Spring is a season of recovery, and it is also the best time to replenish nutrition and enhance physical fitness. During this season, vegetables are the first choice for boosting the body's immunity and supplementing nutrients due to their rich vitamin and mineral content. Here are a few vegetables and their variety of ways to make them not only delicious, but also add a healthy and energizing twist to your spring table.
Lettuce, a common leafy green vegetable this spring, is loved for its crisp taste and rich nutritional value. Combining it with minced garlic is a simple yet classic recipe. Garlic lettuce is very simple, just wash and slice the fresh lettuce, blanch it in boiling water, and quickly mix it with a generous amount of minced garlic and a pinch of salt, soy sauce and a little sugar and vinegar.
In this way, it retains the crisp texture of lettuce and the spicy taste of minced garlic, which is very appetizing. As a foodie, I personally highly recommend this dish as the first course of your meal, it will awaken your taste buds and make you look forward to the rest of your culinary journey.
Cabbage in spring is popular for its thick leaves and sweet taste. Spicy stir-fried cabbage is a home-cooked dish with great color and flavor, and the key lies in the heat and choice of chili. First, cut the cabbage into slices, stir-fry quickly with hot oil, and add an appropriate amount of dried chili peppers or chili paste. The quick stir-fry makes the perfect combination of spicy and sweet flavors of cabbage, which can not only bring out the deliciousness of cabbage, but also satisfy the needs of people who love spicy food. My opinion is that the spiciness of the dish can be adjusted according to individual tastes, but keeping the cabbage crisp is the key to the success of this dish.
The combination of leeks and eggs is a rare and delicious combination in spring. The spicy flavor of leeks meets the softness of eggs, which is both simple and full of the taste of home. To make it, first beat the eggs and add a pinch of salt, then pour them into hot oil and quickly fry them until they are half cooked, then add the chopped leeks and stir-fry them quickly until the leeks are soft. The secret of this dish is not to over-fry the leeks to preserve their natural aroma and nutrients.
**10,000 Powder Incentive Program Baby cabbage is loved by many food lovers because of its tender green leaves and sweet taste. Making it into sour and hot baby cabbage is even more of a treat. Cut the baby cabbage into small pieces and stir-fry quickly with oil, minced garlic, vinegar, chili pepper and other seasonings, so that the sour and spicy flavor can fully penetrate into every cell of the baby cabbage.