Recommended health recipe: jujube walnut porridge
0/00g of rice/kloc-,50g of glutinous rice, 65g of ten golden dates, 50g of raw walnuts, 20g of purple raisins, 5g of green shredded pork, and 0/500ml of clear water/kloc-. Soak raisins in warm water until soft, and then wash them for later use. Soak walnut kernel in hot water for 30 minutes; Soak the golden jujube in warm water until it becomes soft. Peel the soft walnut kernel; Chop the peeled walnuts for later use. Mixing rice and glutinous rice, and washing; Boil water in a soup pot, and add rice, glutinous rice and chopped walnuts respectively; Add the washed golden jujube and cook it with medium and small fire until the rice is rotten and sticky, which takes about one and a half to two hours; When the rice is sticky, add raisins and cook for 10 minutes, then take it out of the pot. Sprinkle moss and red silk while it is hot. It can be eaten with brown sugar or with vegetables.
(2) Honey: Chinese medicine believes that honey is sweet and enters the spleen and stomach, which can replenish the middle energizer and relieve constipation. In spring, the climate is changeable, and the weather is hot and cold, which makes people easy to catch a cold. Because honey contains a variety of minerals and vitamins, and has the function of clearing away lung heat and detoxifying, it can enhance human immunity and is the most ideal tonic in spring. Therefore, in spring, if you can drink 1~2 spoonfuls of honey every day, take it with a cup of warm water or add milk, which will have a nourishing effect on your body.
Recommended healthy recipes: honey grapefruit tea.
A grapefruit, honey [2]500g, rock sugar 100g, salt 1 spoon, clear water. Wipe a layer of salt on the grapefruit and brush it clean; Peeling grapefruit skin is the essence of eliminating phlegm and relieving cough. Peel grapefruit and tear it into small pieces; Cut wampee into filaments about 3 cm long and about 1 mm thick, and the thinner the better; Marinate the cut grapefruit peel with salt water 1 hour. Put the pickled pomelo peel into clear water and cook it for 10 minute on medium fire to soften it and remove the bitterness. Put the treated pomelo peel and pulp into a clean and oil-free pot, add a small bowl of water and crystal sugar, and cook for 1 hour with medium and small fire until it is sticky and the pomelo peel is golden and translucent. Pay attention to stirring frequently when cooking to avoid sticking to the pot. After cooling, add honey, stir well to make honey grapefruit tea, put it in a sealed jar for cold storage, and rinse it with warm water when drinking.
(3) Spring buds: Spring buds are eaten in spring. Confucius said "from time to time, don't eat", which means not to eat unless in this season. Huangdi Neijing, a classic work of traditional Chinese medicine, also says to eat seasonal food. In spring, all plants give birth to bright green buds, and there are many edible spring buds, such as Toona sinensis, bean sprouts, garlic sprouts, bean sprouts, lettuce and so on.
Healthy recipe recommendation: scrambled eggs with spring buds
Oyster sauce, rapeseed oil, 4 eggs, 2 spring buds, 2 teaspoons of salt. Beat the eggs in a bowl first, then add salt and oyster sauce and mix well. Add the picked and cleaned spring buds into boiling water, blanch the spring buds with boiling water to make them taste better, drain the water and cut into pieces; Add the broken spring buds into the egg liquid and stir evenly; After the pan is heated, add rapeseed oil, slowly pour in the egg liquid when it is 80% hot, hold the pan handle and slowly rotate it, let the egg liquid slowly solidify, fry one side and turn it over to fry the other side; When both sides are fried until golden brown, move the egg roll to the chopping board, roll it into an egg roll, cut it into thick slices and put it on a plate.
(4) Leek: The climate in spring is suddenly cold and warm, so it is necessary to maintain the yang. Leek is most suitable for human yang, and it is known as natural "Viagra". Leek contains essential oil, protein, fat and vitamins, and has the functions of invigorating stomach, refreshing and strengthening kidney. Spring leek is the best among leeks, and it tastes particularly delicious. Its roots are as white as jade, its leaves are as green as jade, and its fragrance is rich. There are many ways to eat spring vegetables, which can be served with meat, eggs, shrimp, cuttlefish and so on. And can also be used as stuffing for steamed stuffed buns and jiaozi. Add some spring leeks when frying mung bean sprouts or dried tofu, which is especially fragrant and delicious.
Recommended healthy recipes: shrimp and leeks
Take 30g shrimp, 250g leek, egg 1 piece, and appropriate amount of soy sauce, starch, salt, vegetable oil and sesame oil. Wash shrimps and drain for later use. Wash leeks and cut into 3 cm long pieces for later use. Break the eggs and put them in the bowl. Stir well and add starch. Mix sesame oil into the egg paste. Pour in shrimps and marinate for about 20 minutes. Heat the wok and pour in the vegetable oil. The oil is hot, stir-fry the shrimps. After the egg paste solidifies the shrimps, add the leeks and stir fry. When the leek is cooked, add salt and soy sauce and stir well. This dish has the effects of tonifying kidney yang, consolidating kidney qi and promoting lactation.
(5) Bamboo shoots: Bamboo shoots, known as "the first vegetarian food", have been loved by people since ancient times as a delicious food. Scholars and gourmets are amazed at this, and there is a saying that "early adopters are like mushrooms after rain". Spring bamboo shoots are thick, delicious, nutritious and vegetarian. Different practices have different flavors. Stir-frying, stewing, boiling and simmering are all delicious foods. Local famous dishes, such as "dried medlar bamboo shoots" in Shanghai, "dried white feather chicken bamboo shoots" in Nanjing and "dried southern meat bamboo shoots" in Zhejiang, all occupy a place.
Recommended health recipe: bamboo shoots and mushroom soup
About 50g of wet-hair mushrooms, 90g of winter bamboo shoots, 0/0g of angelica/kloc-,320g of oil gluten and 7 cups of vegetarian soup. Angelica slices; Shell the winter bamboo shoots, remove the head and tail, blanch and cut into pieces; Soak the oil gluten in water to cool the river and cut it into 3 mm thick slices; Cut the mushrooms in half. Put mushrooms, gluten, one third of angelica sinensis and bamboo shoots into the cooked soup, cook for 30 minutes, then take out and drain (remove angelica sinensis), and keep the soup for later use. Take a round bowl, spread peanut oil evenly in the bowl, put mushroom slices on both sides of the bottom of the bowl, add bamboo shoots, and pour a little boiled mushroom soup; In another small bowl, put the remaining angelica and half a glass of water; Steam the two bowls in a steamer for 20 minutes, take them out, pour the steamed materials from the round bowl into the big soup bowl, and spread the gluten on half of the mushroom noodles. Boil the soup on the cooked mushrooms, add the steamed angelica soup, mix well, and gently pour it into a big soup bowl.