I'm here to send health
1. Leeks:
Leeks, a good health vegetable in the beginning of spring, are rich in vitamin C, carotene and other nutrients, which help to improve immunity. Its unique fragrance and spicy flavor can warm and replenish yang energy, dispel cold evils, fight against cold climates, and help the body adapt to the temperature difference of spring.
Recommended method: Stir-fried bean skin with leeks
Ingredients: Leeks: to taste; Tofu skin: to taste; Green onion: 1 stalk; Ginger: to taste; Cooking oil: to taste; Salt: to taste; Light soy sauce: appropriate amount; Cooking wine: to taste.
Steps:1Preparation: Wash and cut the leeks, soak the bean skin until soft, cut the green onions into sections, and mince the ginger for later use.
2.Stir-fried bean skin: Heat the oil in a pan and stir-fry the soaked bean skin in the pan until lightly browned.
3.Add seasoning: Add an appropriate amount of light soy sauce and cooking wine, and continue to stir-fry well, so that the bean skin can absorb the fragrance evenly.
4.Add the vegetables: Add the chopped green onions, minced ginger and sauté until the vegetables are fragrant.
5.Stir-fried leeks: Add the sliced leeks and stir-fry quickly and evenly to keep the leeks tender and crispy.
6.Seasoning: Add an appropriate amount of salt according to personal taste, continue to stir-fry well, and season evenly.
7.Remove from the pan: Make sure the leeks are cooked and the bean skin has absorbed the flavor of the vegetables and seasonings, and then it is ready to be removed.
8.Plating: Serve the fried leek bean skin and garnish with some bright green leeks or chopped green onions.
9.Enjoy: Serve with a delicious stir-fried bean curd with leeks and serve with rice or steamed buns.
Tips: 1) Bean skin treatment: To ensure that the bean skin is softened when soaking, you can soak it in warm water for a period of time in advance.
2) Leek Processing: Keep the leek cut into sections to maintain an even length so that it is more beautiful when stir-fried.
3) Appropriate amount of seasoning: When seasoning, you can increase or decrease the amount of salt and light soy sauce according to your personal taste.
4) Heat control: When stir-frying the bean skin, it is necessary to control the heat so that it tastes good but does not lose its chewiness.
2. Celery:
Celery is rich in dietary fiber and vitamins, which has the effect of clearing heat and detoxifying, diuretic and dampness. Eating celery at the beginning of spring helps to clear away the moisture that builds up during the winter months, boosts metabolism, and provides support for liver detoxification.
Recommended method: Stir-fried meat with celery
Ingredients: Lean pork (or beef, chicken): 200 grams; celery: to taste; Green onion: 1 stalk; Minced ginger and garlic: to taste; Cooking oil: to taste; Salt: to taste; Light soy sauce: appropriate amount; Cooking wine: to taste. Sugar: To taste.
Steps:1Preparation: Thinly slice the lean meat, chop the celery into sections, mince the green onions, mince the ginger and garlic and set aside.
2.Stir-fry the pork slices: Heat the pan with cold oil, quickly fry the lean meat slices until they change color, and add an appropriate amount of cooking wine to enhance the flavor.
3.Add vegetables: Add the chopped celery and stir-fry quickly to keep the celery crisp and tender.
4.Seasoning: Add salt, light soy sauce and sugar, stir well so that the seasoning evenly coats the meat slices and celery.
5.Add the ginger and garlic: Add the chopped ginger and garlic and sauté until fragrant.
6.Heat control: Keep the heat medium-low so that the meat slices are sautéed and the celery remains tender and crispy.
7.Plating: Place the stir-fried celery and stir-fry the meat and garnish with some chopped green onions.
8.Enjoy: Savory stir-fried pork with celery, especially with rice or steamed buns.
Tips: 1) Lean meat selection: Choose tender lean meat, and pay attention to cutting along the grain when slicing, which will help improve the taste.
2) Heat control: When stir-frying celery, heat it quickly to keep it tender and crispy.
3) Appropriate amount of seasoning: The amount of salt, light soy sauce and sugar can be adjusted according to personal taste.
