Among the twenty-four solar terms, there are "Four Lis", namely the beginning of spring, the beginning of summer, the beginning of autumn, and the beginning of winter. The beginning of spring also heralds the coming of spring.

After suffering in the cold winter for a long time, people finally look forward to spring when the flowers will bloom.

After the beginning of spring, the weather gets warmer, and people's metabolism speeds up. Not to mention that when it is suddenly warm but then cold, we need to pay attention to our diet.

Each solar term in our country also has corresponding delicacies, so what should we pay attention to when "food supplements" are taken at the beginning of spring?

What are the must-eat seasonal delicacies at the beginning of spring?

After the beginning of spring, the weather becomes warmer and warmer, and Yang Qi rises easily. The first supplement at the beginning of spring is to protect Yang Qi, and you need to eat more food that has the effect of nourishing Yang.

The weather is warm, and germs are easy to breed. At the beginning of spring, you should also eat more spicy food, such as garlic, onions, ginger, etc., to disinfect and sterilize.

Spring is also prone to liver hyperactivity, so you should eat more fruits and vegetables that are sweet, mild and rich in vitamins.

Today, I will share 6 kinds of Beginning of Spring delicacies with friends. No matter how busy you are, you should make them for your family to eat, comply with the solar terms, and safely survive the cold spring: In northern my country and some southern regions, there is a tradition of baking spring pancakes at the Beginning of Spring.

Spring cakes, also known as lotus leaf cakes, are as thin as cicada wings, transparent and elastic, and taste particularly chewy, making you want to eat them.

To bake spring cakes, you need to use the hot water method to scald the noodles with hot water to gelatinize the wheat starch in the flour and increase the water absorption of the flour. It is strange that the baked spring cakes are not soft, elastic and transparent.

In order to increase the chewiness and elasticity of spring pancakes, you can also add 1 egg white and 2-3 grams of salt per pound of noodles. This will make the pancakes especially chewy and taste fragrant and soft.

In spring, everything revives, there are vibrant scenes everywhere, and some spring flavors begin to sprout.

Stir-fried vegetables are a dish that captures all the fresh flavors of spring.

He, in addition to being all-inclusive, also means harmony and beauty, which is especially matched with the warm spring.

This dish has different ingredients and cooking methods in different places; however, it is basically the same.

The more common ingredients are various spring flavors: such as leeks, bean sprouts, bean sprouts, radish, celery, lettuce, spinach, etc., combined with shredded pork, shredded fungus, tofu skin, fried tofu, vermicelli, vermicelli, etc.

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In addition to the sauce-frying method of Shandong cuisine, the most commonly used method is stir-frying, which retains the original flavor of the ingredients to the greatest extent.

In northern my country, stir-frying vegetables and baking spring pancakes never exist separately, and are usually done at the same time.

Stir-fried vegetables, rolled into fragrant, soft and springy pancakes, are absolutely delicious. "Spring rolls" have become the most important holiday delicacy on the day of the Beginning of Spring.

In some areas, the vegetables are rolled in baked spring pancakes, and then they are bound with an appropriate amount of egg white and deep-fried in an oil pan until crispy, forming "fried spring rolls" that are crispy on the outside and fragrant on the inside.

It tastes good.

In addition to the most colorful spring rolls, there is also an important festival food on the Beginning of Spring, which is "eating five spicy foods". In the past, this was the most ritualistic custom on the Beginning of Spring.

On the day of the Beginning of Spring, five kinds of pungent ingredients are put on plates for people to eat, which is also called the "five pungent dishes".

Du Fu wrote in his poem "The Beginning of Spring": "On a spring day, a spring plate of thin lettuce suddenly reminds me of the plum blossoms in the two capitals." The spring plate here refers to the "five spicy dishes" on the day of the beginning of spring.

Nowadays, most people symbolically put onions, ginger, garlic, leeks, and garlic sprouts, the five pungent ingredients, just to pursue a sense of ritual.

There is another important custom at the beginning of spring, which is "biting spring".

The most authoritative record about biting spring is what is stated in "Zhuizhongzhi" of the Ming Dynasty: "At the beginning of spring, no matter how high or low, chewing radish, it is called 'biting spring'." There has also been a popular saying among Chinese people that "eating radish" when biting spring at the beginning of spring

tradition of.

During the Beginning of Spring, dishes made with radish can no longer be paired with large meats. It is recommended to stir-fry shredded radish or stir-fry shredded radish with dried shrimps. This kind of stir-fry is more in line with the Beginning of Spring.