Seasonal diet in solar terms

When the vernal equinox comes, thousands of buds bloom. As one of the 24 solar terms in China, its astronomical and phenological significance is self-evident. "Spring and Autumn Story" contains: "The vernal equinox, yin and yang are also half-phase, so it is cold and hot day and night." At this time, on the vast land, willows are green, Fei Ying grass is long, wheat is jointing, rape flowers are fragrant, and pink Li Bai attracts butterflies and bees to fly among the flowers, which is intoxicating and the beautiful scenery makes people linger.

A year's plan lies in spring. "Eat the vernal equinox, one day and one line." This line is about light. After the vernal equinox, the days get longer and the temperature rises. From the point of view of solar terms and diet, if the vernal equinox is eaten correctly, people's vitality will be very strong. So what are the seasonal delicacies in the spring equinox? Let's have a look. Which of these six seasonal vegetables have you eaten? It helps us to keep a balanced diet and protect our health.

First, spring bamboo shoots

Bamboo shoots are indispensable in spring. How many ingredients in the world can be crisp, tender and fresh? Bamboo shoots, also known as the "first vegetarian diet", have been loved by people since ancient times, and there is a saying that "early adopters are like mushrooms after rain". Spring bamboo shoots are simple, tender, thick, delicious, nutritious and vegetarian. The green taste of bamboo shoots and rich dietary fiber perfectly reconcile this satiety, and bamboo shoots can also be paired with many common vegetables. Stir-fried, stewed, boiled and braised are all delicious dishes.

Second, spinach.

Spinach is a vegetable that is available all year round. It is better to eat it in spring. In spring, spinach roots are red and green, fresh and tender, cool and sweet, and prevent spring dryness. Its growth and maturity should also be coordinated with the natural rhythm, which is also commonly known as "lucky dishes." Spinach stems and leaves are tender and juicy, which can be used for juicing, cooking or rolling. The color is even as jade, and the taste is delicious. Spinach in some places is delicious, and it is often used to make soup, cold salad, stir-fry alone, stir-fry with meat dishes or as a saucer. However, spinach contains oxalic acid, which is easy to combine with calcium to form insoluble calcium oxalate, so it must be blanched before cold and hot frying.

Third, Toona sinensis

Since ancient times, Toona sinensis has been recognized as a famous spring product. Toona sinensis in the vernal equinox season is fragrant, crisp and delicious, and its taste is very delicate. Toona sinensis is known as "the vegetable on the tree". Therefore, in spring, when the tender buds of Toona sinensis stretch, there are often rural people holding pole to pick the tips of tender buds on Toona sinensis trees, and then take them back with eggs and tofu. In fact, Toona sinensis is not only fragrant, but also nutritious, and it is a precious delicacy for banquet guests.

Fourth, shepherd's purse

Shepherd's purse shepherd's purse, also known as local dishes, commonly known as "century-old soup", is a treasure in wild vegetables. In the early spring, shepherd's purse has been exposed in the fields, grasslands and streams in the north and south of the river. Shepherd's purse is not only delicious and nutritious, but also has medicinal value. Shepherd's purse Shepherd's purse is eaten as a vegetable with its tender stems and leaves. Its taste is fragrant and delicious, and it contains many kinds of amino acids, among which glutamic acid has the same function as monosodium glutamate. There are many ways to eat shepherd's purse, which can be fried, boiled and cold with vegetarian dishes. Jiaozi, in particular, is sweet and delicious, fresh and delicious, and has a unique flavor.

Five, bean sprouts

There is a folk saying that "buds are eaten in spring, melons are eaten in summer, fruits are eaten in autumn and roots are eaten in winter". Spring buds eat in spring, and spring buds eat at the vernal equinox. Eating spring buds in spring is a gift from nature. There are many edible spring buds, so the most intimate one is soybean sprouts. Bean sprouts are common and cheap. In terms of eating, bean sprouts are mainly cool, cucumber and carrot. In addition, you can dry and stir-fry food. Pay attention to stir-frying bean sprouts quickly to prevent nutrient loss.

Sixth, spring leeks

Spring is chilly, and spring leeks are served. We usually eat leeks, as well as spring leeks and summer leeks. Summer leeks are slightly bitter, but spring leeks are the sweetest. There is also a saying among the people that "spring is fragrant and summer is smelly", so the leek in spring is fresh and sweet, which is more suitable for eating at this time. Moreover, spring leek has the reputation of "the first freshness in spring". No matter how you eat it, you can eat the spicy taste of leeks. Stir-fried or stuffed with leeks is the best way to eat.

Say a word:

The above six kinds of seasonal vegetables conform to the vernal equinox and solar terms, which helps us to keep a balanced diet. In addition, the principle of our diet should be to avoid hot and cold, strive for neutrality and eat quantitatively. At the same time, keep a good mood and have a good day.