Type 1: Yam
Recommended recipe: Stir-fried fungus with yam
Ingredients: yams, fungus, carrots
1. First prepare two yam sticks, peel them, then cut them diagonally into diamond-shaped slices and put them in a bowl for later use. A small handful of fungus is soaked in warm water, and a carrot is peeled and cut obliquely into diamond-shaped segments, and put in a bowl for later use.
2. Add an appropriate amount of water to the wok and bring to a boil, put the prepared fungus in it after the water boils, blanch for 20 seconds and remove it immediately. Then add the carrots and yams, blanch them again for 10 seconds, and then put them in cold water to cool. To make this dish, be sure to put the yam in the pot and blanch it. In this way, it will not stick to the pan when it is fried.
3. Heat the frying pan and add cooking oil, and after the oil is hot, put the chopped green onion in and stir-fry until fragrant. Then add a sliced green pepper and stir-fry over high heat to bring out the fragrance. Then put the yam fungus and carrot slices in it and stir-fry quickly over high heat to mix evenly.
4. Add a little white vinegar, refined salt, and chicken essence to taste. Stir-fry over high heat for 30 seconds and then you can take it out. The fried yam fungus made by this method is nutritious, delicious and satisfying.
The second type: lotus root
Recommended recipe: cold lotus root slices
Ingredients: lotus root, white vinegar, minced ginger
1. First prepare a lotus root, peel it and cut it into thick slices. Then cut him into pieces and put them in a bowl for later use. Cut a piece of ginger into thick slices without peeling, and then chop it into minced pieces and put them in a bowl.
2. Add an appropriate amount of water to the wok and bring to a boil, add half a spoon of white vinegar and a spoonful of cooking oil to the wok. Put the prepared lotus root in it, blanch it for 20 seconds, and remove it immediately. Cool in cold water. The cold lotus root slices made by this method are as white as jade and do not turn black.
3. Then drain the lotus root slices, add a little white vinegar, light soy sauce, refined salt, and chicken essence to taste. Then sprinkle a little chopped green onion on top and add minced ginger. Pour in a spoonful of hot oil and you're ready to go!
The third type: carrots
Recommended recipe: Steamed carrots
Ingredients: carrots, flour, cornmeal, refined salt
1. Rub a carrot into fine strips without peeling, sprinkle a little water on it, and then sprinkle 50 grams of cornmeal and 10 grams of flour on top and mix well with your hands.
2. Prepare a clean grate and brush it with a layer of cooking oil. Start steaming the prepared carrots for 8 minutes.
3. Prepare the all-purpose sauce: 2 spoons of light soy sauce, 3 spoons of aged vinegar, 1 spoon of sugar, 1/2 spoon of refined salt, a little chopped green onion, sesame oil, scallion oil, minced ginger and white sesame seeds and stir well. Steamed carrots can be eaten directly with this sauce.
Eat 2 fewer fruits
Eat less out-of-season fruits
Like watermelon, melon and cantaloupe, which are not common in spring, this out-of-season fruit should be eaten less or no at all. These fruits are not only expensive but also low in nutrition, and most of them are hormone-induced. Therefore, it is recommended not to buy out-of-season fruits.
Eat less red dates
Jujube is a hot ingredient, but the humidity in spring is heavier. Therefore, it is not recommended that everyone eat more red dates at this time. The iron content in jujube is relatively high, and eating more in this season will affect the discharge of moisture in the body. The moisture in the body cannot be discharged, so we are prone to sleepiness or lack of energy.