In spring, the temperature warms up, and there is a lot of life. From this time of year, the plants grow new shoots, bringing a different touch of green to nature. Not only that, but these shoots can also be a delicious food on our table. As the saying goes: eat buds in spring, melons in summer, fruits in autumn, and roots in winter. Eating these shoots in the spring brings too many benefits to our body.
In spring, all things sprout, which contains abundant vitality, these "sprout" vegetables, not only fresh and delicious, in line with the season, but also help us to soothe liver qi, clear the liver fire.
There are many types of sprouts in spring, so let's take a look at 3 kinds of sprouts that are only available in spring
The first type: toon buds
Toon buds not only have a unique fragrance, but are also rich in vitamin C and vitamin E, which can be called "natural antioxidants".
Toon omelette:
Prepare a bundle of toons, clean them, blanch them in boiling water, turn green and remove them.
Wash the toon, then squeeze it dry and chop it up for later use.
Beat 2 eggs into the toon, add a spoonful of salt and monosodium glutamate, stir well and set aside.
Heat the oil, pour in the toon egg liquid, heat and solidify over medium-low heat, then turn over and fry until golden brown on both sides, and you can get out of the pot.
The second: pea sprouts
The pea sprouts are refreshing, crisp and fresh. Legend has it that in ancient China, pea sprouts were planted and used as one of their favorite vegetables in spring. It is rich in nutrients such as protein, a variety of amino acids, carotene, vitamin C, vitamin E and folic acid.
Stir-fried ** pea sprouts:
Clean the pea sprouts, then cut them into sections, drain and set aside.
Heat the oil, add the minced garlic and stir-fry until fragrant, then add the pea sprouts, add salt and stir-fry until broken, add a little monosodium glutamate to taste, stir-fry evenly and you can get out of the pot.
The third type: spring bamboo shoots
Known as the "spring spike", spring bamboo shoot buds have a fresh and refreshing texture, rich in dietary fiber and trace elements. This refreshing is derived from the unique moisture and trace elements in the spring bamboo shoots, which can not only help us clear away heat, but also help us regulate the body's water balance.
Stewed chicken soup with spring bamboo shoots:
Handle the bamboo shoots cleanly, then cut the hob block for later use.
Chop the chicken into small pieces, wash it, heat the oil, and stir-fry the chicken until it changes color.
Add green onion and ginger, then pour in hot water, pour a spoonful of cooking wine, bring to a boil over high heat, turn to low heat and simmer for 30 minutes.
Then add the spring shoots and continue to cook for more than 10 minutes.
Finally, add salt and monosodium glutamate to taste, sprinkle some chopped green onions and you're ready to go.
Life lies in exercise, health lies in diet, and spring is the best time for us to start to improve our quality and adjust our state. These tender green sprouts are not only a gift from our nature, but also our best body protectors.