3. Lettuce:
Lettuce is one of the seasonal vegetables in spring, rich in vitamin C and minerals, which can promote metabolism and enhance the body's immunity. Its refreshing taste and high fiber content help to regulate the stomach and intestines, which is beneficial to the spleen and stomach.
Recommended method: Stir-fried meat with lettuce
Ingredients: Lettuce: to taste; Lean pork (or beef, chicken): 200 grams; Green onion: 1 stalk; Minced ginger and garlic: to taste; Cooking oil: to taste; Salt: to taste; Light soy sauce: appropriate amount; Cooking wine: to taste. Sugar: To taste.
Steps:1Preparation: Peel and cut the lettuce, slice the lean meat, mince the green onions, mince the ginger and garlic and set aside.
2.Stir-fry the pork slices: Heat the pan with cold oil, quickly fry the lean meat slices until they change color, and add an appropriate amount of cooking wine to enhance the flavor.
3.Add the vegetables: Add the chopped lettuce and stir-fry quickly to keep the lettuce crisp and tender.
4.Seasoning: Add salt, light soy sauce and sugar, stir well so that the seasoning evenly coats the meat slices and lettuce.
5.Add the ginger and garlic: Add the chopped ginger and garlic and sauté until fragrant.
6.Heat control: Keep the heat medium and low so that the meat slices are cooked and the lettuce remains tender and crispy.
7.Plating: Place the stir-fried lettuce on a plate and sprinkle with some chopped green onions.
8.Enjoy: Delicious stir-fried pork with lettuce is ready to serve, especially with rice or steamed buns.
Tips: 1) Lettuce processing: When peeling lettuce, you can gently scrape it off with the back of a knife, and keep it in uniform length when cutting sections, so that it is more beautiful when stir-frying.
2) Lean meat selection: Choose tender lean meat, and pay attention to cutting along the grain when slicing, which will help improve the taste.
3) Heat control: When stir-frying lettuce, heat quickly to keep the lettuce tender and crispy.
Fourth, green radish:
Green radish is rich in vitamin C and B vitamins, which help to enhance the body's ability to resist diseases. In addition, green radish is also rich in fiber, which helps to promote intestinal peristalsis, discharge waste products from the body, and has a positive effect on nourishing the liver and protecting the spleen.
Recommended method: Pickled green radish
Ingredients: green radish: to taste; Salt: to taste; Sugar: to taste; White vinegar: to taste.
Steps: 1. Preparation: Wash the green radish, peel and cut it into thin slices or pieces, and set aside.
2. Pickled green radish:
1) Place the chopped green radish in a clean container.
2) Sprinkle an appropriate amount of salt evenly on the green radish, stir well, and marinate for 10-15 minutes.
3) Squeeze out the excess water from the pickled green radish to make it more crispy.
3. Prepare the marinade: In a small bowl, mix an appropriate amount of sugar and white vinegar to make the marinade.
4. Mix the marinade: Evenly pour the seasoned marinade on the pickled green radish and stir well.
5. Sealed preservation: Put the pickled green radish into an airtight container to ensure that the green radish is completely soaked in the marinade.
6. Refrigeration time: Put the container in the refrigerator and refrigerate, and the pickling time is generally recommended to be more than 2-4 hours to ensure that the green radish fully absorbs the flavor of the marinade.
7. Take out and enjoy: The pickled green radish can be taken out and eaten directly, which can be eaten as a cold dish or as a snack with staple food.
Tips: 1) The amount of salt, sugar and vinegar can be increased or decreased according to personal taste.
2) Marinating for too long will cause the green radish to lose too much water and affect the taste, so it is recommended to master the appropriate marinating time.
3) This pickled green radish is suitable as an appetizer or cold salad, and can be kept refrigerated for a longer period of time.
5. Bean sprouts:
Bean sprouts are a budding vegetable in spring, rich in protein, vitamin C and other nutrients. Its crisp texture and low calorie content make it a healthy choice for the spring table, helping to clear the liver and refresh the body.
