"Spring grows and summer grows, autumn harvest and winter storage".SpringIntrahumanThe metabolism is relatively vigorous, especiallyThe liver fire is relatively vigorousExactlyIt is the "first period" of liver nourishment, especially when it comes to diet.
In winter, many people will make up for it to resist the cold, and don't eat some big fish and meat in spring, when the vegetables are the freshest and the nutritional value is very high. As the saying goes:"Eat 3 grasses in the spring, don't look for a doctor".What do you mean by "3 grasses"? It's in season and deliciousLet's take a look at what they are!
Leeks are also called "growing grass", "rising grass", etc., the leeks in spring are the most fresh and tender, rich in vitamin A, phosphorus, iron and cellulose, which has the effect of benefiting the liver and stomach, tonifying the kidney and strengthening yang.
Recommended method: [leek egg skin].
1.Prepare a handful of leeks, clean them and cut them into sections; 1/2 red pepper, shredded to match the color; Beat five eggs into a bowl and pour in some water starch to make the egg liquid more tender and tough, stir and beat to form an egg mixture.
2.Heat the pan, add vegetable oil to slide the pan, pour out the hot oil and add the cold oil after sliding the pan, it is not easy to stick to the pan when the pan is fried with cold oil, dig a spoonful of egg liquid and pour it into the pot, spread it into a round egg cake, pour a little vegetable oil along the edge of the pot after the egg liquid is set, so that the egg cake will automatically get out of the pan, turn over and fry the other side after one side is fried, and the egg cake can be fried on both sides until golden brown, roll it together and cut it into shredded eggs.
3.Boil half a pot of boiling water, add a little vegetable oil to lock in nutrients, maintain bright color, half a spoon of salt to increase the bottom taste, pour the leeks into the pot, boil quickly for 20 seconds, take out the leeks after they are broken and change color, and immediately put them in clean water to cool, so as not to change color in the residual temperature.
4.Put the leeks into a basin to control the dry water, add an appropriate amount of salt, chicken powder, sesame oil and stir evenly, then put in shredded eggs, continue to mix well, and then put it on a plate, which is delicious.
As a seasonal vegetable in spring, spinach is known as the "brain" of spring, which is rich in carotene, vitamin K, minerals and other nutrients, and has the effect of soothing the liver and generating blood, nourishing yin and moisturizing dryness.
Recommended method: [Spinach cake].
1.Prepare an appropriate amount of spinach, cut off the roots after cleaning, then cut into pieces and put them in a basin, add an appropriate amount of salt, salad oil, repeatedly grasp and knead the water inside, pour a small amount of flour many times, and form a soft dough, do not add water throughout the process, only use spinach juice, and retain the original taste of the cake.
2.Sprinkle the board with flour, knead the dough into a small agent, knead it round, flatten it, and arrange it into a slightly thicker round cake.
3.Brush the grate with a layer of oil to prevent adhesion, put the cake blanks one by one, leave a little gap in the middle to prevent them from sticking together after steaming, and then put in two eggs, and then use them to adjust the sauce later, and steam the water over high heat for 15 minutes after boiling.
4.After 15 minutes, take out the cake, peel off the egg and put it in the garlic mortar, add an appropriate amount of garlic and mash it. After mashing, put it in a bowl, add an appropriate amount of light soy sauce, aged vinegar, sesame oil, pour in a little cool white culture seasoning, put it on a plate, and it is delicious.
Mustard greens have high nutritional value, contain a lot of dietary fiber and a variety of vitamins, and have the effect of moisturizing the intestines and refreshing the mind.
Recommended method: [mustard millet porridge].
1.Prepare a small handful of tender mustard greens, chop them into minced pieces and set aside; A handful of millet, put it in clean water to grab and wash, soak for 10 minutes, soak the millet to make it easier to cook; a few red dates, cut into small grains to increase the nutrition of millet soup; Prepare a small piece of carrot and cut into small cubes.
2.Boil water in the pot, add a little vegetable oil and salt, pour the mustard greens into the pot after the water boils, blanch the water quickly for 20 seconds, remove the bitter taste, pour out the mustard greens after 20 seconds, rinse a few times with cold water, so as not to soften the mustard greens and the taste is not crisp enough.
3.Boil water in the pot again, pour the millet into it after the water boils, gently push the millet to heat evenly, add a spoonful of salt, a spoonful of chicken powder and stir well, and turn to low heat after the water boils again. Pour the red dates and diced carrots into the pot, boil out the nutrients in the millet and red dates, and skim off the foam in the pot during the boiling period, so that the cooked millet soup will be more crystal clear, about 3 minutes to boil.
4.After the millet blooms, pour the mustard greens into the pot, stir evenly and continue to cook until, wait for the millet soup to boil slightly, hook in half a spoon of starch, stir quickly with a spoon, and the millet soup can be boiled again after the pot, and it is delicious.