As the saying goes: "Spring nourishes the liver, illness does not stick", spring is an excellent time to nourish the liver, do not miss it, let the liver toxin in the body be discharged.
In today's society, people often accumulate toxins in the body due to factors such as high work pressure, fast pace of life, and irregular diet. Symptoms such as fatigue, insomnia, constipation, and ** problems are often warning signs of excessive toxins in the body.
The wisdom of traditional Chinese medicine tells us: "Spring nourishes the liver, and illness does not stick". The liver belongs to the wood of the five elements, corresponding to spring, and is responsible for the body's detoxification, blood storage, and emotional regulation. Therefore, the spring regimen focuses on taking care of the liver, allowing it to function normally, helping the body to expel accumulated toxins and dampness, and improving immunity.
There are many reasons for the accumulation of toxins in the body, which can be caused by factors such as improper diet, emotional instability, excessive fatigue, or external environmental pollution. We need to regulate ourselves through proper diet, moderate exercise, and maintaining a good mood. As one of the most direct and effective health preservation methods in daily life, diet occupies an important position.
In spring, it is suitable to eat some foods that have the effects of clearing the liver and detoxifying, soothing the liver and regulating qi. Today, I will share with you a "detoxification and detoxification dish", which not only protects the liver, but also helps the body to detoxify and protect health.
Recommended recipe [scrambled eggs with black fungus].
Material:
Black fungus: to taste.
Eggs: 2-3 pcs.
Green onions: to taste. Ginger: to taste.
Cooking oil: to taste.
Salt: to taste. Light soy sauce (optional): Appropriate amount.
Pepper (optional): to taste.
Steps:
Preparation: Soak the black fungus in water until softened, wash and cut into shreds for later use. Mince the green onion and ginger and set aside.
Crack the eggs: Crack the eggs into a bowl, add a pinch of salt and pepper (or light soy sauce if you prefer) and stir well with chopsticks or whisk.
Stir-fry black fungus: Heat the pan with cold oil, wait for the oil temperature to be moderate, add the minced green onion and ginger and stir-fry until fragrant, then pour in the chopped black fungus shreds, and stir-fry until soft and glutinous.
Add the eggs: Pour the beaten egg liquid into the scrambled black fungus shreds and quickly stir-fry evenly with a spatula or chopsticks until the eggs are set.
Seasoning: According to personal taste, you can add salt, light soy sauce or pepper to taste, and continue to stir-fry evenly.
Remove from the pot: When the eggs are fully cooked and the scrambled eggs with black fungus are stir-fried until fragrant, they can be put out of the pot and served on the table.
Scrambled eggs with black fungus have good color and fragrance, rich taste and nutrition, and are suitable for eating as a side dish or vegetarian dish with a staple food.