Recommended method: vinegar bean sprouts
Ingredients: bean sprouts: to taste; Green onion: 1 stalk; Ginger: to taste; Garlic: to taste; Cooking oil: to taste; Salt: to taste; Vinegar: to taste; Light soy sauce: appropriate amount; Sugar: to taste;
Steps:1Preparation: Wash the bean sprouts, chop the green onions, slice the ginger, mince the garlic and set aside.
2.Fried bean sprouts: Heat the pan with cold oil, put the bean sprouts in the pan and fry them quickly until they change color, then remove them and set aside.
3.Stir-fry ingredients: Add an appropriate amount of cooking oil to the pot, add the chopped green onions, ginger slices and minced garlic, and stir-fry until the fragrance overflows.
4.To prepare the sauce: Add salt, light soy sauce, sugar and vinegar and stir well to form the sauce.
5.Add the bean sprouts: Put the fried bean sprouts in the pan and stir-fry quickly so that the sauce evenly coats the bean sprouts.
6.Master the heat: Keep the heat on medium-low heat and fry until the bean sprouts have evenly absorbed the sauce and the surface is slightly burnt.
7.Plating: Place the vinegared bean sprouts on a plate and sprinkle with some chopped green onions.
8.Serve: Vinegared bean sprouts are served and served with rice.
Tips: 1) Deep-fried bean sprouts skills: When frying bean sprouts, you should master the heat and fry them quickly until they change color, so as to avoid over-frying and causing the bean sprouts to lose their tender and crispy taste.
2) Appropriate amount of seasoning: The amount of salt, light soy sauce, sugar and vinegar can be adjusted according to personal taste.
3) Pairing suggestion: Vinegared bean sprouts are refreshing and sweet and sour, suitable as a side dish or cold dish.
6. Red amaranth:
Red amaranth is a brilliant red color and rich in vitamin A, vitamin C and iron, which helps to nourish blood and qi, clear heat and moisturize dryness. Eating red amaranth can regulate qi and blood and maintain human health.
Recommended method: Stir-fry red amaranth
Ingredients: Red amaranth: to taste; Garlic: to taste; Ginger: to taste; Cooking oil: to taste; Salt: to taste; Light soy sauce: appropriate amount;
Steps:1Preparation: Wash the red amaranth, remove the old roots and cut into sections; mince the garlic; Slice the ginger and set aside.
2.Heat the pan with cold oil: Heat the pan and add an appropriate amount of cooking oil.
3.Stir-fry garlic and ginger: When the oil is hot, add the minced garlic and ginger slices and sauté until fragrant.
4.Add the red amaranth: Add the chopped red amaranth and stir-fry quickly.
5.Seasoning: Add salt and light soy sauce and stir well so that the seasoning evenly coats the red amaranth.
6.Stir-fry evenly: Keep the heat over medium-low heat and sauté until the red amaranth is browned, soft but still tender and crispy.
7.Remove from the pan: Make sure the red amaranth is sautéed and ready to remove.
8.Serving: Serve the sautéed red amaranth and garnish with some chopped green onions.
9.Enjoy: Serve sautéed red amaranth and serve with rice.
Tips: 1) Red Amaranth Selection: Choose red amaranth with bright color and tender green, which will taste better.
2) Seasoning to taste: The amount of salt and light soy sauce can be adjusted according to personal taste.
3) Stir-fry technique: Stir-fry the red amaranth quickly to keep it tender and crispy.
4) Pairing suggestion: Stir-fried red amaranth is a light and delicious home-cooked dish that is suitable as a vegetarian dish with a staple food.
In this spring season, we might as well choose these six "primrose dishes" to cook food for ourselves and our families. Leeks, celery, lettuce, green radish, bean sprouts, red amaranth, each ingredient contains the breath of spring and the power of health. Through the nourishment of these green vegetables, we can nourish the liver, take care of the spleen and stomach, and gradually adapt the body to the warmth of spring. Whether you have money or not, you can feel the gift of nature and experience the warmth of spring from this simple and delicious ingredient. Let's stay healthy in the new year and welcome more beautiful days. At the beginning of spring, may we all enjoy the nourishment of spring, full of vitality, health and happiness.