The vibrant spring is the ideal season to nourish the liver and protect the sun. At this time of year, it is a good choice to eat more seasonal vegetables from spring. They are not only delicious, but also rich in nutrients, which is a good product for nourishing the liver and protecting the yang. By ingesting these spring vegetables, we can strengthen our physique, improve our immunity, and make our body healthier.
1. Leeks - fried tofu with leeks
Spring is its most tender season, and its rich nutrients can effectively nourish the liver and kidneys, and have an excellent maintenance effect on the health of the liver.
Production process:
1. Cut the leeks into segments and the red peppers into shreds. Boil the dried bean curd in boiling water until tender, then drain and set aside.
2. Pour an appropriate amount of oil into the hot pan, add green onions, ginger and garlic slices, and stir-fry until fragrant.
3. Add the boiled dried tofu and stir-fry quickly on high heat to make it more flavorful.
4. Add an appropriate amount of salt, oyster sauce and light soy sauce to taste, then put in the leek stalks, and continue to stir-fry over high heat until broken.
5. Finally, add the leek leaves and red pepper shreds, stir-fry a few times, and let the ingredients completely mix before you can enjoy it in the pot.
2. Spinach - enoki mushrooms mixed with spinach
Spinach is known as the "star of nutrition", rich in iron, calcium and other minerals, with the effect of nourishing the blood and nourishing yin, and plays an important role in the maintenance of the liver.
Production process:
1. First, cut the spinach into small pieces and at the same time cut a small handful of enoki mushrooms into two sections. Next, prepare some more minced garlic and millet pepper rings and place them in a bowl. Then, add salt, sugar, light soy sauce, and two spoonfuls of rice vinegar, sesame oil, and chili oil to a bowl. Use chopsticks or a spoon to stir the seasoning well so that the salad is ready.
2. Next, bring a pot of water to a boil. After the water boils, add the enoki mushrooms and cook for one minute. Then, remove the enoki mushrooms with a slotted net and quickly cool them in cold water to keep them crisp. Next, blanch the spinach in a pot until the water boils again, then remove and place in a large bowl. Pour the sauce into a bowl and gently stir with chopsticks or hands to allow the spinach to fully absorb the sauce. Finally, put the mixed spinach and enoki mushrooms on a plate, and a plate of delicious coleslaw is ready.
3. Capsule-Capsule
Shepherd's cabbage is a vegetable rich in vitamin C and carotene, which help to strengthen immunity and improve resistance, especially in spring, and has a significant effect on nourishing the liver and protecting the liver.
Production process:
1. Clean the shepherd's cabbage thoroughly. Wait until the water in the pot is boiling, add a spoonful of salt and stir until dissolved, then add the shepherd's cabbage and blanch for about 30 seconds. When finished, cool the shepherd's cabbage in cold water, then vigorously squeeze out the excess water and chop it. Place the chopped shepherd's cabbage in a large bowl.
2. Prepare side dishes. Dice half a carrot, shiitake mushroom and onion into small cubes, and mix the shiitake mushrooms and onion with the shepherd's cabbage in the same bowl for later use.
3. Beat three eggs in a bowl, wait until the oil is hot, pour in the egg mixture and stir quickly, and fry until the eggs are broken. Then add the carrots and stir-fry until fragrant. Put the scrambled eggs and carrots in the shepherd's cabbage and add an appropriate amount of pepper to mix well. Add 50 grams of cornmeal and 100 grams of plain flour and stir well until the ingredients are tightly clumped into balls. Grab the appropriate amount of filling, roll it into a round ball, and then put it in the flour and roll it a few times so that the surface is evenly coated with a thin layer of flour, so that the green is ready.
4. Lay out the drawer cloth in the steamer and put the finished green billet into the steamer. After the water in the pot is boiling, keep the heat on medium heat and steam for 12 minutes. After steaming, take it out and eat it with dipping sauce, it has an excellent taste and an endless aftertaste.
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