In spring, the temperature rises gradually, and people often feel sleepy. It is better to eat more leeks, which have the effects of invigorating the stomach and refreshing, and the various nutrients and minerals in pig blood can meet the nutritional needs of a day.

Ingredients: pig blood, leek, ginger, garlic and red pickled pepper

Seasoning: cooking oil, salt, cooking wine, oil consumption, chicken powder, sugar and pepper, soy sauce.

1. Prepare a piece of pig's blood, cut it into long strips, cut a handful of washed leeks into 4 cm long sections, pat a small piece of ginger and cut it into ginger grains, pat a few garlic grains and cut them into minced garlic, cut one red pickled pepper into oblique slices, and put them in a pot with ginger and garlic.

2. Add a spoonful of salt to the boiling water, stir and melt. After the water boils, add pig blood, add a little cooking wine to remove the fishy smell, blanch for about two minutes, and pour out and control the water for later use.

3. Add a little cooking oil to another pot, add ginger, garlic and red pickled pepper to saute, add half a spoonful of water, and add

3 grams of oyster sauce

, pour in pig blood, add

2 grams of salt, chicken powder 1 g, sugar 1 g, pepper 1 g.

, take a few drops of color.

4. Push the seasoning with a spoon for a few times, cook for about 2 minutes, then add the leek, stir fry for a few times, stir fry until the leek is broken, hook in a little thin sauce, then pour in a little bright oil, stir fry quickly and evenly, and then turn off the fire and start the pot and plate.

The second course: peasant snack meat

As a home-cooked dish, simplicity is the most important thing. As a kind of food, pork provides protein and vitamins, which can make the body feel more energetic.

Ingredients required: pork belly 200g green pepper, millet pepper, garlic, ginger, red dried pepper and dried lobster sauce.

Seasoning: cooking oil, cooking wine, sugar, salt, soy sauce, chicken essence.

1. Prepare 200 grams of pork belly, cut it into thin slices, cut a handful of green pepper into a rolling blade, cut several millet peppers into oblique slices, put them into a basin together, cut a few garlic seeds into garlic slices, cut ginger into ginger slices, cut a handful of red dried pepper into sections, and chop a handful of dried fermented beans, and put them into a bowl for later use.

2. Heat the wok, add a spoonful of cooking oil to the skillet, then add the sliced meat, stir-fry for a few times, and stir-fry the excess oil in the pork belly. After the sliced meat is fragrant, add onion ginger, red dried pepper and dried lobster sauce, stir-fry evenly, add a proper amount of cooking wine to remove the fishy smell, add sugar 1 g, salt 3g, and soy sauce 2g, and continue.

3. Add green and red peppers, stir-fry for 30 seconds, stir-fry the peppers until they are raw, add a little chicken essence, stir-fry them evenly again, then turn off the fire, put them in a plate, and finally sprinkle with a little white sesame seeds. Serve delicious.

The third way: steamed bass

The fat content in fish is extremely low, and the protein content is high. People who want to lose weight don't have to worry about it, so they can eat more. As the best fish, perch is often made into sashimi with delicious meat. In order to ensure no loss of nutrition, steaming and stewing soup are recommended.

Ingredients required: bass, green onion, ginger, red pepper and coriander.

Seasoning: Steamed fish and soy sauce with cooking oil and wine.

1. Prepare a fresh bass, first scrape the scales, clean them, remove the gills and internal organs, then change the knife from the back, cut both sides of the fish, clean the bass again, and then put it in a plate for later use.

2. Cut the green onion in the middle, cut the ginger into ginger slices, and then put the onion slices and ginger slices under the bass.

3. Boil the water from the pot, put the grate on it, cover the lid, bring the water to a boil over high fire, put the perch on it after the water boils, pour a little cooking wine on the fish to remove the fishy smell, cover the lid, and steam for 8 minutes over medium heat.

4. Prepare half a green onion and cut it into shredded onion, one piece of ginger, cut it into shredded ginger and half a red pepper, put them into a pot together, and add a proper amount of water.

5. It's time to take out the steamed bass, control the excess soup in the plate, put it in another plate, pick up the onion and ginger slices with chopsticks, put the soaked shredded onion and red pepper, sprinkle a little coriander for later use, and then pour hot oil to stimulate the aroma of onion and ginger, and serve delicious.

The fourth way: stir-fry celery and dry it.

Celery, as a kind of vegetable with high nutritional value, has higher protein and phosphorus content 1 times than melons and fruits. Eating more celery can speed up intestinal peristalsis and enhance bone health.

Ingredients required: celery, tofu, dried green onion, garlic, red pepper and dried red pepper.

Seasoning: cooking oil, salt, chicken powder, pepper, oil consumption, steamed fish and soy sauce.

1. A handful of washed celery is cut into sections, tofu is dried in twos or so and cut into thin strips, half of green onion is cut into horseshoe slices, a few garlic seeds are cut into garlic slices, the roots of red pepper are removed and cut into oblique slices, which are put together with green onion and garlic, and then a few red dried peppers are added for later use.

2. Add clear water to the pot, add salt to the bottom flavor, add vegetable oil to increase the brightness, add tofu to dry after the water boils, and then add celery to blanch for 30 seconds, then remove and control the water.

3. Heat the wok, add cooking oil, add onion, garlic and pepper, saute until fragrant, then pour celery to dry, stir fry quickly and start seasoning: add salt, chicken powder, pepper and oyster sauce, cook 5 grams of steamed fish and soy sauce from the side of the wok, stir fry evenly.

4. Continue to change the fire and stir fry quickly for one minute, melt all the seasonings in the pot, and then turn off the fire and start the pot.