Jingpo people eat "leeks" for almost every meal, and every family has iron pots and wooden pestles. The pot is made of a bamboo with a diameter of about 16-25 cm. The raw materials of leek are wild vegetables, wild fruits, melons, beans, fish and shrimp, and eels. The main condiments of leek are douchi, garlic, coriander, onion, ginger, pepper, sesame, peanut and walnut. The more complete the seasoning, the better the taste. Pot-stewed vegetables are all cold dishes, which are particularly refreshing in summer and have the function of preventing and treating diseases.

When you walk into Jingpo's house, you will hear the saying that "the iron pot doesn't ring, and the eating is not fragrant." Therefore, leek is the most distinctive in Jingpo's menu. Jingpo people put houttuynia cordata and other medicinal foods. And bitter fruit, rich spices, seasonings, bamboo tube grilled fish, shrimp and eel are made with wooden hammers, which can dispel wind and clear heat, promote digestion and strengthen the stomach.

The biggest characteristics of spring vegetables are hemp, spicy, fresh, fragrant and refreshing; Spring vegetables can be vegetarian dishes, and spring can be prepared in a stone mortar with various ingredients such as Toona sinensis, pepper and fresh pepper. The most distinctive meat dishes are spring chicken, spring dry bar, spring eel, vegetarian Kechun green beans, spring eggplant and spring wild mushrooms.

Introduction of water shield knowledge:

Water shield is a tender stem and leaf of Nymphaeaceae, a perennial aquatic herb, which is delicious and tender, and is one of the precious vegetables. The leaves are oval, dark green and purple on the back, floating on the water, and there are colloidal transparent lubricating liquid substances on the tender stems and back.

Water shield originated in China and is now distributed in eastern and southern Asia, Africa, Oceania and North America.

China is mainly produced in Taihu Lake Basin in Zhejiang and Jiangsu. Picking tender leaves with curly leaves from the end of April to the end of 10, the most famous of which is the West Lake water shield.

Water shield has been regarded as a precious vegetable since ancient times. The taste is full and tender, rich in amino acids, arabinose, mannose, vitamins and other symbolic nutrients, which is deeply loved by people.

Nutritional analysis of water shield;

1. Clearing away heat and toxic materials, sterilizing and diminishing inflammation:

The mucilage of water shield contains a variety of nutrients, which has a good effect of clearing away heat and toxic materials. When eaten, it can inhibit the growth of bacteria, clear stomach fire and purge heat, and can treat carbuncle and furuncle by mashing and external application.

2. Prevention and treatment of anemia and hepatitis:

Water shield is rich in B vitamins, which is an essential component for cell growth and division and maintaining the myelin integrity of nerve cells. Clinically, it can be used to prevent and treat pernicious anemia, megaloblastic anemia, hepatitis and liver cirrhosis.

3. Puzzle fitness:

Water shield is rich in zinc and is the "king of zinc" among plants. It is one of the best educational and healthy foods for children, which can prevent and treat ADHD.

Water shield is suitable for people:

Most people can eat it.

1. Because it is soft and tender, it is especially suitable for the elderly, children and people with weak digestive ability.

2. shepherd's purse is cold and slippery, and eating too much is easy to hurt the spleen and stomach, causing air conditioning and damaging the fur. People with spleen and stomach deficiency and cold should not eat too much; Women should eat less during menstruation and postpartum.

The dietotherapy function of water shield;

Water shield is sweet in taste, cold in nature, and enters the liver and spleen meridians;

Has the effects of clearing away heat, promoting diuresis, relieving swelling and detoxicating,

Indications: heat dysentery, jaundice, carbuncle and furuncle.

Practical guide to water shield:

1. Water shield can be fried or cooked with crucian carp and tofu. Its color, fragrance and taste are good.

Because it contains more tannins, it will turn black when it meets iron, so it is forbidden to cook in an iron pan.

Don't eat with vinegar, otherwise it will damage your hair.

4. Used to quench thirst: moderate amount of water shield and crucian carp, seasoned with salt to make soup, eat twice a day for about half a month.