The climate changes the most throughout the year in spring. It is often sunny during the day, making people feel like "the warm wind makes tourists drunk", but in the morning and evening it is very cold, giving people a "windy" feeling. The feeling of "bringing back the old cold" is actually affected by the "late spring cold".

It’s the beginning of spring, and it’s warm and cold at first. You must remember to eat “less sour and more sweet” in your current diet. As the saying goes, "Acidic food enters the liver and sweet food enters the spleen." Eating too much acidic food can easily cause excessive liver fire, while sweet food can nourish the spleen and stomach. A good spleen will lead to a good liver. Next, I will introduce to you 6 kinds of sweet foods. If you break them down, these 6 kinds of foods can also be called "3 red" and "3 yellow". You must eat more in spring and eat in season to have a healthy spring. , successfully passed the cold spring.

Three Reds

1. Red Dates

Recommended recipe: Red Dates and Lotus Root Soup

1. First, we prepare a section of lotus root and put it into Peel the outer skin, cut it into uniform small pieces, put it into clean water, add a little white vinegar and soak it for a while to avoid oxidation and blackening; cut the ginger into slices, wash the red dates and longan with clean water to remove impurities, and use a pinch of wolfberry and Soak in water for a while, then prepare appropriate amount of brown sugar for later use.

2. Pour the prepared ingredients into the casserole one by one. The wolfberry cannot be cooked for a long time and should be added last. Pour in an appropriate amount of water. Bring to a boil over high heat, then reduce to low heat and simmer for 20 minutes. Stew the lotus root until it is cooked while allowing the nutrients of the ingredients to be incorporated into the soup.

3. After 20 minutes, add the wolfberry and simmer for a while, our nourishing and nutritious red date and lotus root soup is ready.

2. Carrots

Recommended method: Steam shredded carrots

1. Prepare a carrot, peel off the skin and cut into thin strips. After cutting, put it in a basin, pour in an appropriate amount of vegetable oil and stir evenly. The vegetable oil can prevent the carrots from leaking a lot of water and sticking to each other during the steaming process. Then add 50 grams of cornmeal to coat the carrots with cornmeal, then add 50 grams of flour and continue to mix evenly. The amount of flour here does not need to be too much, a thin layer is enough. If there is too much, it will stick easily.

2. Add an appropriate amount of water to the pot. After the water boils, sprinkle the mixed shredded carrots evenly on the grate, cover the pot and steam for 5 minutes.

3. After 5 minutes, take out the carrot shreds and quickly shake them up with chopsticks. Be sure to shake them while they are hot. They will stick together when they are cold.

4. Then sprinkle with minced garlic and chopped green onion, pour 200 degree hot oil to bring out the aroma, add a little salt to taste, mix well and serve on the plate.

3. Sweet Potatoes

Recommended recipe: Sweet Potato Meatballs

1. First, we prepare a piece of sweet potato, peel it, cut it into even thin slices, and put it in the pot Steam it and cut it as thinly as possible to steam it quickly and save time.

2. After steaming, take it out and use a spoon to press it into sweet potato puree. Then add an appropriate amount of glutinous rice flour and mix it into a soft sweet potato dough. Punch the dough into balls and form them into sweet potato balls of the same size. spare.

3. Boil water in a pot. After it boils over high heat, add the sweet potato balls, cover the pot and cook for 5 minutes. When the sweet potato balls are all floating, they are cooked. Place them in a basin.

4. Boil some brown sugar water, pour evenly on top of the meatballs, then sprinkle with a little sesame seeds, it’s delicious.

Sanhuang

1. Millet

Recommended recipe: Mixed vegetable millet porridge

1. First, we prepare a handful of fresh Wash celery leaves in clean water. Many people don’t know how to eat celery leaves. In fact, they are cooked with millet to make porridge, which tastes very fragrant. Soak the millet in water for half an hour in advance, so that it will bloom and produce nutrients after a while; In addition, cut some minced ginger and chopped green onion; cut half a carrot into diced carrots; cut some shredded chicken and set aside.

2. Heat the oil in the pot. When the oil is hot, add the shredded chicken and stir-fry until the shredded chicken turns white. Add the prepared onion, ginger and carrot cubes, and stir-fry until the onion and ginger aroma comes out. Then add an appropriate amount of water. After the pot is boiled, turn to low heat and pour in the soaked millet. After the water boils again, there will be a lot of foam. Use a spoon to beat it along the edge of the pot. Then cover and simmer on low heat for 10 minutes. Millet is cooked.

3. After 10 minutes, add 4 grams of salt and 2 grams of chicken powder for seasoning. Stir frequently with a spoon to avoid sticking to the bottom. Add celery leaves before serving. Stir a few times and it will be cooked. Ours Mixed vegetable and millet porridge can also be served.

2. Soybeans

Recommended recipe: Choy sum mixed with soybeans

1. First, we prepare a handful of cabbage and cut it into small pieces; then cut it into a little yellow peppercorns and red peppercorns to match the color.

2. Boil water in a pot, add vegetable oil and salt, which can not only lock in nutrients, keep it green, but also increase the base flavor. After the fire comes to a boil, first add the colored peppercorns and then the cabbage sum. Boil it quickly for 20 seconds and pour it out immediately. Do not cook it for too long or the cabbage sum will turn yellow easily. Immediately after taking it out of the pot, cool it with boiling water. It's crispy and sweet when you eat it.

3. Then drain the water from the cabbage and put it into a basin. Add salt, chicken powder, sesame oil, and sugar to make it fresh. Pour in a can of tomato sauce and soybeans. You can buy it in this supermarket. After mixing well, it is ready to be plated.

3. Corn

Recommended recipe: Shrimp and corn kernels

1. Prepare a few fresh fruit corns, cut off the corn kernels, and wash them with clean water Clean; cut a small piece of carrot into cubes; half a green pepper and cut into small pieces; cut the red pepper into small pieces and put them together to add color to the dish and increase dietary fiber; cut the green onion into chopped green onion and cut the ginger into mince, all Put them together; prepare some fresh shrimps, pick out the shrimp threads, wash the remaining stains on them and set aside.

2. Next, we blanch the corn in water. When blanching, you can add a little salt and chicken powder to the base, and then add a little vegetable oil to prevent the loss of nutrients in the corn. Pour the corn kernels into the pot and gently push them to heat evenly. After the water boils, remove the floating corn husks and continue to cook for 2 minutes. When the corn is broken, pour out the water.

3. Boil water in the pot, pour in the shrimps and cook quickly for 30 seconds. Pour out the shrimps after they turn slightly red. Rinse with clean water, control the water and set aside. Don't blanch the shrimp for too long, otherwise the freshness will be lost and the texture will not be tender enough.

4. Heat oil in the pot, slide the pot fully, pour out the hot oil, add cold oil, add green and red pepper and other small ingredients into the pot and stir-fry until fragrant. Then add the diced carrots and stir-fry for 30 seconds. After the carrots are cooked, add the shrimp and corn kernels into the pot, continue to stir-fry for 1 minute. After the corn is fragrant, pour a little water from the side of the pot and add 2 grams of salt. 2 grams of chicken essence and 1 gram of pepper. Turn to high heat and stir-fry the ingredients evenly. After the ingredients are fragrant, pour in some sesame oil and continue to stir a few times to make it delicious.