The weather in early spring is changeable, sometimes warm and sometimes cold, and the climate remains cold and dry.

Spring is a very critical health season. You can usually add more nutritious vegetables to make the body's nutritional structure more balanced.

Vegetables at this time are the most nutritious and freshest. Do you know what vegetables to eat in spring?

1. Toon There is also a saying among the people that "eat toon sprouts on March 8th".

Every year in March of the lunar calendar, it is a good season for toona buds to go 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.

Preparation materials: 4 eggs, Chinese toon, salt, monosodium glutamate, chicken essence, pepper, cornstarch.

Toon omelette production process 1. Cut the toon into mince, beat four eggs in a bowl, add the toon and season with salt, monosodium glutamate, chicken essence, and pepper.

Finally add some cornstarch and stir to set aside.

2. Leave the oil in the pan, pour in the omelette over low heat and fry until both sides are cooked, then change the knife and place on the plate.

2. Houttuynia cordata Houttuynia cordata, also known as Zheergen, is pungent in taste, cold in nature, and returns to the lung meridian. It can clear away heat and detoxify, reduce swelling and treat sores, diuresis and dehumidification, clear away heat and stop dysentery, and strengthen the stomach and digestion.

It is commonly used to treat lung abscesses, sores, swollen poison, hemorrhoids, blood in the stool, and heat accumulation in the spleen and stomach caused by excessive heat, heat poison, dampness, and heat.

Modern pharmacological experiments show that this product has antibacterial, antiviral, improving immunity, and diuretic effects.

Cold Houttuynia cordata Preparation materials: Houttuynia cordata, minced garlic, spicy millet, dried chili pepper, salt, sugar, MSG, light soy sauce, steamed fish soy sauce, mature vinegar, sesame oil.

Production process 1. Cut off the old end of Houttuynia cordata, leaving the tender end, clean it, and soak it in cold boiled water for ten minutes.

2. Tear the soaked Houttuynia Cordata into sections, add minced garlic, spicy millet, salt, sugar, MSG, light soy sauce, steamed fish soy sauce, mature vinegar, sesame oil, stir, sprinkle in dried chili peppers and pour hot oil.

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3. Chrysanthemum chrysanthemum Chrysanthemum chrysanthemum, also known as revolutionary vegetable and Annan grass, is the young stem and leaf of the Asteraceae plant Chrysanthemum chrysanthemum.

During the Revolutionary War, the Qiongya Column led by General Feng Baiju was able to persist in the revolutionary struggle in the Wuzhi Mountains for 23 years without falling the red flag. They relied on this wild vegetable to satisfy their hunger, hence the name "revolutionary vegetable".

Stir-fried chrysanthemum Preparation materials: chrysanthemum, minced garlic, salt, MSG, chicken essence.

Production process 1. Leave the oil in the pot, add minced garlic until slightly fragrant, add chrysanthemum and stir-fry until cooked through, then drizzle with oil.

4. Chicken Feather Cabbage Chicken Feather 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.

Ingredients for serving Chicken Feather Vegetable Soup: Chicken Feather Vegetable, preserved eggs, ham, bacon, mushrooms, salt, chicken essence, pepper, chicken juice.

Production process 1. Dice preserved eggs, dice ham sausage, and slice mushrooms.

Slice bacon.

2. Boil water in a pot, add chicken feathers and a spoonful of salt, drizzle with oil and put on a plate.

3. Leave some oil in the pot, add bacon and stir-fry, add preserved eggs, ham sausage, mushrooms, stir-fry, add water, bring to a boil over high heat, add salt, chicken essence, pepper, and pour the chicken juice onto the chicken feathers.

5. Radish: We don’t need to say much about radish. Everyone loves it. No matter what kind of radish it is, it has both medicinal and edible values.

Therefore, they can be used to solve the problems of large temperature changes, gastrointestinal discomfort, and loss of appetite in spring.

Because radish has a high fiber content, it can smoothly help the body's gastrointestinal motility and food metabolism, thereby gradually regulating the "injured" gastrointestinal tract.

Radish stewed with dragon bones. Ingredients: white radish, pork bone, ginger, green onion.

Salt, chicken essence, cooking wine, pepper.

Production process 1. Add pork bones and white radish, add cooking wine and water, then rinse.