What traditional food do you eat after the vernal equinox and solar terms?
A year's plan lies in spring, which is the season when everything recovers. The vernal equinox and solar terms also mean to divide spring equally. The weather changes from warm to cold, from cold to hot, and changes frequently. Therefore, the daily diet should follow the principle of balance between yin and yang to maintain the balance, coordination and stability of body functions.
What foods are good for your health on the spring equinox and solar terms diet? Pay attention to what to eat after the vernal equinox and solar terms. The diet of spring equinox and solar terms should be light, eat more seasonal vegetables, sweeten with less acid and nourish temper. To eat these six foods well, conform to the solar terms, spend a healthy spring and be healthy, let's see what foods are available:
One: shepherd's purse
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.
Recommended food practices:
Materials needed for jiaozi stuffed with shepherd's purse meat: pork 1.5kg, shepherd's purse half a catty, soybean oil 100g, salt 5g, oyster sauce 1 spoon, Jiang Mo 20g, soy sauce 5g, cooking wine 5g, white pepper 2g, monosodium glutamate 2g, warm water 60g.
Practice steps:
1. Choose pork with 7 points of lean meat and 3 points of fat meat, or use pork belly, peel the pork and cut it into small pieces.
2. Chop the pork into minced meat. Buy pork stuffing and go home and chop it yourself. It's better than pork chopped by machine. Add soybean oil to the pot and heat it until it smokes. Turn off the fire and let the oil cool for later use.
3. Put minced meat into a large bowl, add half of the cooled oil, then add Jiang Mo, white pepper, oyster sauce, cooking wine, sugar, monosodium glutamate, soy sauce and soy sauce, and stir well with chopsticks. Stir the meat stuffing clockwise with chopsticks, while stirring, pour warm water several times until all the warm water is mixed into the meat stuffing, then add salt and stir the meat stuffing until it thickens. Put the prepared meat stuffing in the refrigerator for about 30 minutes, so that the meat stuffing and all seasonings have a full fusion and pickling process.
4. Wash shepherd's purse selectively, drain the water, put it in a pot and add water to boil, and put shepherd's purse in boiling water. Boiling water is to remove oxalic acid and residual pesticides and eggs from shepherd's purse. The boiled shepherd's purse has no green taste and tastes more fragrant. Blanch the shepherd's purse until it turns dark green, take it out, cool it in cold water, take it out and squeeze some water, then chop it up.
5. Put the shepherd's purse into the prepared meat stuffing pot and stir it evenly with chopsticks, and the shepherd's purse pork stuffing will be ready. Wrap it up and cook it in jiaozi, and you can eat it.
Two: Toona sinensis
Toona sinensis tastes bitter and cold. 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.
Recommended food practices:
Materials for frying Toona sinensis fish: Toona sinensis 100g, 2 eggs, proper amount of oil, 2g of salt, 2 tablespoons of flour, starch 1 tablespoon, and proper amount of salt and pepper.
Practice steps:
1. Pick and clean the Toona sinensis buds, soak them in clear water for 10 minute, and take them out to control the tide.
2. Tear the Toona sinensis bud and divide it into small forks.
3. Add water to the pot to boil, add the Toona sinensis buds, blanch for half a minute, remove the Toona sinensis buds, cool them in cold water, and remove the water for later use.
4. Beat the eggs into a bowl and mix well. Add flour, starch, 1 tablespoon oil and salt, and stir well to form a paste.
5. Add oil to the pot and heat it to 50% to 60% heat. Pick up a Toona sinensis with chopsticks and put it into the prepared paste. Wrap Toona sinensis evenly with a layer of paste and fry them one by one in the oil pan.
6. Toona sinensis should be turned over immediately after being put into the oil pan. In this way, there will be no phenomenon of more batter on one side and less batter on the other, and the batter hung on both sides of Toona sinensis can be kept uniform.
7. The fried Toona sinensis is golden in appearance, and the frying time should not be too long. Take out the batter as soon as it is cooked, remove the oil control and put it on a plate. Add some salt and pepper when eating.
Three: bean sprouts
Spring is the season of vitamin B2 deficiency. Eating soybean sprouts in spring can effectively prevent vitamin B2 deficiency. Eating soybean sprouts often has the functions of strengthening the brain and resisting fatigue.
Recommended food practices:
Ingredients for stir-frying soybean sprouts with leek: 400g soybean sprouts, pork 100g, leek 1 handful, 4-5 dried peppers, proper amount of oil and salt, 2 slices of ginger and 2 cloves of garlic.
Practice steps:
1. Remove the old leaves from the leek, wash it, and wash the soybean sprouts.
2. Cut the root of leek, then cut it into small pieces, pork into powder, and dried pepper into sections.
3. Boil the pot with water, put the bean sprouts in the water, boil with strong fire, take out the floating bean skins, blanch them for 2-3 minutes, take them out, put them in cold water, take out the clear water, then pick out the remaining bean skins and blanch the bean sprouts. As long as you do this step well, you can remove the beany smell and part of the bean skin of bean sprouts.
4. Heat the oil in the pan, add Jiang Mo, garlic slices and dried Chili slices, stir-fry until fragrant, add minced meat and stir-fry until the color turns white.
5. Add soybean sprouts and stir-fry for 1-2 minutes, then add leeks and salt, stir-fry quickly on high fire, stir-fry leeks until they are slightly soft, and turn off the fire to serve.
