Rain-proof sprout

"The spring rain is as thin as silk, and it should be like silk. How to make everything prosperous ",the chill of winter has not disappeared, but it can't stop the coming of spring. With the drizzle of the spring rain, it indicates that the rain will increase, the snow will decrease, and the spring will get stronger. Tomorrow will also usher in the second solar term of the spring rain.

Rain is a solar term reflecting the climate, representing the beginning of rain, mainly light rain or Mao Mao rain. As the saying goes, "Spring rain is as expensive as oil, the pond is full of water, and the grain is Man Cang, and the pond has no water and no grain".

The spring rain moistens things quietly, and the crops that overwinter in the soil slowly spit out new buds with the moisture of the spring rain. It is also a time of tenderness. It is not only sweet and delicious, but also contains the breath of spring, which makes people want to taste it. Although it's spring now, it's still warm and cold, and some foods are best not to eat. Here I will share some foods that should and should not be eaten in rainy season. For the health of your family, you may wish to know the rain tomorrow, and remember to eat more 2 whites and 3 greens.

First, spring bamboo shoots

Just by listening to this name, you can know that it is an ingredient related to spring. Bamboo shoots can be found all year round, but only spring bamboo shoots and winter bamboo shoots are the most delicious. Spring bamboo shoots are characterized by fat body, white as jade, fresh and tender meat, delicious and refreshing, and are known as one of the "eight treasures of mountains and treasures". There are many ways to do it, such as collocation of meat and vegetables, stir-fry and cold salad, and stew. Either way, bamboo shoots are fresh and fragrant, rich in protein, amino acids and soup.

Sun Chun sparerib soup

1. Spring bamboo shoots peel off the old skin outside first, then clean it, and then change knives and cut it into pieces of similar size.

2. Clean the ribs and chop them into pieces, then blanch them with cold water, and wash them again after the water passes to ensure that the soup is not turbid.

3. Boil the bacon in water to remove the excess salty taste, and then change the knife and cut it into pieces for later use.

4. Heat the pan and drain the oil. Add ginger, spareribs and bacon, stir-fry over high heat. Adding bacon can add flavor to the soup. When the surface of ribs and bacon is slightly burnt, add enough water and boil it over high fire.

5. After the soup is boiled, transfer to the casserole and stew for 2 hours. After stewing, add salt, chicken essence and pepper and stir well. Sprinkle with chopped green onion and serve.

Second, cabbage moss

As the saying goes, "We eat buds in spring and melons in summer". Now spring is the time for all things to sprout, and the newly grown bud is the most tender, and the newly grown moss of Chinese cabbage is also equivalent to a kind of "bud", which looks green and tastes sweet and crisp. It is one of the seasonal "home cooking" in spring and is rich in vitamin C and vitamin B 1, each 100g.

Sauté ed cabbage moss

1. There are many leaves on the Chinese cabbage moss. First, remove the leaves, throw away the old ones and leave the tender ones. Then break the stalks into sections, replace the thick ones with small ones, and finally clean them and drain them for later use.

2. put a little oil in the pot, add a little more lard, cook the pot, add minced garlic and shredded cabbage and stir fry.

3. When the cabbage moss is slightly fried, add salt and chicken essence to taste and continue to stir fry. After the cabbage moss is fried, it can be poured out and drained.

First, leeks

As the saying goes, "the first month is onion, and February is leek." After a winter's growth, leek absorbs a lot of nutrition and water at this time, so spring is the golden time to eat leek. The color of leek is green and contains a special fragrance, especially after frying, which makes people have a strong appetite. It is also rich in protein, vitamins, crude fiber, carotene and carbohydrates. According to Compendium of Materia Medica, leek has the effects of nourishing liver and kidney, warming waist and knees, strengthening yang and fixing essence. You can eat more leek in spring.

Fried bean sprouts with shredded Chinese chives.

1. Cut the lean meat into shreds with a knife, then put it in a bowl and add salt to thicken it, then add a little water to continue stirring to make the shredded meat absorb water, and finally add a little dry starch to make it uniform.

