Guide to this issue: Spring equinox solar term to eat spring vegetables, these 5 kinds of spring vegetables are the most nourishing, are seasonal vegetables, strong and healthy
The spring equinox is one of the twenty-four solar terms and the fourth solar term in spring. The "fen" of the spring equinox has two meanings, one is "equal equinox of seasons", the tradition is between the beginning of spring and the beginning of summer as spring, and the spring equinox day is in the midst of two solar terms, which exactly divides the spring; Another meaning is "equinox", on the day of the equinox, the sun shines directly on the equator, and the day and night are equal in length, each of which is 12 hours. The climate of the equinox is characterized by warm and sunny weather. At this time, Chinese folk customs such as flying kites, eating spring vegetables, and standing eggs.
Spring vegetables, as the name suggests, are spring vegetables. Spring vegetables in some places refer to wild amaranth, now generally refer to spring vegetables (spring buds), seasonal vegetables are the first choice for spring equinox solar term health, these 6 kinds of seasonal spring vegetables are the most nourishing, strong body benefits are many. Here's a look at what seasonal vegetables and homemade recipes are:
One: Toon
Toon is one of the traditional "tree head dishes" and is also a seasonal famous product, with a strong aromatic smell. The young buds and young leaves of toon are fragrant and delicious, containing volatile aromatic organic compounds such as toonin, which can strengthen the spleen and increase appetite.
【Peanut toon sprouts】Required materials: 250 grams of peanut rice, 50 grams of toon sprouts, salt, 20 peppercorns, 1 large ingredient,
1. Prepare the required materials, soak the peanuts in water for 1 hour in advance, and wash the toons.
2. Add water to a boil, blanch the toons for 1 minute, remove them and put them in cold water to cool, take out the control water, cut the toons into small pieces and set aside.
3. Add water to the pot, add peanut rice, peppercorns, large ingredients, a little salt, bring to a boil, cook for 10 minutes over medium heat, turn off the heat, simmer for 10 minutes, take out, pick out the peppercorns and large ingredients.
4. Put the peanut rice and toons in a large bowl, add salt, stir well and serve on a plate.
Two: lettuce
Lettuce is one of the main vegetables in spring and autumn and winter. Lettuce feeds on the base of a fat flower stem, which is long rod-shaped with a fibrous layer on the outside. It has a protective effect on young stems, which are crisp, tender, moisture, and delicious. Lettuce is cool, sweet and bitter, can detoxify the five internal organs, clear heat and diuresis, calm and sleep.
【Cold lettuce】Required materials: 1 lettuce, 3-4 millet spicy, oil and salt, 3 cloves of garlic, more than 20 peppercorns, a little monosodium glutamate,
Practical steps;
1. Peel and wash the lettuce.
2. Cut the lettuce into slices first, and then cut into shredded strips of uniform thickness.
3. Finely chop the garlic and cut the millet spicy into chili rings.
4. Add water to boil in a pot, add a little salt, a few drops of oil, blanch the lettuce strips, blanch the water for about half a minute, and take out the lettuce shreds. When blanching the lettuce, adding a little salt and a few drops of oil to the water will make the color of the lettuce shredded more emerald green.
5. After taking out the lettuce silk, immediately put it in cold water to cool down, so that the lettuce silk can cool down quickly, and the lettuce silk will be fished out and drained of water. After blanching the lettuce, it is immediately cooled to maintain the crisp and tender taste of the lettuce, and the color will not turn yellow.
6. Put the shredded lettuce in a large bowl and top with minced garlic and chili rings.
7. Heat oil in a pot, add peppercorns, fry peppercorn oil over low heat, fry peppercorns over low heat until slightly charred, and fish out the peppercorns.
8. Pour hot peppercorn oil over the minced garlic and chili rings in a large bowl, add salt, MSG, stir well, put on a plate, and a crispy and delicious cold lettuce is ready.
Three: bean sprouts
There is a saying among the people that "spring eats buds, summer eats melons, autumn eats fruits, and winter eats roots". In spring, everything grows, and this is the most suitable time to eat "buds". When it comes to "sprouts", the most common thing to eat is soybean sprouts. Eating more soybean sprouts in spring can effectively prevent and treat vitamin B2 deficiency. Often eating soybean sprouts has the effect of strengthening the brain and anti-fatigue.
