What dishes are suitable for eating in spring

What dishes are suitable for eating in spring? When spring comes, everything is revived, many seasonal vegetables in spring are also on the market, and there are many diets about spring conditioning. In fact, it can play a very good role to nourish the body through some dietotherapy in spring. Let's share what dishes are suitable for eating in spring. 1

1. Leek < P > Spring is especially suitable for eating some foods that warm and tonify yang, and leek is a very good choice, especially in early spring. Eating leek in spring can strengthen the spleen and nourish the stomach, supplement and protect people's yang, and can also sterilize and diminish inflammation and improve resistance.

leek is rich in dietary fiber, which can promote gastrointestinal peristalsis, but it is not easy to digest. Patients with gastric ulcer, people with gastrointestinal discomfort and loose stools had better eat less leeks, otherwise a large amount of crude fiber will stimulate the intestinal wall and cause diarrhea.

2. Spring bamboo shoots

In the diet in spring, the vegetable spring bamboo shoots must be indispensable. Spring bamboo shoots are rich in a variety of amino acids, vitamins, inorganic salts, etc., and have the effects of nourishing and strengthening, benefiting qi and nourishing the brain, calming the mind and strengthening the body. Bamboo shoots contain a white nitrogen-containing substance, which constitutes the unique fragrance of bamboo shoots. It has the functions of appetizing, promoting digestion and stimulating appetite, and can be used to treat dyspepsia.

There is also a stress on eating spring bamboo shoots. A spring bamboo shoot can be eaten separately according to the freshness of each part, with its own characteristics. For example, tender heads can be used for frying, or as ingredients for meatballs and stuffing; The middle part can be cut into bamboo shoots, fried, roasted or served as a side dish; The root texture is old, which can be used for cooking, stewing and soup with meat and poultry. It can also be fermented in a jar to make "pickled bamboo shoots", which makes stew unique.

3. Portulaca oleracea

Sagittaria oleracea, also known as Portulaca oleracea, contains riboflavin, ascorbic acid and other nutrients. Its medicinal functions are clearing away heat and toxic materials, cooling blood and stopping bleeding, reducing blood sugar concentration and keeping blood sugar constant, which has a certain effect on preventing diabetes. Portulaca oleracea also contains a large number of effective anti-aging components such as vitamin E, vitamin C, carotene and glutathione. Portulaca oleracea also contains more carotene, which can promote ulcer healing.

there are many ways to eat horsetails, such as stir-frying, cold salad and stuffing, such as garlic mixed with horsetails, scrambled eggs with horsetails, stuffed buns with horsetails, and horsetails porridge.

4. Spinach

Spring is the most tender season of spinach and the most beautiful time to eat it. At this time, spinach is called "spring spinach", and its roots are red and green, fresh and abnormal, especially delicious. The contents of minerals and vitamins in spinach are among the best in vegetables. Spinach, which is listed in spring, is quite beneficial to detoxify and prevent spring dryness.

Spinach contains more oxalic acid, which hinders the absorption of calcium and iron. When eating spinach, it should be blanched with boiling water first, and then fried. Stir-fry spinach for a short time so as not to affect the taste.

5. Sophora japonica

April and May are the best seasons to eat Sophora japonica. At this time, the flowers of Sophora japonica are overflowing, and the fragrance is refreshing and refreshing. There are many ways to eat Sophora japonica flowers, but it is common to steam them with coarse flour, which can keep their original flavor and nutrition to the maximum extent.

It should be reminded that it is best not to pick and eat Sophora japonica flowers on both sides of roads and in parks and green spaces. Because the plants on both sides of the road have been affected by automobile exhaust for a long time, the petals have been polluted, while the plants in the park green space will be sprayed with pesticides regularly. Eating these plants may be harmful to human body.

6. Pteridium aquilinum

Spring is the best time to pick Pteridium aquilinum. At this time, Pteridium aquilinum is green as water, beautiful in color, plump and tender in taste, refreshing in fragrance and rich in nutrition. Lu You, a famous poet in the Southern Song Dynasty, once wrote a poem praising Pteridium aquilinum: "Pteridium aquilinum shoots are tender and tender, but spring vegetables are pressed".

Before eating bracken, first boil bracken in hot water, then rinse it with water for 4 or 5 times, or sprinkle a proper amount of plant ash or baking soda powder, cover it and leave it overnight, then pour out the water for cooking. It should be noted that bracken must be cooked thoroughly when cooking. A large amount of water infiltration can reduce the content of protopterin. When cooking, you can add garlic, aged vinegar or pepper for seasoning, which can be beneficial to health. What dishes are suitable for spring 2

shepherd's purse

The first choice for calcium supplementation in spring is shepherd's purse. Shepherd's shepherd's purse is rich in nutrition, and its contents of vitamin C, carotenoids and various minerals are high. In particular, its calcium content is nearly three times that of milk of the same quality.

Choose shepherd's purse without flowers, so it is more tender and delicious. The root of shepherd's purse is of high medicinal value and should not be removed when eaten; Shepherd's shepherd's purse should not be cooked for a long time. If it takes too long, it will destroy its nutrients and turn yellow. When cooking shepherd's purse, do not add garlic, ginger and cooking wine to flavor it, so as not to destroy its own fragrance.

Lettuce

It is found that a substance in lettuce can resist rhinitis caused by allergy in spring and relieve the pain of allergic patients. Spring is also the high incidence season of all kinds of allergic diseases. Eating lettuce often can enhance the secretion of gastric juice and digestive juice, and enhance the secretion of bile. Potassium in lettuce is 27 times that of sodium, which is beneficial to promoting urination and maintaining water balance, and is of great benefit to patients with hypertension and heart disease.

