1. Capsella bursa-pastoris

In the spring around Qingming Festival, people with hyperactivity of liver yang are particularly prone to headache and dizziness, and chronic tracheitis is also prone to attack in spring, which is what Chinese medicine calls "all diseases in the head are caused by spring qi". After Tomb-Sweeping Day, one of the most suitable seasonal vegetables is shepherd's purse.

Capsella bursa-pastoris can lower blood pressure, strengthen stomach and promote digestion, dredge intestines and stomach, and treat stomach cramps, gastric ulcer, enteritis and other problems. In addition, shepherd's purse also has the functions of strengthening tendons and bones, improving eyesight, nourishing liver, moistening lung and harmonizing middle energizer. Shepherd's purse has a very high nutritional value, and contains protein, carotene, calcium, iron, phosphorus and vitamins B1, B2, C, etc., which helps to enhance immune function and is suitable for eating in Qingming Festival.

2. Snails

Before and after Qingming Festival, spring bloomed, the earth revived, and snails lurking in the mud crawled out of the soil one after another. At this time, the snail meat is delicious, which is the best season to eat snails. There are many ways to eat snails, which can be fried with onions, ginger, soy sauce, cooking wine and sugar. You can also cook and pick out snail meat, which can be mixed, drunk, bad, and simmered.

The snail meat is plump and delicate, with delicious taste, and it is known as the "pearl in the dish". It is rich in protein eggs, vitamins, essential amino acids and trace elements, and is a typical natural animal health food with high protein, low fat and high calcium. The snails bought in the market should be stocked for three days. Drop a few drops of sesame oil or vegetable oil in the basin to let the snails discharge the muddy dirt in the intestinal cavity. Change the water several times a day, brush it with a brush, wring off the tail, blanch it, heat it at high temperature, fry it and stew it thoroughly.

3. Shrimp

"Yellow croaker in March, shrimp in April, bitter gourd stewed in May." As for Qingming shrimp, there was a poem that described it as follows: "The east wind blew and rained overnight, and fish and shrimp grew in the new water of the river." It's just the sight of the clear spring rain and the mouth-watering growth of river fresh. Now, "Qingming Shrimp" is at the turn of the old and the new. There is enough rain, and the new shrimp has not "scattered spring". Fortunately, you can even see shrimp seeds in the belly.

how to distinguish wild river shrimp from cultured river shrimp? Wild river shrimp is more slender because it usually exercises more. It will swim constantly in the water, and when it is caught, its claws will be bared, and pliers will be more powerful than cultured shrimp. At the entrance, the meat quality of wild river shrimp is more sweet and crisp. Shrimp is not as big as possible, but the size of little finger is suitable. This kind of Qingming shrimp is simply fried and fried with Sanba sauce, which is first-class with wine.

4. Toona sinensis

Toona sinensis buds mixed with gluten and tender willow leaves mixed with tofu are the best products in Qingming season in Beijing. Toona sinensis generally germinates before Qingming Festival, and the terminal buds can be picked around Grain Rain. This kind of first-time picking, called the first stubble Toona sinensis bud, is not only fat and tender, but also full of fragrance.

Toona sinensis is a famous seasonal product, which contains volatile aromatic organic compounds such as toosendanin, which can strengthen the spleen and stimulate appetite. 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. Toona sinensis also contains vitamin E and sex hormone substances, which have the effects of anti-aging and tonifying yang and nourishing yin, so it has the reputation of "pregnancy aid". 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.

what to eat for Qingming health? Let's continue to introduce you to four kinds of seasonal foods suitable for eating before and after Qingming.

5. mussels

It is said that, like snails, mussels are the fattest around Qingming Festival. "Drink a bowl of mussel soup in spring, no prickly heat and no sores". The common practice in old Yangzhou is that mussels burn tofu and bacon burn mussels, so that their eyebrows will fall off. It shows that mussels should eat best in spring, especially before Qingming. Because the leeches and microorganisms in the water were not active frequently before Qingming Festival, the mussels at this time were the cleanest, the meat was the fattest, and they were especially crisp and delicious.

After washing mussels, cutting them into thin strips, adding various seasonings, or burning, cooking, or stewing them, such as tofu cooked by mussels, salted meat pot of mussels, etc., are the most common delicacies on the table of Jiangnan people in early spring. Fresh white thick soup, blue minced garlic, brown mussel meat and white tofu, served steaming on the table, will make people's appetite soar and be as happy as a fairy. Stir-fried leek, the first dish to be listed in spring, is a highly recommended way for Yuan Mei to eat it in Suiyuan Food List.

6. Chinese chives

When it comes to what you want to eat in spring, you have to mention Chinese chives. In the mouth of knowledgeable people, leek is a "thin thing", because it contains more dietary fiber, which can help to lose weight and promote appetite. In addition, leeks have the saying that "spring food is fragrant, summer food is smelly". If you want to taste the fresh taste, you should pay close attention to it.

The unique pungent smell of Chinese chives is formed by the sulfides contained in them. These sulfides have certain bactericidal and anti-inflammatory effects, which are helpful to improve human immunity. These sulfides in leek can also help the human body absorb vitamin B1 and vitamin A, so it is a more nutritious way to eat leek if it is matched with pig meat food rich in vitamin B1. However, sulfide is easy to volatilize when heated, so it is necessary to stir-fry the pot quickly when cooking leeks. If it is heated too much, it will lose the flavor of leeks.

7. Malantou

Every Qingming Festival, the special fragrance of Malantou is the most attractive. Many wild vegetables are grown in spring, and the most tender is also in spring. For example, once Malantou has passed Qingming, it will gradually become old and cannot be chewed, so these days are the most suitable for eating Malantou.

Malantou is the easiest to make, as long as it is dry mixed with dried tofu and then sprinkled with sesame oil. Malantou is pungent and slightly cold, and has the effects of clearing away heat and toxic materials, cooling blood to stop bleeding, promoting diuresis and reducing swelling. It is suitable for health preservation in spring, not only can supplement vitamins, relieve spring sleepiness, but also is very effective for common sore throat in early spring.

8. Pteridium aquilinum

Pteridium aquilinum is also known as auspicious dish and dragon claw dish. Whenever the ice and snow melt and spring returns to the earth, it is the golden season of picking ferns. Pteridium aquilinum tastes crisp and tender, smooth and gluten-free, and tastes fragrant. You can often cook, stir-fry, marinate the noodles, make stuffed buns, etc. There are many ways to eat them. Pteridium aquilinum is rich in nutrition, which has the functions of refreshing, removing greasy food and helping digestion. Therefore, people call Pteridium aquilinum the "king of wild vegetables" and "snow fruit and delicacies".

The fresh bracken has a bitter taste. Before eating, it needs to be scalded in boiling water and then immersed in cold water to remove the odor. If this step is missing, the entrance of bracken will be bitter. Well-made fresh bracken tastes fragrant and smooth, and then mixed with seasoning, it is a rare excellent dining table. In addition, there is a popular way to eat fried shredded pork.