1. Spring bamboo shoots

Spring bamboo shoots are seasonal vegetables, and the old people all say that they should be eaten in season. Winter bamboo shoots are rich in protein, various amino acids and minerals needed by the human body, and the cellulose content is also very high. It is a nutritious food with high protein, low fat, low starch and high cellulose, which conforms to the contemporary definition of health.

2. shepherd's purse

There are many wild vegetables in spring, and shepherd's purse is also a kind that everyone likes very much. Shepherd's purse is sweet and flat in taste, and has the effects of invigorating stomach, benefiting spleen and improving eyesight. Rich in vitamins and minerals, rich in dietary fiber, can help digestion and prevent food accumulation.

3, leek

As the saying goes, "January onion, February leek", therefore, leek in spring is particularly fragrant and delicious, and it can be matched with a variety of ingredients.

4. Lycium barbarum buds

Spring is the season to eat Lycium barbarum buds, which are fresh, tender and delicious, and have the same nutritional value as Lycium barbarum. Don't miss it when you meet it, pick some, and simply stir-fry it is a rare delicacy.

5. Chrysanthemum morifolium

Spring is the season when Chrysanthemum morifolium is fresh, tender, delicious and nutritious. It can be squeezed out with a gentle pinch of hands, which not only contains protein and amino acids needed by the human body, but also contains a lot of vitamin C and "volatile oil" with special fragrance, which can promote digestion and increase appetite. Take the time to eat while the chrysanthemum is still fresh and tender.