【Fried leeks with soybean sprouts】Required ingredients: half a kilogram of soybean sprouts, 1 handful of leeks, 100 grams of pork, an appropriate amount of oil and salt, more than 10 peppercorns, 3-4 dried chilies, 1 tablespoon light soy sauce, 1 teaspoon chicken essence, 1/2 tablespoon cooking wine,
Practical steps:
1. Prepare the required materials, remove the old leaves of the leeks, rinse well, drain the water, wash the soybean sprouts, drain the water and set aside.
2. Cut off a small part of the leek near the root, and then cut the leek into segments.
3. Cut the pork into shreds, cut the dried chili pepper in half, and do not use the chili seeds.
4. Heat oil in a pot, fry peppercorns over low heat, fry peppercorns over low heat until slightly charred, and fish out the peppercorns.
5. Add the dried chili and fry until fragrant, then stir-fry the shredded pork, stir-fry the shredded meat until the color turns white, drizzle in light soy sauce and cooking wine, and stir-fry the shredded meat to color.
6. Add soybean sprouts and stir-fry for 2-3 minutes, stir-fry the soybean sprouts until slightly soft and without raw bean flavor.
7. Add the leek segments, then add salt, chicken essence, stir-fry a few times over high heat, stir-fry the leeks until slightly wilted, turn off the heat, put out and serve on a plate, a nutrient-rich soybean sprout fried leek is ready.
Four: leeks
"Early leeks in early spring, late autumn and late spinach", this "leek" is naturally a leek. The best quality leeks are in early spring, followed by late autumn and worst in summer. Chives are also called yang grass, which is very delicious and has a unique aroma. The unique spicy flavor of leeks is formed by the sulfides it contains, which have certain bactericidal and anti-inflammatory effects and help the human body improve its own immunity.
【Squid fried leeks】Required ingredients: 1 squid, 1/2 pound of leeks, oil and salt, 1 tablespoon cooking wine, 1 tablespoon light soy sauce,
Practical steps:
1. Select the old leaves of the leek, wash it, drain the water, pull out the squid head, bring out the head together with the internal organs, remove the internal organs of the squid, the eyes of the squid head and the tooth pieces in the mouth should be deducted, and then the squid should be torn off the skin and washed.
2. Cut the leeks into segments, and the leek stalks and leek leaves are separated. When stir-frying, first fry the leek stalks, and then the leek leaves, so that the leek leaves will not be overcooked.
3. Cut the squid from the middle of the body with a knife, turn the squid from the barrel into sheets, and remove the hard pieces inside the squid. Now start to cut the squid with a knife, so that the squid is made more beautiful, spread the squid flat on the cutting board, turn the inside of the squid up, the side with the skin facing down, along the corner of the squid, the knife and the cutting board are at a 45-degree angle, the diagonal knife begins to cut the squid pattern, the squid can not be cut, (do not cut the skin, cut 2/3 of the depth) after cutting, and then turn 90 degrees to start cutting the other way, cut with a straight knife, so that it crosses horizontally and vertically. If you can't cut the knife, you can cut the squid directly into two large pieces, and then cut the squid into strips, or cut the squid into squid rings. This is a hassle-free.
4. After cutting the knife, cut the squid into pieces of appropriate size, and the head of the squid is sliced together with the squid whiskers, and then cut into pieces.
5. Add water to boil in the pot, add 1 tablespoon of cooking wine, remove the fishy smell of squid and blanch the squid, blanch the squid flowers until rolled up, fish out the squid, put it in cold water to cool, the squid is easy to cook, blanch time is not too long, roll it up, after blanching, put it in cold water to cool, you can maintain the crisp and tender taste.
6. Heat oil in a pot, stir-fry the squid flowers and leek stalks together over high heat, and stir-fry for half a minute.
7. Add leek leaves, add an appropriate amount of salt, 1 tablespoon light soy sauce, stir-fry quickly over high heat, stir-fry the leek leaves slightly softer, turn off the heat, put it on a plate, and a plate of delicious squid fried leeks is ready.
Five: camelina cabbage
There is a folk saying "On the third of March, camelina is a elixir". Cabbage has high nutritional value, rich in protein, sugar, alkaloids, dietary fiber, minerals and other nutrients, as well as a variety of amino acids needed by the human body.
