Guide to this issue: Shocking solar terms "nourishing yang and protecting the liver" first, four flavors of "spring vegetables" nourishing spring liver, both liver protection and detoxification
"Spring and summer to nourish the yang, autumn and winter to nourish the yin" stinging begins, the weather turns from cold to warm, is the time when the human body's yang qi grows, should be mainly to regulate the yang qi.
The plan of the year lies in spring, and spring is the season of revival of all things. Traditional Chinese medicine uses an analogy to suggest that the liver is similar to grass and trees, which germinate and grow in spring, and the liver is more active in spring. Therefore, when the liver should be spring, the yang qi rises at this time, so we must "protect the liver" and "nourish the yang".
Stung, you can eat some liver-nourishing foods to help the yang, recommend spring vegetables four flavors to nourish the liver, these vegetables can help liver qi release, yang qi rise, both liver protection and detoxification, effectively help reduce the burden on the liver.
One: Cabbage can help nourish liver qi
Recommended home-cooked recipes:
【Camelina tofu soup】Required ingredients: an appropriate amount of camelina, 1 piece of tofu, 1 tablespoon sesame oil, an appropriate amount of salt,
Practical steps:
1. Remove the old leaves of the camelina and soak them in clean water for 1-2 hours, wash the soil and dust, and remove the drained water.
2. Cut the tofu into small pieces.
3. Add water to the pot and boil, add tofu cubes and blanch water, boil for 2-03 minutes after boiling, take out the tofu and drain the water for use, tofu blanching can remove the bean smell of tofu, and the soup made is relatively clear and not turbid.
4. Add water to the pot and bring to a boil, add a little salt, blanch the camelina in water, blanch the camelina until the color turns dark green, and remove the camelin. Camelia should not be cooked for a long time, it can change color, too long will destroy its nutrients, but also make the color yellow. Blanching water can remove the bitter taste of the camelina and make the taste of the camelina more fragrant.
5. After fishing out the camelin, quickly put it in cold water to cool, remove the clean water, and then cut the camelina into small pieces.
6. Bring water to a boil, add tofu and cook for a few minutes.
7. Put in the camelin, add salt and chicken essence to taste, drizzle water starch to thicken, add an appropriate amount of water starch to thicken, hook into rice soup, boil the soup, skim off the floating foam, hook to make the concentration of the dish slightly thicker, so that the soup taste is good, rice soup is also called: glass potato, thin potato, is the thinnest of the potato juice, make the soup slightly thicker. Over heat, pour in sesame oil, stir well, or add some white pepper to taste.
Two: amaranth replenishes liver blood
Recommended home-cooked recipes:
【Stir-fried amaranth with garlic】Ingredients: 500 grams of red amaranth, oil and salt, 3 cloves of garlic, 1 tsp chicken essence,
Method:
1. When selecting amaranth, you can pinch the rhizome slightly, fresh amaranth can be pinched, and it is tender and crisp. Old amaranth, on the other hand, is not easy to break. The leaves are dark and nutritious. Amaranth with puréed roots is fresher and more resistant to storage. Although washed amaranth looks relatively clean, it is not easy to store, and it is best to eat it the same day after buying it home.
2. First select the older part of the amaranth stem, then wash the amaranth, peel off the skin of the garlic, and then cut it into pieces
3. Add water to a boil, add a little salt, then drizzle a little oil, blanch the amaranth for 1 minute, take it out, put it in cold water to cool, take it out, drain the water.
4. When blanching amaranth, add a little salt and oil to the water, which will make the amaranth greener in color, put it in cold water to cool, blanching water can also remove most of the oxalic acid of amaranth.
5. Heat the pot with oil, add minced garlic and stir-fry until fragrant, add amaranth, quickly stir-fry over high heat evenly, add salt and a little chicken essence, quickly stir-fry evenly, turn off the heat, and put it on a plate.
Three: Artemisia almosta clears the liver fire
Recommended home-cooked recipes:
【Stir-fried shredded meat】Required materials: 250 grams of artemisia, 150 grams of pork, oil and salt, 2 cloves of garlic, 1\2 tablespoons cooking wine, 1\3 tablespoons starch,
Method:
1. Cut off the roots, wash and mince the garlic.
2. Cut the pork into shreds, put it on a plate, add a little salt, then add cooking wine, starch, grasp well, then add a little oil to grasp well, marinate for 10 minutes, add cooking wine to the shredded meat can remove the fishy smell of pork, starch can make the shredded meat more smooth and tender, the taste is not woody, add a little oil, the shredded meat will not stick to the pan when stir-frying, this is a little trick for stir-frying shredded meat.
3. Add water to the pot and boil, add a little salt, blanch the artemisia in the water, blanch the artemisia until the color becomes darker, fish out the artemisia, when the artemisia is blanched, add a little salt to the water, which can make the color of the artemisia more emerald green.
4. Put Artemisia in cold water to cool, take out the clean water, cut into 3 sections for use, after blanching the water, put it in cold water to cool, you can keep the taste of Artemisia annua crisp and tender, the color will not turn yellow.
5. Heat the pan with oil, add minced garlic and stir-fry until fragrant, then stir-fry the shredded meat until the color turns white 6. Add the artemisia, add salt, quickly stir-fry evenly over high heat, turn off the heat, and put it on a plate.
Four: Leeks help to regulate liver qi, and have the function of increasing appetite and enhancing digestion
Recommended home-cooked recipes:
【Stir-fried vermicelli with mung bean sprouts and leeks】Required ingredients: 250 grams of mung bean sprouts, 1 handful of leeks, 1 handful of vermicelli, oil and salt, 1 piece of sauce, 2 cloves of garlic, 1 tsp chicken essence, a few drops of rice vinegar
Practical steps:
1. First put the vermicelli in a large bowl, pour boiling water, use chopsticks to spread the vermicelli, blanch the vermicelli soft, then pour in an appropriate amount of cold water, soak the vermicelli with warm water, soak for about 1 hour, and soak the vermicelli until there is no hard heart.
2. When the time is up, take out the vermicelli and drain the water, drizzle 1 tablespoon of cooked oil or salad oil, add 1 tablespoon of soy sauce, and mix well, so that the vermicelli will not stick to each other, stick to each other, and will not stick to the pan, this is a little trick for stir-frying vermicelli.
3. Wash the mung bean sprouts, remove the bean skin, drain the water, and drain the water.
4. Remove the old leaves of the leeks, wash them, and then cut the mung bean sprouts into inch pieces.
5. Heat the pot with oil, add minced ginger, stir-fry garlic slices, then stir-fry mung bean sprouts over high heat, drizzle a few drops of rice vinegar, stir-fry mung bean sprouts until broken, stir-fry bean sprouts should be hot and quickly fried to make vitamin C less damaged. Mung bean sprouts are cold, and should be cooked with a little ginger to neutralize its coldness. Adding a little vinegar when stir-frying mung bean sprouts can not only prevent the loss of vitamin B1, but also enhance weight loss.
6. Add vermicelli, leek segments, salt, chicken essence, stir-fry quickly over high heat, stir-fry the leeks until slightly soft, turn off the heat, and serve on a plate.
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