Four: Lettuce
Eating lettuce often can enhance the secretion of gastric juice and digestive juice and enhance the secretion of bile. Potassium in lettuce is 27 times that of sodium, which is beneficial to diuresis and maintaining water balance.
Recommended food practices:
Materials for stir-frying lotus root with lettuce and fungus: half a lettuce, half a lotus root, fungus 1 teaspoon, proper amount of oil and salt, 2 slices of ginger, 3 cloves of garlic, chicken essence 1 teaspoon, and proper amount of water starch.
Practice steps:
1. Soak dried auricularia in warm water in advance, peel off the hard skin of lettuce, peel off the skin of lotus root and wash.
2. Cut the lotus root in half along the length, then cut it into thin slices, and cut the lettuce into rhombic slices.
3. Cut the ginger slices into ginger grains, pat the garlic and chop it up.
4. Add water to the pot to boil, add lotus root slices and lettuce slices to blanch, boil for about 1 min after boiling, and take out lotus root slices and lettuce slices.
5. Immediately after taking it out, put it in cold water for cooling, take it out after rapid cooling, and drain the water for later use.
6. Re-boil the water in the pot, put the fungus into the boiling water, remove the fungus after the water is boiled, and drain the water for later use.
7. Add oil to the pot and heat it. Add ginger and minced garlic and stir-fry until fragrant.
8. Add lotus root slices, lettuce slices and auricularia auricula, stir-fry over high fire, add salt and chicken essence, stir-fry evenly, pour in appropriate amount of starch, stir-fry evenly over high fire, turn off the fire and serve out. A dish of vegetables with good color and fragrance is ready.
Five: leeks
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.
Recommended food practices:
Materials needed for fried leek with squid: squid 1 strip, half a catty of leek, proper amount of oil and salt, cooking wine 1 tablespoon, soy sauce 1 tablespoon.
Practice steps:
1. Remove the old leaves from the leek, rinse it, drain the water, pull out the head of the squid, take it out together with the internal organs, remove the internal organs of the squid, buckle the eyes and teeth in the mouth of the squid, and then tear off the skin and wash it.
2. Cut the leek into sections, and separate the leek stalks from the leek leaves. When frying, stir-fry the leek stalks first, and then stir-fry the leek leaves, so that the leek leaves will not be over-fried.
3. Cut the squid from the middle with a knife, change the squid from a tube to a sheet, and take out the hard piece inside the squid. Now start cutting squid with a knife, so that squid can be made more beautiful. Lay the squid flat on the chopping board, with the inside of the squid facing up and the skin side facing down. Along the corner of the squid, the knife and the chopping board form a 45-degree angle. Squid can't be cut with an oblique knife. (Don't cut the skin, cut it to a depth of 2/3) After cutting, turn it 90 degrees and start another cutting, and cut it with a straight knife. If you can't cut with a knife, cut the squid into two parts, then cut the squid into strips, or cut the squid into squid rings. This is easier.
4. After the flower knife is cut, cut the squid into pieces with appropriate size, and then cut the squid head and squid whiskers into pieces.
5. Add water to the pot to boil, add 1 tbsp cooking wine, remove the squid to remove the fishy smell, blanch the squid into a roll, remove the squid and cool it in cold water. Squid is easy to cook. Don't take too long to blanch, just roll it up. Blanched water and cooled in cold water can keep crisp.
6. Add oil to the pot and heat it. Add squid flowers and leek stalks and stir well. Stir for half a minute.
7. Add leek leaves, add appropriate amount of salt, 1 tbsp soy sauce, stir fry quickly on high fire, stir fry leek leaves until they are slightly soft, turn off the fire and serve. A delicious plate of fried leeks with squid is ready.
Six: Spinach
Spinach can be found all year round, but spring is the best. Spinach is the best in spring because its leaves are red and its roots are green. Spinach on the market in spring is good for detoxification and preventing spring dryness.
Recommended food practices:
Nut spinach required materials: half a catty of spinach, peanuts 1 bowl, 3-4 millet peppers, appropriate amount of oil and salt, 3 cloves of garlic, seafood soy sauce 1 spoon, balsamic vinegar 1 spoon, half a tablespoon of sugar and appropriate amount of cooked sesame seeds.
Practice steps:
1. Spinach should be washed selectively, and roots should be avoided when eating spinach in spring. Spinach roots belong to the category of red food, so it's a pity to throw them away. In spring, spinach roots are rich in nutrition, containing cellulose, vitamins and minerals, but not fat.
2. Add water to the pot to boil, add a little salt, drop a few drops of oil, blanch the spinach for 2-3 minutes until the color turns dark green, and take out the spinach. Spinach is easy to cook, don't blanch it, just blanch it to dark green, it tastes terrible.
3. After the spinach is taken out, immediately put it in cold water and cool it quickly. Take out the spinach, squeeze it dry by hand, and then cut it into sections for later use.
4. Crush garlic, cut it into pieces, and cut it with a millet spicy oblique knife, or cut it with dried pepper.
5. Add oil to the pot, put more oil, stir-fry peanuts under cold oil until the peanuts are crisp and fragrant, and take them out to cool.
6. Heat the remaining oil of the fried peanuts to smoke, pour the hot oil into a bowl filled with millet and sesame seeds, and fry until the fragrance is overflowing.
7. Pour pepper and oil into a large bowl filled with spinach, then add sesame oil, salt, seafood soy sauce, balsamic vinegar, white sugar and minced garlic, stir well, then add fried peanuts, stir well, and a plate of fresh and delicious nut spinach is ready.