However, only good health is the capital of a better life, especially in March, when cold and warm alternate and sandstorms are relatively heavy. This season is easy to cause skin dryness and aging. Therefore, it is suggested that mothers should not be too frugal in March, and all five ingredients should be eaten for a good year.
"One pigeon wins nine chickens", and pigeons are particularly rich in nutritional value. Nowadays, many mothers who have recovered from a serious illness use pigeon soup for tonic.
Recommended recipe: Cordyceps mushroom pigeon soup
Ingredients: an old pigeon, Cordyceps sinensis, sliced onion and ginger, rice wine, salt and pepper.
Production method:
1. After the pigeons are slaughtered, soak them in clear water to remove blood, cut off the tips of wings and claws, soak them until the water becomes clear, and take them out to control the water for later use.
2. Put the squab into the soup pot, add twice as much water as the squab, add onion and ginger slices and rice wine, boil over high fire, skim off the floating foam, and stew over low heat.
3. Stew until pigeons can be easily inserted with chopsticks. Add washed Cordyceps mushroom, simmer until Cordyceps mushroom becomes soft, season with salt and pepper, and serve.
Mutton is a good ingredient in winter and spring, because mutton is a warm ingredient, especially suitable for women who are afraid of cold in winter and spring.
Recommended recipe: stir-fried mutton with red onion
Ingredients: onion, lamb tenderloin, baking soda, salt, rice wine, pepper, dried starch and soy sauce.
Production method:
1. Wash the mutton and cut it into thin slices. Peel shallots and cut them into thin slices.
2. Add baking soda, salt, rice wine, pepper, water and dried starch to the mutton slices, mix well and marinate for about 10 minutes. (The ratio of baking soda to mutton is 1: 100. )
3. Put the oil in the pot. When the oil temperature is 40% hot, put the pickled mutton slices into the pot and lubricate the pot. Slide the mutton slices into white and float, and take them out to control the oil.
4. Leave the bottom oil in the pot, add the shallots and stir well until fragrant, and add rice wine and fresh soy sauce.
5. Put the oiled mutton slices into the pot, stir well, add salt and pepper to taste, and serve.
March is the season for fish to feed and breed in large quantities with the increase of seawater temperature. This season's fish is tight and delicious, which is a good season to eat fish.
Recommended recipe: dry roasted large yellow croaker
Ingredients: Pseudosciaena crocea, onion, ginger, garlic, cooking wine, sugar, dried pepper, white vinegar, soy sauce and salt.
Production method:
1. Remove the scales, viscera and gills of Pseudosciaena crocea, put the flower knife evenly on the fish, and wipe off the moisture on the epidermis with kitchen paper towels.
2. Put oil in the pot. When the oil temperature is 60% hot, put the large yellow croaker on the side of the pot, fry it until the skin is golden and tight, and take it out to control the oil.
3. Put oil in the pan, stir-fry shallots, ginger, garlic and dried peppers until fragrant, cook with white vinegar, cooking wine and fresh soy sauce, add soup, add fried yellow croaker, add a little sugar to cook fresh, boil, turn to low heat, simmer until the soup is thick, add salt to taste, cook vinegar along the side of the pan after the fire, and collect thick soup.
Black-bone chicken is a very suitable food for women. Black-bone chicken contains a variety of trace elements and nutrients. The chicken is warm and very suitable for women in March.
Recommended recipe: black-bone chicken, red dates and medlar pot
Ingredients: black-bone chicken, onion ginger, yellow wine, salt, pepper, red dates and medlar.
Production method:
1. Black-bone chicken was cut from the back, divided into two pieces and connected to the abdomen. The lungs and blood of black-bone chicken were removed from its abdomen. Pour the cold water of black-bone chicken into the pot. After the water is boiled, skim off the floating foam, remove it and rinse it clean.
2. Put the washed black-bone chicken into the soup pot, add onion and ginger slices and rice wine, boil over high fire, skim off the floating foam, and turn to low heat for slow stew.
3. stew until the black-bone chicken is inserted through with chopsticks. After the soup becomes thick and white, add the soaked red dates and medlar, season with salt and pepper, and take out the pot.
When the peach blossoms were in full bloom in March, a shrimp in the sea came on the market. At this time, the shrimp skin is very thin and the meat is tender and delicious. Only in March of the year.
Recommended recipe: crispy peach shrimp
Ingredients: peach blossom shrimp, flour, eggs, salt, cooking wine, pepper, shredded onion and shredded ginger.
Production method:
1. Wash the peaches and shrimps, and take them out under water control. Add shredded onion and ginger, cooking wine, pepper and salt and mix well. Beat in an egg and mix well.
2. Add flour to the pickled peach shrimp and mix well, then add a little cooking oil and mix well.
3. Boil the oil in the pot. When the oil temperature is 50% hot, put the shrimps into the pot one by one. Fry until golden brown, the shell hardens, and take out. When the oil temperature rises again, fry them in the pot until crisp. You can take it out and eat it cold.