Every spring is the golden period for children to grow. I believe many parents and mothers worry about their children growing taller and longer. Many people know that they should give their children milk and keep a bottle of milk every day. Some parents also give their children calcium tablets, and there are different ways to supplement calcium and potassium. However, I think that taking too much of these health products, such as calcium tablets, is not good and may lead to kidney stones. In fact, no matter what it is, it is not good to eat the same thing all the time. A diverse food intake is conducive to healthy growth.

I am actually the best at eating. I love cooking very much. I enjoy cooking in different ways every day. I often hear the elderly at home saying: "Eat beans in spring, and you won't have to worry about growing up." This means that eating more beans in spring can not only supplement calcium, but also potassium. Eat them regularly, and if they are well absorbed, they will be better for your children. growing up. Let’s take a look at the best beans to eat in spring!

Snow peas are most abundant during the winter and spring seasons. Snow peas at this time are tender and green. Whether they are used to stir-fry squid or meat, they are crispy, delicious, and have high nutritional value. They are a rare green ingredient in spring.

Recommended recipe: Stir-fried snow peas with shrimps

Detailed production steps:

1. Buy lively prawns, larger ones with thicker meat.

2. After buying the shrimp, you must process it immediately. The shrimp meat is the sweetest when it is fresh. Cut off the shrimp heads, peel off the shrimp heads, take out the shrimp stomachs and intestines, and then peel off the shrimp shells. After all the shrimps are cleaned, rinse them in clean water and drain them for later use.

3. Put the shrimp in a bowl, add an appropriate amount of salt and a little light soy sauce and marinate for 10 minutes.

4. Choose snow peas that are a little bit pea-like, not the tenderest or the oldest ones. Cut off a bit of the head and tail of the snow peas. Wash, drain and set aside.

4. Pour oil into the pan, add shrimps and fry until 7 cooked, take out and set aside.

5. Leave the oil in the pot, add the garlic, add the snow peas and stir-fry, then add an appropriate amount of salt and stir-fry evenly.

6. Stir-fry until the snow peas are mature. Add the shrimp and snow peas and stir-fry until both foods are cooked.

Soybeans are rich in protein and calcium, as well as potassium. Eating soybeans in spring is beneficial to physical development. If you get up early, you can squeeze soy milk for your children to drink every morning. Of course, if we feel in a hurry, we can just make soy-related dishes for lunch or dinner. For example, soybean braised pig's trotters and soybean pig's trotters soup. Soy products also include tofu, yuba, etc., so the dishes we make can be more diverse.

Recommended recipe: Braised pork belly with yuba

Detailed production steps:

1. Scrape the skin of the pork belly, rinse it, and drain the pork belly. The pork belly is cut into thin slices and cut together with the pork skin. The five-layer sandwich is even more delicious. If you don’t like pork skin, you can cut off the pork skin and leave it off.

2. Put the cut pork into a plate, add appropriate amount of salt and light soy sauce, and marinate for 10 minutes.

3. Soak the yuba in advance, take it out after soaking, drain it and set aside.

4. Pour oil into the pot, add pork belly and stir-fry until the pork belly turns golden brown. Add shredded ginger and garlic. After the aroma is released, add appropriate amount of water to the pot.

5. Simmer the pork belly for 10 minutes, then add the yuba and simmer for 5 minutes and you're done.

Recommended recipe: mung bean paste

Detailed production steps:

1. Choose 1 bowl of mung beans. Depending on how many people in the family eat, put the mung beans according to the amount of food. Put it into a large plate, add an appropriate amount of water to cover the mung beans, and soak it overnight.

Generally, if you want to eat mung bean paste, it is best to soak it the night before.

2. Wash the mung beans, put them into a casserole or pressure cooker, add an appropriate amount of water, then add an appropriate amount of white sugar, rock sugar or yellow sugar to the pot, cover the pot, and keep the pot on high heat. Bring the water to a boil.

3. After the water boils, turn to low heat and continue to cook for 40 minutes. If you use a pressure cooker to cook mung bean paste, you can shorten the cooking time. Just boil the mung bean paste until it becomes "sandy" and you can enjoy it out of the pot.

I believe many people like to eat red beans. No matter what drink they order at a milk tea shop, they like to add red beans. The humidity in spring is heavy, so drinking more red bean soup can remove the dampness.

Recommended recipe: Red Bean, Pork Bone and Kapok Soup

Detailed production steps:

1. Put the red beans in water, soak for 2-3 hours, and wash Clean and ready to use.

2. Wash the kapok and carrots, peel the carrots and cut into large pieces for later use.

3. Add water to the pot, boil the water, add pork bones, blanch for 5 minutes, remove the bones, rinse and set aside.

4. Take a clean casserole, add boiling water, then put the blanched pork bones, red beans, kapok, and ginger slices into the pot, keep it on low heat and simmer slowly for 30 minutes.

5. After 30 minutes, add carrots and continue cooking for 15 minutes. Then add an appropriate amount of salt and turn off the heat. A nourishing and nourishing red bean, pork bone and kapok soup is done.

"Eat beans in spring, and you don’t have to worry about growing up." If you have children at home, eat more of the above 4 kinds of beans, and you will benefit early. They supplement potassium and calcium. Eating them regularly will help on the child’s physical development.