Spring is the season of revival of all things, and it is also a period of vigorous liver qi. At this time, we need to pay special attention to our diet to maintain good health. Among them, eating less acidic foods and more sweet foods is a good dietary principle.
Acidic foods tend to increase acidity in the body and affect the normal function of the liver, while sweet foods can nourish the liver and help the body detoxify. In the spring, you can appropriately increase the intake of sweet foods, and the following 3 light dishes are recommended:
1. Cut the lettuce and carrots into diamond-shaped pieces. Prepare some fungus for soaking, crack the eggs into a bowl, stir into the egg mixture, prepare some minced garlic and ginger, millet peppers, green onions, green peppers. Mix the sauce, a spoonful of light soy sauce, oyster sauce, salt, chicken essence, pepper, then fill with water and stir well.
2. Blanch the fungus in the pot and blanch the carrots and lettuce. Control the water and remove it to cool, and after the oil is hot, fry the egg liquid into pieces. Next, after the oil is hot, fry the minced garlic and millet spicy to bring out the garlic fragrance, then stir-fry the green chili pepper evenly, and then fry the lettuce until it is broken, and then add the eggs and sauce to stir-fry. It's ready to cook.
1. Cut the yam into thin slices, then cut the carrots and cucumbers, soaked black fungus, chopped green onion and garlic slices. Bring water to a boil, add salt and cooking oil, blanch the ingredients in the pot for one minute. Cool in cold water.
2. Heat the oil in the pot, add small ingredients and stir-fry until fragrant, add an appropriate amount of salt and light soy sauce, continue to stir-fry over high heat, pour in a little water starch, stir-fry evenly and then you can get out of the pot.
1. Prepare a carrot peeled, cut into thin strips, cut the green onion into chopped green onions, cut the green garlic seedlings into small pieces, beat the eggs into a bowl, add a little salt, white vinegar and water starch and stir well.
2. Heat the oil in the pot, pour the egg liquid into the pot, fry until golden brown on both sides and put it in a bowl for later use, then fry the shredded carrots until fragrant, add a little light soy sauce, salt, and green onion and stir-fry until fragrant. Then add the garlic sprouts, and the fried eggs are quickly stir-fried evenly, and then they can be put on the plate, and the scrambled eggs with shredded radish are scrambled.