In spring, the temperature rises gradually, and people often feel sleepy. It is better to eat more leeks, which have the function of invigorating the stomach and refreshing. Various nutrients and minerals in pig blood can meet the nutritional needs of one day.

Ingredients: pig blood, leek, ginger, garlic and red pickled pepper.

Seasoning: cooking oil, salt, cooking wine, oil consumption, chicken powder, sugar and pepper, soy sauce.

1. Prepare a piece of pig blood, cut it into strips, cut a washed leek into 4cm long pieces, pat a small piece of ginger into ginger grains, pat a few pieces of garlic into minced garlic, cut a red pickled pepper into oblique pieces, and put it in the pot with ginger and garlic.

2. Add a spoonful of salt to boiling water and stir to melt. After the water is boiled, add pig blood, add a little cooking wine to remove the fishy smell, blanch for about two minutes, and pour out the water for later use.

3. Add a little cooking oil to another pot, add ginger, garlic and red pickled pepper, stir-fry until fragrant, add half a spoonful of water, and add

3 grams of oyster sauce

, pour in pig blood, add

Salt 2g, chicken powder 1g, sugar 1g, pepper1g.

Take a few drops of color.

4. Push the seasoning a few times with a spoon, cook for about 2 minutes, then add the leek, stir fry a few times, stir fry until the leek is broken, hook a little thin sauce, then pour in a light oil, stir fry quickly and evenly, and then turn off the fire and put it on the plate.

The second course: farmers eat meat.

As a home cooking, simplicity is the most important thing. As a food, pork provides protein and vitamins, which can make the body feel more energetic.

Ingredients required: pork belly 200g green pepper, millet pepper, garlic, ginger, dried red pepper, and dried lobster sauce.

Seasoning: cooking oil, cooking wine, sugar, salt, soy sauce, chicken essence.

1. Prepare 200 grams of pork belly, cut it into thin slices, cut a handful of green peppers into curly blades, cut a few millet peppers into oblique slices, put them together in a basin, cut a few garlic seeds into garlic slices, cut ginger into ginger slices, cut a handful of dried red peppers into sections, and chop a handful of dried fermented beans into bowls for later use.

2. Heat the wok, add a spoonful of cooking oil to the wok, then add the meat slices, stir fry a few times, and stir-fry the excess oil in the pork belly. After the meat slices are fragrant, add onion ginger, dried red pepper and dried fermented soybean, stir-fry evenly, add appropriate amount of cooking wine to remove fishy smell, add 1g white sugar, 3g salt and 2g soy sauce, and continue to stir-fry.

3. Add green and red peppers, stir-fry for 30 seconds, stir-fry the peppers until they are raw, add a little chicken essence, stir-fry them evenly again, then turn off the heat, put them on a plate, and finally sprinkle with a little white sesame seeds. Serving is delicious.

The third way: steamed bass.

Fish is extremely low in fat and high in protein. People who want to lose weight don't have to worry, they can eat more. Perch, as the best fish, is often made into sashimi with delicious meat. In order to ensure that nutrients are not lost, steaming and stewing soup are recommended.

Ingredients: bass, onion, ginger, red pepper, coriander.

Seasoning: steamed fish and soy sauce with cooking oil and wine.

1. Prepare a fresh perch, first scrape the scales, clean them, remove the gills and internal organs, then change the knife from the back, cut both sides of the fish, clean the perch again, and then put it on a plate for later use.

2. Cut the onion in the middle, cut the ginger into ginger slices, and then put the onion slices and ginger slices under the bass.

3. Boil the water in the pot, put the grate on it, cover the lid, bring the water to a high fire, put the perch on it after the water boils, pour some cooking wine on the fish to remove the fishy smell, cover the lid and steam for 8 minutes on medium heat.

4. Prepare half a green onion and cut it into shredded onion, a slice of ginger, cut it into shredded ginger and half a red pepper, put it into the pot together, and add a proper amount of water.

5. It's time to take out the steamed bass, control the excess soup in one plate, put it in another plate, pick up the onion and ginger slices with chopsticks, put the soaked shredded onion and red pepper, sprinkle a little coriander for later use, and then pour hot oil to stimulate the aroma of onion and ginger and serve delicious.

The fourth way: stir-fry celery.

Celery is a kind of vegetable with high nutritional value, and its protein and phosphorus contents are more than 1 times higher than those of melons and fruits. Eating more celery can accelerate intestinal peristalsis and enhance bone health.

Ingredients: celery, tofu, dried onion, garlic, red pepper, dried red pepper.

Seasoning: cooking oil, salt, chicken powder, pepper, oil consumption, steamed fish, soy sauce.

1. Cut a handful of washed celery into sections, cut tofu into two thin strips, cut half of green onion into horseshoe slices, cut a few pieces of garlic, cut the root of red pepper into oblique slices, put it with green onion and garlic, and add a few dried red peppers for later use.

2. Add water to the pot, add salt to the bottom flavor, add vegetable oil to increase the brightness, add tofu to dry after the water boils, then add celery to blanch for 30 seconds, and remove and control the water.

3. Heat the wok, add cooking oil, add onion, garlic and pepper, stir-fry until fragrant, then add celery, stir-fry quickly and start seasoning: add salt, chicken powder, pepper and oyster sauce, add 5g of steamed fish and soy sauce from the edge of the wok, and stir-fry evenly.

4. Continue to change the fire and stir fry quickly for one minute, melt all the seasonings in the pot, then turn off the fire and start the pot.