In spring, the yang is rising, and most people will have yin essence loss after drying in the northern winter, so they will show symptoms of excessive internal heat due to yin deficiency; In addition, the climate in spring is dry, not only the human body loses a lot of water easily through exercise, sweating, breathing and other forms, but also people are very easily agitated and easily get angry. In diet, eating more light fresh vegetables and fruits and less greasy food can effectively prevent getting angry. Below, I will introduce several vegetarian dishes suitable for spring.

mung bean sprouts contain protein, fat, carbohydrates, multivitamins and other ingredients. Eating mung bean sprouts in spring can help us prevent tongue sores and stomatitis caused by spring dryness. The mung bean sprouts are somewhat cool, and it is especially suitable to eat with some hot leeks.

raw materials and ingredients: 1 handful of leek, 1 plate of mung bean sprouts, and appropriate amount of pepper, cooking oil, soy sauce, vinegar and salt

production method:

Step 1: wash the leek, control the moisture and cut it into sections, and the mung bean sprouts are also washed and control the moisture for later use.

step 2: sit in a wok on the fire. When the wok is hot, pour in a little cooking oil, add more than 1 Chinese prickly ash granules, and take them out when the Chinese prickly ash is fragrant and dark in color.

step 3: add the mung bean sprouts, stir-fry them quickly and evenly over high fire, then add a little soy sauce and vinegar and stir-fry them evenly again.

step 4: add the leek segments, stir them quickly and evenly, then turn off the fire, add a little salt, stir them evenly, and serve.

features: this dish tastes fresh, fragrant, crisp and refreshing, clearing away heat and relieving fire, and has a full taste.

Artemisia stem contains minerals, carotene, protein, dietary fiber, vitamin B, vitamin C, choline, amino acids and so on. It tastes fragrant, fresh and delicious, and has the functions of promoting digestion and appetizing, increasing appetite and enhancing immune function. In addition, it also has the functions of clearing blood, nourishing heart, moistening lung and resolving phlegm.

raw materials and ingredients: 1 stick of wormwood, 1 garlic, light soy sauce and proper amount of salt

production method:

step 1: remove the yellow leaves and rotten leaves from the wormwood stick, then cut off the discolored part at the bottom of the stick with scissors, then wash and control the water, and cut into small pieces for later use; Prepare more garlic cloves than usual and cut them into pieces for later use.

step 2: sit on the fire, pour a little oil into the pot when it is hot, add minced garlic after the oil is hot, stir well with a shovel and stir-fry until fragrant.

step 3: after the minced garlic turns slightly yellow, put in wormwood stalks and stir them quickly and evenly with a shovel.

step 4: pour in a little light soy sauce, stir well, turn off the fire first, then add a little salt, stir well, and then take it out of the pan and put it on the plate.

Features: this dish tastes only fragrant with garlic and wormwood stalks, and it is fresh and refreshing. Although there is no meat, it is also particularly appetizing, especially for meals.

Spinach is a seasonal vegetable in spring, which is rich in carotene, vitamin C, vitamin K, minerals (calcium, iron, etc.), coenzyme Q1 and other nutrients, and has the functions of nourishing yin, moistening dryness, soothing the liver and nourishing blood. Therefore, cooking duck blood and spinach together can help to maintain the liver and soothe the liver qi. It is said that medicine tonic is not as good as food tonic, and eating more seasonal vegetables has many benefits. It seems that duck blood and spinach are very suitable dishes in spring.

raw materials and ingredients: a handful of spinach, a box of duck blood, onion, ginger, garlic, cooking oil, cooking wine, soy sauce and salt

production method:

Step 1: wash the spinach and cut the duck blood into small squares for later use. Don't cut the duck blood too big when cutting into pieces. Small pieces are easy to taste, easy to cook and taste better.

step 2: cut the onion, garlic and ginger into minced onion, minced garlic and Jiang Mo.

step 3: put a pot on the fire, add clean water, add a little salt after the water boils, then add spinach, blanch for 1 minute, then take it out and cool it, then squeeze it out and cut it into sections. Blanching water can remove 8% oxalic acid, so it is not so astringent to eat; In addition, if it is not blanched, the combination of oxalic acid and calcium will easily form calcium oxalate, which will affect the absorption of calcium by human body.

Step 4: Pour a little cooking wine into the boiling water, blanch the duck blood clots to remove the fishy smell, or blanch the dirty things in the duck blood until the color of the duck blood darkens, and then take them out for later use.

step 5: sit in a wok on the fire, add cooking oil when the wok is hot, add chopped green onion, Jiang Mo and minced garlic after the oil is hot, stir-fry the flavor with a shovel, then add duck blood clots, stir-fry until the surface changes color, add a little water to prevent the duck blood from drying up, then add a little light soy sauce, and cover the lid and stew for one minute.

step 6: add the blanched spinach, stir-fry until it is almost ripe, add appropriate amount of salt, stir-fry evenly, and then turn off the heat, take out the pan and put it on the plate.

features: this dish looks red and green, which is very appetizing; It tastes fresh, tender and slippery.

Hi, I'm "I don't live up to the good times of food", and I'm very happy to participate in answering this question with you.

