"Eat 3 dishes in ninety-nine, and you won't get sick for a year", pay "ninety-nine" tomorrow, don't forget the traditional diet!
Time flies, into the early spring, according to our traditional festival, from the winter solstice after the beginning of the "count nine", commonly known as "hand nine", and when the count to "ninety-nine", it also entered the spring. The weather is also just like the folk song "Ninety-nine plus one-nine, ploughing cattle everywhere", at this time the weather warms up and everything begins to grow.
According to our old tradition, the diet needs to be properly adjusted at the turn of the seasons, and it is necessary to eat according to the season in order to be healthier. There is a saying in the old tradition that "ninety-nine eats 3 dishes, and you don't get sick for a year", and tomorrow is the "ninety-nine" in the number nine, and the traditional food customs must be forgotten, and the body will be strong for a year!
One: spinach. In the early spring season, spinach is the first to be marketed is a very delicious vegetable, spinach is very suitable for spring, it is eaten in many ways, it can be said that frying and frying are suitable, and making soup is very popular. It is also a seasonal vegetable in early spring, so don't miss it!
Recommended: [Spinach pork liver soup].
Ingredients: 1 small slice of pork liver, a little spinach, a little salt, shredded green onions, shredded ginger, half a spoon of corn starch, half an egg white, a little monosodium glutamate, a little pepper, a little wolfberry, and an appropriate amount of peanut oil.
1. Prepare fresh pork liver, soak it in bloody water and then scrub it with flour to remove the fishy smell of pork liver, cut it into thin slices, add green onions, ginger, cooking wine, half a spoon of corn starch, half an egg white and grasp it well, marinate it to taste.
2. In the pot, add a little peanut oil, add green onion and ginger to stir-fry until fragrant, pour in the washed and cut spinach and stir-fry slightly, add an appropriate amount of water to boil over high heat, pork liver, continue to cook for 2 minutes, add a little black pepper, salt and monosodium glutamate to taste, add a little wolfberry out of the pot.
Two: Eat garlic sprouts.
Early spring is the season to eat garlic seedlings, the nutritional effect of garlic seedlings and garlic is the same, there is a sterilization effect, bacteria are easy to breed in spring, and it is very beneficial to eat more garlic seedlings. Garlic sprouts are a seasonal vegetable, and if you miss the time, you will get old, so remember to eat them!
Recommendation: [Stir-fried pork head with garlic sprouts].
Garlic sprouts fried pork head meat] Ingredients: appropriate amount of garlic sprouts, a little pork head meat, half a spoon of light soy sauce, a little salt, shredded green onions, shredded ginger, a little peanut oil.
1. Pick and wash the garlic seedlings, cut them into sections, cut the pork head meat into thin slices, a little shredded ginger, and a little shredded green onion. Put peanut oil in the pot, add the pig's head meat and stir-fry the fat, add the green onion and ginger shreds to fry the fragrance and remove the fishy smell.
2. Add a little light soy sauce and stir-fry evenly, pour in the chopped garlic sprouts and stir-fry evenly, add a little salt and stir-fry well, you can directly put it on the plate and take it out of the pot.
Three: Artemisia alba. In the early spring season, Artemisia annua is the most tender time, Artemisia annua is also called Yin Chen, it is also a traditional Chinese medicine, it can reduce fever, yellowing, antibacterial, etc., it is a rare wild vegetable in spring, don't miss it!
Recommended: [Steamed Artemisia].
Ingredients: Artemisia annua, cornmeal, a little flour, a little salt, a little peanut oil. Dipping sauce: garlic puree, light soy sauce, a pinch of salt, vinegar, sesame oil.
1. Add a little flour, corn flour and a little salt, and mix the flour well with your hands to make the surface of each Artemisia a layer of flour.
2. Put the white artemisia on the grate and boil over high heat, steam it for 10 minutes after boiling, and the cooked white artemisia can be served directly. Mix a sauce, peel the garlic and add salt to smash it into garlic paste, add light soy sauce, vinegar, sesame oil, mix well, and dip it.
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