Tomb-Sweeping Day is coming, everything is full of vitality, and the weather is changeable and unstable. People are also prone to get sick, catch a cold and get angry, and their immunity is reduced. As the saying goes, "Eating wild vegetables in spring is bitter in summer", which is good for health. It is recommended to eat more "3 wild vegetables, 2 buds and 2 flowers", which is not only fresh and tender, but also nourishing the liver, eliminating dampness and clearing heat.

three wild vegetables

ingredients: wormwood, glutinous rice flour, glutinous rice flour, rice flour, starch

fillings: dried fragrant, minced meat, spring bamboo shoots, pickled cabbage

1. Clean the freshly picked wormwood, put it in a boiling pot and blanch it for five minutes, add some baking soda during the cooking process, and keep it. Squeeze out the water. Filter it again. Filtered wormwood juice and wormwood mud.

2. First, prepare 2g glutinous rice flour, 5g rice flour and 3g starch, add wormwood paste, add a spoonful of lard, stir well, and knead into a dough with moderate hardness.

3. Stuffing: Prepare a proper amount of dried fragrant herbs, minced meat, bamboo shoots and pickled vegetables, then put them in a pot and stir-fry. Add a proper amount of salt, thirteen spices, chicken essence, soy sauce, oyster sauce, white sugar and Chili powder and stir-fry evenly, and the pickled vegetable stuffing will be ready.

4. Then roll a small dough into a round dough sheet, put the stuffing in it, wrap it like a jiaozi, and then put it in a steamer. After boiling, steam it for 2 minutes on medium heat, and you can go out of the pot.

ingredients: dandelion, carrot, garlic

1. Clean dandelion and control the moisture for later use. Dandelion itself is bitter, with a little carrot, peeled, washed and shredded, and chopped garlic.

2. Boil water in a pot, add some salt and cooking oil. After the water boils, blanch the dandelion first. The blanching time should not be too long, and you can take it out in about one minute, and put it in cold water to cool it. Then, soup the carrot, take it out and put it in cold water to cool it, dry the dandelion, cut it into small pieces, put it in a big bowl, and then add the carrot.

3. Then add chopped garlic, add proper amount of salt, chicken essence, white sugar and rice vinegar, soy sauce, stir sesame oil evenly, and put it on a plate. The cold dandelion with heat and fire is ready.

ingredients: shepherd's purse and eggs

1. Wash shepherd's purse, boil the water in the pot, add shepherd's purse and blanch it for 3 seconds, then take it out, quickly cool it with cold water, and then squeeze it out by hand. Cut it into pieces and put it in a bowl.

2. Beat in three more eggs, add a little salt and mix the chicken powder evenly.

3. Add rapeseed oil to the pot and heat it, then pour the egg liquid into it. Fry until the egg is set, then turn the other side and fry until the surface is golden, and then fry it. Stir-fry the fragrance. You can get the pot and plate.

two buds

ingredients: spring bamboo shoots and shallots

1. Peel the skin of the spring bamboo shoots, then cut them in half and cut them into small pieces.

2. Put a little more oil in the pot, add a piece of lard, pour the oil into the spring bamboo shoots and stir-fry them with low fire for about one minute, stir-fry the spring bamboo shoots thoroughly until they are fragrant, then pour in the braised soy sauce, season with salt and sugar, continue to stir well, and pour in a proper amount of yellow wine.

3. Cover and stew for two or three minutes. After stewing, collect the juice a little, add some sesame oil and stir-fry for a few times, and then take out the pan. Braised bamboo shoots in oil will be ready.

ingredients: dry powder strips, pork, bean sprouts, green and red peppers, green onions, dried peppers, ginger, prickly ash and star anise

1. Prepare a handful of dry powder strips, put them in a basin, soak them in boiling water for five minutes, and blanch them until soft. About half a catty of washed bean sprouts, three green peppers are cut into rings, half red peppers are cut into small pieces, one white onion is cut into horseshoe pieces, a small piece of ginger is cut into pieces, and then a few peppers and two star anises are caught, and a small handful of dried red peppers are taken. A small piece of lean pork is sliced and all the ingredients are ready.

2. Boil water in the pot below, add a teaspoon of salt and stir to melt. After the water is boiled, add bean sprouts and blanch for about one minute to remove the beany smell of bean sprouts. Take out and control the water for later use.

3. Heat the oil from the pan, pour in the sliced meat and stir-fry until it turns white, then add the onion, ginger and red dried pepper and saute until fragrant. Add appropriate amount of oyster sauce, stir with soy sauce, melt, pour in soybean sprouts, stir fry a few times quickly, and pour in green pepper and vermicelli. Add appropriate amount of salt, pepper, sugar, light soy sauce, and continue to stir fry for about 2 seconds. Pour in a little sesame oil and simply turn it over, and the nutritious and delicious bean sprouts fried noodles will be ready.

Erhua

Ingredients: Sophora japonica, eggs and leeks

1. Wash Sophora japonica, then pour it into a perforated basin to squeeze out the water, and stir-fry it to make it fragrant. Wash leeks and chop them. Beat four eggs in a bowl, add a spoonful of edible salt, add a little pepper and white vinegar to remove the smell of the eggs, and then stir them evenly with chopsticks.

2. Let's start cooking. Add a little cooking oil to the pot, pour in Sophora japonica and leek, add half a spoonful of edible salt to increase the bottom taste, stir-fry until it is broken, pour Sophora japonica and leek into the egg liquid, and then stir it evenly with chopsticks.

3. Add a little more cooking oil to the pot, pour in the Sophora japonica egg liquid after the oil is hot, and turn it constantly with a shovel to make the eggs evenly heated. After the eggs are fried to shape, turn on the high fire and stir them quickly for a few times, and then take them out of the pot and put them on the plate.

ingredients: garlic, green pepper and millet pepper

1. First, don't pull the fresh paper, and clean it repeatedly with clear water. Flatten a few pieces of garlic and cut them into minced garlic, cut a few green peppers into rings, and cut two millet peppers into rings. Cut them all and put them in a bowl. Then pour the hot oil into the small ingredients to stimulate the fragrance. Add proper amount of salt, monosodium glutamate, sugar, soy sauce and aged vinegar and mix well.

2. Then blanch the water, boil the water in the pot, and add a little salt and vegetable oil to make the color brighter. After the water is boiled, pour it in, blanch it for about two minutes, then pour it out and rinse it with clear water, and control the water to dry for later use.

3. Then, pour the drained water into the basin and add the prepared small ingredients. Mix well and serve. Delicious and healthy cold dishes can be made without pulling.

# Family Food Award #