Healthy meals after the festival To nourish the liver in spring, it is recommended to eat more 8 kinds of "spicy foods" to protect yang qi and get less sick in spring!
Sautéed snow peas with chicken breast.
Ingredients Preparation:Chicken breast, snow peas, minced garlic, ground black pepper.
How to do it:
1.Clean the chicken breast, then cut it into small pieces, put it in a large bowl, then add cooking wine, starch, salt, light soy sauce and peanut oil, then mix well, marinate for 20 minutes and set aside.
2.Clean the snow peas, heat the oil in a pan, and when the oil is hot, add the marinated chicken breast and stir-fry in oil.
3.Fry the chicken breast until both sides are golden brown and cooked through, then add snow peas and stir-fry evenly, then add an appropriate amount of sugar and oyster sauce to taste for freshness, and then continue to stir-fry over high heat.
4.After frying the snow peas until they are broken, they can be taken out of the pot and eaten.
Lean pork liver and wolfberry leaf soup.
Ingredients:Lean meat, pork liver, wolfberry leaves, shredded ginger.
Steps:
1. Clean the lean meat and cut it into slices, add shredded ginger, salt, starch and cooking oil, grasp and mix evenly and marinate for 10 minutes.
2. Clean the pork liver and cut it into slices, wash it several times to wash off the blood and drain the water, and then use kitchen paper to absorb the water. Add shredded ginger, salt, starch and cooking oil, mix evenly and marinate for 10 minutes.
3. Put the wolfberry leaves in clean water, add salt and soak for 10 minutes, then wash and drain the water for later use.
4. Boil the water, add the ginger shreds after the water boils, then add the pork liver and lean meat and cook for about three minutes. After cooking, add the goji leaves and cook. Finally, add salt to taste, stir well and cook to taste.
Potatoes and roasted beans.
Ingredients: potatoes: 2-3 pcs.; Beans: to taste; Green onions, ginger and garlic: to taste; Light soy sauce: appropriate amount; Salt: to taste; Sugar: to taste; Essence of chicken: to taste; Water: to taste; Cooking oil: to taste.
Production Steps:1Prepare the ingredients: peel and cut the potatoes into cubes, wash the beans and cut them into sections, and mince the green onions, ginger and garlic for later use.
2.Stir-fry in a hot pan until fragrant: Pour an appropriate amount of cooking oil into a frying pan, heat it and add minced green onions, ginger and garlic and stir-fry until fragrant.
3.Sauté potatoes: Pour the potato cubes into the pan and stir-fry for a few moments.
4.Add the beans: Stir-fry the potatoes until lightly browned, add the beans and continue to stir-fry.
5.Seasoning and cooking: Pour in an appropriate amount of light soy sauce, sugar, salt and chicken essence, add an appropriate amount of water, cover the pot and cook until the potatoes and beans are cooked and soft.
6.Remove the juice from the pot: Finally, reduce the juice on high heat to ensure that the potatoes and beans are flavorful, and then remove from the pot.
Three fresh. 
Ingredients: 3 eggplants, 1 potato, 1 pepper, appropriate amount of vegetable oil, 3 grams of salt, 1 tablespoon of soy sauce, 1 green onion, 2 slices of ginger, 2 cloves of garlic, 1 2 tablespoons of starch.
Steps:1Wash the eggplant and peppers, peel and wash the potatoes, cut the eggplant into hob pieces, place in a large bowl, sprinkle with a pinch of salt, mix well and marinate for 15 minutes.
2.Cut the potatoes into 05 cm thick slices (you can also cut hob pieces, slicing can shorten the frying time), sharp peppers cut into hob pieces.
3.Add half a bowl of water, 1 tablespoon of soy sauce, an appropriate amount of salt (salt should be put less, salt has been added when marinating eggplant) 1 2 tablespoons of starch, stir well, and mix into juice.
4..Add oil to the pan and heat until it is 6-7 hot, add the potatoes and fry them until golden brown, remove and drain the oil and set aside.
5.Increase the oil temperature to 7-8 hot, fry the eggplant pieces until the eggplant edge is reddish, remove the drain oil and set aside, add the sharp pepper, pass it in the oil, that is, remove the drain oil and set aside.