It's easy to get angry in spring. What vegetarian dishes are delicious and easy to make?

Spring is dry, and the internal heat of the human body, especially the liver, is accumulated, so it is easy for yin and yang to be out of balance. Therefore, if you want to eat vegetarian dishes that don't get angry, these vegetables need to be cool or flat.

But what are the common seasonal vegetables in spring? What is the nature of the difference?

> Cold/cold vegetables: spinach, Chinese cabbage, lettuce, cucumber, bean sprouts, spring bamboo shoots, rape, celery, water bamboo, purslane, bracken, radish, lily and horseshoe

> Flat vegetables: mushroom, fungus, broad bean, mung bean, tomato, Toona sinensis bud, cauliflower, yam, carrot and potato

> Warm/hot vegetables: sweet potato, leek, pepper (seasoning) and ginger (seasoning)

So most vegetables (except warm ones) actually do not get angry when eaten, and it is better to be light, but with warm meat dishes, it is easy to get angry and the method is more complicated.

to tell the truth, seasonal vegetables are delicious as long as they are done properly. Here I recommend several kinds of simple vegetarian dishes that don't get angry.

the first category: scrambled eggs

spinach/lettuce/cucumber, fungus, carrot/mushroom/tomato/Toona sinensis bud. The second category: fried dried bean curd (or stir-fried with garlic paste)

spinach/lettuce/bean sprouts/celery/water chestnut.

the third category: cold dishes

cold vinegar-flavored cucumber/fungus/carrot/bean sprouts/horseshoe: simply blanch the vegetables, then sprinkle with soy sauce, vinegar and sesame oil, and garnish them with chopped green onion or red pepper or coriander, which will look good and delicious!

the fourth category: rice porridge

yam porridge, mung bean porridge and lily porridge, which are easy to wash and cook, but delicious!

However, cold food should not be eaten excessively in spring, especially if the spleen and stomach are weak, otherwise it will also bring trouble to the body.

When spring comes, people who get angry easily, especially those with excessive stomach fire, will have a great influence on their appetite, so they should eat more fruits and vegetables. Let's share some appetizing and refreshing vegetable practices:

Purple cabbage mixed with shredded fungus-cold dish

Prepare ingredients: purple cabbage, fungus, coriander, minced garlic, salt, monosodium glutamate, sesame oil and vinegar

Practices:

1. Wash and shred purple cabbage, wash and shred fungus, end of coriander, minced garlic

2. Add salt, monosodium glutamate, sesame oil and vinegar and mix well to serve

Stir-fry dried beancurd with diced peas and bamboo shoots-stir-fry with vegetables

Prepare ingredients and seasonings: spring bamboo shoots, peas, dried beancurd, salt, monosodium glutamate, edible oil, onion and ginger

Practice:

1. Dice peas, diced spring bamboo shoots, diced dried beancurd, chopped green onion and Jiang Mo. Blanch the dried bean curd in water and take it out for later use

3. Take out the pan, put oil in the pan, add ginger and scallion until fragrant, add the blanched vegetables, stir-fry evenly, add salt and monosodium glutamate to taste, and continue to stir-fry for a few times, and then take out the pan and serve lily asparagus-vegetarian stir-fry

Prepare ingredients: lily, asparagus and asparagus. Wash asparagus and slice it

2. Boil the water in the pot, blanch asparagus when the water boils, and take it out for later use

3. Take out the pot, add oil when the pot is hot, add onion and ginger until fragrant, stir-fry asparagus slices and stir-fry them for a few times. Add salt and monosodium glutamate to taste and serve

Lotus Root Bamboo Shoot Soup-Hot Soup-Spleen and Stomach Strengthening

Prepare ingredients: dried bamboo shoot, lotus root, yam, ginger and monosodium glutamate

Practice:

1. Soak the dried bamboo shoot in water, peel and slice the lotus root, peel and cut the yam, cut the onion and slice the ginger for later use. Boil the lotus root with boiling water, turn down the fire, cover it and simmer for 1 hour

4. When it's time for stewing, go down and stew the bamboo shoots and yam thoroughly, and add salt and monosodium glutamate to taste. < P > Hello, I'm a chef, and I'm glad to answer your question. My answer to this question is: nourishing the liver in spring, mainly raising the hair, if it rises too fast, it will.

Lycium barbarum leaves, cool in nature and slightly bitter, have the effects of clearing liver-fire, improving eyesight, promoting fluid production and quenching thirst. They are rich in calcium and iron, promoting bone development, preventing anemia, enhancing immunity, and relaxing bowels.

Cold Lycium barbarum leaves-a home-cooked dish with Lycium barbarum leaves as the main ingredient, the required ingredients are simple, the method is simple, and the taste is refreshing and appetizing. Let's see how to make it.

Ingredients: Lycium barbarum L.

Seasonings: salt, sesame oil, chicken essence, vinegar and light soy sauce

——

①: Wash Lycium barbarum L., blanch it in boiling water, and let it cool for later use.

②: wring out the water from Lycium barbarum L., cut it into pieces, put it into a basin, add salt, sesame oil, soy sauce, vinegar and chicken essence, and stir well.

lettuce and carrot