With the arrival of the beginning of spring, the breath of spring is getting stronger, and everything is reviving and vibrant. In this season of spring, people often say "bite spring", which means to welcome the arrival of spring and welcome blessings. To welcome spring, here are three spring vegetables that should not be missed.
Artemisia chrysanthemum, also known as "emperor dish", is a vegetable with high nutritional value, often eat chrysanthemum has the effect of nourishing the heart and soothing the nerves, moistening the lungs and liver, moistening the intestines and laxatives!
1. A handful of chrysanthemum, remove the chrysanthemum stems, cut the leaves into two knives, and then put them in water to clean. Rinse and drain for later use. Pat a few more cloves of garlic, chop some green and red peppers, and chop them together with the garlic.
2. Add two spoons of flour and two spoons of rice flour to a bowl and stir well. If there is too much water on the chrysanthemum, you can use a kitchen paper towel to make it stick, and then pour in cooking oil and mix. The flour should be added in small quantities many times, and it will be mixed more evenly and evenly placed in the steaming drawer.
3. Steam the water in the pot on high heat for three minutes, pour the steamed chrysanthemum into the basin, shake it with chopsticks while it is hot, then sprinkle in some edible salt, minced garlic and chili pepper in it, and then pour some sesame oil and mix evenly, and the steamed chrysanthemum is ready.
Leeks are known as "the first delicacy of spring vegetables", which has the effects of warming the middle and lowering the qi, tonifying the kidney and benefiting yang. In spring, the growing season, moderate consumption of leeks can help boost immunity and boost metabolism.
1. Clean the leeks, beat a few eggs into a large bowl, add some salt, pepper, stir well, and chop the leeks.
2. Heat the pot, pour in the leeks and stir-fry the aroma after the oil is hot. Then pour in the beaten egg mixture, gently push it with a spatula, fry until it solidifies, then mash it, and finally stir-fry on high heat for 20 seconds. Scramble the surface of the eggs until lightly browned, and they are ready to serve.
Spinach is rich in iron and vitamin C, which has good nutritional value. In the spring season, moderate consumption of spinach can replenish the nutrients needed by the body and enhance the body's immunity.
1. Crack in five eggs and add a teaspoon of salt. Corn starch, stir well into starch water, pour into the egg, stir well. In the container, put on a high-temperature plastic wrap and pour in all the egg mixture.
2. After the water in the pot boils, add a small spoon of salt, blanch the spinach in the pot for 30 seconds to remove oxalic acid, and remove the cold water to make the spinach green and not change color. Squeeze out water. Then cut it into small pieces, put it in the egg mixture and stir well, cover it with high-temperature plastic wrap, and then prick some small holes with a toothpick, drain the air inside, pot it with cold water, buckle the lid, and steam it on high heat for 20 minutes.
Mix the cold sauce: Pat the garlic and chop it into minced pieces, chop the shallots into chopped green onions, finely chop the millet peppers, put them in a bowl, and add a teaspoon of white sesame seeds. Then pour the hot oil to stimulate the fragrance, and then add an appropriate amount of a small spoon of salt, light soy sauce, boiling juice, and aged vinegar and stir well, and it is ready. The spinach chicken cake is also steamed and cut into small pieces.