, green can stimulate appetite. Lettuce in spring is full of water and contains a lot of cellulose, which can promote digestion.

Lettuce can be eaten raw, made into salad or cold salad, or fried. It should be light with eggs, sliced meat, fungus, yam and other vegetables. Gastrointestinal digestive function is slightly weak. When cooking cold lettuce, blanch the lettuce in a hot pot before taking it out. Lettuce is easy to cook and should not be fried for too long, so as not to lose its crisp taste.

spinach

Spinach is rich in iron, and children need enough iron and calcium to grow up. Eating more spinach has a good effect on promoting bone growth and development.

Spinach can be fried, boiled and cold, but because spinach contains high calcium oxalate, it will combine with calcium in the human body after eating, which is easy to form calcium oxalate precipitation. Calcium oxalate cannot be absorbed by human body, which will hinder the absorption of calcium by human body. Therefore, the correct way to eat spinach is to blanch it with boiling water, take it out, fry it, cold it, or make soup.

Pea seedling

Pea seedlings, which are generally marketed in large quantities in winter and spring, are crisp, tender and bright green, rich in calcium, carotene and other elements, among which the contents of vitamins C and E are higher than those of broccoli. Pea seedlings are recognized as pollution-free vegetables, which can be eaten after simple washing, without worrying about pesticide residues.

Pea seedlings can be fried, fried with eggs, shabu-shabu, etc. There are also light flavors, and bean sprouts can be made into soup, all of which are home-cooked dishes in spring.

There are many vegetables in spring, such as rape, Toona sinensis, Malantou and shepherd's purse. Vegetables eaten in time should be eaten in season, protect the spleen and stomach, protect the liver and improve immunity. Vegetables are not easy to catch colds and colds.