1, shepherd's purse
Eating spring vegetables is the custom of the vernal equinox. Scrambled eggs by digging shepherd's purse can remove the dirty air hidden by cats in winter and avoid spring sleep. Vegetables are the first choice for calcium supplementation in spring, and shepherd's purse is the only one. Shepherd's purse shepherd's purse is rich in nutrition, with high contents of vitamin C, carotenoids and various minerals. In particular, its calcium content is nearly three times that of milk of the same quality.
2. Toona sinensis
Toona sinensis in the spring equinox season is fragrant, crisp and delicious, with the best taste and nutrition. Since ancient times, there has been a saying in China that "there is no miscellaneous disease in eating Toona sinensis". Chinese medicine believes that Toona sinensis is bitter in taste and cold in nature, and has the effects of clearing away heat and toxic materials, invigorating stomach and regulating qi; It tastes fragrant and can play the role of invigorating spleen and appetizing.
Step 3: bean sprouts
Spring is the season of vitamin B2 deficiency. Eating soybean sprouts in spring can effectively prevent vitamin B2 deficiency. Eating soybean sprouts regularly has the functions of strengthening the brain, resisting fatigue and resisting cancer. During the germination of soybean, the substance causing flatulence in soybean is decomposed. Some nutrients are also more easily absorbed by the human body.
4. Lettuce; lettuce
Spring is also a season of high incidence of allergic diseases. Studies have found that a substance in lettuce can resist rhinitis caused by spring allergy and alleviate the pain of allergic patients. Eating lettuce often can enhance the secretion of gastric juice and digestive juice and enhance the secretion of bile. The potassium in lettuce is 27 times that of sodium, which is beneficial to diuresis and water balance, and is of great benefit to patients with hypertension and heart disease.
5, leeks
There are leeks worth eating at the vernal equinox. As the saying goes, Chinese chives have the saying that "spring vegetables smell sweet and Natsuna stinks". At this time, the leeks are tender and delicious. The content of carotene and vitamin C in leek is high, and the content of folic acid and potassium is also good. Moreover, leek contains a lot of dietary fiber, which can promote gastrointestinal peristalsis and prevent constipation. In addition, the special spicy taste of leek comes from its isothiocyanate, which has the effect of inhibiting a variety of bacteria.
6. Spring bamboo shoots
Bamboo shoots are nutritious foods with high protein, low fat, low starch and crude cellulose. Spring bamboo shoots have the effects of "benefiting nine orifices, dredging blood vessels, resolving phlegm and promoting fluid production, promoting digestion and reducing swelling". Modern medicine has confirmed that eating bamboo shoots has the effects of nourishing yin and nourishing blood, resolving phlegm and promoting digestion, facilitating defecation and improving eyesight.
7.spinach
The vegetable eaten in spring is spinach, which is available all year round, but it is better to eat in spring. The roots of "Spring Spinach" are red and green, fresh and abnormal, and the most delicious. Spinach listed in spring is quite beneficial to detoxify and prevent spring dryness. Chinese medicine also believes that spinach is sweet and cool, which can nourish blood and stop bleeding, astringe yin and moisten dryness. Because spinach contains more oxalic acid, which hinders the absorption of calcium and iron, it should be blanched with boiling water before frying.
8. Onions and garlic
Spring is also the most abundant, tender, fragrant and delicious time of the year. Eating them at this time can prevent the most common respiratory infection in spring.
Vernal equinox recipe recommendation:
Leek porridge
Practice: fresh leek 60 grams, japonica rice 100 grams. Wash fresh leek and cut it into thin slices (or grind leek seeds into fine powder). First, cook porridge with japonica rice. After the porridge is boiled, add leek or leek seed powder and refined salt to make porridge.
Efficacy: This prescription has the effects of tonifying kidney and strengthening yang, stopping nocturnal emission, strengthening spleen and warming stomach. It is suitable for chronic diarrhea due to deficiency of cold, impotence and premature ejaculation, and turbid nocturnal emission. China Food Network reminds that leeks should be cooked together with fresh porridge, and eaten now, and porridge should not be eaten every other day. It is not suitable for people with yin deficiency and internal heat, sores and eye diseases. Not suitable for eating in hot summer.
Celery porridge
Practice: Take 250 grams of rice, add appropriate amount of water, cook until half cooked, then add 120 grams of chopped celery, and cook.
Efficacy: Spring is the season of liver fire, headache and high blood pressure. Eating celery porridge often can clear liver heat, lower blood pressure and stop dizziness.
Braised eggplant with garlic
Ingredients: 25g of garlic, 500g of eggplant, onion, ginger, starch, soy sauce, sugar, salt, monosodium glutamate, vegetable oil and clear soup.
Practice: Wash the eggplant, cut it into two petals, cut it with a cross knife on the surface of each petal, and cut it into rectangular pieces with a length of 4 cm and a width of 2 cm (don't cut it off). Wash and chop onion and ginger, and wash and cut garlic into two pieces for later use. Heat a wok with high fire, pour in vegetable oil, when the heat is 70%, stir-fry the eggplant one by one in the wok until it turns yellow, then add Jiang Mo, soy sauce, salt, garlic cloves and clear soup, bring to a boil, simmer with slow fire for 10 minute, turn over evenly, sprinkle with chopped green onion, thicken with sugar and starch, collect the juice evenly, and add monosodium glutamate.
Efficacy: cooling blood to stop bleeding, reducing swelling and relieving pain. Mostly used for hematochezia, hypertension, arteriosclerosis, purple spots and other diseases. This recipe takes the sweet and cold nature of eggplant, clearing blood heat, removing blood stasis and swelling, promoting diuresis and relieving pain, and adding spicy garlic can warm the spleen and stomach, promote qi circulation and relieve depression, eliminate symptoms and eliminate pathogens and toxins. Vitamin D rich in eggplant can enhance blood vessel elasticity and prevent small blood vessel bleeding.