2. Pick the old leaves of leek, then wash them one by one, and then clean the bean sprouts.

3. Cut the leek into sections, and then open the roots and leaves separately. The ripening time of the two is different, and the effect of frying separately is better.

4. Heat the oil in the pot. When the oil temperature is 30% hot, add shredded pork and smooth it, pour it out and drain it.

5. Leave the bottom oil in the pot, first add the leek root to stir-fry for fragrance, then add the leek leaves, bean sprouts and shredded pork, add salt and chicken essence to taste, and add the overheated water, continue to stir-fry with high fire until the leek and bean sprouts are cut off and eaten.

Second, Artemisia capillaris

Artemisia selengensis, also known as Artemisia selengensis and Artemisia selengensis, is crispy and fragrant. People who like to eat can't put it down, and people who don't like to eat are afraid of the taste. Every spring, the fields are full of wild chrysanthemum, which can also make people addicted to it. Because chrysanthemum is more expensive than meat, most people really can't bear to eat it. When it grows in spring, it can be picked in the suburbs. Artemisia capillaris is rich in protein, vitamins, aspartic acid, carotene, calcium, iron, ash and other nutrients. When it's done, it's as green as a jade needle, and it's tender without chewing, especially suitable for making meat.

Sauté ed meat with chrysanthemum morifolium

1. First remove the leaves of Artemisia scoparia, then remove the older parts of the roots, break them into sections, and clean them for later use.

2. Slice the meat, heat the oil in the pot, stir-fry the meat slices, add ginger and minced garlic, and saute the dried peppers.

3. Add chrysanthemum and stir fry. When the color of the chrysanthemum is changed, add salt, chicken essence and white sugar, spray soy sauce from the side of the pot, stir well and serve.

Third, spinach.

Spinach is a common vegetable. Although it is cultivated in most parts of China, its origin is Iranian, so it is also called Persian cuisine. Its stems and leaves are green and crisp, and it is very soft and delicious whether it is used for hot frying or cold salad.

Although spinach is common and cheap, its nutritional value is not small. Rich in carotenoids, vitamin C, vitamin K, calcium, iron, coenzyme Q 10 and other nutrients. Known as "nutrition model students". Spinach is available all year round, but it is the best in spring, especially the local small spinach, which tastes sweet and soft and very delicious.

Fried spinach

1. First cut off the roots of spinach with scissors, then put them in a basin and wash them carefully one by one, because spinach grows very close to the ground and easily covers the sediment. After washing, drain the water.

2. add a little lard to the pot, then add ginger and garlic and stir fry, and pour spinach into the fire and stir fry.

3. After the spinach becomes soft, add salt and chicken essence and continue to stir fry. Spinach can be cooked when it is broken.

This 1 red is the red heart sugarcane. Sugarcane is a fruit eaten in autumn. It is planted in many places in the countryside. Sugarcane that can't be eaten in autumn is usually put in the cellar dug by yourself to avoid frostbite. It will only be taken out when the weather is warm in New Year or spring, but it will easily become red-core sugarcane during storage. Red-core sugarcane is a kind of mildew, which contains toxins and is easy to be poisoned when eaten, so it is inedible when it meets red-core sugarcane.

Some people may ask, can you cut off the red core? This still doesn't work, because sugarcane contains a lot of crude fiber, and mold can easily spread to other parts. Therefore, eating moldy sugarcane is not recommended. When you buy it, you should buy it with smooth and shiny surface, light yellow or white meat and inedible red hearts.

Spring has come, although the cold has not subsided, but some "messengers of spring" have long been unwilling to break through the ground. The wild vegetables in the field have poked their heads out and the vegetables in the garden have begun to sprout. Spring brings us not only picturesque scenery, but also all kinds of delicious spring food. Tomorrow is the solar term of the spring rain. Remember to eat "2 white and 3 green, avoid eating 1 red".

# Health2022 # # From the media #