6.Pour out the oil in the pot, leave a little oil, add the green onion and ginger and stir-fry until fragrant, add the fried potatoes, eggplant, and pepper, and stir-fry evenly.
7.Pour in the seasoned juice, add minced garlic, heat until the soup is viscous, and serve.
Tomato corn rib soup.
Ingredients:Tomato, corn, shiitake mushrooms, pork ribs, ginger slices.
Steps:
1. Chop the pork ribs into small pieces, blanch them in a pot under cold water and boil, add ginger slices to remove the smell, skim off the foam after boiling, and then scoop up the ribs to control the moisture.
2. Clean the corn and chop it into small pieces, cut the mushrooms into small pieces after cleaning them, and cut the tomatoes into small pieces after peeling them.
3. Heat the oil, add the tomatoes and stir-fry for a while until the juice comes out, then add the blanched pork ribs and stir-fry evenly, then add light soy sauce, oyster sauce and an appropriate amount of boiling water, and bring to a boil over high heat.
4. When the time is up, add corn, shiitake mushrooms, salt, white pepper and chicken essence, stir evenly and cook for 20 minutes.
5. After the stew is done, sprinkle with chopped green onion and stir well to eat.
Stir-fried spring shoots. 
Ingredients: 500g fresh spring shoots; 2 green onions; 1 piece of ginger; garlic 3 cloves; Cooking oil: to taste. Salt: to taste; Light soy sauce: appropriate amount; Oyster sauce to taste.
Steps:1Wash the fresh shoots, peel them and cut them into thin slices or shreds.
2.Cut the green onion into chopped green onions, cut the ginger into shredded ginger, and chop the garlic into minced garlic for later use.
3.Pour an appropriate amount of cooking oil into the pot, add chopped green onions, shredded ginger and minced garlic, and stir-fry until fragrant.
4.Put the chopped spring shoots in a pot and stir-fry evenly.
5.Add salt, light soy sauce and oyster sauce and continue stir-frying to allow the shoots to absorb the flavors of the seasoning.
6.Stir-fry until the spring bamboo shoots are soft and cooked, then they can be removed from the pan, and they can be served on a plate.
Cucumber tossed with mung bean sprouts.
Ingredients: 1 cucumber, appropriate amount of mung bean sprouts, half a carrot, salt, chili oil, vinegar, sugar, green onion, ginger and garlic.
Method: 1. Pick off the skin of the mung bean sprouts, wash them and set aside.
2. Clean the cucumbers, wash the carrots, and then cut them into shreds.
3. Boil water in a pot, blanch the mung bean sprouts until they are broken, scoop up the cold water, drain the water, and set aside.
4. If you don't like to eat carrots raw, you can also blanch them in hot water and put them together with mung bean sprouts.
5. Put in the cucumber shreds. Finely chop the green onion, ginger and garlic, put it in a pot and stir-fry until fragrant, then pour it into a bowl.
6. Add salt, vinegar, sugar, chili oil, the taste is very fresh, mix evenly, pour on the cucumber mung bean sprouts, mix evenly and enjoy.
Stir-fried river prawns with leeks.
Ingredients: Leeks: to taste; Fresh river prawns: to taste; Ginger: to taste (shredded); Garlic: to taste (minced); Cooking wine: to taste; Light soy sauce: appropriate amount; Salt: to taste; Pepper: to taste; Cooking oil: to taste.
Production Steps:1Preparation: Wash and cut the leeks into sections for later use, remove the shells and heads of the river shrimp, wash and drain them for later use.
2.Add an appropriate amount of cooking oil to the pot, add shredded ginger and minced garlic and stir-fry until fragrant.
3.Put the prepared river prawns into the pot and stir-fry, add an appropriate amount of cooking wine to enhance the flavor.
4.When the prawns change color, add the chopped leeks and continue to stir-fry until the leeks are tender.
5.In the process of stir-frying, add light soy sauce, salt and pepper to taste, and stir-fry evenly.
6.Make sure the prawns are cooked thoroughly and ready to serve on a plate.