Spring is the season when everything grows, and it's also a good time to eat vegetables. According to the folk proverb "eat buds in spring, melons in summer, fruits in autumn, and roots in winter", spring is the most suitable to eatSproutsFinish! SproutsIt not only has the effect of clearing heat and detoxifying, but also promotes the dredging of liver qi, strengthens the spleen and stomach. Below I will share four tender and refreshing onesSprouts, so that you can learn more about some delicious ways to eat in the spring.
The tender taste and unique aroma of toon buds make them a favorite on the spring table. In addition to the traditional stir-fried toon sprouts, we can also try a simpler way of cooking – tofu tosh. Cut the soft tofu into 1 cm cubes, cook in boiling water, remove and set aside. willToon leavesBlanch with boiling water to remove the smell, then rinse with water, squeeze out the water and chop it fine. Will be twoMillet pepperAlso chopped for later use. Boil half a pot of water, pour the tofu into the boiling to remove the beany smell, remove it and quickly pass it through cold water to make the taste smoother, and then put it in a basin for later use. Prepare another small bowl and addTable saltSesame seedsSesame oil, stimulate the fragrance, add warm water to melt into the cooking water and pour it into a bowl. Will be choppedToon leavesMillet pepperPour the seasoning water into the basin, then pour a little scallion oil to increase the freshness, gently shake and mix well. This toon sprout tofu is fragrant, smooth and delicious, and is definitely a delicacy that cannot be missed in spring.
Mung bean sprouts are common in springSproutsFor one, it is not only delicious and refreshing, but also has a certain nutritional value. In daily cooking, we can try to use mung bean sprouts to make a sour and spicy dish. First, wash the mung bean sprouts and get them readyRed peppersand green peppers, finely shredded and set aside. willGreen onionsCut the white diagonally into rings, cut the ginger into diamond-shaped slices, and add some moreRed peppers。Heat a pan and pourGreen onion and gingerwithRed peppers, stir-fry until fragrant, and then add mung bean sprouts and greensRed peppersAfter a few quick stir-fries, add white vinegar so that the taste of mung bean sprouts will be more crisp. Continue to stir-fry and add an appropriate amountTable salt, chicken powder, pepper, sugar, stir-fry evenly until the seasoning melts, then you can put it out of the pot and put it on a plate. During the whole stir-frying process, it is necessary to master the fast speed, not too long, otherwise the mung bean sprouts will lose their crispness. This spicy and sour mung bean sprout is both appetizing and refreshing, making it suitable for a spring diet.
Soybean sprouts are rich in protein, vitamins and minerals, and regular consumption can supplement the nutrients needed by the body. In addition to the traditional fried soybean sprouts, we can try a refreshing and delicious dish - soybean sprouts mixSpinach。Get ready firstSpinachAfter cleaning, remove and control the moisture. Similarly, rinse the soybean sprouts and set aside, then put them againRed peppersCut into fine pieces. Bring a pot of hot water to a boil and addTable saltand vegetable oil, so mung bean sprouts andSpinachIt will be more verdant and bright. After the water is boiled, pour in the mung bean sprouts andSpinachMix well with a spoon and blanch for 40 seconds, pour it out and rinse it with cool boiled water, control the moisture and set aside. Prepare a basin that willRed peppersPour the grains into a basin and addTable salt, monosodium glutamate, aged vinegar, ginger juice, chili red oil andSesame seedsoil, then stir well with a spoon. willSpinachPour the mung bean sprouts into a pot, stir well in a potting way, and finally put it on a plate. This soybean sprouts are mixedSpinachCrisp and delicious, with good color and flavor, it is the most suitable dish to taste in spring.
Pea sprouts are a unique sprout ingredient in spring, and they are loved for their tender green appearance and refreshing taste. In addition to being used for stir-frying, pea sprouts can also be used to make a coleslaw that is perfect for spring temperatures. First of allPea sproutsTrim neatly, cut off the top part from the root upwards and rinse with water to preserve the roots. Prepare halfRed pepperswithYellow peppers, shred and set aside, then prepare two cloves of garlic and cut into piecesMinced garlic。Boil a pot of boiling water, put the pea sprouts and green and yellow peppers in the pot, blanch quickly for 5 seconds, then pour out, drain and set aside. Blanch the pea sprouts and greensRed peppersPlace in a basin and addMinced garlic, edible salt, chicken powder, sugar to taste, and finally add some sesame oil and white vinegar, stir evenly and put on a plate. This cold pea sprouts are crispy and flavorful, making them a great choice for spring cold dishes.
Spring is to eatSproutsGood season, these are tenderSproutsIt not only has the effect of clearing heat and detoxifying, but also helps to dredge liver qi, strengthen the spleen and stomach. These are the four I sharedSproutsThe fresh and refreshing recipes include toon sprouts mixed with tofu, mung bean sprouts stir-fried with hot and sour sauce, and soybean sprouts mixed with soybean sproutsSpinachand pea sprouts salad. theseSproutsIt is simple to make and has a refreshing taste, making it perfect for spring. So, in the spring, don't miss out on these delicious onesSprouts