What are the health-preserving delicacies in spring? More than 2,000 years ago, Confucius warned us to "eat from time to time", that is to say, we will not eat fruits and vegetables that are not in this season.
Seasonal dishes are also "lucky dishes".
Food must pay attention to "qi" and "taste".
Because both food and medicine are composed of smells, and the smell of medicines and food can only capture the essence of heaven and earth when they are in season, that is, when they are grown and mature in accordance with the solar terms.
Spring seasonal vegetables include leeks for nourishing yang, bean sprouts, lettuce, green onions, bean sprouts, and garlic sprouts for promoting vitality; late spring fruits that nourish the liver and lungs, such as strawberries, green plums, apricots, plums, mulberries, cherries, etc.
Here are 10 seasonal foods for you to keep healthy in spring.
1. Spring Bamboo Shoots When it comes to eating spring, spring bamboo shoots must be mentioned.
Spring bamboo shoots are crisp, tender and delicious, and can be chewed to bring out the fragrance and mellowness. They are known as the "first vegetarian food" and have been loved by people since ancient times. Literati, poets and gourmets have praised it. There is a saying that "everyone knows how to taste spring bamboo shoots".
If meat eaters are mean, eating bamboo shoots is just the opposite.
The taste of bamboo shoots is so elegant and timeless.
Traditional Chinese medicine believes that spring bamboo shoots have the effects of "benefiting the nine orifices, dredging the blood vessels, resolving phlegm and saliva, and eliminating food and bloating".
2. Toon: There is also a folk saying that "eat toon sprouts on March 8th".
Every year in March of the lunar calendar, it is a good season for toona buds to be on the market.
Toon can not only be used to cook various special dishes, but also has the function of preventing and curing diseases. It is a natural green health food with the same origin as medicine and food.
Modern nutritional analysis shows that the vitamin content of toon sprouts is more than twice as high as that of tomatoes.
Toon also contains protein, vitamin E, calcium, phosphorus, iron and other elements, making it the best among vegetables.
The young shoots of Toona sinensis can be made into various dishes, and its young leaves have the best taste.
It is delicious and fragrant, and has the effects of increasing appetite and strengthening the skin.
3. Cherry: Known as the “first branch of spring fruit”, it is currently cultivated in various parts of our country.
Cherry fruit has thick flesh, juicy taste, bright color and rich nutrition. Its iron content is particularly outstanding, more than 20 times more than citrus, pears and apples, ranking first among fruits.
Cherry is warm in nature, sweet and slightly sour in taste, and has the effects of replenishing Qi, regulating the body and replenishing the skin, strengthening the spleen and appetizing.
Eating cherries in spring can induce sweating, replenish qi, dispel wind and relieve rash.
4. Strawberry Among the anti-cancer fruits, strawberry’s effect ranks first.
Fresh strawberries contain a wonderful tannic acid substance that can produce anti-toxic effects in the body and prevent the formation of cancer cells.
In addition, there is an amine substance in strawberries, which can also play a very good role in preventing leukemia, aplastic anemia and other blood diseases.
5. Honey: Traditional Chinese medicine believes that honey is sweet in taste and enters the spleen and stomach meridians. It can replenish qi, moisturize the intestines and relieve constipation. It is the most ideal tonic in spring.
Therefore, in spring, if you can drink 1-2 spoons of honey every day, take it with a cup of warm water or add milk, it will have a nourishing effect on the body.
6. Chinese cabbage Chinese cabbage, also known as Chinese cabbage and Shanghai green, is one of the seasonal vegetables in spring in the south.
Chicken Feather Cai is the tender seedling of Chinese cabbage. It has a softer taste and texture and a fragrant taste.
Chinese cabbage is the vegetable richest in minerals and vitamins.
The calcium, vitamin C, and carotene contained in Chinese cabbage are higher than that of Chinese cabbage, and the sugar and carbohydrates contained in Chinese cabbage are slightly lower than that of Chinese cabbage.
7. Radish: Shepherd's purse is rich in nutrients, with high vitamin C, carotenoids and various mineral contents. It is especially worth mentioning that its calcium content is nearly three times that of milk of the same quality.
Shepherd's purse also has certain medicinal value. Traditional medicine believes that it can be used to assist in the treatment of dysentery, enteritis, gastric ulcer and other diseases.
8. Lettuce: Lettuce, also called "spring vegetable", is one of the most suitable vegetables to eat in spring.
Lettuce is rich in vitamins, calcium, magnesium, dietary fiber and other ingredients.
Lettuce is rich in potassium and low in sodium. It is suitable for patients with high blood pressure and heart disease and helps lower blood pressure.
Lettuce can be used for cold dressing, roasting, stir-frying, and can also be used to make pickles, kimchi, etc.
9. Spring leeks. Spring leeks are the first choice for early adopters in spring.
The climate in spring is cold and warm, so it is necessary to maintain Yang Qi, and leeks are the most suitable for human body's Yang Qi.
Leeks contain nutrients such as volatile oil, protein, fat and multiple vitamins, and have the effects of strengthening the stomach, refreshing the mind, and strengthening the kidneys.
Spring leeks are the best among leeks and have a particularly delicious taste.
Its roots are as white as jade, its leaves are as green as emerald, and its fragrance is fragrant.
There are many ways to eat spring leeks. They can be used with meat, eggs, shrimps, cuttlefish, etc., and they can also be used as fillings for steamed dumplings.
When frying mung bean sprouts or dried tofu, add some spring leeks to make them extra fragrant and delicious.