In spring, everything recovers, and it is also the season for liver qi to growAs the saying goes, "Spring nourishes the liver, all diseases will not be disturbed", this is not only a simple proverb, but also a life guide with deep health wisdom.
The liver is the most important and largest digestive organ in the human bodyIt is very important to the human body, so we must pay attention to protecting the liver, if we can seize the opportunity to take care of the liver, we can enhance the body's immune function and improve physical fitness.
So, what is good to eat to nourish the liver in spring? It is "the first place to nourish the liver in spring", teaching you a new method, 3 times a week, to solve many people's troubles.
We're talking about dandelionsIt is known as the "Queen of Materia Medica" and has a very large effect, but many people do not know the health practice of dandelion, and the drinking method is also very particular.
According to the Compendium of Materia Medica, "Dandelion, the leaves are like bitter endive, the flowers are yellow, there is white juice, and everyone eats itIt is a good product of the same origin as medicine and food, the tender dandelion in early spring is a traditional wild vegetable, dandelion is also known as bedwetting grass, which has a very good effect on diuresis.
Recommended recipe: Dandelion tea
Main ingredients: dandelion, red dates, wolfberry
Here's how:
1. Prepare a handful of fresh dandelions, cut off the roots, don't throw them away, its roots are also very good Chinese herbal medicines, but they should be treated separately, and the dandelion flowers should also be separated, and the yellow leaves inside should be picked out.
2. In the next step, put the treated dandelion into the pool, add a spoonful of salt and baking soda, stir well, soak for 10 minutes, and then wash it several times with flowing water.
3. Put the washed dandelion into a large pot, fry it over high heat, fry it until the dandelion is completely soft, and then put it directly to cool.
4. After the dandelion is cooled slightly, put on gloves and keep rubbing back and forth to knead out the excess water inside, and at the same time it can also play a role in shaping.
5. Pour the dandelion into the cauldron, low heat throughout the whole process, sprinkle the dandelion leaves non-stop, turn them over, and repeat this action until the leaves are all fried dry, pour out and let cool, so that a dandelion tea is ready.
6. It should be noted here that dandelion is cold, and you can add a little ginger shreds to fry it together according to your personal preference, so that you can synthesize it, or you can match it with red dates, wolfberries, and roses, and you can drink it for a year, especially for the family, it is easier to get angry, and you can always prepare some.
Recommended recipe: dandelion ball soup
Main ingredients: dandelion, pork, green onion and ginger
Here's how:
1. Prepare a handful of fresh dandelions, first cut off the roots with a knife, this root can be boiled and drunk, then break off the yellow leaves on the surface, and then break it in half, put it in a large bowl, add an appropriate amount of water, wash it 2-3 times, and then control the dryness for later use.
2. Prepare a piece of pork, put it on the board, cut it into thin slices first, and then chop it directly into minced meat, chop it all well, and put it in a large bowl for later use.
3. The next step is to start seasoning, add chopped green onion and ginger to the minced meat in turn, then add a small spoon of salt, a small spoon of pepper, an appropriate amount of light soy sauce, a little cooking wine, stir with chopsticks in one direction, stir vigorously, add an egg white, a spoonful of starch, continue to stir evenly, and set aside for later use.
4. Remove from the pot, add a little lard to it, and when it melts, pour in the chopped green onions cut in advance and stir-fry until fragrant, then pour in an appropriate amount of water, add a little pepper, cover with a lid, and bring to a boil over high heat.
5. After boiling, turn the heat directly to low, squeeze the meat filling into small balls, put them directly into a pot of boiling water, wait for the meatballs to cook until they are set, push them with a spatula, continue to cover the lid, and cook for 5 minutes.
6. When the time comes, add the washed dandelion, stir it up, then add a little salt, chicken essence and sesame oil, stir evenly, you can put it out of the pot and put it on the plate, and finally sprinkle a little green onion to decorate, and it is delicious.
7. The dandelion ball soup made in this way is very delicious, the balls taste tender and tender, and the soup is also very delicious.
Conclusion:It is "the first place to nourish the liver in spring", everyone can afford to eat, teach you a new method, 3 times a week, to solve many people's troubles.
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