Strengthen the spleen and remove dampness, the more you eat, the healthier you will be

There is a lot of rain and humidity in spring, and people with poor body resistance are prone to have a bad spleen and stomach, feel sleepy and have poor spirits.

It is recommended to eat more "high potassium" foods to strengthen the spleen and stomach, keep you in good spirits, and the more you eat, the healthier you will be.

Ingredients: Enoki mushrooms, garlic, chives, ham sausage, vermicelli, millet pepper 1. First tear the enoki mushrooms into pieces, wash them with water, then prepare a handful of vermicelli, soak them in warm water until soft, add ham, peeled garlic and two millets.

Spicy, mince in a blender.

This dish is delicious, mainly minced garlic, with a little more garlic.

2. Heat oil in a pan, pour in minced garlic, stir-fry over medium heat until the aroma of minced garlic comes out, add appropriate amount of salt, sugar, garlic paste, oyster sauce and light soy sauce, continue to stir-fry until fragrant and set aside.

3. Soak the vermicelli, cut it into several sections with scissors, drain the water and spread it on the plate, then spread the enoki mushroom and ham shreds one by one.

Spread another layer of enoki mushrooms and top with the fried garlic sauce.

4. Boil the water in the pot, put the lid on the steamer, steam over high heat for ten minutes, take out the steamed enoki mushrooms when they are cooked, then pour the steamed fish with soy sauce, sprinkle with a layer of chopped green onion, and finally pour in hot oil, and it’s done

alright.

Ingredients: soybeans, green and red peppers, spicy millet, ginger, garlic, scallions, onions, coriander, white sesame seeds, cooked peanuts, star anise, cinnamon, bay leaves, dried chilies, Sichuan peppercorns 1. Soak the soybeans in water for one night in advance and soak them thoroughly.

Then pour it into the pot, add an appropriate amount of water, and then prepare star anise, cinnamon, bay leaves, dried chili peppers and Sichuan peppercorns to remove the beany smell and increase the aroma.

Then add two edible alkalis to speed up the softness of the soybeans, add an appropriate amount of salt to the base, bring to a boil over high heat and beat off the foam.

Then turn to low heat and cook the soybeans.

2. Prepare green and red peppers, spicy millet, ginger and garlic and mince them together. Cook the soybeans, then remove and drain.

3. Put a little more oil in the pot, add green onions, ginger, onions and coriander, fry over low heat until the spices turn yellow, remove the miscellaneous ingredients, then add green and red peppers and stir-fry until the spicy aroma develops, then pour in

Fry the soybeans over medium heat until the soybeans are oily.

Add 50 grams of sweet noodle sauce, 20 grams of hot sauce, 20 grams of light soy sauce and an appropriate amount of salt, and continue to stir-fry until the sauce is fragrant.

4. Finally, add white sesame seeds, and chop some cooked peanuts. Stir-fry until fragrant. It is delicious. It is spicy and appetizing. It smells special. Let it cool and put it in a sealed jar. It will not go bad after eating for half a year.

Ingredients: Mushrooms, garlic, red peppers, chives 1. Clean the mushrooms first, cut them into quarters, chop a few cloves of garlic and chop half of the red pepper into triangular slices.

2. Heat the oil in the pot, add the mushrooms and stir-fry evenly to remove the water.

Then stir-fry the water until the surface turns slightly yellow, then pour a little cooking oil, add minced garlic and stir-fry until fragrant, then stir-fry them evenly, then add oyster sauce and stir-fry evenly.

3. Start seasoning next, add an appropriate amount of salt, pepper, and sugar, then add red pepper and continue to stir-fry, stir-fry the seasonings evenly, and finally pour in water starch, thicken a thin layer, add green onions and stir-fry before draining the pot.

Remove from pan and plate evenly.

The fragrant mushrooms in oyster sauce are ready.

Ingredients: seaweed, white sugar, white sesame seeds, light soy sauce 1. First prepare the sauce, one tablespoon of white sugar, two tablespoons of light soy sauce, stir evenly to dissolve the sugar, then put it in a spray bottle and spray the seaweed with the spray bottle

The flavor will be absorbed more evenly, so pack it and set aside.

2. A pack of 30 grams of seaweed. Tear it into small pieces. After tearing it, pour half a spoonful of oil on it. You can add oil in small amounts and multiple times to coat the seaweed in oil.

3. Then put it in a wok and stir-fry the seaweed over low heat, stirring frequently until the purple color begins to turn green. Spray the prepared sauce evenly, then sprinkle with white sesame seeds and stir evenly.

Then spray the sauce again and sprinkle with white sesame seeds.

Stir-fry while stirring, just stir-fry out the moisture, and stir-fry the seaweed until you can hear a crispy sound.

Ingredients: spinach, flour 1. Blanch only the leaf part of spinach in boiling water until it changes color, take it out and put it into a breaker, add a little water and stir into spinach juice.

2. Mix 250 grams of spinach juice, 500 grams of flour, 3 grams of salt and 2 grams of alkali evenly.

Pour in the spinach juice and stir the flour into a dough, then knead it into a dough.

Wrap the dough in a plastic bag and rest for 20 minutes.

3. After the dough has risen, take it out without kneading it. Use a rolling pin to roll it out. Push the roll outward from the center with both hands. Roll it out and roll it out thinly. The thickness will be even and there will be no wrinkles in the middle.

After rolling it out, sprinkle it with thin flour, fold it back and forth in half, divide it into two parts from the middle, cut it into wide noodles or thin noodles, shake the noodles loosely so that they don't stick to each other at all.