【Dumplings with pork stuffed with camelina】Required materials: 1 pound of camelin, 1 pound of pork front trough, 1 egg, 3-4 tablespoons of soybean oil, salt, 1 tablespoon of oyster sauce, 1 green onion, 1 piece of ginger, 1 tablespoon of light soy sauce, 1/2 tablespoon of dark soy sauce, 1/2 teaspoon of thirteen spices, 1/2 tablespoon of sugar, an appropriate amount of monosodium glutamate, more than a dozen peppercorns, 1 large ingredient, an appropriate amount of water,
Practical steps:
1. Remove the old leaves of the camelin, the roots of the camelina do not need to be removed, it is also very nutritious, soak the camelina in clean water for ten minutes, and then wash the camelina clean.
2. Add water to boil in the pot, add a little salt, blanch the camelina water, after the water boils, take out the camelina and put it in cold water to cool, take the camelina out and grab the water.
3. Place the camelina on a cutting board, chop it with a knife and set aside. Put the peppercorns and the ingredients in a bowl, add warm water and soak for 20 minutes, and when the time is up, remove the peppercorns and the ingredients. Finely chop the green onion and ginger, add soybean oil to the pan, heat the soybean oil until it smokes, turn off the heat, let the oil cool and set aside.
4. Put the minced pork in a basin, crush an egg, add minced green onion and ginger, salt, light soy sauce, dark soy sauce, oyster sauce, sugar, thirteen spices, monosodium glutamate. Use chopsticks to stir in one direction until the minced meat is sticky.
5. While stirring the minced meat in one direction with chopsticks, pour in peppercorn water, keep stirring, do not pour peppercorn water at one time, pour peppercorn water into 3 times, stir the water into the minced meat for the first time, and then add the second water until all the water is stirred into the minced meat. It is necessary to stir in one direction, do not stir, stir it easily, and it is easy to leak water. Then add soybean oil, put the oil later, the oil can wrap the salt and water in the minced meat, stir well in one direction, and stir the oil into the minced meat.
6. Finally, add the camelina and stir well, and the filling of the pork dumplings with camelina is adjusted, and you can wrap the dumplings.
Six: Spinach
Eat spinach, detoxify and prevent spring dryness: Although spinach can be eaten all year round, it is best in spring, "spring pineapple" is tender and delicious, and it is beneficial to detoxification and spring dryness, which is the most healthy vegetable in spring.
【Scrambled eggs with fungus spinach】Required ingredients: 50 grams of black fungus (dry), 200 grams of spinach, 3 eggs, oil and salt, 1 green onion, 2 cloves of garlic,
Practical steps:
1. Prepare the required materials, put the fungus in warm water in advance, and the fungus can be soaked in cool water (warm water can be used in winter). After 3 to 4 hours of soaking, the water slowly penetrates into the fungus, and the fungus returns to its translucent shape. Such foamed fungus not only increases in quantity, but also has good quality. Spinach pick out the old leaves and wash them clean.
2. Remove the root of the fungus, tear it into small florets, knock the egg into a bowl, and beat well with chopsticks
3. Add water to the pot and bring to a boil, add a little salt, blanch the spinach for 1-2 minutes, blanch until the spinach turns dark green, spinach is easy to cook, do not blanch overheat.
Blanch spinach before stir-frying, and blanching spinach with boiling water does not break down oxalic acid, but dissolves and dilutes it. Then throw out the water of blanching spinach, and the content of spinach oxalic acid will be greatly reduced. Therefore, when making spinach dishes, you must first do this step, which can not only remove the astringency, but also greatly reduce the bad effect of oxalic acid, and the loss of nutrients in spinach is not too large.
4. Take out the spinach, put it in cold water to cool, take it out, grab the water with your hands, cut the spinach into inches and set aside.
When blanching spinach, add a little salt to the water to make the spinach more emerald green. Cool in cold water to keep spinach crisp and tender.
5. Heat oil in a pot, pour in the egg liquid, spread out, heat until the egg liquid is slightly solidified, then stir-fry into pieces, put out and set aside.
6. Add a little oil to the pot, add chopped green onion, stir-fry minced garlic, stir-fry fungus for 1-2 minutes.
7. Add spinach, eggs, salt, stir-fry quickly over high heat, turn off the heat, and serve on a plate.
Like this article, don't forget to like, favorite, retweet, and also welcome to express your opinion in the comment area, or share your practices, welcome to follow: Winter solstice and snowy nights, original home-cooked food recipes will be posted every day
#春分节气美食 #