Health-preserving recipes in early spring

1) Blood-nourishing and intestine-ginger juice spinach

Spinach, Jiang Mo and sesame oil

Picked and cleaned, boiled in a boiling water pot (with oil and salt), fished out, and mixed with ginger juice (mixed with cold boiled water, salt and monosodium glutamate in Jiang Mo) and sesame oil. This dish is crisp, tender, clear mouth, nourishing blood and promoting blood circulation. It is a Shanghai wine and is suitable for spring.

2) relaxing bowels and caring skin-steamed lily with honey

5g of lily and 5g of honey.

Wash the lily, remove the petals, soak it in clean water for half an hour, then take it out, put it in a bowl, add honey and steam it for about 1 hour.

3) Nourishing spleen and stomach-sugarcane pulp rice porridge

5 sugar cane and 6 grams of rice

Peel sugar cane, cut into sections and juice for later use. Rice porridge, cooked, poured into sugarcane juice, and boiled again.

How to eat in mid-spring health

In mid-spring, you can eat some foods that nourish the spleen and stomach, such as jujube, honey and yam. In addition, green vegetables and fruits are on the market at this time, and spinach, celery, lettuce, carrots, cauliflower, bell pepper, rape, mung bean sprouts, etc. can be selected at will. In addition, when wild vegetables are on the market, Toona sinensis, shepherd's purse, purslane, houttuynia cordata and bracken can also be tasted.

Mid-spring regimen

1) Improving eyesight and lowering blood pressure-Capsella bursa-pastoris 1-page roll

Capsella bursa-pastoris, pine nuts and 1-page Capsella bursa-pastoris are washed, cooked and cut into powder, mixed with fried pine nuts, salt, monosodium glutamate and sesame oil, soaked in boiling water, chilled with cold water and drained.

2) moistening intestine and relieving fire-lotus root and cavity bone soup

2 lotus roots (about 5g), 5g of cavity bone, 6 slices of ginger, 2ml of clear water and 2g of salt

① Chop the cavity bone into pieces and wash it. Peel lotus root and cut into pieces. Wash ginger and slice; (2) Pour clean water into the pot, heat it to boiling with strong fire, blanch it in the cavity bone for 3 minutes, remove it and wash away the floating foam on the surface with clean water; (3) put the cavity bone into the soup pot, add enough water at one time, cover it, and when the fire is heated to boiling, open the cover and skim off the floating foam with a spoon. Add ginger slices, cover and simmer for 3 minutes; (4) put the lotus root block, cover it and continue to simmer for 1 and a half hours. Add salt before eating.

1) moistening dryness and promoting fluid production-candied Sydney

5g of Sydney and 25g of honey.

Wash Sydney, remove the stalk and stone, put it in a pot, add appropriate amount of water, and decoct until it is 7% ripe and rotten. When the water is exhausted, add a proper amount of water and honey, then decoct it thoroughly with low fire and collect the juice. Keep it cold, put it in bottles and cans, eat a little after meals every day, and you won't cough in spring.

2) laxative and intestine moistening-shrimp with leek

3g of shrimp with leek, 25g of leek, 1 egg, salt, soy sauce, starch, vegetable oil and sesame oil (oily food).

firstly, wash the shrimps until the water swells, then take them out for about 2 minutes and drain them for later use; Picking and washing leeks, and cutting into 3cm long sections for later use; Break the eggs and put them into a bowl. Stir well. Add starch and sesame oil to make an egg paste. Pour the shrimps and mix well for later use. Heat a wok and pour in vegetable oil. When the oil is hot, stir-fry the shrimps. After the egg paste solidifies the shrimps, add the leeks and stir-fry. When the leeks are cooked, add salt and sesame oil, and stir well.