Several seasonal vegetables that are commonly eaten at home in spring are both delicious and nutritious.

Vegetable 1: Chinese toon. Toona is a short-term seasonal vegetable in spring. It is common in rural areas and there is no need to buy it. Toon sprouts are also of high nutritional value and are rich in vitamin C, high-quality protein, phosphorus, iron and other minerals. They are rare treasures among vegetables.

The most common way to eat Chinese toon is to stir-fry it with scrambled eggs. The specific method is to blanch the Chinese toon buds and cut them into fine pieces, mix in the eggs, add seasonings, stir evenly, then stir-fry over high heat until both sides are golden brown. , you need to put a little more oil in this dish.

Vegetable 2: Winter squash. In many places, it is also called zucchini. Eating bamboo shoots regularly can regulate our gastrointestinal system, enhance appetite function, and also has the effects of losing weight and moisturizing the throat, and has a good alleviation effect on bronchitis.

The common way to eat winter squash is to stir-fry winter squash with eggs or stir-fry winter squash with ham. The specific method is to slice the winter squash, then scramble the eggs or ham, and finally mix it with the winter squash slices and stir-fry over high heat before serving. .

Vegetable three: lettuce. Lettuce slices are green in color, like emeralds, and taste crisp and delicious. They can stimulate meridians, strengthen muscles and bones, whiten teeth, and open the chest and diaphragm. Regular consumption of lettuce is good for digestion.

The most common ways to eat lettuce are cold lettuce and lettuce scrambled with eggs. The specific method is to peel the lettuce and cut it into thin slices, blanch it and then cool it, or mix it with eggs and stir-fry over high heat.

Vegetable four: dandelions. Our place is also called Mother-in-law Ding. When spring comes, many people go to the fields and river bank slopes to pick. Not only is it delicious, but it can also reduce fire. I remember when I was a child, my mother would dry some of the pickings and drink them as herbal tea in summer. .

The most common way to eat fresh dandelions is to chop them into pieces and eat them in pancakes. The specific method is to chop the dandelions into fine pieces, add eggs, flour, and water and stir evenly to make pancake batter, then put it in a frying pan, add oil, and fry over low heat until both sides are golden brown, then serve. In addition, dandelions can also be stir-fried with eggs, called mother-in-law's eggs. This was my favorite dish when I was a child. I would eat it rolled up with my mother's pancakes and served with a bowl of mung bean porridge. It was so delicious.

Vegetable five: shepherd’s purse. In some places, shepherd's purse is the most popular wild vegetable during the Spring Festival. In rural areas, it is more common than dandelions. The protein content of shepherd's purse is one of the best among vegetables. The vitamin C content is higher than that of citrus. The carotene content of shepherd's purse is about the same as that of carrots. It can be said to be a treasured vegetable. of.

The most common way to eat shepherd's purse is to chop it into pieces and add eggs or bean skin to make shepherd's purse stuffed dumplings or shepherd's purse stuffed buns.

Warm reminder: The seasonal vegetables during the Spring Festival are relatively easy to cook and do not need to be fried for too long, otherwise the taste will be affected. When these vegetables are stir-fried with eggs, be sure not to add chicken essence. Because the eggs themselves have a delicious flavor.