Lettuce should not be salty, and it is not advisable to put too much salt when cooking, otherwise, it will make the nutrients extravasate and affect its taste. Lettuce should not be cooked or stored in copper utensils, which can destroy the ascorbic acid contained in it and reduce the nutritional content.

Chinese chives

Chinese chives are said to be fragrant in spring and smelly in summer. At this time, the leeks are tender and delicious. The content of carotene and vitamin C in leek is high, and the content of folic acid and potassium is also good. Moreover, leek contains a lot of dietary fiber, which can promote gastrointestinal peristalsis and prevent constipation. In addition, the special spicy flavor of leek comes from its isothiocyanate, which has the effect of inhibiting many kinds of bacteria.

Summer leek is aging, coarse fiber, easy to cause diarrhea, and there are many gastrointestinal diseases in summer. In addition, the climate is hot and leek is hot, so it is not suitable to eat leek in summer. Leek and beef are alike, because they are both hot foods. Eating together can easily lead to fever, hot work, swollen gums, sore throat and other diseases.

bean sprouts

vitamin B2 deficiency occurs frequently in spring. Eating more soybean sprouts in spring can effectively prevent and treat vitamin B2 deficiency. Eating soybean sprouts often has brain-strengthening, anti-fatigue and anti-cancer effects. During the germination of soybeans, flatulence-causing substances in soybeans are decomposed. Some nutrients are also more easily absorbed by the human body.

when frying bean sprouts, you should fry them quickly in a hot pan to make vitamin c less damaged. Mung bean sprouts are cold, so cooking should be accompanied by a little ginger to neutralize its coldness. Adding a little vinegar to stir-fry mung bean sprouts can not only prevent the loss of vitamin B1, but also strengthen the role of losing weight.

Toona sinensis

Toona sinensis is a seasonal dish in spring. Chinese medicine believes that Toona sinensis is bitter in taste and cold in nature, and has the effects of clearing away heat and toxic materials, invigorating stomach and regulating qi. It tastes fragrant, and can play the role of invigorating spleen and appetizing. Toona sinensis has the effects of clearing heat, promoting diuresis and detoxifying, and is a good medicine for adjuvant treatment of enteritis, dysentery and urinary system infection. The volatile smell of Toona sinensis can penetrate the epidermis of Ascaris lumbricoides, so that Ascaris lumbricoides can not adhere to the intestinal wall and be excreted, which can be used to treat Ascariasis.

Eat Toona sinensis in spring as early as possible. After mid-April, the nitrate content in Toona sinensis buds in most areas exceeded the standards of the World Health Organization and the Food and Agriculture Organization of the United Nations. That is to say, the more tender the Toona sinensis buds are, the less nitrate there is, and the less nitrite will be produced in future storage. If it is time for the leaves to fall off at the touch, a lot of nitrite will inevitably be produced.

Spring bamboo shoots

Spring bamboo shoots are not only good vegetables but also good medicines. Clinical studies of traditional Chinese medicine have found that spring bamboo shoots are sweet in taste and cold in nature, and have the effects of benefiting nine orifices, dredging blood vessels, resolving phlegm and saliva, and promoting digestion and bloating. In addition, it can also adsorb oil, reduce the absorption of fat by gastrointestinal tract, and have weight loss effect on simple obesity.

There is insoluble oxalic acid in bamboo shoots, which can cause allergic rhinitis, dermatitis and urticaria. When frying other foods with bamboo shoots, first put the bamboo shoots in salt water for 1 minutes, then remove the astringency and oxalic acid. What dishes are suitable for spring? 3

The first spring food I think of is Qing Tuan. Qing Tuan was eaten during the Qingming Festival, and its appearance was wrapped in a green coat. Only when the heart inside was bitten open did you know what was inside? Maybe it's sweet and soft red bean paste, maybe it's salty egg yolk, or maybe it's black sesame paste with a mouthful. Youth League is not only a special food in spring, but also a kind of food representative who awakens people's good food when spring comes.

After talking about the Youth League, let's talk about river shrimp. During the period before and after the Qingming Festival, river shrimps are in a new and old alternation. When they are breeding and growing, there is plenty of rain in spring, and the river shrimps grow fast. Some river shrimps also have shrimp seeds in their bellies. The steamed shrimp tastes delicious and delicious, and the shrimp oil fried in the river shrimp itself will be fried, which is delicious and fragrant.

and bamboo shoots. How can you not eat bamboo shoots in spring? The bamboo shoots dug after beginning of spring are fat, white as jade, fresh and tender in quality and delicious in taste. Whether the cooking method is cold salad, fried and fried, or soup with other ingredients, the taste is sweet, tender and crisp.

Moreover, bamboo shoots are rich in nutrients, such as abundant water, rich nutritional protein and other nutrients and trace elements needed by human body. Spring bamboo shoots have a high cellulose content, which can help digestion, detoxify and beautify the face if eaten regularly, and have a certain health-preserving effect.

There is another one, namely Toona sinensis. Toona sinensis scrambled eggs is a good idea for many people. Toona sinensis germinated and grew around Grain Rain. Toona sinensis scrambled eggs are made of Toona sinensis buds. The method is very simple, that is, the Toona sinensis buds are boiled and chopped, and then fried with two eggs. It tastes fragrant and delicious. For breakfast, a bowl of rice congee and a scrambled egg of Toona sinensis will give you the vitality and vigor of the day.