Spring is the season of revival of all things, the atmosphere warms up, and the yang energy rises, which is refreshing. However, spring is also the season when it is easy to dry and burn, and it is not suitable to eat big fish and meat at this time, but to eat more "sweet" food. When it comes to "sweet", many people naturally understand it as sweets, but from a nutritional point of view, sweet food is not only a sweet food in taste, but a large category of food that has the effect of nourishing the spleen and stomach.
Spring is the season to eat lettuce, lettuce is rich in nutritional value, contains a variety of vitamins and minerals, lettuce has a high water content, crisp and refreshing, has a light fragrance, spring eating has the effect of clearing heat and reducing fire.
Recommended method: Lettuce and shredded chicken
1. Peel and shred the lettuce, wash and shred the carrots.
2. Cut the chicken breast into thin strips, add salt, oyster sauce, sugar, pepper and starch to marinate.
3. Heat oil in a pot, add minced garlic and stir-fry until fragrant, then add shredded chicken and fry until the color turns white.
4. Put the shredded carrots in the shredded chicken and fry until the carrots are slightly soft.
5. Add the shredded green bamboo shoots, after all the bamboo shoots are fried, add an appropriate amount of oyster sauce and salt, stir-fry and then you can get out of the pot.
Taro is a root food, rich in nutrition, rich in fragrance, soft and glutinous in taste, can supplement vitamins and a variety of minerals, but also helps digestion, spleen and stomach, promotes appetite, and the calories are lower than general carbohydrates, which can help reduce fat and not lose nutrients.
Recommended method: Stir-fry the taro
1. Prepare half a Lipu taro, peel off the skin of the taro and cut it into long strips with a width of about 1 cm.
2. Add water to the pot and boil, put the taro in the pot and cook for about 5 minutes, until the taro has no hard core, don't cook too glutinous. Dry the boiled taro and set aside.
3. Put an appropriate amount of oil in a non-stick pan, put the boiled taro into the pan and fry until the surface color is slightly yellow, and then turn over and fry until golden brown on all sides.
4. Add half a bowl of white sugar and a little water to dissolve, pour it into a wok, do not put oil, boil the sugar water over high heat, then turn to medium heat to boil the syrup, boil until the surface of the syrup is viscous with large bubbles, and the color is slightly yellow, turn off the heat.
5. Throw the taro strips into the pot, then turn off the heat and put the pot in a cool place to quickly turn the taro, the syrup will form sugar sand and wrap it on the taro in the process of rapid cooling, and wait until the syrup all turns into sugar sand and it is ready.
The nutritional composition of corn is relatively comprehensive, containing protein, fat, sugar, calcium, phosphorus, iron, carotene, vitamin B1, B2, vitamin E, lysine, etc. Corn is rich in dietary fiber, which can play a laxative role. Lutein and zeaxanthin in corn are a type of carotene and have a certain effect on protecting eyesight.
Recommended method: Quail eggs with corn shrimp
1. Prepare a sweet corn, clean it and peel off the corn kernels. Bring water to a boil in a pot and cook the corn kernels.
2. Wash the quail eggs, put them in a pot and cook them, then cool them in cold water and peel off the shells of the quail eggs.
3. Wash the carrots and cucumbers and cut them into small cubes for later use.
4. Put oil in a frying pan, put the quail eggs into the pan and fry them until the surface is golden brown, add the shrimps, fry over medium heat until the shrimp turn red, put the quail eggs and shrimp on a plate for later use.
5. Put oil in the pot, add minced garlic and stir-fry until the garlic is fragrant.
6. Put the diced carrots, corn kernels and cucumbers in a pan and fry until the carrots and cucumbers are soft. Add the quail eggs and shrimp.
7. Add 1 tablespoon of light soy sauce, 1 tablespoon of tomato paste, 1 tablespoon of sugar, and 1 tablespoon of water starch to the bowl to make the sauce. Then pour the sauce into the pot, boil until thick, and you can put it on a plate.
Freshwater shrimp is warm and sweet, and is a nutritious seafood. Eating shrimp can supplement protein, and the calories are very low, and eating it in spring can play a role in enhancing physical fitness, improving nerves, and nourishing qi and yang.
Recommended method: Braised prawns
1. Prepare 300 grams of prawns, and use scissors to cut off the shrimp whiskers, shrimp feet and shrimp bones.
2. Use a knife to make a small incision on the back of the shrimp and take out the shrimp line.
3. Chop some minced garlic, chopped green onion for later use, add 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of tomato paste, 1 tablespoon of sugar, appropriate amount of pepper, add a small amount of water and stir well.
4. Heat up some oil in the wok, pour the processed green shrimp into the oil pan, fry for about 1 2 minutes, and fry the prawns until they turn red.
5. Leave a small amount of oil in the wok, add the green onion and garlic and stir-fry until fragrant, pour in the sauce that was adjusted before, fry until thick, pour in the fried prawns, stir-fry, and let the prawns evenly coat the sauce.
The starch content of yam is very high, the texture of raw yam is crisp, and the taste is soft and glutinous after heating. The reason why yam is named with the word "medicine" is because yam can be used as both food and medicine, yam is rich in nutritional value, rich in protein, carbohydrates and vitamins, yam has the effect of strengthening the spleen and kidney, tonifying the qi and removing cold and heat.
Recommended practice: Yam celery fungus
1. Soak the fungus in cold water in advance. After peeling and washing, slice the yam and set aside.
2. Wash and slice the carrots and celery.
3. Boil water in a pot and blanch the carrots, yams and celery respectively.
4. Heat oil in a pot, add minced garlic and stir-fry until fragrant, then add celery, carrot slices, yam slices, fungus, stir-fry over high heat for 30 seconds, and finally add oyster sauce and salt, stir-fry evenly to get out of the pot.
The loofah is a famous "beauty melon", because the vitamin content in the loofah is high, and the juice in the cane of the loofah has the special function of maintaining the elasticity, so it has the effect of beauty and beauty. The loofah is best eaten in summer, it has plenty of moisture, and it doesn't get hot when eaten. When the loofah is eaten, it needs to be peeled, it can be cold, fried, boiled in soup, etc., and often eaten in summer has the effect of clearing heat and detoxifying.
Recommended practice: garlic loofah **10,000 powder incentive plan
1. Clean and peel off the skin of the fresh loofah. Cut into hob pieces, soak the cut loofah pieces in clean water to prevent the loofah from oxidizing and blackening.
2. Pour water into the pot and bring to a boil, add 1 tablespoon of salt and 1 tablespoon of oil, then put in the cut loofah pieces, blanch over medium heat for about half a minute to make the loofah soft.
3. Peel the garlic and cut it into minced garlic for later use. Heat oil in a pot, add minced garlic and stir-fry the garlic until it is fragrant, then add the shrimp skin to fry the shrimp skin until it is fragrant.
4. Put in the blanched loofah, stir-fry over high heat, don't fry for a long time.
5. Pour in an appropriate amount of oyster sauce, add a small amount of salt, stir-fry evenly, and then turn off the heat and remove from the pot.