The so-called sprouts are the new buds of plants or the products of seed germination, which are tender, juicy and nutritious.
But why do you want to eat sprouts in spring? Which sprouts are delicious? Healthy Jun will take you to find out.
Chinese medicine pays attention to "harmony between man and nature" and should conform to the four seasons of Yin and Yang. Therefore, people and nature have the characteristics of "spring in summer, long harvest in autumn and winter storage".
Spring is the season when the sun is the spirit and everything recovers. Many plants are quietly taking root. They gather the aura of heaven and earth, absorb the essence of the sun and the moon, thrive and are delicious.
This season's sprouts are a unique delicacy in a year. Eating them in spring can take the vitality of heaven and earth, which not only conforms to the season, but also promotes the growth of yang, and can also cure diseases and relieve pain!
Not only that, sprouts also have the effect of clearing heat, which is beneficial to dredge liver qi, strengthen spleen and stomach.
In spring, all kinds of sprouts grow fat and tender, but bean sprouts, mung bean sprouts and Toona sinensis buds have different functions. How to eat better?
Mung bean sprouts: nourishing yin and tonifying kidney
Mung bean sprouts are cool and sweet, which can not only clear away heat and toxic materials, but also nourish yin and tonify kidney and harmonize five internal organs.
Compared with mung beans, mung bean sprouts contain more vitamin C and amino acids and have higher nutritional value, but people with weak constitution should not eat more.
In cooking, it is recommended to stir fry quickly with hot pot. You can add some shredded ginger or vinegar to taste. The former neutralizes the cold, while the latter prevents the loss of vitamins.
Fried mung bean sprouts with shrimp
Ingredients: 400g mung bean sprouts, dried shrimps, shredded ginger, oil, salt and vinegar.
Practice: Bring the fire to a boil, put oil in a cold pot, add shredded ginger and shrimps and stir-fry for a while, then add selected mung bean sprouts and stir-fry quickly, add a little vinegar and stir-fry until cooked, and season with salt.
Pea bean sprouts are rich in potassium and suitable for patients with hypertension.
At the same time, pea seedlings are rich in dietary fiber, which can promote the peristalsis of large intestine and help prevent constipation, and the eating effect is better in spring.
In cooking, it is suggested to boil water with soup, which can not only retain nutrition, but also maintain its fragrance.
Soup pea seedling
Ingredients: pea seedlings, preserved eggs (diced), straw mushroom (cut in half), onion, ginger, garlic, and appropriate amount of oil smoke.
Practice: add a little oil to the wok, stir-fry garlic cloves over medium heat until golden brown, add ham, saute until fragrant, add straw mushrooms, stir-fry a few times, add a bowl of water or broth, change the fire to boil, add pea seedlings and cook until tasty.
Chinese medicine believes that Toona sinensis can clear away heat and toxic materials, strengthen stomach and regulate qi, moisten skin and improve eyesight, and is a good vegetable in spring.
Because Toona sinensis bud has a bad smell, it can only be removed by blanching, so the cooking method is mainly blanching and cold salad.
Tofu mixed with Tofu with Tofu.
Ingredients: 2 pieces of tofu, Toona sinensis 150g, sesame oil, refined salt, monosodium glutamate and a little pepper.
Practice: Toona sinensis buds are washed and blanched, then chopped, tofu diced and blanched, then put on a plate, and mixed into a bowl of juice with proper amount of salt, monosodium glutamate, sesame oil and cold water. Sprinkle chopped Toona sinensis on tofu and pour in a bowl of juice.
Lycium barbarum bud, also known as Gou Qi Tou, is tender, sharp and tender, slightly bitter, and has the effects of tonifying deficiency and essence, nourishing liver and improving eyesight, promoting fluid production and quenching thirst.
There are many ways to make Lycium barbarum buds, such as cold salad, stir-frying, soup making and porridge cooking.
Lycium barbarum bud and egg soup
Ingredients: a small amount of medlar buds, two eggs, and proper amount of oil and salt.
Practice: put water in the pot to boil, beat in the eggs, put the washed medlar buds when the eggs are eight ripe, and put salt to turn off the fire after the medlar buds are slightly soft.
Chinese medicine believes that bamboo shoots are sweet, slightly bitter and cold, which can reduce phlegm, reduce qi, clear away heat and relieve annoyance, and facilitate defecation.
Modern medicine believes that bamboo shoots can absorb fat, promote food digestion and excretion, and are one of the most ideal foods for dieters.
Bamboo shoots contain insoluble oxalic acid. If you use bamboo shoots and diced bamboo shoots to stir-fry dishes, you should first cook them in light salt water for 5 ~ 10 minutes, which will not only make the dishes converge, taste more delicious, but also prevent allergies to eating bamboo shoots.
Fried bamboo shoots with ginger and onion
Ingredients: half a catty of bamboo shoots, mushrooms, carrots, shredded onion, shredded ginger, oil and salt.
Practice: Cut the bamboo shoots into pieces and blanch them with salt water for later use. Add oil, ginger slices, carrot slices and stir-fry until fragrant. Add bamboo shoots and mushrooms and stir well. Cut the cooked shallots into sections and season.
1. Potato bud
2. Sweet potato buds
3. peanut bud