After Tomb-Sweeping Day, it will be summer in a month, and Tomb-Sweeping Day is also the golden period of nourishing and protecting the liver. Therefore, in addition to adjusting the schedule in time, we should also pay attention to eating more than three meals, so as to adapt to the changes of seasons and lay a good foundation for the coming summer.
First, eat more bitter spring vegetables.
Tomb-Sweeping Day is the peak season for everything to grow. There are many seasonal spring vegetables in the market this season. Lettuce, shepherd's purse, mother-in-law dish, Quma dish, Toona sinensis bud, asparagus, Chinese cabbage and Chinese cabbage are all cheap and seasonal, and these spring vegetables are bitter and sweet, which is just suitable for the eating principle of Tomb-Sweeping Day.
Recommended recipe: Roasted pork intestines with asparagus
Required ingredients: stewed pork intestines, asparagus, cooking wine, sugar, fresh soy sauce, salt, sesame oil, onion, ginger, garlic, millet spicy, water starch.
Production method:
1. Scrape the old skin that can't be squeezed out of asparagus with a scraper, clean it and cut it into diamond-shaped sections, and cut the marinated fat sausage into horse-ear sections.
2. Add the fried leeks, ginger and garlic into the pot, add asparagus and stir-fry evenly until the asparagus is green, and then add wine.
3. Put the fat sausage in the pot and stir-fry with asparagus, and stir-fry the fat in the fat sausage.
4. Add sugar, fresh soy sauce, salt and water starch to the bowl and pour into the pot. After the ingredients are dipped in the sauce, drop a few drops of sesame oil into the pot and enjoy.
Second, eat more beans.
During the Qingming period, with the increase of temperature, a variety of bean ingredients began to be listed in large quantities. Beans, broad beans and peas, which have just come into the market, are all good ingredients with rich nutrition and are very suitable for this season.
Recommended recipe: Steamed tenderloin with peas and mushrooms.
Ingredients: peas, mushrooms, tenderloin, onion, ginger, garlic, millet spicy, cooking wine, salt, pepper, oyster sauce, sugar and water starch.
Production method:
1. Soak Tricholoma in light salt water, wash it, take it out, and control the moisture. After the peas are cooked in the pot, take them out and peel them off.
2. Cut the tenderloin into thumb-sized dices, add salt, cooking wine, pepper and water starch for pickling and sizing, and cut the mushrooms into dices about the size of the tenderloin.
3. Put oil in the pot. When the oil temperature is 40% hot, slide into the tenderloin and take it out. Leave the bottom oil in the pan, add mushrooms and stir-fry until golden brown, add onions, ginger and garlic, and stir-fry peas evenly.
4. Put the tenderloin with oil into the pot, stir well, then boil the cooking wine, add a little sugar to make it tender, stir well, add salt, pepper and oyster sauce to taste, and sprinkle with millet before serving.
Third, eat more fish.
Fish is a food with high protein and low fat. With the gradual increase of water temperature after Tomb-Sweeping Day, many fish have reached the breeding period, so the fish in this season are particularly tight and delicious, which is an excellent opportunity to eat fish.
Recommended recipe: Braised carp.
Ingredients required: one carp, onion, ginger, garlic, dried pepper, one clove of star anise, soy sauce, sugar, a can of beer, fresh soy sauce, balsamic vinegar and salt.
Production method:
1. Slaughter the carp, remove gills, scales and internal organs, wash off the residual blood with clear water, and simply cut a few knives on the carp.
2. Add oil to the pan, pour it out, sprinkle some salt on the bottom of the pan after the oil cools, then dry the carp and fry it on low heat until both sides are golden and set.
3. Gently push the fried carp to the side of the pot, add star anise, onion, ginger, garlic and dried Chili to stir fry, add soy sauce to stir fry, and pour a can of beer.
4. After the soup in the pot is boiled, turn to low heat, add a little sugar to refresh it, and pour in a little fresh soy sauce to adjust the color of the soup.
5. After the soup in the pot is thick, add salt to taste, turn on the fire to collect the thick soup, and pour the balsamic vinegar along the side of the pot.
First of all, pickles
Too salty food will affect kidney function, and pickles in Tomb-Sweeping Day are basically preserved in autumn. It is inevitable that there will be mildew and deterioration with the increase of temperature this season, so it is best not to eat pickles this season.
Second, food that is too spicy and irritating.
With the temperature rising in Tomb-Sweeping Day, people tend to get dry and get angry. Drying and getting angry can cause liver fire and physical discomfort, so eat less spicy and stimulating food this season to avoid causing physical discomfort.
Third, don't drink or drink less.
Alcohol contained in wine is harmful to the liver. Tomb-Sweeping Day is the golden age of nourishing and protecting the liver. It is best not to drink alcohol at this time, so as not to damage the liver.
Tomb-Sweeping Day is the right time for the temperature. It's neither too hot nor too cold at this time, so it's a good time for outdoor activities. Therefore, don't sit at home for a long time, go outdoors to feel the breath of spring, remember not to eat more than three times, adapt to seasonal changes, and lay a good foundation for the coming summer.